Heat oven to 400. Empty potato slices and packet of seasoned sauce mix into ungreased 2 qt casserole. Heat tomatoes, water and oregano to boiling; stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered 30 to 35 minutes.

Hamburger Pizza Potatoes: Substitute 1/2 lb. browned and drained ground beef for pepperoni; stir into potato mixture.

Sausage Pizza Potatoes: Substitute 1/2 lb. bulk pork sausage, browned and drained, for pepperoni; stir into potato mixture.

—

This is the kind of food I used to make in college after a night at the bar.  So perhaps before you make this for dinner you should down a six pack and a couple of shots of whiskey.  That wouldn’t make it very economical though, would it?

Melt shortening in large skillet. Cook and stir meat and onion in shortening untill meat is brown and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes.

Heat oven to 350 degrees.  Pour meat mixture into ungreased baking dish, 13x9x2 inches; arrange potato slices on meat. Stir together soup, sour cream, milk, salt and pepper. Bake uncovered 1 1/2 hours or until potatoes and meat are tender.

–

I don’t know why this is called Connecticut Beef Supper.  I have never met a person from Connecticut that would eat this.

Your handy dandy cost saving tip from Betty Crocker?  “Non-fat dry milk is nutritious and a good bargain. Mix a quart of it according to package directions and use it in all your cooking-especially in sauces and in casseroles like this one. ”

This actually sounds pretty good for a casserole.  But then again, it is the time of year where all I want to eat is food that involves meat and a cream sauce.  You know, so I can fit into that swimsuit.

My boyband (saying husband has never come easy to me, so I combined boyfriend+husband…hence boyband) has recently become smitten with sausage making, and most of my time is spent researching recipes for him to try, buying smokers and grinders and meat cookbooks, and wondering what the hell we have got ourselves into.

His sausage is good, but after a while it all tastes the same to me, and all I want is salad.

Until tonight.  Tonight we did the first trial run in our ginormous super-shiny smoker, and the first thing he made was smoked potatoes.  Which he is using to make smoked potato, cheese, and bacon sausage.  I have tasted the filling, and seriously I am restraining myself from going and eating all of them.

They need to be smoked again, and then I am free to eat them.

If you have a smoker, or a grill that you can add a smoke box or woodchips too, take some potatoes, peel them, and throw them in there.  Leave them there for about eight hours, and then make mashed potatoes out of them.

Seriously good stuff.

Technorati Tags: od, potatoes, mashed potatoes

• 1/2 c. all purpose flour
• 1/2 tsp. garlic powder
• 3/4 tsp. lemon pepper
• 1/4 tsp. celery salt
• 1/2 tsp. onion powder
• 1/4 tsp. seasoning salt
• 1/2 tsp. chili powder
• 1/2 c. parmesan
• 1/2 c. butter melted

Mix all the dry ingredients in one pie pan.  Melt the butter in another pie pan.  Take four potatoes and cut them into wedges.  Dredge them in the butter.  (mmmm…butter!)  Then dredge in the dry ingredients.  Bake at 400 for 30-35 minutes.

Yum!

Technorati Tags: potatoes, quick recipes, yum yum, butter

A great baked samosa recipe from jehangir Mehta.  Originally published in Food and Wine Novemeber 2003.

ingredients

• 3/4 pound red potatoes, peeled and cut into 1/4-inch dice
• 1 cup frozen peas
• 1 teaspoon chili powder
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon garam masala
• Kosher salt and freshly ground pepper
• 14 sheets of phyllo dough
• 5 tablespoons unsalted butter, melted
• Sweet-and-Sour Tamarind Chutney

directions

1. Preheat the oven to 350°. In a medium saucepan of boiling salted water, cook the potatoes and peas until tender, about 6 minutes. Drain well and transfer to a bowl. Stir in the chili powder, caraway seeds and garam marsala and season with salt and pepper.
2. Spread 1 sheet of phyllo on a work surface with a long side facing you. Brush the sheet with melted butter and set another sheet on top of it. Cut the sheets crosswise into 2-inch strips. Set 1 teaspoon of the filling at the bottom end of a strip; fold the corner over the filling to form a triangle. Continue folding the phyllo up and over, onto itself like a folded flag, sealing the last fold with melted butter. Transfer to a baking sheet and brush with melted butter. Repeat to form the remaining samosas.
3. Bake the samosas for about 25 minutes, or until golden brown. Serve hot or at room temperature with the tamarind chutney.

MAKE AHEAD The samosas can be refrigerated, covered, overnight before baking. Brush with butter just before baking.

Technorati Tags: Indian Recipes, samosas, vegetarian, Jehangir Mehta

Preheat oven to 425°.Drizzle a jelly-roll pan evenly with oil, tilting pan to coat.

Combine grated onion and potatoes in a sieve; squeeze out excess moisture. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg) in a large bowl. Divide mixture into 8 equal portions, squeezing out excess liquid. Shape each portion into a 1/4-inch-thick patty; place on prepared pan. Lightly coat tops of patties with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; cook 30 minutes or until lightly browned, turning every 10 minutes. Garnish with green onion strips, if desired.

Technorati Tags: latkes, holiday food, jewish food, potatoes, oil, yum, i want latkes right this minute

Place potatoes in a lightly greased 3 qt. slow cooker.  In a small bowl, combine the soup, cheese, sour cream, pepper and salt.  Pour over potatoes and mix well.  Cover and cook on low for 3 1/2 -4 hours or until potatoes are tender.  Stir in cream cheeses.  Yield: 12-14 servings.

—

I am a sucker for potato casseroles.  I love them so.  My sodium levels do not, but I want to make this and eat it with a spoon out of the crockpot.

1 lb. ground beef

1 pkg. broccoli, thawed

1 can f. fried onion rings

1 med tomato, chopped fine

1 c. cream mush soup

1/3 c. milk

1 c. grated cheddar cheese

1/4 tsp garlic powder

1/8 tsp pepper

Bake tater tots in 9×13 greased baking dish for ten mins at 400

Brown and drain beef.  Place beef, broccoli, 1/2 can onions and tomatoes on tater tots.  Combine soup, milk, 1/2 c cheese and seasonings over top.

Bake covered 20 mins.  Top with rest of cheese and onions, bake uncovered 2-3 mins.

—-

This recipe won me a prize at the 2004 White Trash Cookoff!  It was pretty tasty for what it is, but I would recommend using low sodium soup, it is pretty salty.  I have also had a variation of this with chicken, which I actually preferred.

1-sour cream

1- can cream chicken

1- can cream celery

1- chopped onion

2- cups shredded cheddar cheese

Bake one hour at 350

written on a page from a Dilaudid note pad.  I found that humorous.

—

simple enough. Right healthy too, I am sure.

1 8 oz pkg cream cheese

1 c. sour cream (plain or with chives)

garlic salt (optional) chives (if not in sour cream) butter, salt and pepper.

Peel cook and drain potatoes

Beat softened cream cheese and sour cream until well blended.  Mash potatoes somewhat, then add gradually to the cream cheese sour cream mixture, beating constantly with electric mixer until light and fluffy.  Add a little milk if needed.  Add seasonings.

Place in 2 qt greased casserole.

Brush with melted butter, sprinkle paprika over top.  Brown @ 350.

May be fixed day before and refrigerated.  Easily doubled or more.  Serves 4-6

Lucille Stevens  (Grandma’s BFF)

–