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Three Recipes Using Potatoes
PAN-FRIED POTATOES
12 potatoes,
scrubbed, not peeled
8 tablespoons butter
2 teaspoons salt
Scrub but do not peel potatoes. Lice ¼ inch thick across the narrow way. Melt butter in a skillet over medium heat. Add potato slices and cook 20 minutes, turning occasionally, until potatoes are tender and golden brown. Sprinkle with salt.
POTATO SOUP IN A CROCK POT
9 cups cubed
peeled potatoes
7 1/2 cups water
3 cups chopped onion
¾
cup chopped celery
¾ cup
thinly sliced carrots
¼ cup butter
6 teaspoons chicken
bouillon granules
3 teaspoons salt
¼ teaspoon
pepper
2 cans evaporated
milk
4 ½ tablespoons
chipped fresh parsley
snipped chives
In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. about 4 ½ quarts.
SOUR CREAM POTATO CASSEROLE
12 potatoes, boiled and diced
1 cup chopped onion
2 10 oz can cream of chicken soup
2 cups sour cream
8 tablespoons butter, melted
1 cup grated cheese
1 cup Ritz crackers, crumbs
Boil potatoes in salted water until tender. Drain. Dice when cool enough to handle. In a square casserole dish place potatoes and onions. Combine soup, sour cream, and butter, and stir until smooth. Pour over potatoes and onions. Combine cheese and crumbs and sprinkle on top. Bake at 350 for 30 minutes.
Recipes for Potatoes
Pleasing Potatoes
More Pleasing Potatoes
Plenty of Potatoes
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