An economical and easy recipe involving potatoes is shepherd's pie.
Mix beef, vegetables, and gravy together. Spoon into individual crocks, like the kind used for french onion soup. Spoon mashed potatoes on top. Bake at 350F degrees for 50-60 mins. You can garnish with a bit of shredded cheese if desired. Serves 2 hungry adults.
I use up leftovers this way. I make this for my husband and myself when I have left over steak or roast. You can use lamb or pork if you want. Don't use more gravy, as it will make the mashed potatoes too mushy.(07/13/2001)
Heat large skillet, add oil. Cook beef and potatoes over med-low heat until slightly soft. Add salt and pepper to taste. Lower heat to low and cook until potatoes are soft. Mix well while cooking.
This is great as a side for eggs or quiche and as a main dish for dinner.
Use leftover beef. Very cheap to make. A can of beef hash in the stores is around $2.
Bake potato. Cut hot potato in half, lengthwise. Scoop out potato, leave skin intact. Mash potato with butter and cheese. Stir in half & half and sour cream. Add salt and pepper to taste. Spoon mashed potato back into skins. Sprinkle with chives.
Bake at 350F for 20 mins. Serves 2
You can add any kind of vegetables you like to this for a more filling potato. A super-stuffed potato can be a whole meal. The twice baked potatoes they sell in the store go for about $3 for two tiny filled paper cups and are loaded with salt and junk.(07/13/2001)
I like to make stuffed baked potatoes. Simply split open a large baked potato, scoop out some of the innards if necessary, then fill/top with leftover chili, shredded cheddar cheese, and minced onion. You could also top with salsa for a Mexican flavor.
It's a good way to stretch those leftovers! Also, whenever I bake potatoes, I bake several extra, then slice and fry them up in butter or oil for hash browns/home fries.(07/14/2001)
For 4 servings:
Arrange potatoes and ham in a buttered casserole. Stir together cheese, sour cream, eggs, onion, and seasoned salt. Pour mixture over ham and potatoes. Sprinkle with Parmesan cheese. Bake at 350 F for 30 minutes or until set.
Add 1 cup peas or other favorite vegetable.
Also, you can substitute cooked elbow macaroni for the potatoes.
Cook the potatoes:
Either bake for one hour in oven @375 degrees F or
Microwave for @10 min. Wrap in foil and set aside
Steam the veggies, drain and return to saucepan
Add the soup and 1/4 can of water. Stir until hot and bubbly, remove from heat, add the cheese and stir until melted.
Split each potato and spoon the veggies over and serve.
May add cooked chicken or chopped ham to soup/veggies if desired
Bon Appetite! (07/17/2001)
Here's my favorite scalloped potatoes recipe:
Spray baking dish with non-stick spray. In saucepan, simmer potatoes, half and half, garlic, 1 cup cheese, and salt and pepper to taste for four minutes. Pour into baking dish, sprinkle with remaining cheese. Bake in 350 degree F in oven for 45 minutes. Yummy!(07/17/2001)
My favorite potato recipe is baby reds with parsley.
Take some nice washed baby reds. If small enough, steam them whole, or if larger cut them in half or quarters. Steam them for about 20 minutes or until easily pierced with a fork.
Take a bunch of fresh parsley (I get lots in my garden but if you are buying it, one bunch from the produce section will work well), rinse well and chop fine. Put it in the steamer with the potatoes after they are cooked. Steam for another minute or two until the parsley changes color.
Serve with butter or margarine. Also good with sour cream. Simple, attractive and delicious.
I just read Connie's recipe for scalloped potatoes. The recipe she gives is for au gratin potatoes, scalloped potatoes do not have cheese in them. Here is a scalloped potato recipe.
Spray a 1 1/2 or 2 quart casserole dish with no stick spray, or rub with butter. Add a layer of potatoes, sprinkle with flour, salt and pepper, scatter about a 1/4 of butter bits over top. Repeat layers until casserole is almost full. Sprinkle top with paprika. Add enough milk to cover. Bake at 350F for 50-60 mins.
Makes 4-6 servings
*NOTE:* Do NOT fill dish to the top as the milk will bubble as it cooks, this forms the sauce. You can also just place sliced potatoes in a dish and cover with medium white sauce, then bake.
I am sorry the recipe is not exact. I don't normally measure for this as I have been making it for over 25 years. I make this about once a week in a 1 1/2 qt dish with 3 potatoes.(07/19/2001)
Instead of sprinkling the flour and seasoning on a layer of potatoes and adding bits of butter, I combine about 2 cups of flour and a teaspoon of salt and as much pepper as you like in a bowl. Cut a cup of cold butter into it until it is crumbly. Sprinkle this over the layers of potatoes.
Then store the unused portion in the refrigerator in a covered glass jar. This should make several casseroles of scalloped potatoes. (07/20/2001)
If you don't like sour cream (which we don't), use cheese like Velveeta instead and nuke them. Mix in some veggies & whatever leftover meat is around. It's a meal. We call our "nuke" our summer kitchen, even though we use it all year. We don't have a/c so cooking can be a nightmare in summer even with exhaust fans, so we use it a lot more and eat a lot of cold food like sandwiches, salads and cold cereal for breakfast. Cereal & a banana does just fine.
In the fall before we turn on our heat, we are glad to use the oven as with the help of fans it warms the whole house on a 2 for 1 price.
My husband often asked me to boil more potatoes than immediately needed, so I could later make hash browns, adding diced onion. This involved a fry pan and way too much shortening, to say nothing of stirring. Now I quarter or slice cold leftover potatoes, spray them lightly on all sides with Pam and broil them, turning them just once or twice. He loves them and gets far less fat in his diet. I'm sure one could also sprinkle them with various spices or grated cheese. I just call 'em Oven Browned potatoes. (06/10/2002)
Take as many potatoes as is necessary to feed the brood (like I know). Coat skillet with non-stick cooking spray and turn on over medium high heat. Dice potatoes and add butter (margarine your choice), salt, pepper, minced garlic, and McCormicks Montery Steak Seasoning to taste. I love mine spicy so do as you like. Add a little water to the skillet and cover for 10 minutes. Uncover and cook as normal until golden brown. These are a huge success and are best served as steak fries. (08/28/2004)
Here's a yummy spice combination that you wouldn't expect - salt, pepper, garlic (salt or powder), and ground cloves! Weird eh? A dab will do ya though. Just put it on some baby (or quartered) potatoes and roast or fry, or whatever you want. Wrapped in foil on the BBQ is good too. You could add onions to this too - yum. (11/26/2004)
Mix all ingredients, except potatoes. If possible, potatoes should go into other ingredients while still warm. Stir in potatoes until well blended. Cover and chill at least 4 hours before serving. (01/25/2005)
simple and quick (12/10/2007)
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