n a large saucepan, cook potatoes, covered, in enough boiling salted
50\u00b0F.
If using fresh sweet potatoes, slice in 1 1
If using fresh potatoes, cook in large saucepan, covered, in boiling salted water about 15 minutes.
Drain; set aside.
If using canned potatoes, drain and set aside.
Spread pie filling in 9 x 9 x 2-inch baking dish.
Arrange potatoes on top of apples. In small mixing bowl, stir together cranberry sauce and apricot preserves.
Spoon over sweet potatoes.
Bake, uncovered, in 350\u00b0 oven for 20 to 25 minutes, or until heated through.
Makes 6 to 8 servings.
Mash the potatoes until the lumps are gone and place the mixture into a 9 x 13-inch greased dish.
Peel and slice potatoes.
Pack in clean canning pint or quart jars.
Add 1/2 teaspoon salt to each quart of potatoes.
Pour boiling water to fill each jar; seal.
Place in hot water bath for 20 minutes.
Just cook -- Nothing more. In a medium saute pan saute the butter and olive oil too to get the potatoes nice and brown. I like to pan saute just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sauteed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.
Simple and quick and honestly -- very very good!
Melt butter and cook onion about 5 minutes.
Add chicken broth and sweet potatoes.
If using fresh potatoes, simmer until soft. If using canned potatoes, heat for 5 minutes.
When potatoes are tender, strain soup.
Place solids in blender with a little liquid and puree.
Add mixture back to liquid and add jalapeno pepper, corn kernels, salt and pepper.
Serve in soup bowls with sour cream on top.
Beat eggs lightly.
Add vanilla, salt, milk, sugar and oleo. Add potatoes.
Mix well and pour in 9 x 13-inch baking dish.
If using fresh potatoes, place in a pan; cover with water and cook, covered, for 25 to 35 minutes or just until tender.
Drain; cool slightly.
Peel and cut into chunks.
Place cooked or canned sweet potatoes in 2-quart baking dish.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
Bake sweet potatoes until tender; peel and mash.
Put in casserole dish.
If using canned yams, just put in casserole dish. Lightly salt and pepper.
Sprinkle brown sugar over potatoes; dot with butter.
Cover all of potatoes with marshmallows.
Bake in a 350\u00b0 oven until marshmallows are lightly browned.
cube or mash.
If using canned sweet potatoes, cooking is not necessary
Cook sweet potatoes (if fresh) in boiling water 30-40 minutes or until tender.
let cool to touch; peel and mash potatoes. Combine mashed sweet potatoes, sugar, and next 6 ingredients in a large mixing bowl; beat at medium speed with an electric mixer until smooth.
Spoon mixture into a lightly greased 2 qt. casserole.
Combine brown sugar and remaining ingredients; sprinkle over sweet potato mixture.
Bake at 350\u00b0 for 30 minutes or until thoroughly heated.
Makes 8-10 servings.
Drain the liquid from the canned clams/mussels and add enough water to make 1 1/2 cup.
Place liquid in a sauce pan Add onion, S& P and potato.
Cook at medium heat until veggies are tender (about 10 minutes).
Reduce heat to low.
Add clams/mussels, evaporated milk and butter.
Heat until warmed through Do not boil.
Check seasoning and serve with oyster (or common) crackers.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
olids.
Prepare potatoes:.
Peel and quarter potatoes. Cover potatoes with salted
br>If using small potatoes, halve each potato. If using medium potatoes, quarter each
small bowl.
If using small potatoes (1 1/2 - 2
ven to 350\u00b0F. Place potatoes, in a single layer, in