Golden Potato-and-Smoked Sausage Hash

The "Golden Potato-and-Smoked Sausage Hash" recipe by Southern Living can be found at MyRecipes.

Submitted by Anna Restivo

Southern Living. "Golden Potato-and-Smoked Sausage Hash." MyRecipes, https://www.myrecipes.com/recipe/golden-potato-smoked-sausage-hash. Accessed 30 April 2019.

Scalloped Potatoes with Vegetables and Ham

Ingredients:

• 2 tsp. olive oil
• 4 carrots, sliced 
• 1-2 medium onions, chopped
• 4 stalks of celery, sliced
• 1/4 cup red pepper, chopped
• 1/2 cup broccoli
• 1/4 cup parsley, chopped
• 1 lb. ham, cubed
• 5 tbsp. butter
• 5 tbsp. flour
• 5 cups milk (or 2-1-2 cups milks and 2 -1/2 cups broth)
• 1 tsp. pepper
• 5 lbs. potatoes, sliced
• 1 lb. cheese, shredded
• 2 tbsp. Penzy's Sunny Paris seasoning
• 1-2 tbsp. roasted garlic

Directions:

1. Heat frying pan and add 2 tsp. olive oil. Saute vegetables in stages beginning with the carrots and adding the next vegetable when previous vegetable has had a couple minutes to cook. (Do not add broccoli.)
2. Remove vegetables and reduce heat to medium. Melt butter in pan, add flour, and stir. Cook and stir for 2-3 minutes. Remove from heat. Add liquid and scrape side of pan gently to remove the glaze formed by the vegetables. Add pepper. Add potatoes and cook to desired doneness. add ham and vegetables. Add cheese and stir until smooth. Thin with additional broth as needed. Add broccoli 5 minutes before serving and stir. 

*NOTE: This dish can be baked in the oven at 350°F for 1-1-1/2 hours, cooked on the stovetop, or in the the slow cooker on LOW for 4-6 hours.

Submitted by Rose Mary Walecki

Tater Tot Casserole

Ingredients:

• 1 lb. ground beef
• 1 lb. ground pork
• 1 (10.5 oz.) can cream of mushroom soup
• 1 (10.5 oz.) can cream of chicken soup
• 1 (8 oz.) can mushrooms, stems and pieces
• 1 small onion, chopped
• 1 stalk of celery, chopped
• 1 cup frozen whole kernel corn
• 1 cup frozen green beans
• 1 tsp. garlic powder
• 1/2 tsp. ground black pepper
• Bag of frozen tater tots

Directions:

1. Fry and drain beef and pork. Remove from pan and set aside.
2. In same pan, saute onion, celery, corn, and beans until tender. Add soups, mushrooms with juice, seasonings, and meat to pan. Add more liquid (water, stock, or milk) as needed and simmer to preferred thickness. 
3. Bake tater tots for extra crispiness. 
4. Place meat mixture in the bottom of a greased 9 x 13 inch roasting pan.cover with one layer of tater tots and bake assembled casserole at 350°F to 400°F until entire dish is hot and bubbly. If preferred, cover with 1-2 cups cheese of choice for last 10-15 minutes. 
5. Try any variations of ingredients and spices to make it your own.

Submitted by Roger Torgerson

Creamy Ranch Potatoes in Slow Cooker

Ingredients:

• 2-1/2 lbs. small red potatoes, quartered
• 1 (8 oz.) container sour cream
• 1 (0.4 oz.) pkg. buttermilk ranch dry salad dressing mix
• 1 (10-3/4 oz). can cream of mushroom soup

Directions:

1. Place quartered potatoes in slow cooker. 
2. In a small bowl, combine remaining ingredients. Spoon mixture over potatoes and stir.
3. Cover and cook on low heat for 7-8 hours. Stir gently before serving.

Submitted by Trudy Cleaver

Italian Potato Salad

Ingredients:

Salad

• Red potatoes, cooked and cut into serving size pieces with skin on
• Green beans
• Red onion, sliced

Dressing

• Italian dressing, to taste
• Garlic salt, to taste
• Italian seasoning blend, to taste
• Red wine vinegar, to taste

Directions:

1. Combine potatoes, green beans, and onion in a bowl. Set aside.
2. Mix together the dressing ingredients and pour over the salad.

Submitted by Mary Arndt

Cheesy Potatoes

Ingredients:

• 1 pkg. cheesy potatoes frozen hash browns
• 1 cup diced onion
• 16 oz. sour cream
• 1 can cream of chicken soup, undiluted
• 1/2 cup butter, melted
• 12 oz. shredded cheddar cheese
• Salt and pepper to taste
• Crushed corn flakes

Directions:

1. Place all ingredients minus the corn flake crumbs in a 13 x 9 inch pan. Sprinkle the corn flakes on top.
2.  Bake for an hour in a 350℉ oven.

Submitted by Cherryl Pergande

Ultimate Potato Soup

The "Ultimate Potato Soup" by THUMPER74137 can be found at Allrecipes.

Submitted by Trudy Cleaver

THUMPER74137. “Ultimate Potato Soup.” Allrecipes, http://allrecipes.com/recipe/23865/ultimate-potato-soup/. Accessed 2 February 2018.

Cowboy Stew (Slow Cooker)

Ingredients:

• 1-1/4 lbs. beef stew meat
• 4 unpeeled potatoes, cut into 1 inch pieces
• 1/2 cup onion, chopped
• Salt and pepper to taste
• 1 (28 oz.) can baked beans in BBQ sauce

Directions:

1. Mix beef, potatoes, onion, and salt and pepper in slow cooker. Spread beans over beef mixture. Cover and cook on LOW heat for 8-10 hours or until beef is tender.

Submitted by Jan Luepke

Hearty Potato Soup Recipe

The "Hearty Potato Soup Recipe" by Gladys DeBoer can be found at Taste of Home.

Submitted by Sue Stoecker

Gladys, DeBoer. "Hearty Potato Soup Recipe." Taste of Home, https://www.tasteofhome.com/recipes/hearty-potato-soup. Accessed 20 September 2017.

Mary Studer's German Potato Salad

Ingredients:

• 4 lbs. red potatoes, peeled and sliced
• 1 cup celery, chopped or thinly sliced
• 1 cup onion, chopped
• 1/2 cup red pepper, chopped
• 1/2 cup carrots, shredded (optional)
• 1/2 cup bacon grease
• 1/2 cup granulated sugar
• 3 tbsp. flour
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 cup plain white vinegar (inexpensive brand is perfect)
• 1 cup water
• 3/4 or 1 inch thick sliced cooked ham (I use Boar’s Head Low Sodium Black Forest)
• 12 oz. sliced bacon, divided. (I use Sendik’s Thick Sliced.)
• Sliced green onion and green tops or chives, divided
• 4 sliced hard cooked eggs

Directions:

1. Fry bacon until golden brown. (I bake my bacon on a rack over a baking sheet at 300 to 325℉  until achieve desired doneness. Remove from oven.) Place on a paper towel lined plate and blot to remove excess fat. Drain bacon drippings through a sieve into a liquid measuring cup. Add additional bacon grease or other fat to measure 1/2 cup. 
2. Place potatoes in a bowl with enough water to cover. Slice three green onions and green tops or 1/3 cup chopped chives. Keep each vegetable in a separate small prep bowl. Chop onion and red pepper into 1/2 inch cubes; thinly slice or chop celery into ½ inch cubes; finely shred carrot and squeeze out excess moisture between a few layers of paper towel or clean dish towel. Chop ham into 1/2 inch cubes. 
3. Blend sugar, flour, salt, and pepper in a small bowl. Stir into bacon drippings to make a smooth paste. In a separate bowl, combine the vinegar and water.
4. Sauté onions and celery in a small amount of olive oil in a 5 quart pan on medium heat until translucent. Add shredded carrot and red pepper and heat until soft. Remove potatoes from water and remove excess moisture with several layers of paper towels or clean dish towels. Add potatoes to vegetable mixture and stir. Add the flour paste mixture to the potato mixture and stir. Heat. When mixture is hot, add 1/2 of the vinegar and water. Continue to stir until mixture thickens. Turn stove down to low (not simmer) and cook until potatoes soften but not so much as to have them break down. Stir often to prevent potatoes from sticking to the bottom of the pan. Add more vinegar / water mixture if desire thinner consistency. Add cubed ham and stir. Cut three slices cooked bacon into small pieces and stir in most of it. Save the rest of the cooked bacon for BLT! Slice hard cooked eggs and add in two of them along with most of the chives or sliced green onion and green tops. Reserve small amount of bacon, green onion or chives, and two sliced hard cooked eggs for garnish
5. Serve warm or cold. Can easily be made a day or two ahead and refrigerated. Garnish with additional bacon, sliced hard cooked eggs and either chives or thinly sliced green onion tops.

Note: I have tried many deli and restaurant German Potato Salads. Some are very sweet. Others don’t have enough little kick which the sugar / vinegar ratio in this recipe provides. This recipe has just the right blend of sweet and sour to provide the piquant flavor we enjoy.

Submitted by Rose Mary Walecki

Fingerling Potato Salad

Ingredients:

• 1 lb. fingerling potatoes, halved length-wise
• 1/2 lb. green beans, trimmed
• 1/2 cup shallot, minced
• 1 pint grape tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 3 tbsp. white wine vinegar
• 2 tbsp. tarragon leaves
• 2 tsp. Dijon mustard

Directions:

1. Boil potatoes in salted water, about 8 minutes. Add green beans and cook until potatoes are tender and beans tender-crisp, about 3 minutes. Drain, let cool.
2. In a large bowl, whisk together shallot, extra-virgin olive oil, vinegar, tarragon, and mustard. Toss with potatoes, beans, and tomatoes. Serve cool, not cold, or at room temperature.

Submitted by Anna Restivo

Potato Salad (German)

Ingredients:

• 3 lbs. salad potatoes
• 1 onion chopped
• 4-5 strips bacon
• 1 tbsp. cornstarch
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup vinegar
• 1/4 cup sugar
• 1/2 cup water

Directions:

1. Cube bacon and fry lightly. Add onions, and saute over low flame until tender and transparent. Do not allow to crisp or brown. Add vinegar to bacon onions and drippings and bring to boil. Add cornstarch mixed with water and continue cooking for 2 minutes. 
2. Turn off flame and immediately add sugar. Blend. While hot poor over seasoned pot. Toss lightly. (Adding sugar after dressing is cooked gives is a glossy appearance.)

Submitted by Kathy Neuburg

Garlic Roasted Potatoes

Ingredients:

• 3 lbs. small red or white potatoes
• 1/4 cup good olive oil
• 1-1/2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2 tbsp. minced garlic (6 cloves)
• 2 tbsp. minced fresh parsley

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot. 

Submitted by Sue Richichi from http://www.foodnetwork.com/recipes/ina-garten/garlic-roasted-potatoes-recipe

Slow-Cooker Corned Beef

Ingredients:

Beef and Vegetables

• 4 medium red potatoes, unpeeled, cut into 1-inch pieces
• 4 medium carrots, cut into 1-inch pieces
• 1 medium onion, cut into 6 wedges
• 1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)
• 1 (12 oz) can beer or nonalcoholic beer
• Water
• 8 thin wedges cabbage

Sauce

• 1/4 cup applesauce
• 2 tbsp. Dijon mustard

 Directions: 

1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
2. Cover; cook on Low heat setting 10 to 12 hours.
3. Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
4. Meanwhile, in small bowl, mix sauce ingredients.
5. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

Submitted by Pat Reilly from http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/recipes/this-slow-cooker-corned-beef-recipe-is-pure-gold

German Potato Salad

Ingredients:

• 5 lbs. potatoes
• 1 lb. sliced bacon
• 3/4 cup chopped onion 
• 6 tbsp. flour
• 9 tbsp. sugar
• 2 tsp. salt
• 1-1/2 tsp. celery seed
• Dash of pepper
• 2-1/4 cups water
• 9 oz. vinegar

Directions:

1. Wash potatoes; pare thinly and remove eyes. Heat 1 inch salted water (1/2 tsp. salt to 1 cup water) to boiling. Add potatoes. Cover tightly; heat to boiling and cook 30-35 minutes or until tender. Drain; set aside.
2. In a large skillet, fry bacon until crisp. Remove and drain. Cook and stir onion in bacon drippings until tender and golden brown. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until bubbly. Remove from heat; stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Crumble bacon. Thinly slice potatoes. Carefully stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potato slices.

Submitted by Bill Stoecker

Hash Brown Casserole

Ingredients:

• 1 (10.75 oz.) can cream of chicken soup
• 1 pint sour cream
• 1 cup chopped onion
• 2 cups shredded cheese
• 2 lbs. hashed brown potatoes (thawed)
• 2 cups crushed cornflakes
• 1/2 cup melted butter

Directions:

1. Grease or spray 13x9 inch glass baking dish.
2. Combine all ingredients, except potatoes, cornflakes, and butter in a large mixing bowl; mix well. Add potatoes; again, mix well. 
3. Spread mixture in bottom of prepared dish, sprinkle with cornflakes and pour melted butter over all. Bake at 375℉ about 45 minutes or until golden brown.

Submitted by Kathy Neuburg