Tag: potatoes

Meat & Potato Patties

Meat & Potato Patties

Meat & Potato Patties This meat and potato patties recipe came about because of the rationing during World War II. Americans were issued their first rationing booklet on May 4, 1942. These were distributed through teachers, PTA groups and other volunteers. Sugar was the first […]

Mashed Potato Cakes

Mashed Potato Cakes

Mashed Potato Cakes As you all have seen, the Depression Era brought about lots of recipes. Some of them are really good and others were made out of necessity and weren’t that good. Finding any kind of history behind this recipe was hard. All I […]

Red Flannel Hash

Red Flannel Hash

Red Flannel Hash

How many of you are fascinated by the Old West?  You know – cowboys, trail drives, roundups, etc.

There are alot of great recipes that came from those trail drives. Some sound really good (like the Red Flannel Hash). Others don’t. But then, you have some that are just plain funny to read.  I’ll post a couple of those.

Did you know that until the year 1866, there were no such things as chuckwagons?  I was surprised, too.  I thought they always had them.

The chuckwagon was invented by Colonel Charles Goodnight for his crews. He was also the co-founder of the Goodnight-Loving cattle trail.

TheTrail ran from Young County, Texas, southwest to Horsehead Crossing on the Pecos River, up the Pecos to Fort Sumner, New Mexico, and on north to Colorado.

The first drive started in 1867. These went on for twenty years moving over 9,000,000 head of cattle.

Colonel Goodnight purchased a war-surplus munitions wagon and with the help of his cook, outfitted it with all the necessary equipment for cooking on the trail drives. These wagons would also carry extra bedrolls, shovels, axes, rope and even some personal items.

I came across a couple of very old recipe booklets with chuckwagon recipes in them. I hope you’ll enjoy them along with the history associated with them.

Red Flannel Hash

May 22, 2019
: 4
: 20 min
: 20 min
: 40 min
: Easy

A great way to use left over corned beef is to add a few new ingredients and create Red Flannel Hash. Who knows who came up with the beets, but it really is colorful, and sticks to the ribs.

By:

Ingredients
  • 1 ½ Cups chopped corned beef
  • 1 ½ Cups chopped cooked beets
  • 1 Medium onion, chopped
  • 4 Cups chopped cooked potatoes
Directions
  • Step 1 Chop ingredients separately, then mix together.
  • Step 2 Heat all ingredients in a well- greased skillet, slowly, loosen around the edges, and shake to prevent scorching.
  • Step 3 After a nice crust forms on bottom, turn out on a warmed plate and serve.
  • Step 4 If it seems a little dry add a little beef broth. Try with a couple poached eggs, for a hearty meal.
Golden Potato Salad

Golden Potato Salad

Golden Potato Salad I grew up in New England. When summer rolled around, my Dad would bring out the grill. He would stock up on charcoal and lighter fluid.  I remember that he even built a picnic table.  It seems like he’d be cooking something on […]

Alfredo Twice Baked Potatoes

Alfredo Twice Baked Potatoes

Alfredo Twice Baked Potatoes

These are fantastic!  They go great with your Easter ham.  I added some bacon bits and red onion to mine.

Alfredo Twice Baked Potatoes
Recipe Type: Side Dish
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 4
Recipe adapted from: https://butterwithasideofbread.com/alfredo-potatoes/
Ingredients
  • 2 large baking potatoes
  • 1 cup Alfredo sauce (I used some in the jar)
  • 1 tsp garlic powder
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese divided
  • bacon bits
  • chopped red onion
Instructions
  1. Scrub and dry the potatoes. Brush them with olive oil and sprinkle them with a little bit of salt before baking. If you prefer the skins to stay soft, you can wrap them in aluminum foil instead. Either way, make sure to pierce them with a fork three or four times before baking. Bake at 375 for an hour, or until the centers are soft when poked with a fork.
  2. Remove the potatoes from the oven and slice each one in half horizontally.
  3. In a mixing bowl, combine the Alfredo sauce, garlic powder, mozzarella cheese and half of the cheddar cheese and the bacon bits and onion (if you’re using them). Once combined, scoop out the pulp and add to the sauce mixture. Mix until completely combined and then put the mixture back into the potato skins.
  4. Sprinkle them with the remaining cheddar cheese and then put them back in the oven for about 5-6 minutes, or until the cheese on top is completely melted. Serve immediately.

 

Creamy Dijon Scalloped Potatoes

Creamy Dijon Scalloped Potatoes

Creamy Dijon Scalloped Potatoes These are a great side dish for ham.  We have this every Easter. Creamy Dijon Scalloped Potatoes Recipe Type: Side Dish Cuisine: American Author: Marsha Powell Prep time: 29 mins Cook time: 60 mins Total time: 1 hour 29 mins Serves: […]

Ham & Potato Frittata

Ham & Potato Frittata

Ham & Potato Frittata This is great for a Sunday brunch or any brunch.  I’ve even made it for a weeknight supper. Ham & Potato Frittata Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 […]

Irish Potato Bread

Irish Potato Bread

Irish Potato Bread

This is one I haven’t tried yet, but I think I will before St. Patrick’s Day. It sure looks good!

Irish Potato Bread
Recipe Type: Bread
Cuisine: Irish
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Original recipe found here: https://dashofsavory.com/irish-potato-bread/
Ingredients
  • 1 cup Milk, warm
  • 1 package (1/4 oz) Active Dry Yeast
  • 2 tablespoons Honey
  • 1 tablespoon Kosher Salt
  • 1 1/2 cups Mashed Potatoes {About 3 large potatoes, boiled and mashed.}
  • 4 cups Flour, plus more for dusting
Instructions
  1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper and spray with nonstick cooking spray.
  2. STEP 2 In a mixing bowl or your stand mixer combine the warm milk, yeast, and honey. Let stand for 15 minutes until mixture looks foamy and puffed. Add the mashed potatoes and salt and combine. Slowly start incorporating the flour, one cup at a time. Mixture will be tacky and elastic looking. If too wet add a little more flour.
  3. STEP 3 Knead dough for 10 minutes. Turn dough out onto a floured surface. Knead by hand for few minutes. In a separate bowl, drizzle in a little olive oil to coat the inside of the bowl. Place the dough in the bowl and roll in the olive oil to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 30 minutes.
  4. STEP 4 Roll out onto a lightly floured surface into a 12” x 12” square. Cut into twenty-four 2½” squares, re-rolling dough as needed. Bake on a parchment paper lined baking sheet until golden, about 20 minutes. Halfway through flip the bread over to brown both sides.
  5. Traditionally, these are fried in a cast iron skillet in just a bit of oil.
  6. Serve warm with plenty of Irish Kerrygold butter.

 

Rumbledethumps

Rumbledethumps

Rumbledethumps I know! It has a weird name, but it’s so good. Serve as a side dish with bangers or smoked sausage.  I’ve been told that this is a Scottish dish, but I’ve been making it with any Irish meal I put together. Rumbledethumps Recipe […]

Bundt Cake Breakfast

Bundt Cake Breakfast

Breakfast Bundt Cake Bundt pans are so versatile. Most people don’t realize that you can use them for lots of other things. This one comes out so good. Hubby and I can usually get 4 meals out of it.  Bundt Cake Breakfast Recipe Type: Breakfast […]

Baked Potato Nachos

Baked Potato Nachos

Baked Potato Nachos

I love these just anytime. If you toss on some leftover taco meat, then you have a meal.

Baked Potato Nachos
Recipe Type: Party Food
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 8-10 baby red potatoes, sliced into 1/4-inch thick rounds
  • Olive Oil
  • Sea Salt
  • Garlic Powder
  • 2 cups of cheddar cheese, shredded
  • 8 strips of bacon, roughly chopped
  • 3 tbsp chopped chives
Instructions
  1. Preheat oven to 400. Line a baking sheet with foil.
  2. Place the potato rounds in a single layer on the pan (it’s ok if they overlap slightly, but not too much).
  3. Brush both sides of the potatoes with olive oil and sprinkle with salt and garlic powder.
  4. Bake for 30 minutes, flipping once.
  5. Remove from the oven and sprinkle with cheese, bacon and chives. Bake for 5 minutes or until cheese is melted.

 

Big Mac Potato Skins

Big Mac Potato Skins

Big Mac Potato Skins These are great to include with any party.  Big Mac Potato Skins Recipe Type: Snacks Cuisine: American Author: Marsha Powell Prep time: 30 mins Cook time: 3 mins Total time: 33 mins Serves: 8 Ingredients FOR THE POTATO SKINS: 4 russet […]

Cheesesteak Potato Skins

Cheesesteak Potato Skins

Cheesesteak Potato Skins I’ve never made these, but I think I will for our Super Bowl snacks. Cheesesteak Potato Skins Recipe Type: Potatoes Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 60 mins Total time: 1 hour 20 mins Serves: 6 Ingredients […]

German Potato Casserole

German Potato Casserole

German Potato Casserole

This is so good. I usually serve it with baked pork chops.

German Potato Casserole
Recipe Type: Side Dish
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • 5 lbs. red potatoes, peeled & cubed
  • 1 lb. sliced bacon, diced
  • 8 hard boiled eggs, chopped
  • 1 large onion, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 cups mayonnaise
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. Worcestershire sauce
  • 1 lb. Velveeta, cubed
Instructions
  1. Cook potatoes until tender; drain.
  2. Cook bacon until crisp. Drain on paper towels. Reserve 1 Tbsp. drippings.
  3. In a large bowl, toss potatoes, bacon, eggs, onion, salt and pepper.
  4. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture; toss to coat.
  5. In a greased 13 x 9-inch pan, layer potatoes and then cheese cubes. Repeat layers.
  6. Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until golden.

 

Twice Baked Potato Casserole

Twice Baked Potato Casserole

Twice Baked Potato Casserole More recipes from the big recipe box. I found a whole lot of depression era recipes that I’m sure were from my Grandmothers. This one sounds really good.  Twice Baked Potato Casserole Recipe Type: Casserole Cuisine: American Author: Marsha Powell Prep […]

Fried Mashed Potato Balls

Fried Mashed Potato Balls

Fried Mashed Potato Balls This is great to use up those leftover mashed potatoes. I love these, so will cook up potatoes instead of waiting for leftovers. Fried Mashed Potato Balls Recipe Type: Appetizer Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: […]

Instant Pot Baked Potatoes

Instant Pot Baked Potatoes

Instant Pot Baked Potatoes

These are so easy. I always wrap mine in foil. They’re just perfect for adding all kinds of stuffings.

Instant Pot Baked Potatoes
Recipe Type: Side Dish
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 8
Published by Ashley. https://www.thereciperebel.com/instant-pot-baked-potatoes-recipe/
Ingredients
  • Ingredients
  • 8 medium red potatoes russet potatoes always work great
  • 1 cup water
  • Classic Loaded
  • 1 tablespoon bacon cooked and crumbled
  • 1 tablespoon cheddar cheese shredded
  • 1 tablespoon sour cream
  • 1 teaspoon green onions sliced
  • Mexican
  • 2 tablespoons ground beef cooked and crumbled with taco seasoning to taste
  • 1 tablespoon cheddar cheese shredded
  • 1 tablespoon salsa mild or extra spicy!
  • Broccoli Alfredo
  • 1 tablespoon Alfredo sauce
  • 2 tablespoons broccoli florets steamed
  • 1 tablespoon Parmesan cheese shredded
Instructions
  1. Place the rack in the bottom of the Instant Pot and pour 1 cup of water in the bottom.
  2. Optional: Wrap each potato in a small piece of foil and place on top of rack (stacking them is fine — I get about 7 flat on the rack), or skip the foil and just place them on the rack.
  3. Place the lid on the Instant Pot and switch the valve to sealing.
  4. Press Manual, leave the Instant Pot at high pressure (the default), and set the time at 15 minutes for small potatoes, 17 minutes for medium potatoes, or 20 minutes for large potatoes. The Instant Pot will begin heating and building pressure, and this will take about 8-10 minutes. It will then begin counting down from 15 until the potatoes are cooked.
  5. When the timer beeps, press Cancel and either allow the Instant Pot 10 minutes to naturally release pressure before opening the valve to venting and removing the lid, or do a quick release and open the valve after pressing Cancel. If you do a quick release, be careful as the steam is hot and comes out quickly. I like to use a towel to do this.
  6. Note: If you like, you can split the potatoes and add butter and salt in the center so that they will season as they cook. Then wrap in foil and continue with the recipe.

 

Herbed Mashed Potatoes

Herbed Mashed Potatoes

Herbed Mashed Potatoes I love mashed potatoes anytime. This particular recipe goes really well with your Thanksgiving turkey and gravy. Herbed Mashed Potatoes Recipe Type: Side Dish Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: […]

Oven Fried Potato Wedges

Oven Fried Potato Wedges

Oven Fried Potato Wedges I love these – so easy to make. Just cut and season and stick in the oven.  They go great with Sloppy Joes. Oven Fried Potato Wedges Recipe Type: Potatoes Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: […]

Mashed Potato Cheese Bites

Mashed Potato Cheese Bites

Mashed Potato Cheese Bites

These look positively scrumptious. I just may have to make some for us.

Mashed Potato Cheese Bites
Recipe Type: Appetizer
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 16
Recipe found at tiphero.com
Ingredients
  • 2 cups cold mashed potatoes
  • ¼ cup minced chives or green onions
  • 16 cubes quick-melt cheese
  • 2 beaten eggs
  • ⅓ cup all-purpose flour
  • 1 cup panko bread crumbs
  • Vegetable oil, for frying
Instructions
  1. Stir the chives and potatoes together. Add salt and pepper, to taste, if your mashed potatoes aren’t already seasoned.
  2. Scoop out a golf-ball-sized portion of mashed potatoes, and press one cube of cheese into the middle. Close the mashed potatoes around the cheese and roll into a ball. Repeat with the remaining potatoes and cheese.
  3. Roll one of the mashed potato balls in the flour, then the eggs, and finally in the breadcrumbs until it is completely coated. Repeat with all of the potato balls.
  4. Place the coated potato balls in the freezer for an hour until firm.
  5. Pour enough vegetable oil into a medium saucepan to reach a depth of two inches. Heat over medium heat until it reaches 350 degrees Fahrenheit (175 degrees Celsius).
  6. Remove the potato balls from the freezer and carefully lower several at a time into the hot oil. Fry the potato balls until golden brown, for about four minutes.
  7. Serve with gravy for dipping, if desired.

 

Green Bean and Potato Salad

Green Bean and Potato Salad

Green Bean and Potato Salad This is easy to make and so delicious.  You probably have everything in your pantry.  I used cut green beans because I didn’t have any of the French cut ones. They work just as well. Green Bean and Potato Salad […]