HARVEST POTATOES
This has been a requirement of any company dinner at our house. It is very rich and cheesy, probably still fattening with low fat substitutes, which I use. The taste is wonderful
Provided by mandabears
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray 13 x 9 pan with cooking spray.
- Mix all ingredients together except topping ingredients in a large bowl.
- Spoon into pan.
- In a small bowl mix topping ingredients.
- Sprinkle over potato mixture.
- Bake for 45 minutes or until golden brown and bubbly.
DILLY NEW POTATOES
Make and share this Dilly New Potatoes recipe from Food.com.
Provided by Audrey M
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice potatoes thin (about 3/8 inch thick) I use my food processor for this.
- Place a thin layer of sliced potatoes in a 12 x 7 1/2 x 2 inch baking dish.
- Put small dots of butter on top of potatoes followed by the dill and salt.
- Cover with aluminium foil and bake at 425 degrees for 25 minutes or until potatoes are tender.
- After 15 minutes, stir potaotes to enhance flavor.
Nutrition Facts : Calories 138.3, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 47.7, Carbohydrate 19.8, Fiber 2.5, Sugar 0.9, Protein 2.4
APPLE HARVEST BAKE
Found this recipe the past weekend in the Sunday paper coupons. Made it last night for my family and my DIL raved about it. I even forgot to put in the rest of the brown sugar until I had the batter on top of the apples. I scooped it back off and added the sugar, but the recipe says to stir "just until moist". Oops. I will definitely be making this again and will follow directions exactly. Enjoy.
Provided by chefmopotts
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine oats, apple juice and oil in a small bowl; let stand 10 minutes. Stir in egg whites and vanilla.
- Pour margarine in the bottom of a 9-inch cake pan coated with cooking spray.
- Sprinkle 1/4 cup brown sugar. Arrange apple slices spoke-like on top of brown sugar, working from the center of pan to edge.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl, stir with a whisk. Add oat mixture; stir just until moist. Pour batter into prepared pan.
- Bake at 350°F for 40 minutes, or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes. Place a plate upside down on top of cake; invert onto plate. Cut into wedges. Makes 8 servings.
Nutrition Facts : Calories 279.8, Fat 5.6, SaturatedFat 0.8, Sodium 345.5, Carbohydrate 53.6, Fiber 2.1, Sugar 32.1, Protein 4.2
PENZEY'S BAKED POTATO SOUP
A great soup for any leftover boiled potatoes. Found in Penzeys Christmas 2006 catalog. Hearty soup!
Provided by House
Categories Stew
Time 2h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes or until soft.
- Cool to room temperature by refrigerating for 1 hour.
- Remove the skins and coarsely chop the potatoes; set aside.
- Finely chop bacon and fry until crispy.
- Drain the bacon on paper towels and set aside.
- Let the milk come to room temperature.
- Place 1 1/2 cups of chopped potatoes into blender.
- Blend or mash with a little water to make potatoes thin, yet smooth and creamy.
- In a large, heavy pot, melt the butter over medium-low heat.
- Add the onions and cook until they are soft and translucent, about 10 minutes.
- In a separate pan, heat the chicken broth to boiling.
- Using a wooden spoon, gradually mix the flour into the onion mixture, slowly add the rest of the chicken broth to the onion mixture.
- Next, add the potato puree. Mix well.
- Lower the heat to simmer and cook for 30 minutes. Stir often.
- If soup is too thick, thin with more milk.
- Add 3/4 of the crisp bacon and mix well.
- Serve garnished with the remaining bacon, cheddar cheese, and chives.
Nutrition Facts : Calories 645.1, Fat 29.2, SaturatedFat 13.5, Cholesterol 63.9, Sodium 696.7, Carbohydrate 77.1, Fiber 7.4, Sugar 13, Protein 19.6
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