Potato Hot Dish (2)

1 lb. ground beef
4 c. diced, raw potatoes
1 can cream of chicken soup
Salt & pepper, to taste
1 med. onion
1 can minestrone soup
1 c. milk

Brown beef and onion. Combine the rest of the ingredients. Bake at 350° for 1 1/2 hours.

Irene Clemenson

Hunter’s Stew

1 1/2 lb. seasoned hamburger
1 sliced onion
1/2 c. chopped celery
1/2 c. sliced carrots
6 sliced potatoes (I use 2 lg.)
1 can tomato soup
1 can cream of mushroom soup
1 can water

Brown hamburger and put in roaster. Add onion, layer celery, potatoes and carrots. Blend soups and water; pour over mixture. Bake 2 hours at 325°.

Note: I often use some frozen green beans, also. I brown hamburger in a Dutch oven, turn heat lower and add vegetables as I clean them. This saves a lot of baking time.

Marion Drees

Potato Casserole (4)

2 (12 oz.) pkg. frozen hash browns
1 can cream of chicken soup
1 (8 oz.) ctn. sour cream (I use light)
1 (8 oz.) jar Cheez Whiz
Salt, to taste
1 T. minced onion

Pour over hash browns. Mix 2 1/2 cups crushed corn flakes with 1 stick melted margarine, and spread over top. Bake at 350° for 40 to 45 minutes.

Marion Drees

Potato Pancakes (2)

6 lg. potatoes, grated fine
3/4 c. flour
Pinch of salt
1/2 lg. onion, grated
2 eggs

Mix well and cook in well-greased frying pan.

Pastor Earl Sletten

Pizza-Potato Hot Dish

5 c. potatoes, thinly sliced
1 c. Cheddar cheese soup
1 (16 oz.) can pizza sauce
Pizza spices
1 lb. hamburger
1/2 c. milk
Mozzarella cheese

Butter a 9×13-inch pan. Layer potatoes in bottom. Brown hamburger with onion, salt and pepper. Sprinkle over potatoes. Combine cheese soup and milk; pour over hamburger. Sprinkle with pizza spices. Pour pizza sauce on and bake at 400° for 45 minutes. Top with Mozzarella cheese and bake 10 to 15 minutes longer.

Betty Krabbenhoft

Overnight Mashed Potatoes

9 lg. potatoes, peeled and cooked
1 c. sour cream
1/2 tsp. pepper
1 (6 oz.) ctn. cream cheese
2 tsp. onion salt
2 T. butter

Mash potatoes until smooth. Add remaining ingredients. Bake at 350° for 30 minutes. Serves 12.

Note: Can be kept in refrigerator for up to 2 weeks.

Karen Sheppard

Potato Omelet (2)

3 med. potatoes
1/3 c. diced onions
5 eggs
1 tsp. salt
1 T. chopped parsley
1/4 c. margarine
1 c. diced ham
2 T. milk
1/8 tsp. pepper
1/2 c. finely-shredded Cheddar cheese

Peel and cube potatoes. Melt margarine in a 10- to 12-inch frypan. Add potatoes and onion and sauté until potatoes are tender and golden. Add ham and sauté a few minutes. Beat together eggs, milk, salt and pepper. Pour over potatoes, sprinkle with parsley. Reduce heat; with a spatula, left cooked egg mixture from edge of pan so uncooked mixture can run down. When omelet is nearly set, sprinkle with cheese and place under the broiler to melt cheese. Cut into wedges. Serves 4 to 6.

Joleen Bjorneby

Potato Chip Taco Salad

1 head lettuce or 1 lg. bowl mixed greens
8 oz. spinach
1 lb. ground beef
1 (1 1/4oz.) pkg. taco seasoning mix
2/3 c. water
1 (15 oz.) can kidney beans
2 lg. tomatoes, chopped
1/2 c. onion, chopped fine
5 c. crushed ripple potato chips
1 c. grated Cheddar cheese
1/2 c. peppercorn ranch dressing
1/4 c. salsa

Wash lettuce and spinach. Tear into bite-size pieces and spin-dry in a salad spinner. Refrigerate while browning ground beef. Drain fat from ground beef and add taco seasoning, water and drained kidney beans. Heat to boiling, reduce heat, and simmer for 15 minutes, stirring occasionally. Cool 10 minutes. In large bowl, mix greens, tomato, onion and chips. Add ground beef mixture and toss. Combine salad dressing and salsa. Pour over salad and toss gently. Serve immediately.

JoAnn Moquist

Make-Ahead Mashed Potatoes

Peel, cook, and mash 10 pounds of white potatoes.

1 c. sour cream
2 (3 oz.) pkg. cream cheese
2 tsp. salt
1 tsp. white pepper
2 T. butter

Mix well, cool and put in refrigerator; keeping covered and cold. Serve within 2 weeks by heating oven to 325° and baking until hot. (About 1 1/2 hours.) Fluff before serving. An excellent idea for entertaining a large group of people. Saves last-minute mashing mess and tastes exactly like freshly-mashed potatoes.

Mary Lou Thompson

Golden Parmesan Potatoes (2)

6 lg. potatoes
1/4 c. flour
1/4 c. Parmesan cheese
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. butter

Peel potatoes, cut in large French-fry pieces. Mix remaining dry ingredients in a plastic bag. Shake potatoes in mixture to coat. Melt butter in a large flat pan. Lay potatoes in single layer. Bake at 375° for 1 hour. Turn once.

Denise Karley