Creamed Peas And New Potatoes
1 pound new potatoes about the size of a walnut
1 cup boiling water
1 tsp. finely dliced green onion
2 Tbsp. butter
2 cans (10 oz.) or 1 1/2 cups shelled green peas
1/2 cup evaporated milk
1 1/4 tsp. salt
Scrape potatoes. put potatoes, shelled peas and onion in a sauce pan. Add
the boiling water and salt. Cover and cook for 15 to 20 minuts or until the
vegetables are tender. Add the milk and butter. Simmer very slowly until
liquid is somewhat thickened. Makes 4 servings.
[peeled and sliced[
2 cans[small of cream of mushroom soup
2 cups of milk
1/2 stick of butter
salt to taste
slice potatoes in a greased cassarole dish
pour soup and milk and cut up the 1/2 stick of margine and and sprinkle it
allover the top
cover it and cook in the microwave 10 minutes stir it andput to cook 10 more
mins or till tender
5 medium sweet potatoes or yams
Wash potatoes. Drain but do NOT dry. Set in the
crockpot. Cover and cook on low for 4 to 6 hours
(depending on size of potatoes).
Creamy Potato Casserole
8 med. potatoes — peeled and sliced thin
1 small onion — chopped
1 can condensed cheddar cheese soup — undiluted
1 c. sour cream
1 tsp. salt – optional
Combine and mix well.
Place in a greased 8″ square baking dish.
Cover and bake at 350, for 70 minutes or until potatoes are tender.
Uncover and bake 10 minutes longer until lightly browned.
Serves 6 to 8
Per Serving (excluding unknown items): 163 Calories; 6g Fat (33.2% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 23mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
Tailgate Potato Salad
5 pound bag of New Potatoes
8 slices of Bacon, chopped
½ large Red Onion, julienned
3 cloves of Garlic, minced
10 Sun-dried Tomatoes, chopped (if using dried, reconstitute with hot water)
Salt and Pepper
1 cup Red Wine Vinegar
2 cups Olive Oil
Dice and par-boil the potatoes. While they are cooking, dice and fry the
bacon, reserving the bacon fat. Slice the onions, chop the sun-dried
tomatoes and mince the garlic. In a large mixing bowl, add the olive
oil, some bacon fat, vinegar, garlic, salt and pepper and whisk well.
Add the sun-dried tomatoes, onions and the potatoes (while they are
still warm). Mix well and serve.
Slow Cooker Shepherd’s Pie
6 cups cooked, peeled, hot, drained, potato quarters (if
potatoes are large, cut into 6 or 8 pieces)
2 Tbsp whipped butter or less-fat margarine
6 Tbsp fat free half and half (or low fat milk)
Salt and pepper to taste
2 cups cooked lean meat of your choice, cut into bite-size
pieces (roasted turkey, roast beef, etc.)
2 1/4 cups frozen mixed vegetables, lightly cooked or thawed
(such as a blend of green beans, wax beans, and baby carrots)
10.5-oz can condensed cream of celery soup (with around
4.5g fat per 1/2 cup serving)
1/3 cup fat free sour cream
4 green onions — white and part of the green — chopped
3/4 cup shredded reduced fat sharp cheddar cheese (optional)
1. Add hot potatoes (from colander) directly to large mixing
bowl. Add the whipped butter and fat free half-and-half, and
beat on low until desired texture is achieved.
2. Add salt and pepper to taste. Coat inside of the slow cooker
with canola cooking spray and spread mashed potatoes in the
bottom. Sprinkle black pepper over the top, if desired. Spread
pieces of meat evenly over mashed potatoes. Top with mixed
3. Add condensed cream of celery soup to a 2-cup measure. Stir
in sour cream and green onions. Spread mixture over the top of
the vegetables in the slow cooler. Sprinkle with black pepper,
if desired. Cover and cook on HIGH for 2 hours or LOW for
4 hours. Afterward, if you are using cheese, sprinkle it over
the top and cook on HIGH until cheese is melted (about
20-30 minutes more.)
Yield: 4 servings
Pancake Recipes and Carnival of the Recipes
Also, tomorrow is “Pancake Day”
Potato and Parsnip Latkes (Pancakes) – 34g Carbs, 4g Fiber
3 russet or Idaho potatoes
2 medium yellow onions
1/4 cup breadcrumbs
1 tsp baking powder
2 egg whites
Salt to taste
Freshly ground black pepper
2 Tbsp vegetable oil or nonstick cooking spray
1 cup non-fat sour cream
1 cup applesauce
1. Preheat two nonstick baking sheets in a 450 degrees F oven.
2. Peel the potatoes, parsnips and onions and coarsely grate
them in a food processor fitted with a shredding disk, or on
a box grater. Grab handfuls of the grated vegetables and
squeeze tightly between your fingers to wring out as much
liquid as possible.
3. Transfer the grated vegetables to a mixing bowl and stir
in the breadcrumbs, baking powder, egg, egg whites, salt
4. Drizzle the hot baking sheets with vegetable oil or spray
them with nonstick spray. Spoon small mounds of the potato
mixture onto the baking sheets to form 3-inch pancakes. Bake
the pancakes in the oven until golden brown on one side
(about 6 to 8 minutes), turn them over with a spatula and
brown the other side (about 4 to 5 minutes).
5. Transfer to plates or a platter and serve immediately
with sour cream and applesauce.
Serving size: 3 pancakes
196 Calories, 4g Total Fat, 0g Saturated Fat, 6g Protein,
34g Total Carbs, 4g Dietary Fiber, 239mg Sodium,
20% Calories from Fat, 12% Calories from Protein,
68% Calories from Carbs
Crockpot German Potato Salad
2 potatoes, sliced 1/2 c. onions, chopped
1/2 c. celery sliced 1/4 c. green pepper, diced
1/4 c. vinegar 1/4 c. oil
Chopped parsley bacon bits
Combine all ingredients except parsley and bacon; salt and pepper to taste. Stir and cook for 5 – 6 hours on Low in crockpot. Garnish with bacon and parsley.
SWEET POTATO OR PUMPKIN MERINGUE PIE
1 1/3 c. all purpose flour
1/2 tsp. salt
1/2 c. butter flavor Crisco
3 tbsp. ice water
Mix up crust and roll out. Place in deep dish pan, 10 inches.
2/3 c. chopped pecans
2/3 c. brown sugar
3 tbsp. butter
Microwave until soft and put in bottom of crust.
1 1/4 c. sweet potato or pumpkin
2/3 c. sugar
3 egg yolks
1/2 c. evaporated milk
1/2 c. flaked coconut; optional
6 tbsp. butter
1 tsp. vanilla
Mix above real well and pour over nut layer. Bake at 350 degrees for 40-45 minutes.
3 egg whites
1/8 tsp. salt
Beat stiff until peaks form. Final touch: blend 1 jar marshmallow cream
with egg whites. Pour and spread over pie, sprinkle with coconut. Bake 8-10 minutes.