o prepare the potatoes, boil or bake the potatoes, not too soft
190 degrees C). Place the potatoes in a large saucepan with
ntil melted.
Place the potatoes in baking dish and pour
Leave smal potatoes whole, cut large potatoes into quarters.
In a
Cook sliced potatoes in 1/2-inch boiling salted water 10 minutes.
Drain and arrange in alternate layers with onions in a greased 1 1/2-quart casserole.
Pour White Sauce over and bake, uncovered, in moderate oven at 350\u00b0 for 45 minutes or until potatoes are tender.
Serves 4.
Put potatoes in a large saucepan; add
Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
Add chicken breasts, cook until no longer pink, remove, let cool then shred.
Skim top of broth to get any foam off top.
Bring to a boil again, add noodles, bring to a med boil again then add veggies.
Cook 15-20 minutes or until noodles are tender.
Turn heat off add chicken breast and parsley, cover.
Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.
Peel potatoes if desired. Cut into 2-
Make thin crosswise cuts almost through, but not all the way, on 6 medium potatoes.
Arrange in a circle on a 12-inch plate. Drizzle with oleo or butter and sprinkle with paprika.
Cover tightly and microwave on High for 6 minutes.
Turn potatoes over, brush with oleo and sprinkle with paprika, cover and microwave until tender (about 6 to 8 minutes).
In saucepan, boil potatoes until tender.
Cool, peel and dice. Place in a large mixing bowl and add remaining ingredients except eggs.
Mix well.
Dice 4 eggs and stir in mixture.
Slice remaining eggs and use to garnish top of dish.
Sprinkle dash of paprika on top.
Serves 10.
ut into saucepan.
Cover potatoes with water and 1 teaspoon
Boil the potatoes until tender.
Cool, peel and slice.
Place potatoes in baking dish.
Make sauce by melting the butter in a double boiler.
Add flour, salt, pepper and onion juice; blend thoroughly.
Pour in cold milk and stir constantly until mixture thickens.
Pour sauce over potatoes, cover dish and bake in a 350\u00b0 oven for 20 more minutes without stirring or basting.
Serves 6.
Place butter in 9 x 5 x 3-inch loaf dish.
Microwave on High 1/2 to 1 minute to melt.
Stir potatoes into melted butter to coat.
Add cheese to taste and salt.
Stir well.
Cover with plastic wrap, turning back one corner to vent.
Cook on High for 15 minutes, rotating after 8 minutes.
Cook potatoes until done. Drain water. Add butter, milk, salt, and pepper. Mash ingredients. Stir in cheese.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.
o medium and simmer until potatoes are translucent at edges and
OUR POTATOES. AFTER
Parboil, cool, peeled, and grated potatoes into a greased 2 quart casserole.
Heat cream and milk in a medium saucepan.
Add cheese, dry mustard, and salt, pepper, and nutmeg to taste.
Heat and stir until cheese is melted and mixture is creamy.
Pour cheese mixture over potatoes.
Do Not Stir!
Bake in a preheated 350 degrees F oven for 1 hour or until top is nicely browned.
This recipe may be prepared ahead of time and refrigerated until ready to bake.
Cook potatoes until just tender; let cool.
Peel off skins and cut into 1/2-inch cubes.
Melt butter.
Add flour and slowly stir in milk.
Cook until thick.
Add in cheese and stir until melted. (Can add onion, if desired.)
Peel and thinly slice potatoes and place in a medium