#3804 - Bacon and Onion Potatoes

(by Shirley McNevich)

2-3 cups prepared mashed potatoes (more if you wish)
1/4 to 1/2 cup bite sized cooked ham pieces
1 - 11oz. can whole kernel corn (well drained)
1/2 cup shredded sharp cheddar cheese
1 cup French's french fried onions
4-6 slices cooked bacon (crumbled)

In a bowl add mashed potatoes, ham pieces and drained corn--stir to mix. Spread half of the potato mixture into a greased 2qt. casserole dish. Sprinkle half of the cheese and half of the french fried onions over the potatoes. Spread remaining potatoes over the top. Sprinkle crumbled bacon, remaining cheese and remaining french fried onions over the top. Bake at 350 degrees 20-30 minutes or until heated through. Note: if using cold (leftover) mashed potatoes, you'll have to bake it longer.

#3528 - Skillet Cabbage and Kielbasa

(by Shirley McNevich)

2lbs. cooked kielbasa (cut into coin shaped pieces, then cut each coin shaped piece in half)
1 TBSP canola oil
1 head of cabbage (torn into bite sized pieces)
1 large onion (chopped)
3 garlic cloves (minced)
2 tsp. white sugar
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
2 tsp. cider vinegar
1 1/2 tsp. Dijon mustard
mashed potatoes (optional)

In a skillet over medium heat add canola oil and kielbasa pieces--cook/stir until browned. Place browned kielbasa pieces on a plate but leave the fat in the skillet. To the fat in the skillet add the chopped onions, minced garlic, white sugar, salt and pepper--stir well. Add the cabbage pieces--cook/stir until desired tenderness. In a bowl add the cider vinegar and Dijon mustard--stir to mix. Spread the mustard mixture over the cabbage. Add the kielbasa pieces--cook/stir until mixture it hot and cabbage is cooked to your liking. Serve by itself OR over mashed potatoes.

#3311 - Ground Beef Casserole

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
9oz. green beans (cooked and drained)
1 - 10.75oz. can Campbell's tomato soup
1/4 cup water
2 cups prepared mashed potatoes
1 can French's french fried onions
1/2 cup shredded sharp cheddar cheese

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned, then drain off any grease. Add cooked green beans, tomato soup and water--stir to mix. Pour the whole mixture into a greased 2 qt. casserole dish. In a bowl add the prepared mashed potatoes and 1/2 of the can of french fried onions--stir to mix. Spread the mashed potato mixture over the top of the beef mixture. Bake uncovered at 350 degrees for 25 minutes, remove from oven, spread the other 1/2 can of french fried onions and cheese all over the top. Return to oven and bake 10 minutes longer or until heated through and cheese is melted.

#3051 - Mashed Potato Cakes

(by Shirley McNevich)

1 quart of mashed potatoes (fresh or leftovers)
1 tsp. salt
1/2 tsp. pepper
3 beaten eggs
3 heaping TBSP flour
1/2 cup fresh parsley (finely chopped)
1/2 of a medium onion (finely chopped)
1/2 cup finely chopped celery/yellow celery leaves
canola oil for frying

In a bowl add mashed potatoes, salt, pepper and beaten eggs--mix well. Add chopped parsley/onions/celery--stir well. Add flour--mix well. Put 1-2 TBSP of canola oil into a hot frying pan. Drop tablespoonfuls of the batter into hot oil--batter will spread out like a pancake. Brown them on both sides, then place them on paper towels to cool. Continue with all batter (adding more canola oil for frying when necessary).

#2884 - Potato Balls

(by Shirley McNevich)

2 cups very stiff mashed potatoes
2 cups cooked ham (chopped)
1 cup shredded cheddar cheese OR shredded swiss cheese
1/3 cup mayo
1 beaten egg
1 tsp. French's yellow mustard
1/4 tsp. pepper
2 to 4 TBSP flour
1 3/4 cups crushed corn flakes cereal

In a bowl add mashed potatoes, ham pieces, cheese, mayo, beaten egg, mustard and pepper--mix well using a spoon. Add enough flour to make the mixture stiff (2 to 4 TBSP)--stir well. Refrigerate the mixture for 1 hour. Remove mixture from refrigerator. Place the crushed corn flakes in a bowl. Shape the potato mixture into walnut sized balls, and roll each ball completely in the crused corn flakes. Place the coated potato balls on a greased cookie sheet. Bake at 350 degrees for 25-30 minutes. Serve hot.

#2370 - Noodle Perogies

(by Shirley McNevich)

1 lb. extra wide egg noodles
1 - 12 serving size box mashed potato mix (or make your own)
1 stick butter (melted)
3/4 lb. American cheese (slices)
1 small onion (chopped)

Cook noodles according to bag directions--drain but do NOT rinse. Grease a 9 x 13 glass baking dish. Prepare mashed potato mix (or make your own). Place all of the noodles on the bottom of the baking dish. Spread all of the mashed potatoes over the noodles. Layer the cheese on top of the mashed potatoes. In a skillet add the butter and the chopped onions--cook/stir over medium heat until onions are soft. Spread the buttered onion mixture over the cheese. Bake at 325 degrees for 30 minutes or until bubbling hot.

#2207 - Ham and Potato Balls

(by Shirley McNevich)

2 cups very stiff mashed potatoes
2 cups finely chopped cooked ham
4oz. shredded cheddar cheese OR Swiss cheese
1/3 cup mayo
1 beaten egg
1 tsp. French's yellow mustard
1/4 tsp. pepper
2 to 4 TBSP flour
1 3/4 cups 4C Italian bread crumbs

In a bowl add mashed potatoes, ham, cheese, mayo, beaten egg, mustard and pepper--stir until well mixed. Add enough of the flour and stir to make the mixture stiff. Chill the mixture for 1 hour. Remove mixture from refrigerator and shape the mixture into 1 inch sized balls. Roll each ball in the bread crumbs until coated. Place them on to greased cookie sheets (sheets should have a lip if possible to prevent them from rolling off). Bake at 350 degrees for 25-30 minutes.

#1915 - Homemade Gnocchi

(by Shirley McNevich)

2 beaten eggs
a pinch of salt
2 to 3 cups flour
2 1/2 cups homemade mashed potatoes

In a bowl add beaten eggs, salt and mashed potatoes--mix with a spoon. Slowly add flour a little at a time--stir until a firm dough ball forms. Lightly flour your counter. Rip off a piece of dough and form it into the shape of a cigar. Repeat making cigar shapes with all of the dough. Cut each cigar-shaped dough into 1/2" pieces. Use a pot filled 3/4 full with water--bring water to a boil. Drop dough pieces into the boiling water--cook them until they float to the top. Put a sheet of Saran wrap on a cookie sheet. Once dough pieces start to float, use a slotted spoon to place finished gnocchi pieces on Saran wrap. In a pot add a jar of your favorite pasta sauce--heat until hot. Add finished gnocchi pieces--heat until hot. Place in serving dishes and serve with Parmesan cheese.

#1742 - Baked Cheesy Potatoes

(by Shirley McNevich)

4 cups hot mashed potatoes
1 - 8oz. Philadelphia cream cheese (softened & cubed)
1 beaten egg
2 TBSP chopped onions (more if you wish)
1 tsp. salt
1/2 tsp. pepper (more if you wish)

In a bowl add mashed potatoes, cubed cream cheese, beaten egg, chopped onions, salt and pepper--stir well until cream cheese is melted. Scoop the mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 30-40 minutes.

#909 - Sour Cream Mashed Potatoes

(by Shirley McNevich)

6 small (or 5 medium) red potatoes
1 tsp. salt
2 TBSP Parkay margarine or butter
1/4 cup milk (if too stiff, add more milk)
1/4 to 1/2 cup sour cream

Peel and wash potatoes--slice them in half. In a saucepan, add the potatoes, enough water to cover them, and salt. Do not put the lid on tight or they will boil over. Bring to a boil on medium heat, then cook for 20 minutes after water is boiling--test for doneness with a fork. Pour water off and mash them with a potato masher. Add the Parkay or butter and stir. When there are no more lumps left, add the milk. Beat them with the potato masher to make them fluffy. Add 1/4 cup of sour cream--stir and taste. If you like more sour cream flavor, add another 1/4 cup sour cream and stir.

#874 - Leftover Mashed Potato Biscuits

(by Shirley McNevich)

2 1/2 cups flour
2 TBSP baking powder
1 tsp. salt
1/4 cup white sugar
1/4 cup butter
1 1/2 cups mashed potatoes (they come out much better if you use leftover mashed potatoes instead of fresh ones)
1 beaten egg
1/3 cup water
1/3 cup milk
Parmesan cheese/garlic powder (optional)

In a bowl add flour, baking powder, salt, white sugar--stir. Add butter and stir/cut in. Add leftover mashed potatoes and press the mixture with a fork to mix. Add the beaten egg, water and milk--keep mixing with a fork until dough forms. Lightly flour your counter, then knead the potato dough until it holds its shape. Use a rolling pin to roll the dough to 3/4" thick. Cut biscuit circles (with the lip of a drinking glass or a biscuit cutter if you have one). Place the biscuit circles on to UNGREASED cookie sheets. If you like, you can brush the tops of the biscuits with a bit of melted butter or sprinkle with a bit of Parmesan cheese or garlic powder. Bake at 450 degrees for 17-20 minutes or until biscuits are done to your taste.

#817 - Ground Beef and Potato Casserole

(by Aunt Eileen [Knouse] Carter)

1lb. ground chuck
1 - 9oz. bag frozen green beans (cooked according to package directions and DRAINED)
1 - 10.75oz. can Campbell's condensed tomato soup
1/4 cup water
2 tsp. salt
1/2 tsp. pepper
2 cups prepared mashed potatoes
1 - 2.8oz. can Durkee or French's french fried onions
1/2 cup shredded cheddar cheese
1 chopped onion

Cook string beans with 1 tsp. salt--drain and set aside. In a skillet, brown the ground chuck with 1 tsp. salt, pepper and chopped onion--drain but keep it in the skillet. Turn heat to medium. Add the tomato soup and water to the drained beef--stir. Add string beans to the beef mixture--stir. Grease a 2 qt. casserole dish. In a bowl add mashed potatoes and half of the can of french fried onions--stir. Spoon the potato mixture in the bottom and up the sides of the casserole to make a well in the center. Scoop the beef mixture into the center well of the mashed potatoes. Bake uncovered at 350 degrees for 25 minutes. Remove from oven, sprinkle shredded cheddar cheese and the other half can of french fried onions rings on top--return to oven for 5 minutes longer or until cheese is melted.

#729 - Burger Casserole

(by Shirley McNevich)

1/4 cup dry bread crumbs (fine)
1/2 cup milk
1 lb. ground chuck
1 tsp. salt
1/4 tsp. pepper
1/3 cup chopped onions
1/3 cup chopped green peppers
1/3 cup chopped red peppers
1 large egg
3 cups mashed potatoes
3/4 cup shredded cheddar cheese

In a bowl, soak the bread crumbs in the milk. Add the egg to the milk--beat with a fork. Add ground chuck, salt, pepper, chopped onions, chopped green peppers, and chopped red peppers to the milk mixture--mix with your hands. Spread mixture into a greased 9" pie plate. Bake at 350 degrees for 35 minutes. Bring out of oven, spread the mashed potatoes over the top and sprinkle with the shredded cheddar cheese. Put it back in the 350 degree oven until cheese is melted and mashed potatoes are hot.

#667 - Perogie Casserole

(by Aunt Eileen [Knouse] Carter)

1 cup finely chopped onions
1 cup butter
1 cup small curd cottage cheese OR ricotta cheese
1 egg
1 tsp. onion salt
1 cup mashed potatoes (either homemade or instant prepared according to box directions)
1 cup shredded sharp cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
9 lasagna noodles (cooked according to package directions and drained)

Sautee the chopped onions in a pan with the butter--set aside. In a bowl add egg and beat it with a fork. Add cottage OR ricotta cheese and onion salt--mix well. In a separate bowl add prepared mashed potatoes, sharp cheddar cheese, salt, and pepper--stir. Spray a cake sized glass baking dish with Pam. Place the first 3 lasagna noodles on the bottom of the baking dish. Add all of the cottage cheese OR ricotta mixture. Add 3 more lasagna noodles on top. Add the mashed potato mixture on top of the lasagna noodles. Add last 3 lasagna noodles. Spread the sauteed onions on top of the last layer of lasagna noodles. Bake (covered with foil) at 350 degrees for 25-30 minutes. Let stand a few minutes before cutting and serving.

#446 - Potato Bread

(by Shirley McNevich)

1/4 cup warm water
3 tsp. yeast
1 1/2 cups milk
3 TBSP butter
1 cup mashed potatoes
4 TBSP white sugar
2 tsp. salt
6 cups flour
1 egg

Pour warm water into the bowl of mixer using dough hook attachment. Sprinkle yeast over the water and let stand for five minutes. Slowly mix in milk, mashed potatoes, butter, sugar and salt, then gradually mix in flour--dough should turn into a ball. Continue to knead on low speed for 2-3 minutes until dough is smooth. If dough is too dry, add more water 1 TBSP at a time until the dough balls up. If dough is more like cake batter, add more flour 1 TBSP at a time until it sticks together. Transfer dough to an oiled bowl, cover with a clean towel and let rise until doubled (about 90 minutes). Grease two loaf pans and preheat oven to 375 degrees. Punch down dough and divide into two pieces. Shape each piece into a loaf shape and place in greased loaf pans. Cover pans with clean towel and let rise 1 hour until doubled. In a cup, beat the egg using a fork. Use a pastry brush to brush beaten egg over the tops of the loaves. Bake for 40-45 minutes or until golden brown.

#410 - Mashed Potatoes

(by Shirley McNevich)

6 small (or 5 medium) red potatoes
1 tsp. salt
2 TBSP Parkay margarine or butter
1/4 cup milk (if too stiff, add more milk)
1 envelope either Good Seasons Roasted garlic or Italian dressing mix (optional)

Peel and wash potatoes--slice them in half. In a saucepan, add the potatoes, enough water to cover them, and salt. Do not put the lid on tight or they will boil over. Bring to a boil on medium heat, then cook for 20 minutes after water is boiling--test for doneness with a fork. Pour water off and mash them with a potato masher. Add the Parkay or butter and stir. When there are no more lumps left, add the milk. Beat them with the potato masher to make them fluffy. For garlic potatoes, stir in 1 envelope of either Good Seasons Roasted garlic or Italian dressing mix.

#386 - Skillet Sheperd's Pie

(by Shirley McNevich)

2 - 10.5oz. cans turkey gravy
1 - 16oz. bag frozen vegetables (broccoli, cauliflower and carrots)
2 cups cubed cooked turkey
2 cups hot seasoned mashed potatoes
1/4 cup shredded cheddar cheese

In a medium skillet, mix gravy and vegetables. Heat to a boil over medium heat. After boiling, turn heat to low, cover and cook for 5 minutes or until vegetables are tender--stir a few times while cooking. Add turkey, spoon mashed potatoes over the top, sprinkle cheese over the potatoes and cover. Keep heat on low and cook until everything is hot and cheese is melted.