#3884 - Bacon and Egg Potato Salad

(by Shirley McNevich)

2.5lbs. red potatoes
1 cup mayo
5 hard boiled eggs (peeled and chopped)
6 slices bacon (cooked and crumbled; more if you wish)
1/4 cup finely chopped onions (optional)
2 TBSP French's yellow mustard
salt
pepper
1 tsp. celery seed

Wash and quarter the potatoes (your choice if you want to peel them or not). In a pot add the quartered potatoes and 1 tsp. salt. Cover them with water and bring to a boil over medium heat. Once boiling, cook until potatoes are fork tender, then drain and cool them. Cut the cooled potatoes into bite sized pieces. In a large bowl add potato pieces, mayo, chopped eggs, crumbled bacon, finely chopped onions, mustard and celery seed--mix with a spoon. Taste--add salt/pepper if necessary. If salad is too sweet, add more yellow mustard. If salad is too sour, add some white sugar. Cover and refrigerate until cold, preferably overnight.

#3882 - Ranch Potato Casserole

(by Shirley McNevich)

2lbs. red potatoes
2/3 cup Breakstone's sour cream
2/3 cup creamy ranch salad dressing
6 slices bacon
3 TBSP chopped fresh parsley
1 1/2 cups shredded cheddar cheese
1/2 cup butter (melted)
3 cups Italian bread crumbs
salt
pepper

Place potatoes in a pot, cover them with water and add 1 tsp. salt--bring to a boil over medium heat. Once boiling, cook until potatoes are fork tender. Drain the potatoes, let them cool until you can handle them, and cut them into chunks (do not remove the skins). Fry the bacon, then place it on paper towels to drain. When bacon is cooled, crumble the bacon. Place the potato chunks evenly in a greased 9 x 13 glass baking dish. Sprinkle salt and pepper over the potatoes. In a bowl add the sour cream, ranch dressing, chopped parsley and 3/4 cup of the shredded cheddar cheese--stir. Spread the ranch mixture evenly over the potatoes. Sprinkle the crumbled bacon over the ranch mixture. In a separate bowl add the Italian bread crumbs, melted butter and 3/4 cup shredded cheddar cheese--stir to mix. Spread the breadcrumb mixture evenly over the top of the casserole. Bake at 375 degrees 40-45 minutes or until hot, and top is browned and crispy.

#3780 - Spring Onion Potato Cassrole

(by Shirley McNevich)

3lbs. red potatoes (washed, peeled and cut into 1" chunks)
1 cup Carnation evaporated milk (NOT condensed)
1/2 cup Breakstone's sour cream
1 tsp. salt
1/2 tsp. pepper
8oz. shredded sharp cheddar cheese
8 slices bacon (fried and crumbled)
thinly sliced green onions

Place the potato chunks in a pot and cover them with salted water--bring to a boil over medium heat, then cook 20 minutes or until tender. Drain the potatoes. In a large bowl add drained potatoes, evaporated milk, sour cream, salt and pepper--mash with a potato masher. Add HALF of the cheese and HALF of the crumbled bacon--stir until mixed. Spread the mixture into a greased 3 qt. casserole dish. Bake at 350 degrees 25-30 minutes or until hot. Remove from oven--sprinkle spring onions, remaining bacon and remaining cheese over the top. Return to oven and bake until cheese is melted.

#3779 - Deluxe Mashed Potatoes

(by Shirley McNevich)

2lbs. red potatoes (washed, peeled and cut into 2" or so pieces)
3 cups chopped broccoli florets
2 TBSP butter
1/3 cup finely chopped red bell pepper
1 tsp. finely chopped garlic
1 1/2 cups shredded sharp cheddar cheese
1/2 cup Breakstone's sour cream
milk
1/2 tsp. salt
1/4 tsp. pepper

In a large saucepan add potato pieces--cover them with water. Over medium heat bring the water to a boil, then cook the potatoes for 10 minutes. Add the chopped broccoli pieces to the potatoes and continue to cook another 8-10 minutes or until potatoes and broccoli are tender. Remove from heat, then drain and set aside. In a skillet over medium heat add butter--melt. Add chopped red bell peppers--cook/stir for 3 minutes. Add chopped garlic--cook/stir 1-2 minutes longer. Remove from heat. In a large bowl add drained potatoes/broccoli, red bell peppers/garlic, shredded cheddar cheese, sour cream, salt and pepper--mash with a potato masher. Add milk a little at a time, stirring in between, until mashed potatoes are the consistency you desire.

#3763 - Irish Brisket

(by Shirley McNevich)

4 carrots (washed, peeled and sliced)
10 small red potatoes (washed and quartered)
1 large onion (sliced and rings separated)
5-6 cups beef broth
salt and pepper (to your taste)
1 - 4lb. corned beef brisket with spice packet
1/2 of a large head of cabbage (cut into bite sized pieces)

Pour the beef broth into a crock pot. Salt/pepper all sides of the brisket (to your taste). Place the brisket in the center of the crock pot. Sprinkle the contents of the spice packet over the brisket. Place the lid on top and cook on low for 4 hours. Remove lid and add the carrots, potatoes and onions to the broth (adding more beef broth if necessary). Replace lid and cook on low for 3 hours. Remove lid and add the cabbage pieces to the broth (adding more beef broth if necessary). Replace lid and cook 1 hour longer or until cabbage is tender and brisket is tender. Optional: add your own mixture of spices in addition (or in place of) the spice packet.

#3699 - Smashed Potatoes

(by Shirley McNevich)

4 red potatoes (about 6oz.; washed, peeled and cut into bite sized pieces)
1/2 cup Breakstone's sour cream
1/2 cup milk
2 TBSP minced chives
1/2 tsp. salt
1/2 tsp. pepper

In a microwave safe bowl add just the potato pieces--cover the bowl with Saran wrap and use a sharp knife to cut a slit in the middle of the wrap. Microwave on high 10-12 minutes or until tender. Remove from microwave and let them stand for 2 minutes. Remove the wrap, then add the sour cream, milk, minced chives, salt and pepper. Mash the mixture with a potato masher, then stir well. Serve immediately. Note: these are meant to be eaten right away as the leftovers will be "gummy".

#3694 - Bacon Potato Soup

(by Shirley McNevich)

6 slices bacon (fried, drained and crumbled)
6 cups cubed red potatoes
4 cups chicken broth
2 carrots (shredded)
1 yellow onion (chopped)
1 TBSP chopped parsley (fresh or dry)
1/2 tsp. celery seed
salt
pepper
2 cups milk
1/4 cup flour
4 slices American cheese (broken into small pieces)
6 green onions (chopped)

In a Dutch oven over medium heat add crumbled bacon, cubed red potatoes, chicken broth, shredded carrots, chopped parsley, chopped onions and celery seed--cook/stir until boiling. Tilt the lid on the Dutch oven and reduce heat to simmer--simmer the mixture until potatoes are tender (20-30 minutes). Taste--add salt and pepper to your taste, then stir well. In a bowl add milk and flour--whisk until mixed. Pour the milk mixture into the soup slowly (while stirring). Turn heat up to medium--cook/stir until soup is hot and thickened. Remove from heat--add American cheese pieces--stir until cheese is melted. Place soup in bowls and top with chopped green onions. Note: for more bacon flavor, fry your bacon in the Dutch oven first, then leave the drippings in the Dutch oven before adding soup ingredients.

#3661 - Pancetta Mashed Potatoes

(by Shirley McNevich)

5 or 6 red potatoes
1 tsp. salt
2 TBSP butter
1/4 cup milk
a package of pancetta (Italian bacon)

Fry the pancetta pieces (as many as you wish) in a cast iron skillet until browned but not too crispy--drain them on paper towels, then slice the fried pancetta into bite sized pieces. Peel and wash potatoes--slice them in half. In a saucepan add the potatoes, enough water to cover them, and the 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 butter to the potatoes and stir. When there are no more lumps left, slowly add the milk and beat the mixture with a spoon until the mashed potatoes have the consistency that you like. Once consistency is correct, add the pancetta pieces--stir well.

#3612 - Bacon Lima Bean Soup

(by Shirley McNevich)

3 - 15oz. containers chicken broth
2 - 15oz. cans lima beans (rinsed and drained)
2 large carrots (peeled and sliced thin)
2 large red potatoes (washed, peeled and diced; more if you wish)
2 red bell peppers (chopped)
1 large onion (chopped)
2 ribs of celery (thinly sliced)
1/4 cup butter
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1 cup Half 'n Half
6-8 slices of bacon (cooked and crumbled)

In a Dutch oven add chicken broth, lima beans, sliced carrots, diced potatoes, chopped red bell peppers, chopped onions, sliced celery, butter, salt, pepper and oregano--cook/stir over medium heat until boiling. Once boiling, turn heat back to low, tilt the lid and cook 35-45 minutes or until all vegetables are tender. Taste--add more seasonings as necessary to your taste. Turn heat up a bit--add the Half 'n Half and crumbled bacon--cook/stir until hot but not boiling.

#3526 - Spinach Roasted Potatoes

(by Shirley McNevich)

6 red potatoes (washed and quartered)
2 TBSP butter
2 garlic cloves (minced)
1 TBSP fresh chopped parsley
salt and pepper (to your taste)
1 cup fresh baby spinach leaves (washed; more if you wish)

Place the quartered potatoes in a greased casserole dish. In a skillet over medium low heat add the butter--melt. Add the minced garlic--cook/stir until garlic is browned. Add fresh chopped parsley--stir well. Pour the butter mixture evenly over the potatoes, then toss the potatoes to coat. Sprinkle salt and pepper over the top (to your taste). Bake at 400 degrees (UNcovered) for 30-40 minutes or until tender. Remove from oven--add the spinach--toss to mix. Return to oven and bake 3-5 minutes longer or just until spinach becomes wilted.

#3474 - Loaded Baked Potato Soup

(by Shirley McNevich)

3 medium red potatoes (baked)
1/4 cup softened butter
1/4 cup chopped onions
1/4 cup flour
14oz. chicken broth
1 - 12oz. can Carnation evaporated milk
6 slices bacon (cooked and crumbled--more if you wish)
shredded cheddar cheese
chopped green onions (optional)

In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until onions are getting tender. Add flour--stir well. Add chicken broth and evaporated milk--stir well, then turn heat back to simmer. While mixture is simmering, slice the baked potatoes, scoop out the insides of the baked potatoes and add to the soup mixture--stir well. Add HALF of the crumbled bacon--stir well. Turn heat up a bit and cook/stir until just starting to boil, then turn heat back a bit. Optional--chop the potato skins and add them to the soup mixture--stir. Taste--add salt and pepper to your taste, then stir again. Serve soup in bowls and top with remaining crumbled bacon, shredded cheddar cheese and chopped green onions. Note: soup has much more baked potato flavor if you add the chopped potato skins.

#3471 - Potato and Bacon Casserole

(by Shirley McNevich)

8 medium red potatoes (washed, peeled and cut into bite sized pieces)
1 cup Carnation evaporated milk
1/2 cup Breakstone's sour cream
1 tsp. salt
1/2 tsp. pepper
2 cups shredded cheddar cheese
8 slices cooked bacon (crumbled)
a few chopped green onions

In a saucepan add potato pieces and cover them with water--bring to a boil over medium heat and cook for 20 minutes or until tender. Drain the potatoes but do NOT rinse them. Return the potato pieces to the saucepan--add the Carnation milk, sour cream, salt and pepper--mash with a potato masher until mixed. Add 1 1/2 cups of the shredded cheddar cheese and half of the crumbled bacon--stir with a spoon until mixed. Spread the potato mixture into a greased 3 quart casserole dish. Bake at 350 degrees for 25 minutes or until hot. Remove from oven, sprinkle remaining 1/2 cup shredded cheddar cheese over the top. Sprinkle the remaining crumbled bacon evenly over the cheese. Sprinkle chopped green onions over the top. Return to oven and bake until cheese on top is melted.

#3462 - Brussels Sprouts Soup

(by Shirley McNevich)

1 onion (chopped)
1 red potato (washed, peeled and cubed)
2 TBSP butter
1lb. fresh or frozen brussels sprouts (thawed and drained)
3 cups chicken broth
salt and pepper (to your taste)
1 egg yolk
1/4 cup heavy cream
chopped or flaked parsley (to your taste)
fresh grated Parmesan cheese (optional)
salad croutons

In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until tender. Add chicken broth, brussels sprouts, salt, parsley and pepper--cook/stir until boiling. Once boiling, turn heat back to simmer and simmer for 15 minutes or until brussels sprouts are very tender. Remove from heat--scoop some of the mixture into a blender and beat until smooth. Repeat with remaining soup until all soup is smooth, then return soup to the saucepan. Put the saucepan back over medium heat. In a bowl add egg yolk and heavy cream--beat until mixed. While stirring, add the egg mixture to the hot soup mixture. Cook/stir until mixture thickens and is hot. When serving, top with fresh grated Parmesan cheese and croutons (if you wish).

#3434 - Dijon Potato Salad

(by Shirley McNevich)

2 1/4 lbs. red potatoes
1 tsp. salt (for cooking the potatoes)
3 TBSP cider vinegar
2 hard boiled eggs (peeled and chopped--more if you wish)
1 tsp. Lawry's seasoning salt
1/4 tsp. pepper
1 cup mayo
1/3 cup honey-Dijon salad dressing
2 TBSP Dijon mustard
5 TBSP chopped celery (more if you wish)
1/2 to 1 tsp. celery seed
white sugar (if necessary)

Wash and peel the potatoes, cover them with water and add the salt--bring to a boil over medium heat, then cook the potatoes for 20 minutes or until fork tender. Drain the potatoes and cool them. Cut the potatoes into bite sized pieces and place them in a large bowl. In a separate bowl add cider vinegar, chopped eggs, seasoning salt, pepper, mayo, honey-Dijon salad dressing, Dijon mustard, chopped celery and celery seed--stir well. Taste the dressing--if too sour add a little white sugar at a time and stir again. If too sweet add a little more Dijon mustard and stir again. Once you like the flavor, pour the dressing mixture over the potato pieces--toss to coat. Refrigerate until cold. Optional--if you like skins on your potato pieces, skip peeling the potatoes.

#3419 - Parmesan Potatoes

(by Shirley McNevich)

8 medium red potatoes (washed and halved lengthwise--do NOT peel)
9 TBSP grated Parmesan cheese (more or less to your taste)
6 TBSP butter (melted)
salt
pepper

Pour the melted butter into a 9 x 13 glass baking dish. Add salt and pepper to your taste--stir carefully. Sprinkle the grated Parmesan cheese evenly over the melted butter. Place the potatoes (cut side down) carefully into the butter mixture in a single layer. Bake at 400 degrees for 50-60 minutes or until potatoes are fork tender.

#3360 - Fried Boiled Potatoes

(by Shirley McNevich)

5 red potatoes (more if you wish)
canola oil for frying
1 tsp. salt

Wash and peel the potatoes, then cut the potatoes in half. Place the potato halves in a pot--cover them with water and add the salt. Bring to a boil over medium heat, then cook until potatoes are fork tender (about 20 minutes). Drain the potatoes but DO NOT RINSE. In a frying pan add about 1/2" of canola oil. Turn heat to medium high. Place the potato halves one at a time into the oil until the frying pan is full (don't overload the pan). Fry the potatoes on all sides (turning as necessary) until potatoes are golden brown on all sides. As potatoes get done, take them out one at a time and place them in a serving dish. If you have too many potatoes, fry them in separate batches so they don't overcrowd the pan.

#3332 - Seasoned Potato Skins

(by Shirley McNevich)

6 red potatoes OR other baking potatoes
2 TBSP butter (melted)
Lowry's seasoned salt (to your taste)
fresh grated Parmesan cheese (as much as you wish)
shredded cheddar cheese (as much as you wish)
6 bacon strips (cooked and crumbled)
1 pint Breakstone's sour cream
chopped chives for topping (optional)

Cut a slit into each potato and bake them until tender, then let them cool for 1 hour. Slice each potato in half and scoop out some of the potato flesh (you can save the flesh for something else or discard it). Brush the melted butter all over the insides and outsides of the potato skins (don't be stingy), sprinkle seasoning salt and grated Parmesan cheese on the insides of the potato skins and place them on a greased baking sheet. Bake at 425 degrees for 8-10 minutes or until hot and crispy. Remove from oven and generously put crumbled bacon and shredded cheddar cheese in each skin. Return to oven and bake a few minutes longer until cheese is melted. When ready to serve, place a spoonful of sour cream on top of each potato skin and sprinkle chopped chives over the sour cream.

#3331 - Sharp Cheese Potato Casserole

(by Shirley McNevich)

6 medium red potatoes
1 TBSP butter
1 TBSP flour
1 cup milk
1/2 tsp. salt + 1 tsp. salt
1 cup grated sharp cheese + extra for topping (buy the sharpest cheese you can find)
fresh ground black pepper (to your taste)

Wash and peel the potatoes, place them in a pot, cover them with water and add 1 tsp. salt--cook over medium heat until potatoes are tender. Drain the potatoes (do NOT rinse them) and let them cool so you can handle them. Thinly slice the potatoes and place them in a greased casserole dish. In a skillet over low heat add butter--melt. Add flour--cook/stir until mixture bubbles. Turn heat up a bit--add milk and cook/stir until mixture thickens. Add 1/2 tsp. salt and grated sharp cheese--cook/stir until cheese melts and you have a thick cheese sauce. Slowly pour the cheese sauce over the top of the potatoes in the casserole dish. Sprinkle fresh ground black pepper over the top of the mixture (if you wish). Bake at 350 degrees for 20 minutes, remove from oven, sprinkle more grated cheese all over the top, return to oven and bake until cheese is melted and mixture is heated through.

#3319 - Multi Potato Salad

(by Shirley McNevich)

1 large sweet potato
3 red potatoes
3 russet potatoes
1 cup mayo
2 TBSP white sugar (more if you wish)
1 TBSP white vinegar (more if you wish)
1 tsp. salt
3/4 tsp. dill weed
onion salt (optional--your choice of amount)

Wash, peel and cube the russet potatoes. Wash and cube the red potatoes (do NOT peel). Wash, peel and cube the russet potatoes. Place all of the potatoes and 1 tsp. salt in a pot--add enough water to cover all of the potatoes. Bring the water to a boil over medium heat. Once boiling, turn heat back to low and cook until all potatoes are fork tender. Drain but do NOT rinse, then cool to room temperature. In a separate bowl add mayo, white sugar, dill weed and onion salt--stir until mixed. Taste--if you want it more sour, add more white vinegar and stir again. If you like it more sweet, add a little more white sugar and stir again. Add more salt if necessary--stir again. Pour the mayo mixture over the cooled potatoes--used a wooden spoon to toss/stir until potatoes are covered with the mayo mixture (it's ok if the sweet potato pieces don't hold up). Cover the bowl and refrigerate overnight before serving.

#3312 - Mashed Turnips

(by Shirley McNevich)

6 red potatoes
2 large turnips
1/2 cup cream (room temperature)
1 stick butter (melted)
1/2 cup Breakstone's sour cream
salt
pepper

Scrub/wash the potatoes. Peel the turnips but NOT the potatoes. Cube the turnips and the potatoes. Place the cubed turnips and cubed potatoes in a pot--cover them with water and add 1 tsp. salt--bring to a boil over medium heat, then cook them until tender (12-15 minutes). Drain but do NOT rinse the potatoes and turnips. In a large bowl add the drained turnips and drained potatoes--mash with a potato masher. Add the cream, melted butter and sour cream--stir well. Mash more if necessary. Add salt and pepper to your taste--stir well.