MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
- Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g
PIONEER WOMAN'S DELICIOUS, CREAMY MASHED POTATOES
This is a great recipe from the Pioneer Woman. She says it especially great at Thanksgiving because you can make it a day ahead of time and just remove it from the refrigerator on Thanksgiving to bake. She also loves butter and often uses more than the recipe calls for. It is delicious!
Provided by linguinelisa
Categories Mashed Potatoes
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes and rinse off. Cut them in half or quarters into about the same size and place in saucepan and cover with water. Bring to a boil over high heat. Reduce heat, cover and cook until just done. Drain potatoes into a colander. Shake off the excess water from potatoes and return them to the saucepan you cooked them and place back on the burner. Turn the heat on low and mash potatoes.
- Turn the heat off and slice in the softened butter and cream cheese. Next add the half and half-start with 1/2 cup, then add more if needed, seasoned salt and pepper. Mash everything together. Add more half and half and seasoning if needed. PW says try not to oversalt but definitely don't undersalt!
- Spread mashed potatoes into a greased baking dish. If you like, slice 1/4 cup butter into pats and place on top of the poatatoes. (Pioneer Woman says you can never have enough butter.). Cover the dish.
- At this point you can bake it in a 350 degree oven for 20 to 30 minutes or cover and refrigerate a day or two. If refrigerated, remove an hour before baking so the center can warm up and then bake as directed. PW says to bake it covered but she has baked it uncovered with no problems.
Nutrition Facts : Calories 390.6, Fat 23.2, SaturatedFat 14.1, Cholesterol 66.1, Sodium 213.1, Carbohydrate 41.2, Fiber 5, Sugar 2.5, Protein 6.5
PRAIRIE POTATOES (EASY MICROWAVE FIX)
This is recipe #6 from *Microwave Cooking* by Lorna Rhodes & I love it! This is such a great idea for a quick-fix, 1-dish main meal that is sure to please adults & kids alike. Pair these potatoes w/a salad + some fruit & you're good to go w/a trouble-free meal that has most of the basic food groups. If time might be even shorter than expected, prepare them the day b4 & get them on the table in minutes. Need food for a picnic or camping trip? Prepare them ahead & reheat on a grill or campfire (Time does not include the 5 minute standing time). Enjoy !
Provided by twissis
Categories Potato
Time 31m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prick potato skins. Wrap ea potato in kitchen paper & cook on HIGH for 10 minutes. Turn the potatoes over & cook for 7 more minutes. Allow to stand for 5 minutes.
- Cut potatoes in half & scoop out the flesh into a bowl. Add butter + milk & mash well. Stir in corned beef, corn, chutney, half of the cheese & salt + pepper.
- Spoon filling into potato skins & top w/remaining cheese. Cook on HIGH for 4 minutes & serve immediately.
Nutrition Facts : Calories 526.5, Fat 27.3, SaturatedFat 13.6, Cholesterol 102.2, Sodium 888.5, Carbohydrate 48.8, Fiber 5.9, Sugar 4.1, Protein 23.8
PRAIRIELAND POT ROAST
Any Midwesterner would agree that our juicy, veggie-ful pot roast is a prairie-worthy dish. Simple prep makes this low-cal meal an instant classic.
Provided by My Food and Family
Categories Beef
Time 2h40m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Season meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat 6 to 8 min. or until browned on both sides. Add onions; cook 5 to 6 min. or until caramelized, stirring occasionally.
- Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.
- Remove meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings and parsley.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
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