Cattlemans Steakhouse Potato Salad Food

STEAKHOUSE POTATO SALAD

Steps:

• In 2-qt. microwaveable dish, add cut potatoes and water. Cover and microwave on high 12-15 minutes just until potatoes are tender. Refrigerate at least one hour to chill completely.
• Mix remaining ingredients and toss with potatoes just before serving.

CATTLEMEN'S CLUB TWICED BAKED POTATOES

Steps:

• Bake potatoes for 1 hour in at 350°F or until tender in center.
• Cut potatoes in half lengthwise and scoop out potato being careful not to tear skins.
• Mash potatoes with electric mixer, adding half and half and beating until smooth.
• Add remaining ingredients and mix well.
• The mixture will be some what softer than regular mashed potatoes.
• Fill potato shells with the mashed potato mixture and place on cookie sheet.
• Top each potato half with extra grated cheddar cheese.
• Bake an additional 20 minutes at 350°F.

STEAKHOUSE POTATO SALAD

Steps:

• 1. Boil potatoes in salted water. Cook until tender (about 15 minutes). Drain and cool. Cut potoates into desired size, and refrigerate until cold. In a small bowl, stir together the ranch dressing mix, mayonnaise, and green onion. Cover, and refrigerate for about 2 hours to blend flavors. Remove from refrigerator and add milk to get desired consistancy. Stir the mayonnaise mixture into the bowl of potatoes. Toss in cheddar cheese and crumble bacon into the bowl, and stir to distribute. Serve.

STEAKHOUSE POTATO SALAD

Steps:

• Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.
• Refrigerate 1 hour or until completely cooled.
• Mix dressings until blended. Add to potatoes along with remaining ingredients; mix lightly.

CATTLEMAN'S BEANS

Steps:

• Combine cold water and beans in a pot; let stand 8 hours to overnight.
• Stir butter into the pot with the beans and water; bring to a boil, reduce heat to low, cover the pot, and simmer until beans are tender, about 2 hours.
• Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and reserve 2 tablespoons sausage drippings.
• Stir sausage and reserved drippings, apple slices, tomato juice, onion, brown sugar, garlic, salt, chili powder, mustard, and black pepper into beans. Bring bean mixture to a boil, reduce heat to low, cover the pot, and simmer until flavors blend, about 2 hours.
• Stir rum into beans, ladle beans into bowls, and top with sour cream.