Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Saturday, February 11, 2023
Sunday, April 21, 2019
Tuesday, February 13, 2018
Sunday, July 16, 2017
Tuesday, November 3, 2015
Monday, November 2, 2015
Friday, January 21, 2011
Thursday, January 6, 2011
Patchwork Casserole
Ingredients
2 lbs ground beef
2 C chopped green pepper
1 C chopped onion
2 lbs hash brown potatoes
2 8oz cans tomato sauce
1 6oz can tomato paste
1 C water
1 tsp salt
1/2 tsp basil
1/4 tsp pepper
1 lb american cheese, sliced
Directions
Brown meat.
Add green pepper and onion.
Cook until tender.
Add remaining ingredients except cheese.
Mix well.
Spoon half into rectangular cake pan.
Cover with half of cheese.
Spoon remaining mixture into dish.
Cover with aluminum foil.
Bake at 350 for 45minutes.
Remove foil and arrange rest of cheese in patchwork design.
Let stand 5 minutes before serving.
Notes
Recipe handed down by my Mom. She recommends slicing velveeta for the cheese. She also recommends substituting shredded squash (we used zucchini) for the potatoes.
2 lbs ground beef
2 C chopped green pepper
1 C chopped onion
2 lbs hash brown potatoes
2 8oz cans tomato sauce
1 6oz can tomato paste
1 C water
1 tsp salt
1/2 tsp basil
1/4 tsp pepper
1 lb american cheese, sliced
Directions
Brown meat.
Add green pepper and onion.
Cook until tender.
Add remaining ingredients except cheese.
Mix well.
Spoon half into rectangular cake pan.
Cover with half of cheese.
Spoon remaining mixture into dish.
Cover with aluminum foil.
Bake at 350 for 45minutes.
Remove foil and arrange rest of cheese in patchwork design.
Let stand 5 minutes before serving.
Notes
Recipe handed down by my Mom. She recommends slicing velveeta for the cheese. She also recommends substituting shredded squash (we used zucchini) for the potatoes.
Monday, December 20, 2010
Mexican Soup
Ingredients
1 onion
2 cloves garlic
1 pkg taco seasoning
1 large potato
2-3 carrots
1 can (16oz) black beans
1 can (16oz) kidney beans
1 can (16oz) corn
1 can (16oz) diced tomatoes
1 can (8 oz) tomato sauce
4 cups water
1/2 cup rice (not minute rice)
Directions
Chop Onion.
Mince garlic.
Dice potato (1/2 inch cube).
slice carrots (1/4 inch),
Saute onion, garlic, and taco seasoning until onion is opaque.
Add potato and carrots and continue sauteing a few minutes.
Add rest of ingredients except rice and stir.
Bring to boil, stirring occasionally, and then add rice.
Reduce to simmer and cook for at least 1 hour, stirring occasionally.
Notes
Recipe given to me by a co-worker, Jenn. If soup gets too thick, just add more water. You can also brown 1 lb of ground meat and toss it in.
1 onion
2 cloves garlic
1 pkg taco seasoning
1 large potato
2-3 carrots
1 can (16oz) black beans
1 can (16oz) kidney beans
1 can (16oz) corn
1 can (16oz) diced tomatoes
1 can (8 oz) tomato sauce
4 cups water
1/2 cup rice (not minute rice)
Directions
Chop Onion.
Mince garlic.
Dice potato (1/2 inch cube).
slice carrots (1/4 inch),
Saute onion, garlic, and taco seasoning until onion is opaque.
Add potato and carrots and continue sauteing a few minutes.
Add rest of ingredients except rice and stir.
Bring to boil, stirring occasionally, and then add rice.
Reduce to simmer and cook for at least 1 hour, stirring occasionally.
Notes
Recipe given to me by a co-worker, Jenn. If soup gets too thick, just add more water. You can also brown 1 lb of ground meat and toss it in.
Friday, December 10, 2010
Cheesy Potato Soup
Ingredients
6 medium boiled potatoes - cube or sliced or quartered
2 lb mild italian sausage
1-2 onions - quartered then broken apart by ring pieces
3 cans of corn
2 cans cream of potato soup
1 can of water ( from soup can)
1/2 brick (large size) velveeta cheese - cubed
pepper to taste
Directions
Brown italian sausage in skillet
When sausage is almost done, put onions over meat.
In large pot mix together potatoes, corn, soup, and water.
Add meat mixture and pepper and heat up.
Once hot, add cheese, stir until melted.
Continue heating until it is the desired temperature.
6 medium boiled potatoes - cube or sliced or quartered
2 lb mild italian sausage
1-2 onions - quartered then broken apart by ring pieces
3 cans of corn
2 cans cream of potato soup
1 can of water ( from soup can)
1/2 brick (large size) velveeta cheese - cubed
pepper to taste
Directions
Brown italian sausage in skillet
When sausage is almost done, put onions over meat.
In large pot mix together potatoes, corn, soup, and water.
Add meat mixture and pepper and heat up.
Once hot, add cheese, stir until melted.
Continue heating until it is the desired temperature.
Monday, November 29, 2010
Corny Ham and Potato Scallop
Ingredients
5 potatoes, peeled and cubed
1 1/2 cups cubed cooked ham
1 (15 ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 (10.75 ounce) can condensed Cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour
Directions
In a slow cooker, combine potatoes, ham, corn, green pepper, and onion.
In a small bowl, stir together soup, milk, and flour until smooth.
Pour soup mixture over ham and vegetables, and stir gently to coat.
Cover, and cook on Low for about 8 hours, or until potatoes are tender.
5 potatoes, peeled and cubed
1 1/2 cups cubed cooked ham
1 (15 ounce) can whole kernel corn, drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 (10.75 ounce) can condensed Cheddar cheese soup
1/2 cup milk
3 tablespoons all-purpose flour
Directions
In a slow cooker, combine potatoes, ham, corn, green pepper, and onion.
In a small bowl, stir together soup, milk, and flour until smooth.
Pour soup mixture over ham and vegetables, and stir gently to coat.
Cover, and cook on Low for about 8 hours, or until potatoes are tender.
Jiffy Casserole
Ingredients
1 tablespoon vegetable oil
2 onions, sliced
1 pound ground beef
5 potatoes - peeled and cubed
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
Directions
Preheat oven to 350.
In large skillet, saute onion in oil until browned, 5 to 10 minutes.
Remove onion from skillet and brown beef.
Place a layer of potatoes into a lightly greased 9x13 inch baking dish.
Sprinkle with salt and pepper to taste and then spread a layer of ground beef over the potatoes, followed by a layer of onions.
Repeat layers, ending with potatoes.
In a medium bowl, combine the soup with the water.
Mix well and pour over the casserole mixture.
Cover pan and bake in preheated oven for 1 hour.
Notes
Also really tasty: Add some worchestshire and brown sugar to the meat, and replace the mushroom soup and water with a can of creamed corn. You may also want to try putting salt and pepper on each layer of potatoes.
1 tablespoon vegetable oil
2 onions, sliced
1 pound ground beef
5 potatoes - peeled and cubed
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
Directions
Preheat oven to 350.
In large skillet, saute onion in oil until browned, 5 to 10 minutes.
Remove onion from skillet and brown beef.
Place a layer of potatoes into a lightly greased 9x13 inch baking dish.
Sprinkle with salt and pepper to taste and then spread a layer of ground beef over the potatoes, followed by a layer of onions.
Repeat layers, ending with potatoes.
In a medium bowl, combine the soup with the water.
Mix well and pour over the casserole mixture.
Cover pan and bake in preheated oven for 1 hour.
Notes
Also really tasty: Add some worchestshire and brown sugar to the meat, and replace the mushroom soup and water with a can of creamed corn. You may also want to try putting salt and pepper on each layer of potatoes.
Quick Potato & Corn Chowder
Ingredients
4 C frozen southern-style hash browns
1 can (11oz) mexicorn
1 tsp instant minced onion
2 C Water
1 can (10.75 oz) cream of celery soup
salt and pepper to taste
Directions
In large saucepan combine all ingredients & mix well.
Bring to a boil over medium-high.
Reduce heat, cover 7 simmer 5 to 10 minutes or until potatoes are tender.
Add salt & pepper to taste.
4 C frozen southern-style hash browns
1 can (11oz) mexicorn
1 tsp instant minced onion
2 C Water
1 can (10.75 oz) cream of celery soup
salt and pepper to taste
Directions
In large saucepan combine all ingredients & mix well.
Bring to a boil over medium-high.
Reduce heat, cover 7 simmer 5 to 10 minutes or until potatoes are tender.
Add salt & pepper to taste.
Slow Cooker Western Omelet
Ingredients
1 (2 pound) package frozen shredded hash brown potatos
1 pound diced cooked ham
1 onion, diced
1 green bell pepper, seeded and diced
1 1/2 cups shredded Cheddar cheese
12 eggs
1 cup milk
salt and pepper to taste
Directions
Lightly grease a 4 quart or larger slow cooker.
Place 1/3 of the hash brown potatoes in a layer on the bottom.
Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese.
Repeat layers two more times.
In a large bowl, whisk together eggs and milk, and season with salt and pepper.
Pour over the contents of the slow cooker.
Cover, and cook on Low for 10 to 12 hours.
1 (2 pound) package frozen shredded hash brown potatos
1 pound diced cooked ham
1 onion, diced
1 green bell pepper, seeded and diced
1 1/2 cups shredded Cheddar cheese
12 eggs
1 cup milk
salt and pepper to taste
Directions
Lightly grease a 4 quart or larger slow cooker.
Place 1/3 of the hash brown potatoes in a layer on the bottom.
Layer 1/3 of the ham, onion, green pepper, and Cheddar cheese.
Repeat layers two more times.
In a large bowl, whisk together eggs and milk, and season with salt and pepper.
Pour over the contents of the slow cooker.
Cover, and cook on Low for 10 to 12 hours.
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