ll to combine.
For Potatoes:
Place potatoes into a large pot
Peel and thinly slice potatoes and place in a
otato with a fork; add potatoes to a slow cooker (do
Preparation:.
For every recipe version: Bring a large pot
nions and broth.
Microwave for about 2-3 minutes.
Leave smal potatoes whole, cut large potatoes into quarters.
In a
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
1.\tScrub the potatoes and place in a large
Saute onion in margarine approximately 2 to 3 minutes on High power (cover with lid or plastic wrap).
Mix cream of chicken soup, onion, margarine, salt and pepper with potatoes.
Place in casserole dish and cook on High power for 4 to 5 minutes.
Spread sour cream over top.
Sprinkle cheese next and then corn flake crumbs.
Cook at 70% power for 18 to 20 minutes (1/2 recipe, cook for 10 to 12 minutes).
Do not cover.
Make large casserole (10 to 12 servings).
Preheat oven to 450\u00b0.
In shallow baking pan, thoroughly blend all ingredients except potatoes.
(It is possible to do these with less oil and margarine than the recipe calls for.
I use only enough to coat the bottom of the pan I'm using.)
Add potatoes and turn to coat.
Bake, turning occasionally, 60 minutes (usually less) or until potatoes are tender and golden brown.
Garnish, if desired, with parsley.
Makes about 8 servings.
10x7-inch dish for this recipe.
Slice potatoes (I leave the
f the broiler pan.
For the crispest skin the bird
Wash the sweet potatoes - don't peel. Cut into
batch of roasted rosemary potatoes:
Work area and
For Potatoes: Peel potatoes, cut in halves and boil
For potatoes, cook potatoes in boiling salted water for about 20 mins. Drain.
For sauce, heat 1 tbsp butter and saute shallots, garlic, and almonds. Add Calvados, creme fraiche (or sour cream, if using) and cream. Add capers and season to taste.
Meanwhile, heat 2 tbsp butter and saute sole for about 4 mins per side. Serve with potatoes and sauce, sprinkled with parsley.
large bowl.
Peel potatoes and diagonally cut crosswise into
In a small saucepan, over low to medium low heat,combine gravy mix, sage,pepper, and buttermilk.
Stirring until no lumps remain, and desired thickness is reached, turn heat to low ,keeping gravy warm.
Over medium heat in a medium sized skillet heat oil till hot but not smoking.
Add frozen patties, and cook on both sides until golden brown, and remove from skillet.
Top each pattie with 1/2 cup of reheated mashed potatoes.
Cover potatoes with desired amount of gravy, and enjoy :).
Bring the water to a boil. Add the cooked potatoes and salt and boil until the potatoes start to break apart.
Without draining the water, gently mash up the potatoes. Slowly add the cornmeal, continuing to stir. The texture should be like cream of wheat. Don't let it get too thick (you may not need all the cornmeal the recipe calls for).
When the kacamak is done cooking add a little oil.
Cook potatoes, mash or whip until smooth.
Add the rest of ingredients except butter.
Put in a greased casserole.
Dot with butter.
Cook at 350\u00b0 for 40 minutes or until heated through.
I find this recipe great for Thanksgiving or Christmas.
Can be made ahead a couple of days or frozen.