BBQ Potatoes

-4 medium red potatoes, cut
into 3/4-inch cubes
-1 tablespoon vegetable oil
-2 tablespoons McCormick Grill
Mates Barbecue Seasoning
or 2 tablespoons McCormick
Grill MatesRoasted Garlic & Herb Seasoning
-1 large onion, cut into thin wedges



1. Toss potatoes with oil in large bowl. Add Seasoning;
toss to coat evenly.
2. Place potatoes and onions on large wide sheet of
heavy duty foil. Bring up foil sides; double fold top
and ends to tightly seal packet.
3. Grill over medium-high heat 30 to 35 minutes or
until potatoes are tender, turning packet over halfway
through cook time.

Recipe and picture from McCormick

Crash Hot Potatoes

I tried this out the other night.  It was an easy, delicious side dish.

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

Recipe from The Pioneer Woman.

Delicious Ham and Potato Soup

This is the perfect soup for a cold winter day!

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk


Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Recipe from allrecipes.com.

Potato Soup

2 lbs of diced hash brown potatoes- ( I like the one with onions)

(I've used the frozen and the fresh one, but I prefer the brand Simply Potato, they can be found with the eggs. They are in a green package.)
2 cans of chicken broth

1 package of pepper gravy or country gravy mix


Mix broth and gravy mix
add potatoes, bring to a boil and then simmer until desired tenderness. I usually have to add extra water during the cooking process.

Serve with Bacon, Cheese, Chives, Sour Cream

Onion Roasted Potatoes

1 envelope onion soup mix
2 lbs. red potatoes, cut into large chunks
1/3 c. olive oil

Add all ingredients in a large plastic Ziploc. Close
and shake gently until potatoes are evenly coated.
Bake in shallow baking dish sprayed with non-stick
cooking spray at 45o degrees for 40 minutes. Stir
occasionally.

Crispy Potatoes Au Gratin

from Aunt Patti: All of the following ingredients are estimates

• extra virgin olive oil (to grease 9x13 baking dish -- or for smaller portions use GLASS pie plate)
• 3 - 6 potatoes, VERY thinly sliced (I usually use red potatoes but Idahos are good too - clean well but don't peel)
• salt (little)
• 2 T (or less) of melted butter
• shredded cheddar (at least 4 oz), I use more
• bread crumbs (no more than 1/2 cup or they will be dry)

Preheat oven to 425. Lightly salt potatoes and arrange in even layer. Drizzle melted butter and sprinkle with cheese and bread crumbs. 20 minutes and voila! OR, if you can't use a 425 oven, you can put in @ 350 for 30 minutes or so. But they're crunchier (better) at higher heat.

Awesome Potato Casserole

From my friend Michelle, in a recipe exchange. She says "I could live off this stuff; It's great for potlucks, too."

• 2 Lbs Hash Brown Potatoes (thawed, if frozen)
• 1/2 cup melted butter
• 1 can cream of potato soup
• 8 oz sour cream
• 1 cup diced ham
• 2 cups shredded cheddar
• salt and pepper to taste
• 1/2 cup chopped onions, optional

Mix all ingredients in a gigantic bowl, transfer to a 13X9 casserole dish, add whatever topping you wish, Cover and Bake at 350 for 45 minutes.

Topping ideas: 2 cups corn flakes mixed with 1/4 cup butter works, but I usually just add about 1 c cheese when there's only 10 minutes left on the timer.

Aunt Diana's Christmas Breakfast

Egg Casserole

**must be made the night before

• 4 slices white bread, torn up (wheat works fine, too)
• 1 lb. cooked sausage (crumbled) or links (cut into bite-size pieces) - eliminate for vegetarian
• 2 cups sharp cheddar cheese, shredded
• 12 large eggs
• 2 cups milk
• 1 tsp dry mustard
• 1 tsp salt
• dash of pepper

Grease 13x9x2 inch pan. Place bread, cheese, sausage in bottom of pan (in that order). Beat eggs well, in separate bowl. Add milk mustard, salt and pepper to eggs. Pour egg mixture into pan, over bread. Cover and refrigerate overnight. Bake in preheated over at 350 for about 40 minutes or until eggs are set in center. Eggs will be bubbly brown on the top.

Serves 10-12 regular people. Serves 8-10 Lesters.

Hasbrown Casserole

• 2 lbs. frozen hash brown potatoes, cubed (plain is best, but you can use O'Brien style if you want)
• 1 can Cream of Mushroom soup
• 2 cups cheddar cheese, shredded
• 1 16 oz. container sour cream or sour half-and-half
• 1/2 stick margarine or butter, melted
• 1 tsp garlic salt OR 1/2 tsp garlic powder
• 1 tsp salt (optional if using garlic salt)

Topping:

• 2 cups crushed Corn Flakes, 1 stick melted butter; mix.

Mix all ingredients together in a Big Bowl. Put mixture in an ungreased 13x9x2 inch pan. Add topping. Bake at 375 for 90 minutes. If baking at the same time as the Egg Casserole (at 350), increase baking time for hash browns to approx. 2 hours.

Serves 10-12 regular people. Serves 6-8 Lesters

We usually make one more pan of potatoes than eggs, as people generally take more potatoes than eggs. The potatoes make great leftovers (much better than the eggs), so it's not a problem if there are any left. The eggs must be made the night before to set up. I typically make the hashbrowns the night before, too - just to get them done at the same time. I also really like the potatoes as a side dish for a dinner (it's good with any kind of roast beef, chicken, etc.). You can put less cheese (down to 1 cup) in each of the recipes, if you want. If you don't like mushrooms, you can use cream of chicken, or cream of celery soup instead.

Aunt Diana always made this for the Lester Family Christmas Breakfast...and we still do.

--cinda