Vegetables & Side Dishes

Senator Russell Sweet Potatoes

Summary

Yield
8 Servings
SourcePeggy Greisberger (2002)
Prep time
20 minutes
Cooking time
1 hour, 50 minutes
Total time
2 hours, 10 minutes

Ingredients

3 1⁄2 c
sweet potatoes (mashed)
1⁄2 c
sugar
2
eggs
1 t
vanilla
1⁄2 c
milk
1⁄4 c
butter (softened)
1⁄2 c
brown sugar
1⁄3 c
flour
1⁄4 c
butter (melted)
1 c
pecans

Instructions

Bake sweet potatoes at 450° for 1 hour. Scoop potato from shells. Combine potatoes, sugar, eggs, vanilla, milk and butter. Place in large casserole. Combine brown sugar, flour, butter and pecans. Place on top of potatoes in casserole. Cover casserole. (This can be made a day ahead up to this point.) Bake at 275° for 40 minutes. Uncover and bake 10 minutes more.

Latkes or Potato Pancakes (Lot-Kess)

Summary

Yield
4 Servings
SourceRuth Browning (1973)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

2
potatoes (large, peeled, grated)
1⁄2
onion (peeled, grated)
1⁄4 c
flour
1 t
salt
1
egg

Instructions

Add flour, salt, and egg to grated potatoes and onions. Mix until smooth. Grease a frying pan and drop in the batter to make pancakes about 3 inches across. Brown well on both sides. Lift pancakes from pan and place on a paper towel until the fat is absorbed. Eat the Latkes for Hanukkah, Christmas or any holiday.

Cream Potatoes

Summary

Yield
6 Servings
SourceDottie Aumiller (1982)
Prep time
40 minutes
Cooking time
1 hour, 20 minutes
Total time
2 hours

Ingredients

9
potatoes (you use approx 1 1/2 potatoes per person)
1⁄2 pt
whipping cream
1⁄4 c
coffee cream or milk (you use1/2 Pt. for 6 potatoes, so I add the 1/4 c. of whatever I have on hand)
 
salt
 
pepper
 
butter

Instructions

Pan boil the potatoes 15 to 20 minutes. Let cool and peel. Shred potatoes into a 9 x 12-inch baking dish. Salt and pepper. Pour whipping cream and other over the top of the potatoes and dot with butter. Bake at 350° for 1 hour.

Missy Potatoes

Summary

Yield
10 Servings
SourceMary Ann Gilbride (1986)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1 pk
frozen hash browns (2-lb)
1 pk
commercial sour cream (16-oz)
1 cn
cream of celery soup (10 3/4-oz, undiluted)
1 c
sharp cheddar cheese (4 oz, shredded)
1⁄2 c
butter or margarine (softened)
1 t
salt
1 t
black pepper (coarsely ground)
1⁄2 c
round buttery cracker crumbs

Instructions

Combine the first 7 ingredients; spoon into a lightly greased 13 x 9 x 2-inch baking dish. Sprinkle cracker crumbs evenly over top. Bake at 350° for 40 minutes, or until bubbly. Yield: 10 to 12 servings.

Deviled Potatoes

Summary

Yield
8 Servings
SourceDot Schweikart (1973)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1 t
mustard
1 T
onion (chopped)
1⁄2 c
sour cream
 
potato flakes (enough to make 8 servings, cooked for mashed potatoes)

Instructions

Mix mashed potatoes, mustard, onions and sour cream. Put in casserole and heat in oven about 20 or 30 minutes. Use moderate heat, about 350°. (Great accompaniment for fish fries.)

Veggie Stuffed Potatoes

Summary

Yield
2 Servings
SourceCrystal Pearson (2004)
Prep time
10 minutes
Cooking time
7 minutes
Total time
17 minutes

Ingredients

2
potatoes (medium, baking)
1⁄2 c
sour cream
1 c
cheddar cheese (shredded)
1⁄2 c
frozen broccoli (thawed)
2 T
cooked bacon (crumbled)
1⁄2 t
garlic salt
1⁄4 t
lemon pepper seasoning

Instructions

Place potatoes on a microwavable plate. Pierce several times with fork. Microwave on high for 6 to 8 minutes, or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell. In a bowl, mash the pulp with sour cream. Stir in cheese, broccoli, bacon, garlic salt and lemon pepper. Spoon into potato shells. Microwave, uncovered, on high for 1 to 2 minutes, or until heated through.

Chilean Spicy Potato & Tomato Casserole

Summary

Yield
4 Servings
SourceMarcia Baum (1999)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

2 T
vegetable oil
1
onion (medium, thinly sliced)
1 clv
garlic (minced)
 
salt (to taste)
5
potatoes (medium, cooked, peeled and sliced, about 1 1/2 lbs)
4
tomatoes (peeled and sliced)
2
serrano chilies (or jalapeno chilies, seeded and finely minced)
2 T
Parmesan cheese (freshly grated)
1⁄4 c
Gouda cheese (grated)
1 c
half and half (or whole milk)

Instructions

Preheat oven to 400 degrees. Oil a medium baking dish. In a small skillet, heat oil over medium heat. Add onion and sauté, stirring occasionally, until softened but not brown, about 5 minutes. Add the garlic and cook 1 minute more. Season with salt. Scatter half of the onions on the bottom of the casserole dish. Cover with half of the potatoes and half of the tomatoes; salt lightly. Sprinkle half of the chiles and cheese on top. Repeat the layers, ending with the cheese. Pour the half-and-half evenly over the vegetables. Bake 35 to 40 minutes, or until the liquid has been absorbed and the cheese is brown. Serve at once.

Cheesy Potatoes

Summary

Yield
8 Servings
SourceAnnette Heffernan (2001)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

2 pk
frozen Ore-Ida O'Brien potatoes (24-oz each)
1 pt
half & half
1⁄2 c
margarine
12 oz
Velveeta cheese
1⁄2 c
cheddar cheese

Instructions

Spread potatoes in a 9 x 13-inch baking dish. Melt together half & half, margarine and Velveeta cheese. Pour over potatoes and bake for 1 hour at 325° to 350°. Grate cheddar cheese and spread on top 10 minutes before end of bake time.

Jiffy Potato Casserole

Summary

Yield
6 Servings
SourceJan MelI (2002)
Prep time
15 minutes
Cooking time
1 hour, 30 minutes
Total time
1 hour, 45 minutes

Ingredients

1 cn
cream of potato soup
1 cn
cream of celery soup
1 c
milk (use less if recipe is doubled)
1 c
sour cream
 
salt (to taste)
 
pepper (to taste)
1 pk
frozen hash brown potatoes (thawed, large)
 
cheddar cheese (grated)

Instructions

Preheat oven to 350 degrees. Blend soups, milk, sour cream and seasonings until smooth. Add potatoes. Put in 7 x 11-inch or 9 x 13-inch baking dish. Bake for 1 hour. Top with cheese and continue baking 30 minutes more. Serves 6 to 8.

Grated Potato Casserole

Summary

Yield
6 Servings
SourceJoy Greer (1976)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1 c
milk
3
eggs
1 1⁄2 t
salt
1 c
cheddar cheese (cubed)
2 T
margarine (soft)
1⁄2
green pepper (seeded and cut up)
1 T
pimento (drained)
1
onion (small, quartered)
4
potatoes (medium, pared and cubed, makes about 2 1/2 or 3 c)

Instructions

Preheat oven to 350°. Grease 1 1/2 - quart casserole. Put all ingredients in blender container in order listed. Cover and run on speed 6 or high speed just until all potatoes go through. Do not overblend. Pour into casserole and bake 1 hour.

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