Cook stewed potatoes; drain half of water.
Add both cans of soup.
Make patties of meat of your choice real small, half the size of normal patties.
Drain grease.
Add to soups and potatoes.
1. Peel and cube potatoes, put in a medium pot
Saute onions in olive oil in large skillet until light gold. Add green pepper. Add the cut up tomatoes with juice and salt and pepper.
Cook at slow intermittent bubble 15 minutes or so. Add potatoes.
Turn heat down very low.
Cover skillet. Cook until potatoes are done.
Heat the oil in a skillet over medium heat, and saute the garlic and onion until tender. Stir in the tomato, and cook until heated through. Mix in potatoes and rutabaga. Season with oregano, salt, and pepper. Pour in the broth, and bring to a boil. Reduce heat to low, and continue cooking 15 minutes, or until potatoes and rutabaga are tender.
Scrub the potatoes if you don't plan to peel them.
Quarter the potatoes and let them soak a bit in cold water.
Pour all other ingredients into a cooking pot or pan and, over medium heat.
As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.
In a saucepan, fry bacon until crisp; crumble.
Add sliced potatoes, salt and pepper.
Add enough water to cover potatoes. Cook for 20 to 25 minutes.
When finished, add butter.
Serves 4 to 6.
Melt butter and cook onion about five minutes.
Add salt, pepper, parsley and potatoes; barely cover with boiling water and cook until tender.
Mix flour with enough water to make a thin paste; add to potatoes and cook until thickened .
Peel potatoes cut into 1/2 inch slices place in bowl and wash.
Put potatoes in 3 quart pan of boiling water.
Cook until potatoes are tender.
Turn heat down on medium and add a one and a half stick of butter.
Stir frequently until thick remove from heat and serve.
Cut sausage into thin slices and fry. Remove from grease and drain. Peel potatoes and cut into 1 in. cubes. Cover with water and boil until tender. Mix flour with 3/4 cup water. Mixture should be very thin with no lumps. Pour mixture into boiling potatoes, stir gently and add the sausage. Cook over medium low heat for 5-10 minutes.
erve over the Dijon Mashed potatoes.
Note: the flavours of
Place all the ingredients in the crock pot in exact order given.
Cover and cook about 3 hours. Remove lid and cook longer if less juice is desired.
Potatoes may be left unattended for 5 to 6 hrs on low.
Adjust salt to taste.
Combine all ingredients in a medium saucepan.
Cook uncovered, over medium-low heat until potatoes are done and have produced a gravy like sauce.
Place diced potatoes, salt, pepper, and butter in medium saucepan and boil to tender stage, do not over cook.
Cut potatoes and onion.
Add all other ingredients, except cornstarch and water.
Cook until tender.
Mix cornstarch with water.
Add to stew.
Serve immediately.
In large pot, cover potatoes with water and cook until done. Drain 3/4 c. of the water. Add butter, onion, salt and pepper. Cook slowly until soup thickens. Great with almost any meat.
Cook the first three ingredients together until almost done. Add 1/2 stick margarine.
Beat flour and milk until all lumps are gone. Remove potatoes from heat.
Add flour mixture.
Return to heat.
Cook a few minutes.
Black pepper to taste.
Heat the oil in a large soup pot or steep-sided stir-fry pan.
Add the onion and saute until it is golden.
Add the potatoes and water.
Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done, about 15 minutes.
Add the zucchini, green beans, tomatoes, and oregano.
Simmer over low heat for about 20 minutes, or until the vegetables are just tender.
Stir in the dill combination, Cut the feta cheese into chunks and put into the stew.
Season to taste with salt and pepper.
OUR POTATOES. AFTER
Peel and thinly slice potatoes and place in a medium
egrees F.
Spread mashed potatoes evenly on bottom of casserole