Recipes

[sabatini]

When my kids were little, I worked as a teacher's aide.

There was a fairly eldely teacher there, a Mrs. Bailey, who'd brought a potato dish to a pot luck we were having, and I asked for her recipe. They were yummy!

From then on, we called them Mrs. Bailey's Potatoes.

Then, about 6 years ago, my sister sent me an article from the Wall Street Journal, with the exact same recipe as Mrs. Bailey's.

As it turned out, those potatoes have a history & a major following, and are known as Funeral Potatoes.

Who knew?!

Funeral Potatoes

TOTAL TIME: 1 hour SERVES: 6-8

• 1 (30-ounce) package frozen shredded or cubed hash-brown potatoes
• 9 tablespoons butter
• ½ onion, diced
• 3 cups cornflakes, lightly crushed
• 2 cups sour cream
• 2 (10½-ounce) cans cream of chicken soup
• 1 teaspoon salt
• 2 cups grated cheddar cheese

1. Preheat oven to 350 degrees. Set out hash browns until thawed slightly.

2. In a small skillet over medium heat, melt 1 tablespoon butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Remove from heat and set aside.

3. In a small saucepan over medium heat, melt 4 tablespoons butter. (Alternatively, melt remaining butter in a heatproof bowl in microwave). In a medium bowl, combine melted butter with cornflakes.

4. In a large bowl, combine sour cream, remaining butter and cream of chicken soup. Add salt, onions, grated cheese and hash browns, and stir to combine. Transfer mixture to a 9-by-13-inch baking dish.

5. Top casserole with corn flake mixture. Bake until crisp on top, 45-55 minutes.

[bluetail fly]

In the 1950's my mom called these American fries.  She mostly served them the special nights we had pan fried steak.  Add some A-1 sauce at the table.

Heat bacon grease generously covering bottom of skillet.

Add in order:

Medium sized onion, sliced and then halved.  You want identifiable pieces of onion.

Add quartered and thinly sliced peeled potatoes.  One per person and one for the pot.

Add salt and a generous amount of black pepper.  Cover.

Cook on medium high heat, stirring (basically flipping) 3-4 times, around 30 minutes.  Edges of potatoes and onion should be partially caramelized/blackened.

When fork tender serve with steak sauce, pan fried steak, vegetable and salad of choice.  Mom served with steak and sides of home grown sliced tomatoes, green onions, and radishes.  A cholesterol nightmare but a divine taste.

I don't make these often these days, but it's amazing how quickly they are devoured when I serve them.

Oh the good old days when we ate what tasted good without worrying about what was healthy!

[ECBG]

Low Calorie Oven Fries

1 russet potato per person

Olive oil

Salt

Pepper

Garlic

Chili Powder

Heat oven to 400 degrees.

Cover a bake pan with aluminum foil.

1. Wash and dry potatoes.

    Do not peel.

2. Cut potato in half length wise, then cut each half into        fairly thick long wedges (like hamburger dill strips).  I        usually get 3-4 a half.

3  Put wedges in a bowl and toss with olive oil.

4. Place wedges skin side down in rows.

5. Sprinkle with salt, pepper, garlic, and chili powder to        taste. 

6. Bake in center of the oven 30 minutes.

Reheats in the microwave very well.

*We, like babies love potatoes because the potato starch begins to metabolize into sugar in the mouth.

[CelticCrafter]

---

@Snowpuppy wrote:

I picked up a bag of Ore Ida frozen hashbrowns.

Going to make the Cracker Barrel hashbrown casserole dupe recipe. 

Cold & rainy up here!

---

We stopped at Cracker Barrel on our way home from PA over the weekend and I had those as one of my sides.  OMG, they were so good!