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Archive for the ‘potatoes’ Category

contest-winning-sweet-potato-bake

Contest-Winning Sweet Potato Bake

Ingredients
7 large sweet potatoes (about 6 pounds), peeled and cubed
1/4 cup butter, cubed
1/2 cup orange marmalade
1/4 cup orange juice
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon ground ginger

TOPPING:
12 oatmeal cookies, crumbled
6 tablespoons butter, softened

Directions
Preheat oven to 400°. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just 10-15 minutes or until tender. Drain.

Mash potatoes with butter. Add marmalade, orange juice, brown sugar, salt and ginger. Transfer to a greased 13×9-in. baking dish. Toss cookie crumbs with butter; sprinkle over the top.

Bake, uncovered, 20 minutes or until browned. Let stand 15 minutes before serving. Yield: 10-12 servings.

Contest-Winning Sweet Potato Bake

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swiss-cheese-potatoes

Swiss Cheese Potatoes

Ingredients
8 large potatoes, peeled and cubed (about 4 pounds)
1-1/2 teaspoons salt, divided
2 cups chopped celery
3/4 cup chopped onion
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
2/3 cup 2% milk
3 tablespoons butter
1/4 teaspoon pepper

Directions
Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook 10-15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl.

Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 5-8 minutes or until cheese is lightly browned. Yield: 12 servings (3/4 cup each).

Recipe found here: Swiss Cheese Potatoes

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comforting-potato-casserole

Comforting Potato Casserole

Ingredients
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded part-skim mozzarella cheese
5 green onions, sliced
1 package (32 ounces) frozen cubed hash brown potatoes, thawed

Directions
In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat.

Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender. Yield: 10-12 servings.

Recipe found here: Comforting Potato Casserole

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Loaded Potato Salad

Loaded Potato Salad

Ingredients
2 pounds red potatoes, quartered
1/2 pound bacon strips, chopped
1/2 cup mayonnaise
1/4 cup creamy Caesar salad dressing
1/4 cup ranch salad dressing
3 tablespoons sour cream
1 tablespoon Dijon mustard
3 green onions, chopped
1/4 cup shredded cheddar cheese
Coarsely ground pepper, optional

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.

Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.

Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired. Yield: 8 servings.

Recipe found here: Loaded Potato Salad

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Potato Ham Bake

Potato Ham Bake

Ingredients
3 medium potatoes, peeled and thinly sliced
2 cups cubed fully cooked ham
1 medium onion, sliced and separated into rings
8 slices process American cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup frozen peas, thawed

Directions
In a greased 3-qt. baking dish, layer half of the potatoes, ham, onion, cheese and soup. Repeat layers. Cover and bake at 350° for 1-1/4 hours or until potatoes are almost tender.

Sprinkle with peas. Bake, uncovered, for 10 minutes or until heated through. Yield: 6 servings.

Recipe found here: Potato Ham Bake

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Chive & Onion Hash Brown Potatoes

Chive & Onion Hash Brown Potatoes

Ingredients
1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed

Directions
Preheat oven to 375°. In a Dutch oven, combine the first five ingredients; cook and stir over medium heat until blended. Stir in potatoes.

In a greased 13×9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.

Bake, covered, 35 minutes. Bake, uncovered, 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives. Yield: 12 servings (3/4 cup each).

Recipe found here: Chive & Onion Hash Brown Potatoes

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Slow-Roasted Chicken with Vegetables

Slow-Roasted Chicken with Vegetables

Ingredients
2 medium carrots, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

Directions
Place carrots, celery and potatoes in a 6-qt. slow cooker; toss with 1/4 teaspoon salt and pepper.

Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together.

Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and remaining salt; rub over chicken.

Cook, covered, on low 6-8 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°; and vegetables are tender.

Remove chicken to a serving platter; tent with foil. Let stand 15 minutes before carving. Serve with vegetables. Yield: 6 servings.

Recipe found here: Slow-Roasted Chicken with Vegetables

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