Funeral Potatoes

 from: http://www.happybeinghealthy.com/

• 1 (2 pound) package frozen hash browns; thawed (you can boil and shred real potatoes if you prefer)
• 1/4 cup butter (you can cut this to 2 tablespoons for a healthier option)
• 1 (10.75 ounce) can cream of chicken soup (or see recipe below)
• 1 (8 ounce) container sour cream (you can use light or fat free sour cream)
• 1/2 cup onions; chopped
• 2 cups shredded cheddar cheese (you can use light varieties of cheese)
• 1 teaspoon salt
• dash black pepper
• crushed cornflakes or Ritz crackers (can can omit this step altogether if you like!)

Preheat oven to 350 degrees.

In large saucepan, melt butter over medium-low heat.  Add onion and saute 3-5 minutes or until tender.

Add hash browns, soup and sour cream.  Mix well.

Add cheese, salt and pepper.  Mix well.

Place mixture in greased 9 x 13 pan.  Top with cornflakes or crackers if desired.

Bake, covered, in preheated oven for 40 minutes.

---

Healthy Cream of Chicken Soup Substitute

(1 recipe=1 can of cream of chicken soup)

• 3 T. flour (I used whole wheat)
• 1/4 tsp. salt
• dash pepper
• 1 T. butter
• 1/2 C. chicken broth (lower sodium is best)
• 3/4 C. skim milk (or whatever kind of milk you want to use)

Best Sweet Potatoes by The Pioneer Woman

§                   4 whole Medium Sweet Potatoes

§                   ½ - 1 cup Sugar

§                   1 cup Milk

§                   1 teaspoon Vanilla Extract

§                   1 teaspoon Salt

Topping:

§                   1 cup Brown Sugar

§                   1 cup Pecans

§                   1/2 cup Flour

§                   3/4 sticks Butter (or less)

 Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

 Sweet potatoes = a Thanksgiving staple

Alternate Streusel Topping-
1¼ cups all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
7 tablespoons unsalted butter, melted

Potato and Bacon Breakfast Casserole

Recipe by Our Best Bites

(this goes over well at church potlucks and seminary breakfasts)

4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon ( I use turkey bacon and cook it in the microwave)
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Eliza's Potato Fries

4 large, even-sized potatoes               
1-3 tablespoons olive oil          
Salt                     
Chili powder

 Preheat oven to 425 F. Cut each potato in 8 wedges and place in large bowl. Add oil, salt and chili powder, and toss evenly until coated.  Transfer wedges to cookie sheet and bake for 25-30 min, turn over, then cook for another 25-30 min or until crisp and golden.  

 

Great with sweeet potatoes, too!  (But don't use chili powder with sweet potatoes)

GERMAN POTATO PANCAKES

4 C shredded, peeled potatoes  (I like to boil or microwave the potatoes for a  few minutes  to ensure that the potatoes aren't crunchy)
1 egg             
3 T flour                
 1 T chopped onion  (or lots more)           
1 t salt      
¼ t pepper

Heat ¼” oil in skillet, drop 1/3 C batter, flatten and fry. Or bake in 400 oven on well-sprayed cookie sheet, 10-15 minutes on each side. Serve with applesauce or ketchup.

 

Vegan version:  omit egg; add 1/2 t baking powder

Red Potato Salad

Wash and cut up red potatoes in cubes. 

Boil until soft. 

Toss with salt, pepper, rosemary, and olive oil.

Josh LOOOOOVES this.

PIRATE BOATS (TWICE-BAKED POTATOES)

Cut baked potatoes in half (the long way).  Scoop out the white part, put in a bowl.  Mix with

melted butter, sour cream, a T milk, salt, pepper, grated cheese, and cooked broccoli  (cut small).  Scoop the mixture back into the potato skins.  Bake on a baking sheet at 375 until hot.  While they're cooking, make little flags on toothpicks to stick into the "pirate boats"!

 

Vegan option:  omit butter, milk, and sour cream

VEGETABLE CHEESE CHOWDER

4 C diced potatoes            
2 C diced carrots                   
 2 C diced celery                      
1/2 C chopped onions        
1 t salt
4 C water                       

Place in pot. Boil until tender, about 20 minutes.

Add:  1 10-oz. package broccoli   (I use one bunch of cut-up fresh broccoli)                

3 T chicken base                                    

3 1/2 C milk 

      

Simmer 5 minutes.

Make white sauce:        

1/2 C margarine or butter, melted                            

 1/2 C flour                              

1/2 T mustard

Stir together. Add white sauce to soup. Stir  til thick.      

 

Optional:  Add 1-3 C grated cheddar cheese to soup.  Do not boil, but cook on low until cheese is melted.

Kelly's Corn Chowder

¼ C butter      (I skip this, for less fat)      
2 ¼ C water           
4 diced potatoes     
2/3 C chopped celery          
3 green onions           
 ½ C carrots

Place all in large pot and boil for 20 min. Don’t drain. Add 1 can or 2 C. corn (frozen, fresh, or canned).

6 T butter         

6 T flour               

 2 ½ C milk          

 ½ t pepper      

1 t salt      

1 ½ T dill weed

Make white sauce with butter and flour. Cook 3 minutes. Slowly add milk and whisk continually until thickened and bubbly around edges. Add rest of ingredients. Pour white sauce into potato/corn mixture. Stir and add 2 C grated mild cheese (optional).

 

Recipe from Kelly Hollenbeak

Potatoes

 Red Potatoes Roasted

2 lbs potatoes in 1” cubes

T basil

T thyme

½ C olive oil

C parm cheese (put half on top)

2 t seasoned salt

Pepper

Bake 30 min at 425. Add cheese. Bake 30 min more.

OR:

8 potatoes, cubed

1 T olive oil

T rosemary

½ t salt

¼ t pepper

400 degrees. Toss. Bake 30 min on large baking sheet.

Potato Pancakes

1 lb. potatoes- grated

1 onion

1 egg

½ t salt

3 T flour

1 t b. Powder

425 degrees. Bake 2-3” pancakes on oiled cookie sheet. 15-20 min, then turn and bake 10 min.

Kartoffelsuppe (German potato soup)

3 T butter -- heat it in pan

Pot of vegetables, finley diced -- saute til golden

1 lb. potatoes, in cubes  -- add and toss until they take on a little color

3-4 T flour -- blend in, cook over low until flour begins to brown

Pour water over veggies, plus 2 t spices. Cook 30 min (til soft). Pour through sieve and puree veggies into it.

Salt -- 1-2 t

Marjoram -- 1-2 t

Parsley and dill, minced -- sprinkle over