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.

Spanish Rice

Recipe:
2-3 tablespoons oil
1 cup long grain white rice
1 large clove garlic, chopped
1 small- medium yellow onion, chopped into chunks
2 1/2 cups chicken broth
1 can whole peeled tomatoes, torn up
1 tablespoon tomato bouillon
pepper

Take a skillet and put a "glug" of vegetable oil in it. (Probably 2 or 3 Tablespoons) Heat the oil.

Put in rice, garlic and onion.

Saute until the rice is a light to golden brown.

Add chicken broth, tomatoes, tomato bouillon and a sprinkle of pepper over the top of the liquid. Stir, cover, and simmer for about 20 minutes or until the liquid is absorbed. Keep an eye on it so it doesn't burn on the bottom.

Recipe from Chad's parents, Steve and Ina Welker.

Changes:
I used 1 can of chicken broth(which is about 1 3/4 cups), 2 cloves garlic, 1/2 a large white onion, 3 tablespoons of tomato liquid and 1 cube tomato bouillon.

Review:
Rating 9. We love this rice-ipe! Makes good, sticky rice.

Next Time:
More pepper.

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!!

Pineapple Rice

Recipe:

1 cup rice

2 cups cubed pineapple

6 tablespoons butter

3/4 cup brown sugar

3/4 cup pineapple juice

Preheat oven to 350F degrees. Boil rice. Place 1/3 of rice in bottom of buttered baking dish. Cover with half of the pineapple, half the brown sugar, and half of the butter. Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter. Cover with last 1/3 of rice and pour pineapple juice over . Bake covered for 30 minutes.

Recipe from http://www.recipezaar.com/Pineapple-Rice-11616 .

Changes:

Used 1 1/2 cups rice.

Review:

Rating 6 from Chad- 7 from Ange. Sweet and delicious- probably better as a dessert rather than a side dish for dinner. We ate with teriyaki chicken, the salty sweet combo was good.

Next Time:

Separate the butter, pineapple, and brown sugar in thirds- like the rice so they are the top layer and get baked and browned.