Oven Parmesan Chips

Serves 4-6

4 medium potatoes, peeled
¼ c. butter, melted
1 T. finely minced onion
½ t. salt
1/8 t. pepper
dash paprika
2 T. grated Parmesan

Slice potatoes 1/4 inch thick; place on baking sheet in a single layer. Mix butter, onion, salt, pepper, and paprika. Brush on potatoes, then flip and brush on other side. Bake at 425 degrees for 15-20 minutes or until potatoes are tender and golden. Sprinkle with parmesan; serve immediately.

Scalloped Onions

12 medium onions

1½ T. butter

1½ T. flour

½ t. salt

Dash of pepper

1 T. parsley flakes

1 c. milk

Peel onion; cut in wedges and cook until almost tender. Drain well. Melt butter;

add flour and stir well. Add milk and cook until thickened. Add parsley flakes. Mix with drained onions. Put in a 1½ quart casserole. Bake at 350° for ½ hour.

Patti’s Loaded Mayonnaise Roasted Potatoes

3 lb. red potatoes 

1 c. mayonnaise 

2 c. shredded sharp cheddar cheese

1/2 t. salt

1/2 t. pepper 

1/2 lb. fully cooked bacon

Boil potatoes until tender when pierced with a fork. Cool, cut in quarters, and lay out in a mostly single layer on a 13X9 inch pan. Mix together mayo, cheese, salt, and pepper. Spread over the potatoes. Cut bacon in small pieces and sprinkle on top. Bake at 350 for about 30-40 minutes, or until cheese is melted and bubbly.

“Booskal” Cabbage and Potatoes

 

6 potatoes, peeled and cubed

1 t. salt

1/2 head of cabbage, cubed

milk

Boil together until tender. Drain and mash. If stuff, add a small amount of milk. Serve with meat and salad. 

Potato Salad

 

4 c. cubed potatoes, cooked

1/2 c. finely diced onion 

2 T. diced chives or green onion, optional

3 hard boiled eggs, mashed fine with fork

2 t. yellow mustard 

1 t. salt

1/4 t. pepper

1/4 t. paprika

1/4 t. onion powder

1/2 c. white vinegar, or more as needed

2 c. Dukes mayo, or more as needed

Combine all sauce ingredients in a bowl while potatoes are cooking. When potatoes are done cooking, rinse them in cool water so they don’t continue to cook. (It’s OK if they are slightly warm when you add them- the sauce will absorb into them faster.) Combine with sauce. Chill.

Cooks notes: Cooking time is key for potatoes. You don’t want them cooked too much or you get that thick mushy potato salad that is gross. And you don’t want them too little or they don’t absorb the sauce properly. I usually watch them very closely as they are cooking and try one occasionally to see if they are done. They should be slightly firm when you stick a fork in them, but soft in the mouth.

You may need to adjust vinegar or mayo amounts depending on tartness and moistness you desire.  

Carrot Raisin Salad

2 c. shredded carrot
1/2 c. raisins
1 c. mini marshmallows
1 c. mayo
1/2 c. sour cream
1 c. crushed pineapple

Combine ingredients; mix well. Chill.

Grandma’s Sweet Potatoes

8 c. hot mashed sweet potatoes
1/2 c. brown sugar
1/2 t. salt
1 c. butter, melted

Combine in a 13 X 9 inch pan and bake at 350 degrees for 30 minutes. Sprinkle with 4 c. mini marshmallows and bake an additional 10 minutes.

Recipe notes: I usually add a few teaspoons of cinnamon for additional flavor.

Cheese Rice Bake

8 servings



1 ½ c. sour cream
4 oz. can chopped green chilies
1 c. shredded cheddar
1 c. shredded Monterey Jack cheese
2 c. cooked rice

Heat oven to 375 degrees. Place half of the rice in a greased 1 ½ quart casserole dish. Mix sour cream and chilies. Spread half of this mixture over the rice. Sprinkle with half the cheeses. Repeat layers of rice, sour cream mixture, and cheeses. Bake for 30-35 minutes or until heated through and cheese is melted.

Agape Rice

½ c. butter
2 c. onion, chopped
2 c. beef consomme
1 green pepper, chopped
2 c. Uncle Ben’s brown rice
1 c. water

Saute onion and green pepper in butter until tender. Place in a casserole dish and add rice, consomme, and water. Cover and bake at 350 degrees for 1 hour. (Do not lift lid or stir until after it is finished baking.)

Candied Sweet Potatoes

1 c. dark corn syrup
1/2 c. firmly packed brown sugar

2 T. margarine

12 medium sweet potatoes

Peel potatoes, cook, and halve lengthwise. Bring the first three ingredients to a boil. Reduce heat; simmer 5 minutes. Pour half the mixture into a large, shallow baking dish. Add potatoes; top with remaining syrup. Bake at 350 degrees for 20 minutes, basting often. Makes 12 servings.

California Coleslaw

Makes 2 quarts

1 envelope dry onion soup mix
2 c. sour cream
4 t. vinegar
2 quarts shredded cabbage
4 medium carrots, grated
1 medium green pepper, diced

In large bowl blend onion soup mix with sour cream and vinegar. Add vegetables, mix, cover, and chill.

Stuffing




Sorry, Grandma didn't write down the cooking instructions!

 

22 slices stale bread, broken

1 3/4 medium onions, diced

2 c. celery, diced

2 1/4 c. water

2 eggs

1 c. butter, melted

2 t. salt

2 t. peper

1 1/2 t. sage

Mix bread, onions, and celery. Add water and mix. Mix in eggs, then butter. Add in spices.

Pumpkin Sage Grits



a colorful addition to a meal of  roasted chicken and home-canned beans



6 servings cooked grits

1/2 c. shredded cheddar cheese

3/4 c. canned pumpkin

1 t. dried sage

salt, to taste

Cook grits according to directions on the package. Remove from heat. Add cheese and stir until melted and completely mixed. Add pumkin, sage, and salt. Mix well. Serve warm.

Recipe notes: This is one of those recipes that is just interesting enough that you have to try it, but different enough that you aren't sure you'll like it. I can't speak for anyone else, but my family loved it. Even my grits-hating husband reluctantly admited that he liked it. You can add more sage if you like, but I'm not a big fan so a subtle hint of sage was plenty for me.

Sauerkraut Salad

1-2 1/2 can sauerkraut, well drained
1 c. chopped celery
 1 c. chopped green pepper
1 can pimento, chopped fine
1 medium red onion, cut in rings
1/2 c. salad oil
1/2 c. vinegar
1/2 c. sugar

Mix, let stand overnight before serving.

Broccoli Rice Casserole

Makes 8-10 servings

1 small onion, chopped
½ c. chopped celery
10 oz. pkg. chopped broccoli, thawed
1 T. butter
8 oz. jar processed cheese spread5 oz. evaporated milk
10 ¾ oz. cream of mushroom soup
3 c. cooked rice

Saute onion, celery, and broccoli in butter for 3-5 minutes. Stir in cheese, soup, and milk until smooth. Place rice in a greased 8-in. square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325 degrees for 25-30 minutes or until hot and bubbly.

Beet Pickles

1 8 oz. can sliced beets
6 T. liquid from beets
6 T. vinegar
6 T. sugar
1/2 t. mustard seed
1/2 t. salt
4 whole cloves
4 mediums onion slices

Combine salt, sugar, mustard seed, cloves, beet liquid, and vinegar. Bring to the boiling point. Pour this hot mixture over the drained beets and onion slices. Allow these pickles to stand overnight before serving. Serve cool.

Lemon Pickles

3 unpeeled cucumbers, sliced
1 onion, chopped
1 green pepper, chopped
1 t. celery seed
salt (amount was not specified)
3/4 c. sugar
1/2 c. lemon juice
1 lemon, sliced

Combine the first five ingredients and let stand for 1 hour. Add remaining ingredients. Mix well and refrigerate for 24 hours. Ready to serve!

Camp Fries

 United States

4 c. thinly-sliced potatoes

2 medium onions, thinly-sliced

1 t. salt

½ t. pepper
¼ c. bacon fat

(bacon can also be added)

Toss potatoes, onions, and seasonings together. Heat bacon fat (or fry bacon) in a heavy skillet; add potato mixture. Cover and cook on low heat for 15 minutes. Turn potatoes; cover and cook 15 minutes. Serves 4-6

Recipe from The Original Cowboy Cookbook



Baked Beans

Serves 6

3 lb. jar Great Northern beans
3/4 c. catsup
1 t. prepared mustard
1 T. molasses
1 c. brown sugar
6-8 slices bacon
1 large onion, chopped


Cut bacon, fry with onion until onion is tender. Do not drain grease. Combine all ingredients. Place in slow cooker and cook 1 hour at 325 degrees and 2 1/2 hours at 275 degrees.

* Cook up 1 lb. dried beans if making them from scratch.

Taco Salad

1 lb. ground beef, browned
1 packet taco seasoning
1 can pinto beans
2 tomatoes, chopped
shredded cheddar cheese
1 bottle French dressing
lettuce, shredded
corn chips, crushed

Combine first four ingredients. Add amounts of next two to suit your taste. Add lettuce and corn chips in amounts to suit your taste JUST before serving so they stay crisp.