Seasoned Potato Sticks

Ingredients:

12 potatoes

4 T. grated parmesan cheese

1 tsp. garlic powder

A couple of shakes of pepper

1/2 cup oil

2 tsp. salt

2 tsp. paprika

Preparation Instructions: 

Scrub potatoes and cut into strips. (leave peeling on) Combine other ingredients in a plastic ziplock bag. Place potato strips in mixture and shake well to coat evenly. (obviously, closing the bag before shaking) Spread strips on cookie sheets, in single layer.

Bake at 400 degrees for 20-30 minutes or until golden brown. Serve hot and crispy.

Ruby Tuesday Potato Cheese Soup

Ingredients:

10 large russet potatoes
½ cup + 2 tablespoons finely minced celery
1/3 cup finely minced onion
1/3 cup grated carrot
10 cups chicken broth
5 tsp. salt
10 tsp. white vinegar
½ cup + 2 tablespoons flour
7 ½ cups milk
5 cups shredded cheddar cheese
1/3 cup shredded Monterey jack cheese
10 slices bacon, cooked
1/3 cup chopped green onion

Preparation Instructions:

1. Peel potatoes and chop them into bite-size pieces— you should have about 4 cups. Make sure the celery and onion are minced into very small pieces about the size of a grain of rice. The carrot should be grated into very small pieces, not shredded.
2. Combine the vegetables with the chicken stock, salt and vinegar in a large saucepan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan, and simmer for 20 minutes.
3. Whisk together the flour and milk in a medium bowl.
4. Remove the saucepan of vegetables from the heat and add the flour and milk mixture. Put the pan back on the heat and simmer, uncovered, for 5 to 8 minutes or until the soup has thickened.
5. Add cheddar cheese to soup and simmer until melted. By this time the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it.
6. To serve, spoon the soup into bowls. Divide the remaining cheese and sprinkle on the soup.
      Crumble the bacon and sprinkle it evenly on top of the cheese. Top off each bowl of soup
      with chopped green onion.

Cracker Barrel Hash Brown Casserole

Ingredients:
1 26-ounce bag frozen hash browns
2 cups shredded Colby cheese (or cheddar)
1/4 cup minced onion
1 cup milk
½ cup beef stock or broth

2 tablespoons butter, melted

Dash garlic powder

1 tsp salt

1/4 tsp ground black pepper

Preparation Instructions:

1. Preheat the oven to 425 degrees F.

2. Combine the frozen hash browns, cheese, and onion in a large bowl. 

3. Combine the milk, beef stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well.

4. Heat the remaining butter in a large, ovenproof skillet over high heat. 

5. When skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).

6. Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.

Tidbits:

If your skillet isn’t ovenproof (because it has a plastic handle, for example), you can also spoon the potatoes into a glass 9X9-inch baking dish and microwave the potatoes until they are hot and the cheese has melted. Then put that baking dish into the 425 degrees F oven until the surface of the hash browns has browned.

    If you can’t find Colby cheese, you can also use Cheddar cheese for this recipe. Colby, however, is preferred. 

Scalloped Potatoes and Ham

Ingredients:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
Salt and pepper
1 tablespoon butter
2 medium onions, thinly sliced
4 large russet potatoes, peeled and thinly sliced
12 ounces 1/4 inch sliced baked ham
2 cups grated cheddar cheese

Preparation Instructions:
Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

Parmesan Potato Halves

Ingredients:
6 tablespoons butter, melted
3 tablespoons parmesan cheese
8 medium unpeeled red potatoes, halved lengthwise

Preparation Instructions:
Pour butter in baking pan. Sprinkle parmesan cheese over butter. Place potatoes, cut side down, over cheese. Bake uncovered, @ 400 degrees for 40-45 minutes or until tender.

Potato Soup

Ingredients:
6 med. Potatoes, peeled and sliced
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion, chopped
6 T. Butter
6 T. Flour
1 t. salt
½ t. pepper
1 ½ cups milk

Preparation Instructions:
In large kettle, cook veggies until tender — about 20 min. Drain, reserving liquid and setting vegetables aside. In same pan, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened, Gently stir in vegetables. Add 1 cup or more of veggie water until soup is desired consistency. *Serve with soft french bread or garlic toast. Mmm!