Party Potatoes

Recipe:
6 cups diced potatoes*
1 can (10 ¾ oz.) cond. cream chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional) **
salt and pepper to taste
3 tablespoons butter, melted
3/4 cup corn flake crumbs

Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.

Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded).

** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

Recipe from http://stage-recipes.ksl.com/recipe-4153i.php .

Changes:
No onions. Used extra cheese.

Review:
Rating 9 1/2. Love these potatoes, one of the best recipes of these I've had.

Next Time:
Delicious version of these potatoes.

Potato Bread

Recipe:
2 cups water
5 1/2 cups bread flour
2 teaspoons instant yeast
1 1/4 cups mashed potatoes
2 tablespoons butter
1 cup all purpose flour
1 tablespoon salt

In mixing bowl, combine water, potatoes, yeast and flour and mix until well combined. Add the butter and mix until it is integrated into dough. The dough will still be very soft. Cover and let rest on the counter for 20 minutes.

Add the salt to the dough when you do the next step.

If you are using a mixer: Use the dough hook and mix it on medium while you sprinkle in the all-purpose flour a tablespoonful at a time. When the absorption of the flour starts to slow down, turn it out on a well-floured counter and knead until the dough is smooth and supple, but no longer tacky.

If you are making the dough by hand: Spread the cup of all-purpose flour on the counter and knead for 4-5 minutes, adding more flour if needed. Knead until the dough is smooth.

Roll the dough in flour, put it in a clean bowl, cover and let rise until doubled in bulk (about an hour).

Turn the dough out on a lightly floured counter, divide in half and shape into loaves. Grease two loaf pans. Put the shaped loaves in the pans and let rise until doubled in bulk (about an hour).

Preheat oven to 375°f / 175°c. Bake bread for 35 minutes or until golden brown (~195°f / 90°c internal temperature). Turn out of pans onto cooling rack for at least an hour.

Recipe from http://ayearinbread.earthandhearth.com/2007/05/beth-potato-bread.html.

Changes:
Used only 5 cups bread flour and 1/3 cup regular flour. Made mashed potatoes in the microwave instead of boiling. 375 for 28 minutes.

Review:
Rating 7 1/2. Turned out well, makes great sandwich bread. Not as moist as I thought it would be. A little salty.

Next Time:
Try new potato bread recipe. Add less salt and boil potatoes.

Garlic Pepper Mashed Potatoes

Recipe:
5 medium potatoes
4-6 cloves garlic, chopped
1/4 cup milk
1/4 cup butter
3/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon salt

Wash potatoes. Cut into roughly 8 pieces each- leave skins on. Chop garlic. Boil potatoes, 1/4 teaspoon salt and garlic until potatoes are tender. Transfer to bowl. Add milk, pepper, remaining salt and butter. Mix with blender- leave slightly lumpy.

Recipe by me.

Review:
Rating 8 1/2. Good potatoes! All ingredients are a rough estimate- feel free to add more or less of anything- I didn't measure. Ate with Garlic Herb marinaded chicken (from Fresh and Easy) was delicious!

Next Time:
Measure next time for exact recipe!!

Favorite Beef Pot Roast

Recipe:
2 to 2 1/2 lbs boneless beef check pot roast
1 tablespoon cooking oil
3 medium potatoes, quartered
8 carrots, chopped into 1 in chunks
3 small onions, cut into wedges
2 teaspoons instant beef bullion
1 tablespoon Worcestershire sauce
3/4 cup water
1 teaspoon basil or oregano

Trim all visible fat from meat. In large skillet brown all sides of meat in hot oil. Put potatoes, carrots and onion in crock pot. Place browned meat on top. Mix beef bullion, Worcestershire sauce, basil and water. Pour over meat. Cook on low 10-12 hours or on high 5-6 hours.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens.

Changes:
Used 3 1/2 lbs beef. Used5 med potatoes and left skins on. Used baby carrots- left whole. Used 1 large onion. Used basil. Cut meat up when done cooking and served it stew style.

Review:
Rating 8 1/2 . Great hearty meal. No waste- delicious left overs!

Next Time:
Make again soon.

Dijon Pork Chops and Potatoes

Recipe:
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup dry white wine or chicken broth
1/4 cup Dijon style mustard
1 teaspoon thyme
1 clove garlic, minced
1/4 teaspoon pepper
5 medium potatoes, cut into 1/4 in slices
1 medium onion, sliced
4 pork loin chops, cut 3/4 in thick

In a large bowl combine soup, wine or broth, mustard, thyme, garlic and pepper. Add potatoes and onion, stirring to coat. Transfer to slow cooker/ crock pot. Place chops on top. Cover- cook on low 7-8 hrs or high 3 1/2 hrs.

Recipe from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens

Changes:
Used Garlic cream of Mushroom soup and omitted actual garlic. Left skins on potatoes. Used regular mustard instead of Dijon, but filled the 1/4 cup with 1/4 in of honey, 1/4 in apple cider vinegar and the rest of the cup with mustard. Used 8 chops instead of 4.

Review:
Rating 5. Too fancy for our tastes- we like a more basic taste. Great idea to do with the crock pot, just using other flavors.

Next Time:
Do potatoes and onions the same, add carrots and celery and more basic flavors.

Poor Man's Stoganoff

Recipe:
1 1/4 lb. lean ground beef
1/2 tsp. salt
1/2 tsp. pepper
1 small onion finely chopped
1 clove garlic minced
1/2 lb. mushrooms sliced
2 TBSP flour
1/2 cup chicken broth or water
1 can (10 1/4 oz) cream of chicken soup
1 cup sour cream

Brown ground beef in large nonstick skillet. Sprinkle with salt and pepper. Add onion and cook until tender. Add garlic and mushrooms, cook until mushrooms are tender. Drain any fat. In a shaker mix flour and chicken broth. Pour into skillet. Add soup, bring to a boil stir constantly until mixture thickens. Add extra water if gravy is too thick. Simmer 10 minutes. Stir in sour cream. Heat through. Serve over noodles or potatoes. Serves 6.

Recipe from Mom's Updated Recipe Box by Donna Weihofen

Changes:
We omitted the mushrooms, used chicken broth instead of water and only used 3/4 cup sour cream. We ate over baked potatoes.

Review:
Rating 6. I liked it, have never tasted anything like it. It was good over the potatoes. Chad had a hard time getting use to the sour cream flavor because he is use to his Dad's hamburger gravy which is similar but without sour cream. Would make again, but not thrilled about eating leftovers.

Next Time:
Maybe not so much sour cream.