6 small potatoes
1/4 cup (half stick) butter or margarine
1/2 cup Parmesan cheese
1 Tbsp. dried parsley
Other herbs or spices, as desired (I suggest garlic flakes)
Preheat oven to 400 degrees farenheit. Put the butter in a 9×13 inch baking pan and place in oven while preheating. When butter is melted, spread it to cover the entire bottom of baking pan.
Sprinkle Parmesan cheese evenly over the butter, then sprinkle the parsley and any other herbs over the Parmesan cheese.
Wash potatoes and slice them lengthwise. Place cut side down in the baking pan and place in oven. Bake for 45 to 50 minutes. Allow to cool at least 5 minutes after removing from oven. If you don’t wait, the cheese might not stick as well.
Serve with a sour cream type of dip.
These potatoes are very easy to make . . . . no peeling!!! They will be great to have at any cookout. They would also be a great potato dish to take to a pot luck dinner.
Here’s how they looked first put into the oven:
You can see the layer of grated parmesan and herbs on the bottom of the pan. Also notice that six small potatoes fit nicely in a 9×13 pan.
Here’s a picture just out of the oven:
Remember, you have to wait a few minutes to take them out of the pan so the cheese will stick to them.
Here they are on the fancy platter. 😉 Those are my every day dishes – paper plates!
8 small lamb chops
salt and pepper to taste
1 Tbs. vegetable oil
parsley, bay leaves, thyme, rosemary
1 lb. potatoes (3 to 4 medium)
2 cups finely shredded cabbage
1 medium onion, chopped
1 large leek, sliced thin
12 small white onions
1-1/2 C. diced celery
1-1/2 C. peas
fresh parsley, chopped, for garnish
Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Add more seasoning, if needed. Garnish with parsley and serve.
8 medium Irish or white potatoes, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 10 3/4 oz. can cream of mushroom soup, undiluted
1 1/2 cups milk
Place half of potatoes in lightly greased 12×8 inch glass baking dish. Sprinkle with salt and pepper; add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave at high temperature for 20-25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3-5 minutes.
1 16 oz. can crushed pineapple, drained but reserve some liquid
6-8 pork chops
Salt and pepper to taste
2-3 potatoes, sliced
8-10 strips of bacon or slices of Canadian bacon
Spray casserole dish with non-stick cooking spray. Spread bottom of casserole with crushed pineapple, then distribute the pork chops over the pineapple and season with salt and pepper. Layer slices of raw potato, covering the pork chops, then slices of bacon. Cover with lid and bake for 1 hour at 350 degrees. Check dish a few times while cooking and if the casserole starts to dry out then add some of the reserved pineapple juice.
5 lbs. potatoes, peeled
1 8 oz. package cream cheese
1 small carton sour cream
1 teaspoon. salt (put in water while cooking potatoes)
1 Tablespoon salt (add while mashing)
1/4 Tablespoon pepper
1/2 stick margarine or butter
Cook potatoes in salted water until done.
Drain and mash until smooth.
Add ingredients to mashed potatoes and beat until light and fluffy.
Put in casserole and cover. Put in refrigerator.
Use any time within two weeks or freeze to keep longer.
When ready to use, place in oven at 250 degrees and heat until heated completely. When heating frozen potatoes, let thaw partially before placing in oven. It takes quite a while to get them heated thru.
Very good, and the mess is cleaned up weeks before the party!
3 med. Potatoes, peeled
1 med. Onion, minced
1 cup Water
2 Bouillon Cubes
3 cups Milk
10 oz. pkg. frozen Corn
2 Tbsp. Flour
1 1/2 cups shredded Cheese
1 Tbsp. Parsley
1 Tbsp. Salt
Cook potatoes, onion, water, bouillon and salt. Bring to boil. Reduce heat, cover and simmer 10 minutes. Stir in 1 1/2 cups milk and corn. In bowl, stir together remaining milk and flour, stir into potato mixture. Cook and stir over medium heat until slightly thickened and bubbly. Add cheese. Stir until milted. Add parsley and serve.
– From Nana’s Recipe Collection
1 corned beef brisket, about 4 lbs.*
18-20 whole cloves
1 tsp. whole yellow mustard seeds
1/2 tsp. caraway seeds
1/2 tsp. whole black peppercorns
1/2 tsp. whole coriander
3 lbs. small potatoes, peeled
2 1/2 lbs. carrots, peeled and cut into large pieces
1 medium head cabbage
Place corned beef in large stockpot. Sprinkle spices over meat, then add enough water to cover. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours. Drain.
About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you’re ready to serve as it doesn’t need to cook long. Drain vegetables. Arrange meat and vegetables on a platter and serve with your favorite mustards.
*You can buy a brisket that comes with a spice packet. If you do, then you do not need to use the mustard seeds, caraway seeds, peppercorns and coriander in the recipe.
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
salt and pepper to taste
1/4 cup butter, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, or until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
8 cups boiled Potato Cubes
5 chopped boiled Eggs
1 cup chopped Dill Pickles
1/2 cup chopped Olives
1 cup chopped Onion
1/2 cup shopped Celery
2 cups Mayonnaise
2 Tbsp. prepared Mustard
Salt to taste
Hot Sauce or Cayenne to taste
Combine all ingredients except sauces. Whisk together mayonnaise, mustard, salt and hot sauce. Pour this over potato salad and gently combine. Refrigerate.
– From Nana’s Recipe Collection
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes
4 green onions
12 strips bacon
1¼ cups Cheddar cheese
1 cup sour cream
¾ tsp. salt ½ tsp. pepper
Bake and cube the potatoes. Peel, if desired. Cook and crumple the bacon. Melt the butter in a large pot. Add the flour. Heat and stir until smooth. Gradually add the milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Add remaining ingredients and heat through until cheese melts.