Combine all ingredients, mixing well.
Place in casseroles. Refrigerate until ready to use.
Bake in preheated 350\u00b0 oven for 30 minutes.
May store in refrigerator for a week.
The most difficult thing about this recipe is mixing it all together.
Put into a large casserole and crumble bacon on top. Do not use bacon bits.
Bake at 350\u00b0 for 1 hour.
Serves 12 to 16 people.
FOR THE POTATO SALAD: Cook 10 pounds waxy new crop potatoes in
ften at room temperature for ease of use. Leaving
Peel potatoes.
Slice half, dice the other half (the slices cook softer and give the finished salad a nice consistency). Rinse the raw potatoes under cold water until water runs clear. Cover with cold water; add about 1 teaspoon salt (more or less to taste) and cook until tender.
Remove from heat and pour cooked potatoes into a colander to drain.
When cool or lukewarm, add the remaining ingredients thoroughly in a large bowl.
Use enough mayonnaise to moisten and amount to your taste.
When completely mixed, chill.
Peel, cook and mash potatoes.
Combine rest of ingredients and add to mashed potatoes.
Place in a buttered casserole and refrigerate until ready to use.
Then bake in a preheated 350\u00b0 oven for 30 minutes.
Preheat oven to 325. In 2 large bowls, combine soups and milk. Add potatoes and ham;toss to coat. Dived among four greased 13x9 inch baking dishes.
Cover with aluminum foil and bake at 325 for 1-1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.
Place potatoes in a microwave-safe bowl; cook in
Peel 5 pounds potatoes and cut into small dice.
Boil peeled potatoes until tender; drain.
Mash potatoes with butter, cream cheese and sour cream.
Place in an ovenproof dish and refrigerate overnight.
Bake at 350\u00b0 for 1/2 hour, topped with shredded Cheddar cheese.
Slice and layer potatoes in a greased (1/4 inch) 9 x 13-inch pan.
Sprinkle with onion soup mix and top with pats of butter. Cover tightly with foil and bake at 400\u00b0 until all potatoes are tender, about 45 minutes.
Coat large Pyrex dish with oil.
Add frozen hash brown potatoes, thawed.
Combine in bowl and spread on potatoes 1 stick melted butter, onion, Cheddar cheese, cream of chicken soup and sour cream.
Mix and spread over potato mixture 1/2 stick butter and crushed corn flakes.
Sprinkle extra grated cheese on top. Bake at 350\u00b0 for 1 1/2 hours.
In a large bowl combine the cold cubed potatoes with celery, eggs and
Peel, cut up and boil the potatoes (salt to taste) until done; drain water. Add the remaining ingredients. Mix with electric mixer until well blended. Pour into casserole dish (sprayed with nonstick cooking spray). Bake in 300\u00b0 oven until potatoes rise and are very lightly browned.
Combine all ingredients; mixing well.
Place in large casserole.
Refrigerate until ready to use.
(May be stored in refregerator for 5 days) When ready to use, let set at room temperature for 30 minutes.
Bake at 350 degrees F.
for 50-60 minutes, or until heated through.
Bake at 350\u00b0 for 1 hour.
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish.
Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup.
Dribble 1 stick melted margarine over cake mix.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
Serves 12 to 15.
Good dessert for a crowd.
Several people can each make dessert and they will all be the same.
In a large dutch oven, heat the
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Into a large, heavy-bottomed pan, mix