Season pork chops to taste
Cut up red potatoes and season
Slice four garlic cloves in halves
Slice peppers up into to median size spears
In a roast place pork chops at bottom
Lay the potatoes on top
then add the garlic and peppers atop
pour the water/chkn broth in a corner of the roast! DO NOT POUR OVER CHOPS!
Bake at 400 degree's for 1 1/2 - 2 hours, or until done!
Steamed Brocolli makes this dish taste wonderful!
400 degrees.
Slice red potatoes so they are about an
rill.
Dice up the red potatoes and place on heavy duty foil
>and brown the breakfast sausage
Place the chicken into a roasting pan. Add the onions, peppers, potatoes and sausage. Sprinkle with the Italian seasoning. Pour the broth over all.
Roast at 375 degrees F for 1 hour or until the chicken and sausage are cooked through, turning the chicken over once halfway through the roasting time and basting occasionally with the pan juices.
Take the sausage and parboil for 10 minutes; drain and cut in half.
Mix potatoes, onions and sausage.
Alternately layer potato mixture with soup in the crock-pot.
Cook 6 to 7 hours on low or 2 to 3 hours on high and turn to low for 1 hour.
Wash and dry the red potatoes and with a small knife made
>potatoes into small bite sized chunks.
Slice zucchini and
he red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and
Preheat oven to 450 degrees F (230 degrees C).\n Watch Now
In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.\n Watch Now
Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.\n Watch Now
Place the scrubbed and quartered potatoes in a saucepan along with
Pour beans in a casserole dish.
Scrub red potatoes and quarter.
Add bacon grease or ham bits along with quartered potatoes, mixed into the beans.
Bake, covered, for 1 hour.
il on baking sheet, quarter potatoes and roll around on sheet to
Cook potatoes until tender.
Cook beans according to pkg directions.
Melt butter in saucepan; stir in flour, salt, pepper and thyme.
Slowly add milk.
Bring to a boil; boil 1 minute.
Drain potatoes and beans;,place in a serving bowl.
Pour sauce over and mix well.
o 425 degrees.
Combine red potatoes, and butternut squash in an 11x7
r slices.
Slice the red potatoes into quarter-inch slices without
egrees C).
Place potatoes in a saucepan with enough
s hot, add the onion and garlic and cook, stirring occasionally, for
Pour stock into crock pot, set on high.
Add beans.
Heat a heavy frying pan over medium-high heat.
Add Oil.
Add Onions, Garlic, Bell Peppers, Celery, Red Potatoes, and Baby Carrots.
Saute (Stir fry)'til Onions are translucent.
Add crushed Red Chiles and Tomato paste, mix well.
Add vegetables to crock pot.
Reduce heat to low, cook 3 hours.
Add Sausage, cook 3/4 hour.
Add enough Potato Flakes to thicken as desired.
Cook 15 minutes more.
Serve with a Peasant Loaf or maybe Cornbread or Cornsticks.
ean cabbage and slice off