healythy 17

We love these potatoes, they are simple to make and taste great! INGREDIENTS Nutrition SERVINGS   4-6 UNITS   US 4 large potatoes 1 ⁄ 4 cup cooking oil 1 tablespoon parmesan cheese 1 teaspoon salt 1 tablespoon paprika 1 ⁄ 2 teaspoon pepper 1 ⁄ 2 teaspoon garlic powder DIRECTIONS Wash potatoes, cut into wedges. Place potatoes skin down in a baking dish. Mix the next 6 ingredients together and brush onto potatoes. Bake at 350 for 1 hour.

This is my favorite recipe for potato soup. It's a copycat of the one they use to serve at the St. Louis Bread Company (Panera). The recipe originally called for shredding your potatoes, but I never could get them to cook that way. I know they should cook faster, but I never could get it to work. INGREDIENTS Nutrition SERVINGS   4-6 UNITS   US 4 cups chicken broth 4 cups peeled and cubedpotatoes 1 ⁄ 4 cup minced onion 1 ⁄ 2 teaspoon seasoning salt 1 ⁄ 4 teaspoon white pepper 1 ⁄ 4 teaspoon ground red pepper 1 (8 ounce) package cream cheese, cut into chunks DIRECTIONS Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.

INGREDIENTS Nutrition SERVINGS   8 UNITS   US 1 ⁄ 2 cup butter 1 ⁄ 2 cup flour 2 teaspoons salt 1 ⁄ 2 teaspoon pepper 3 cups milk 3 cups ham, cooked 1 large green pepper, chopped 1 large onion, chopped 1 ⁄ 2 cup cheddar cheese, shredded 5 cups potatoes, pared and sliced DIRECTIONS Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk. Return to heat; cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil. Bake at 350 degrees for 30 minutes. Uncover and continue to bake for 1 hour. Let stand for 10 minutes before serving.

I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup INGREDIENTS Nutrition SERVINGS   4 UNITS   US 6 -8 medium potatoes 1 ⁄ 4 cup butter 1 ⁄ 2 cup flour 6 cups milk 2 teaspoons chicken bouillon 1 ⁄ 2 teaspoon salt 1 ⁄ 4 teaspoon pepper 1 ⁄ 2 lb cheddar cheese DIRECTIONS Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces). In separate pan, melt butter, add flour and cook while stirring for about a minute or so. Add half the milk and stir until lumps are out of flour mixture. Add remaining milk and on med-high heat, heat to a boil. Stir almost constantly or it will scorch. After boiling, turn heat off and add remaining ingredients.

I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over. INGREDIENTS Nutrition SERVINGS   8 UNITS   US 4 lbs red potatoes 5 hard-boiled eggs, separated 1 teaspoon salt, divided 3 green onions, sliced 1 cup mayonnaise 2 tablespoons sweet pickle relish 1 tablespoon prepared mustard 1 ⁄ 2 teaspoon pepper 1 ⁄ 2 teaspoon celery seed DIRECTIONS Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes and cut into 1 inch pieces. Chop egg whites. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. Cover and chill 2 hours (it is even better if you can chill this overnight and serve t...

Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook. INGREDIENTS Nutrition SERVINGS   6 UNITS   US 4 cups thinly sliced potatoes 3 tablespoons butter 3 tablespoons flour 1  1 ⁄ 2 cups milk 1 teaspoon salt 1 dash cayenne pepper 1 cup grated sharp cheddar cheese 1 ⁄ 2 cup grated cheese, to sprinkle on top DIRECTIONS In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and ch...

INGREDIENTS Nutrition SERVINGS   3 UNITS   US 1 garlic clove, minced 1 teaspoon salt 1 ⁄ 2 teaspoon white pepper 1 ⁄ 4 teaspoon thyme 1 lb pork tenderloin 1 tablespoon olive oil DIRECTIONS Mix garlic, salt, pepper & thyme in small bowl. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. Remove pork and place in a 9x13x2 pan. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water. Cover with foil and bake at 350 for approximately 45 to 50 minutes. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.