Search Results for "Potato"
Recipe Results 53 of 74 pages
Four Layer Supper
Four Layer Supper Yield: 4 servings Prep time: 15 minutes Cooking time: 1 hour 10 minutes Total time:1 hour and 25 minutes Ingredients: 1 pound lean ground beef 1 medium onion, diced (about 1 cup) 4 cups potatoes (sweet or white), cubed 1 can (14.5 ounces) green beans (drained and rinsed) 3/4 cup cheese (cubed
California Chicken
California Chicken Yield: 6-8 servings Originally published on May 30, 1941. Ingredients: 1 1/2 cups carrots, grated 1 1/2 cups potatoes, cubed 1/2 cup onions, chopped 1 small can tuna fish 1 cup canned peas 2 cups milk 1 tsp. salt 4 Tbsp. butter 4 Tbsp. flour buttered crumbs Directions: Boil the carrots and the
Spicy Green Beans
Spicy Green Beans Originally published on: July 28, 1939 Ingredients: 1 qt. green beans, cooked 1 cup chopped onion 1 tsp. salt 4 tsp. butter 1/2 tsp. nutmeg 1 cup cream Directions: Saute the onion in the fat until it is tender; then add it to the cooked beans with the cream, nutmeg and salt.
New England Boil
New England Boil Yield: 6-8 servings Prep time: 10 minutes Cooking time: 45 minutes Total time:55 minutes Ingredients: 1 large head cabbage, cut into small strips 6 to 8 potatoes, cut into pieces 1 large onion, chopped 1 lb. Polish OR smoked sausage, cut into small slices and browned in skillet 1 can tomato sauce,
Layered Brunch Casserole
Layered Brunch Casserole Yield: 8 servings Prep time: 10 minutes Cooking time: 1 hour Total time:1 hour 10 minutes Ingredients: Cooking spray 2 1/2 cups frozen shredded hash brown potatoes, thawed 6 slices Swiss cheese 1 1/2 cups chopped lean ham (8 ounces) 6 slices American cheese 8 large EGGS 1 1/2 cups nonfat milk
Minestrone Soup
Minestrone Soup Prep time: 15 minutes Cooking time: 45 minutes Makes: 10 cups Ingredients: 1 medium onion, chopped 1 stalk celery, diced 1 large carrot, sliced 2 Tablespoons oil 1 large potato, peeled and chopped 1 can (15 ounces) chopped tomatoes 2 cans (15 ounce each or 3 1/2 cups) low sodium vegetable or beef
Brunswick Stew
Ingredients: 1 1/2 lbs bone-in chicken thighs (skin removed) 2 stalks celery (chopped) 1/2 cup onion (chopped) 1 cup water 1 can canned diced tomatoes (28 oz.) 1 cup frozen lima beans 1 cup frozen corn 1 cup potatoes (cubed) Directions: Combine the first four ingredients in a large saucepan and bring to a boil.
Sausage and Sauerkraut
Ingredients: 6 medium red potatoes, cubed 2 tablespoons canola oil 1 small onion, halved and sliced 1 pound Fully Cooked Smoked Sausage Rope, cut into 1/4-inch pieces 1 package (16 ounces) sauerkraut, rinsed and well drained 1/4 teaspoon pepper Directions: In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly
Turkey Hash
First published November 22, 1973 Ingredients: 2 cups chopped, cooked turkey 2 cups chopped, canned potatoes 2 Tbsp. chopped green pepper or celery 3/4 cup chopped onion 1/2 tsp. salt dash pepper 1/2 cup water Directions: Mix all ingredients together. Put them in a shallow, greased baking dish. Cover the dish. Bake at 350 degrees
Zesty Guacamole Dip
Ingredients: 4 ripe avocados 1/2 garlic clove 1 Roma tomato 1 tsp. pepper sauce 1 Tbsp. lime juice 1 Tbsp. onion, minced 1/4 tsp. salt Directions: In a small bowl, mash the avocado with a fork or a potato masher to make a slightly chunky mixture. Stir in lime juice, garlic, tomato, onion, pepper sauce
