Baked Potato Soup

4 large Potatoes, baked and diced
4 TBS Butter
4 TBS Flour
3 cups Milk
3 cups Chicken Broth
½ pound bacon, diced
1 Onion, diced
3 Stalks Celery, diced
Green Onions, diced
Shredded Cheese
Salt & Pepper
Crushed Red Pepper Flakes

Sautee Bacon, Onion & Celery
Add Butter, Salt, pepper, & Crushed Red Pepper Flakes
When Butter is melted, add Flour
When Flour is no longer white, add Chicken Broth.
Add Potatoes 
Add Milk 
Boil/Simmer to thicken 
Serve with Green Onion and Shredded Cheese on top

Bangers and Mash

 

Johnsonville Brats

Mashed Potatoes

Onions, sliced or diced

Onion Gravy Mix

Beef Better Than Bouillon

Frozen Peas 

Fry Brats in Large skillet. 

When cooked, set aside and add Onions. 

Fry onions until softened and carmel color. 

Add water, onion soup mix, and Beef Better Than Bullion. 

Cook to gravy consistency.

Serve over mashed potatoes with peas and cooked Brats.

RS Potatoes

1 pkg. Frozen Hashbrowns*
1/3 cup Chopped Onion
1 cup (10 oz.) Cream of Chicken Soup
1 cup Sour Cream
½ cup Butter (melted)
½ cup Cheese (grated)
(and some cheese for top)

Preheat Oven 350*F
Mix all ingredients.
Spread into 9x13 pan.
Sprinkle top with Shredded Cheese
Bake for AT LEAST 30 minutes at 350*F
(or until onions are fully cooked/no longer crunchy)

*or 6 boiled potatoes

Cheesy Garlic Mashed Potatoes

Potatoes
1 TBS Garlic (crushed)
Butter (about ¼ cup)
Salt and Pepper
Cheese (shredded)

Boil or Cook potatoes in pressure cooker.
Drain off liquid immediately.
Add Butter and Garlic
Mix and Mash with electric mixer.
Salt and Pepper to taste.
Stir in Shredded Cheese.

Cowboy Spuds

Preheat oven 350*F
Wash Bakers Potatoes well
Pierce with fork or cut off ends
Bake at 350* for 1 hour
Serve with:
Chili
Sour Cream
Chives
Cheese
Butter
Ranch
Broccoli & Cheese
Nacho Cheese
Bacon Bits

Cream Peas & New Potatoes

Red Potatoes (the smaller the better)
Flour
Butter
Milk
Peas
Salt & Pepper

Cook Red Potatoes for 5 min. in pressure cooker.
Melt about 2 Tbs. Butter in Frying pan.
Add Spoonful of flour.
Continue to add flour until RUE is consistency of canned cream soup.
Flavor with Salt and Pepper (or other seasonings)
Add milk and mix into RUE.
When RUE is no longer clumpy, turn heat to a boil.
White Sauce will thicken as it boils.
Continue adding milk until desired amount/consistency is reached.
Add Peas and cook through.
Add Red potatoes or serve as gravy over red potatoes.