Uncle Bills Nugget Potatoes With Philadelphia Cream Cheese Food

UNCLE BILL'S NUGGET POTATOES WITH PHILADELPHIA CREAM CHEESE

Steps:

• In a large saucepan or cooking pot, add potatoes and mint leaves, cover with water and bring to boil.
• Reduce heat, cover and cook for about 8 minutes or until potatoes are just tender; Do not overcook.
• Drain well, discard mint leaves, and place potatoes in a large mixing bowl and keep warm.
• Meanwhile, in a microwave safe dish, add cream cheese, milk, red pepper, dill weed, basil, salt and pepper and microwave on HIGH (full power) for 50 to 60 seconds or until cream cheese is melted, stirring at half time.
• Remove from microwave and pour mixture over potatoes and mix well to coat.
• Serve while hot.

UNCLE BILL'S FRIED POTATOES AND ONIONS

Steps:

• Peel and slice potatoes about 1/8 inch thick or thinner.
• Slice onion thinly.
• In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot with your meal.
• Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

ROASTED NUGGET POTATOES

Steps:

• Preheat oven to 400°F.
• In bowl mix together oil and spices and herbs.
• wash and quarter potatoes.
• Put potatoes into oil mixture and toss to coat.
• When oven is heated, put potatoes onto a cookie sheet and pop into the oven, for about 25-30 minutes depending on your oven.
• Watch them in the last 10 minutes, they don't taste so good burnt.
• Potatoes are done when a fork easily goes into a large piece of potato, and skin is crispy.

UNCLE BILL'S SPECIAL CREAMY POTATO SOUP

Steps:

• In a large saucepan or a medium cooking pot, add potatoes, cover with water; bring to boil, reduce heat, cover and cook for about 10 minutes. The potatoes will not be fully cooked and that is fine.
• Drain and transfer to a large cooking pot.
• In a large frying pan, on medium-high heat, melt 1/4 cup of butter.
• Add sliced onions, stir and cook until onions are translucent, about 3 minutes.
• Add flour and stir well to coat onions.
• Add leeks, celery and garlic and fry for about 2 minutes, stirring occasionally.
• Transfer the onion-leek mixture to the large cooking pot.
• Add chicken broth, bring to boil, reduce heat and cook for about 3 minutes.
• Add the milk, whipping cream, salt, pepper, thyme, and celery seeds.
• Bring the soup to boil, reduce heat and cook for 2 minutes.
• Remove from heat and let cool for 5 minutes.
• In a food processor or blender, puree soup in batches until smooth and return to the cooking pot. You may also use an immersion blender.
• Add grated cheese and bring to just boil or until cheese melts.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portion ot the soup.

UNCLE BILL'S POTATO FILLING FOR PYRAHI

Steps:

• In a saucepan, add potatoes, cover with water and cook until tender.
• Drain well and mash potatoes, set aside.
• In a frying pan, melt butter.
• Add onions and garlic and saute' for 5 minutes or until onions are translucent.
• In a mixing bowl, add potatoes, sautee'd onion/garlic, beaten eggs, salt and pepper and mix well.
• Use about 3 tablespoons of mixture for each Pyrahi.