Mindy Sutherland
1 bag (26 oz) frozen hash browns
1 pd ground beef, cooked and drained
½ cup onion, diced and cooked with beef
11/2 c frozen peas
2 c half and half or milk
2 cans cream of chicken soup
1 c shredded cheddar cheese
Heat oven to 350. Place ground beef and onions on bottom of 9x13 pan. Combine soup and half and half and pour on top of beef mixture. Sprinkle cheese on top. Cook for 60-70 minutes until bubbly and browned.
Spudnuts
Maija-Liisa Adams
We used to make these for a Drill Team Fundraiser and this is my Advisor, Jessie Jones's recipe. It brings back so many fond memories and they taste so yummy.
3 1/2 tbsp. dry yeast
1/2 cup warm water
1 c mashed potatoes (instant may be used unless you can taste the difference like I can:)
1/2 cup sugar
4 tbsp oil or shortening
3 tsp salt
2 eggs beaten lightly
2 cups scalded milk
7 cups flour
Dissolve yeast in water. Cream the shortening, sugar, salt, and potatoes together. Add eggs and yeast. Mix well. Then add flour and milk alternating. Let rise. Roll out fairly thick, cut out and let rise again on greased sheets. Fry in deep fat and glaze. You don't want your grease too hot or they will be doughy in the middle.
Glaze:
2 1/2 cups powdered sugar
1/2 cup hot water
1/2 tsp vanilla
Twice Baked Potato Casserole
Julianna Thueson
6 medium unpeeled potatoes, baked
1/4 tsp salt
1/4 tsp pepper
1 pound sliced bacon cooked and crumbled
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onion
Cut baked potatoes into 1 inch cubes. place half in sprayed 9x13 dish.
Sprinkle half on the salt, pepper, and bacon. Top with half of the
sour cream and cheeses. Repeat layers. Bake uncovered at 350 for 20 min.
or until cheese is melted. sprinkle with onions.
Halibut Chowder
Kelly Eyring
4-6 cups chopped potatoes
2 cups water
1cup chopped carrots
1 tsp season salt
1 tsp salt
½ tsp pepper
2 cans cream of mushroom soup
1 lb bite size halibut
1 tsp minced garlic
1 cup chopped green onion
2 Tbsp butter
1 can canned milk (I use fat free)
8 oz pkg cream cheese (I use 1/3 less fat
1. wash and cut potatoes in small bite size chunks (good with peelings on)
2. wash and dice carrots
3. combine water, potatoes, carrots and seasonings in pan
4. boil until veg are tender 15-20 min.
5. add soup and heat on med
6. cut halibut into small bite sized pieces
7. sauté halibut, garlic, and onions in butter
8. add to soup
9. mix milk and cream cheese in blender
10. add to soup
11. heat until hot not boiling
12. stir constantly or will scorch
This is a rich and delicious soup.
Leek and Potato Potage
(That’s a fancy word for French Soup)
Sarah d’Evegnee
This is a re-creation of Eric’s grandmother, Babonne’s, recipe. It is a d’Evegnee family legacy. We LOVE it and make it for Christmas dinner each year to remember Babonne and her gourmet cooking.
I usually double or triple this recipe so we have enough for our greedy kids.
1/2 cup butter
1 leek, rinsed and sliced
1 small yellow onion, diced
Salt and pepper to taste
2 cups chicken broth
(or chicken stock if you are fancy)
2 teaspoons cornstarch or flour
2 cups Yukon Gold potatoes, peeled and diced
1 cup heavy cream
In a large pot over medium heat, melt butter. Cook leeks and onion in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch or flour into potato mixture and let cook for about one minute. Pour broth into pot and stir well. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Using immersion blender or just your regular boring non-fancy blender, puree mixture to desired thickness (some people like a few small potato pieces , and others like it completely smooth.) Season with salt and pepper before serving. Serve with croutons and more cream on top (that’s how they eat in France) or with a crusty baguette.
Cheesy Chili Pepper Potatoes
Christine Gilbert
About 6 cups prepared potatoes (mashed with butter and milk and still warm)
1-2 cups sour cream
½ lb. grated jack cheese
2 6-oz. cans peeled green chili peppers
Arrange ½ of potatoes in buttered casserole. Top with a layer of sour cream, the chilies and 1/2 of the cheese. Add the remainder of the potatoes and sprinkle with the remainder of the cheese.
Cover and heat for 30 minutes at 350.
Serves 6-8.
Super Easy Short Ribs
Christine Gilbert
These make the perfect accompaniment to the Cheesy Chili Pepper Potatoes
1 Tablespoon olive oil
4-1/4 pounds beef short ribs
2 onions, quartered
1 14 ½ oz. can beef broth
½ cup bottled chile sauce
¼ cup honey
3 Tablespoons Worcestershire sauce
4 garlic cloves, chopped
Chopped fresh parsley
Preheat oven to 350 degrees F. Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes. Add onions, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat. Cover pot and bake ribs 1 hour. Uncover and bake until ribs are tender, about 1 hour. Season to taste with salt and pepper. Sprinkle with parsley.
Serves 6.
1/2 cup butter
1 leek, rinsed and sliced
1 small yellow onion, diced
Salt and pepper to taste
2 cups chicken broth
(or chicken stock if you are fancy)
2 teaspoons cornstarch or flour
2 cups Yukon Gold potatoes, peeled and diced
1 cup heavy cream
In a large pot over medium heat, melt butter. Cook leeks and onion in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch or flour into potato mixture and let cook for about one minute. Pour broth into pot and stir well. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Using immersion blender or just your regular boring non-fancy blender, puree mixture to desired thickness (some people like a few small potato pieces , and others like it completely smooth.) Season with salt and pepper before serving. Serve with croutons and more cream on top (that’s how they eat in France) or with a crusty baguette.
Cheesy Chili Pepper Potatoes
Christine Gilbert
About 6 cups prepared potatoes (mashed with butter and milk and still warm)
1-2 cups sour cream
½ lb. grated jack cheese
2 6-oz. cans peeled green chili peppers
Arrange ½ of potatoes in buttered casserole. Top with a layer of sour cream, the chilies and 1/2 of the cheese. Add the remainder of the potatoes and sprinkle with the remainder of the cheese.
Cover and heat for 30 minutes at 350.
Serves 6-8.
Super Easy Short Ribs
Christine Gilbert
These make the perfect accompaniment to the Cheesy Chili Pepper Potatoes
1 Tablespoon olive oil
4-1/4 pounds beef short ribs
2 onions, quartered
1 14 ½ oz. can beef broth
½ cup bottled chile sauce
¼ cup honey
3 Tablespoons Worcestershire sauce
4 garlic cloves, chopped
Chopped fresh parsley
Preheat oven to 350 degrees F. Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes. Add onions, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat. Cover pot and bake ribs 1 hour. Uncover and bake until ribs are tender, about 1 hour. Season to taste with salt and pepper. Sprinkle with parsley.
Serves 6.
