Truckstop Potatoes Food

TRUCKSTOP POTATOES

Steps:

• In a large covered saucepan, cook potatoes and chopped onion in a small amount of boiling water about 15 minutes or until tender, drain.
• Stir in 8 ounces sour cream, cheeses, melted butter, salt and red pepper. Stir in diced tomatoes.
• Spoon into a 2 quart rectangular baking dish.
• Bake in a 350º oven about 30 minutes or until heated through.
• Top with the 1/2 cup sour cream, fresh tomato, avocado and green onion, if desired.

VELVEETA TRUCK STOP POTATOES

Steps:

• Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking dish; set aside.
• Bring a large pot of salted water to a boil; add the potatoes and cook for about 4 minutes, drain and set aside to cool slightly. Just enough to parboil the potatoes.
• Melt the butter and saute the onions until tender. Add the drained tomatoes and cook for 4 minutes.
• Place the drained potatoes in a large mixing bowl. Add salt and pepper. Stir in the onion and tomato mixture and toss. Add the sour cream and Velveeta and stir. Transfer to the prepared baking dish and bake at 350 degrees for about 35-40 minutes or until hot.
• To Garnish: If desired, garnish top with a ring of chopped tomatoes all around the outside, then a ring of avocado, then green onion and make a strip of sour cream down the center. Sprinkle top with crumbled, cooked bacon.

TRUCK-STOP BUTTERMILK PANCAKES

Steps:

• In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

TRUCK STOP POTATOES

Steps:

• 1. In a large covered saucepan, cook potatoes & chopped onion in a small amount of boiling water about 15 minutes or until tender; drain.
• 2. Stir in 8 ounces sour cream, cheeses, melted butter, salt & red pepper. Stir in diced tomatoes. Spoon into a 2 quart rectangular baking dish.
• 3. Bake at 350^ about 30 minutes or until heated through. Top with the 1/2 cup sour cream, fresh tomato, avocado & green onions, if desired.