Potato Soup

This doesn't fit with the theme, but I got this recipe from my friend Tara and it was so good!

Potato Soup

Bake 3 large potatoes in foil at 350 degrees for 1 1/2 hours. Cool , peel and cut in cubes. (I actually peeled and cubed the potatoes and cooked them in the microwave until they were really soft. Much faster.)

Sauté 1/2 cup finely chopped onion in 2 TBSP. of butter.

In a large pan melt 1/2 cube butter, add 1/3 cup of flour. Mix, let cook until bubbly. Slowly add 3 cups milk. Use wire whisk and cook until looks smooth. Add faired onions and potatoes. Add 3 cubes chicken bouillon. Add 2 cups heavy cream (I used half and half) and 8 ounces Velveeta cheese. Cook on low heat until cheese is melted. Salt and pepper to taste. Do not boil, let simmer on low heat.

Creamy Mashed Potatoes

3lbs potatoes
6 Tbsp butter
1 c. whole milk or cream
Salt and Pepper to taste

Peel and cut potatoes. Boil until tender. Drain. Put potatoes back in pot for 2-3 minutes and cook over medium heat to remove more of the water. Place potatoes in a bowl and mash them. Add butter and milk. Serve.

Roasted Ghosts

Courtesy of www.familyfun.com

RECIPE INGREDIENTS:
4 cups chopped white potatoes
1/4 cup milk
1 crushed garlic clove
2 tablespoons cream cheese or grated Cheddar
1/2 teaspoon salt
1/8 teaspoon pepper
1 19-ounce can black beans, drained

1. Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low. Cook for about 15 minutes, or until soft. Drain the water, then add the milk, garlic, cream cheese, salt, and pepper. Mash with a potato masher or beat with an electric mixer until creamy and lump-free. 2. Scoop the potatoes into a pastry bag without a decorator's tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright. To create ghastly eyes, press two even-sized black beans (or peas) into each ghost's head. 3. Just before serving, warm the ghosts in an oven preheated to 350 degrees for about 5 minutes. Serve on white plates and eat with forks or fingers. Makes about 24.

Cheesy Potato Casserole!

This is my favorite recipe for funeral potatoes by far!!
SERVES 8

2 lbs frozen hash browns (I use the diced kind)
1/2 cup butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup diced onion
salt and pepper, to taste

Directions
1Defrost potatoes, melt butter, and mix together all ingredients.
2Bake at 350 degrees for 1 hour in a 9x13 baking dish.

Cheesy Potatoes

1 pkg. frzn hashbrowns
1 can cream of chicken soup
1 container sour cream
1 Tbsp dry onions
1 c. grated cheese
1 c. crushed cornflakes

Mix all together except corn flakes and 1/2 c. grated cheese/ Heat until bubbly at 350 degrees for 1/2 hours. Add cheese and cornflakes last 1/2 hour of baking.

Ham (or Spam) and Potato Casserole

3-6 large potatoes OR 3 c. reconstituted potato slices
1 cup (or can of spam), chopped ham
2 small onions, chopped or dash of onion powder
Cheddar cheese, grated

Sauce:
3 Tbsp. butter
2 Tbsp. flour
1 cup beef bouillon, reconstituted (1 tsp. bouillon in 1 cup water)
1/2 cup sour cream ( I use light)
1 tsp Worcestershire sauce
3 drops Tabasco sauce

Cook Potatoes in boiling salted water for approx. 20 minutes until tender. Melt butter in saucepan; add flour, stirring constantly. Cook 3 minutes. Add bouillon, sour cream, Worcestershire sauce, and Toabasco sauce. Stir well. Cook until thick. Arrange potatoes, ham, and onion in casserole dish. Pour sauce over top. Sprinkle with Cheddar cheese. Bake at 350 for 30 minutes. Serves 6.

* I use 3 large potatoes because I like to have more sauce. And I use the Farmland cooked and cubed ham so it makes things quick and easy. I have never tried the Spam, but one of these days I will brave it. We have a couple cans for food storage because that stuff can last up to 60 years! I am sure it would taste just fine either way. But the ham is my favorite!