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Easy Potato and Onion Dish
8 servings
INGREDIENTS:
8 potatoes, sliced
2 large sweet onions, sliced
1/2 cup butter, sliced
1 tablespoon dried parsley
salt and pepper to taste
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
3. Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender. |
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Cheesy Potatoes
8 servings
INGREDIENTS:
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon olive or vegetable
oil
4 large potatoes, peeled and
diced
1 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 teaspoon grated lemon
peel
2 cups shredded Cheddar
cheese, divided
1/4 cup dry bread crumbs
1 tablespoon butter or
margarine, melted
1/2 teaspoon dried rosemary,
crushed
DIRECTIONS:
1. In a large skillet or saucepan, saute onion and garlic in oil until tender. Add potatoes, seasoned salt, pepper and lemon peel. Remove from the heat. Spoon half into a greased 1-1/2-qt. baking dish. Sprinkle with 1 cup cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese. Cover and bake at 400 degrees F for 40 minutes. Uncover and bake 20 minutes longer or until potatoes are tender. |
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Harvest Potato Casserole
12 servings
INGREDIENTS:
8 large potatoes
2 bay leaves
1/4 cup butter or margarine,
melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sour cream
1 (10.75 ounce) can
condensed cream of chicken
soup, undiluted
2 cups shredded Cheddar
cheese, divided
1 (2 ounce) jar diced pimientos,
drained
4 green onions, chopped
1/2 cup crushed cornflakes
DIRECTIONS:
1. Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour.
2. Drain potatoes; peel and grate. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. Combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly. |
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Sweet Potato Oranges
6 Servings
"Oranges are hollowed out and filled with mashed sweet potatoes, orange juice, eggs, vanilla extract and butter. A sweet, buttery pecan topping is spooned on top, and the oranges are baked. This is a sweet treat that's impressive and tasty."
INGREDIENTS:
6 oranges
3 cups cooked, mashed sweet
potatoes
1 cup white sugar
1/4 cup orange juice
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup butter, softened, divided
1 tablespoon grated orange
peel
1 cup brown sugar
1/2 teaspoon all-purpose flour
1 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
3. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
4. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
5. Bake in preheated oven for 30 minutes. |
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Christmas Skillet Potatoes
Serves 8
Ingredients:
8 medium baking potatoes
1 garlic clove, minced
1 onion, finely chopped
1 cup mushrooms, chopped
1 cup cherry tomatoes
1 - 4 oz. can jalapenos
1/4 cup green onions, chopped (to garnish)
olive oil, as required
butter, as required
salt & pepper to taste
Directions:
1. NOTE: Potatoes can be pre-cooked earlier to save time. It can take a little while to cook these up to get them crispy.
2. Scrub the potatoes well & chop into 1 inch pieces. Boil potatoes for 5 minutes, until just tender & drain. (Store in fridge if made in advance).
3. Heat oil in a heavy, non-stick skillet. Add onions & cook for about 2 minutes; until they just start to turn brown. Add the garlic, mushrooms, jalapeno's & continue to cook for a few minutes, stirring occasionally.
4. Add potatoes & cook over medium heat with a tablespoon of oil & butter until potatoes are crispy & brown. Add more butter & oil to keep pan greased if needed, as the potatoes cook & get crispy.
5. Sprinkle with salt & pepper to taste.
6. Add chopped baby tomato - in halves & finely chopped green onion just to heat through right at the end of cooking (one minute or the tomatoes will lose their colour & texture).
7. If you make these ahead & refrigerate. Add the tomatoes & chopped green onion when re-heating. |
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