Broccoli Scalloped Potatoes (with ham)

This all-in-one-dish meal was created by Denell Syslo, from Fullerton, Nebraska. Her wonderful recipe was contributed to, and accepted by, "Taste of Home" for one of their cookbooks. As you have probably noted by this time, I have used many "Taste of Home" recipes over the years. I love the ease and simplicity of recipes  shared by home cooks, and this one is no exception. The recipe is very easy, but it does take time to prep the vegetables and make the sauce. Once this is done, pop it in the oven for an hour and dinner is ready. I served Autumn Tossed Salad, recipe posted on 9/24/2014, alongside. Blessings...

Recipe:

2 tbsp. chopped onion
4 garlic cloves, minced
1/4 cup butter
5 tbsp. unbleached flour
1/4 tsp. white pepper ( black pepper would work just fine if you don't have the white)
1/8 tsp. salt
2-1/2 cups milk
2 cups (8 oz.) shredded Swiss cheese, divided use
2 pounds medium potatoes, peeled and very thinly sliced (about 6 potatoes)
2 cups julienned fully cooked ham (see note)
2 cups frozen broccoli florets, thawed and patted dry (see note)

1. In a large skillet, saute onion and garlic in butter for 3-4 minutes.
2. Stir in the flour, pepper and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 cup of cheese. Reduce heat; cook for 1-2 minutes or until cheese is melted (sauce will be thick).
3. Remove from the heat; gently stir in the potatoes, ham and broccoli.
4. Transfer to a greased 13 x 9 x 2-inch baking dish or line pan with non-stick pan lining paper. (I love pan lining paper for ease of clean up!)
5. Cover dish tightly with foil and bake at 350 degrees for 1 hour.
6. Uncover and test potatoes with a fork to make sure they are very tender. If they are, sprinkle casserole with remaining cup of cheese and return to the oven for about 5 minutes to melt cheese.

Yield: 8 servings
Note: I used packaged cubed ham; so easy to just take it out of the package and throw it in the pot.
Note: I used fresh broccoli and it worked perfectly.

Chunky Potato Soup

This yummy soup is full of chunks of potato and ham, and has a nice cheddar cheese broth. The soup is perfect for a fall lunch or dinner served with Brown Soda Bread; recipe for the soda bread is posted on 9/5/2014. The cheese broth is not thick, heavy, and gooey, but rather is a true broth consistency, which we really like. This kid-friendly recipe comes from "Grandma's Kitchen: Treasured Family Recipes". Blessings...

Recipe:

3 medium red or Yukon Gold potatoes (2-1/2 cups cubed potato pieces)
2 cups water
1/4 tsp. salt
1/2 cup chopped onion
3 tbsp. butter
3 tbsp. flour
1/8 tsp. crushed red pepper flakes
3 cups milk
1 cup shredded medium or sharp cheddar cheese, lightly packed (2 oz.) (see note)
1 cup cubed cooked ham (4-1/2 oz.)

1. Peel potatoes and cut into 1/2-inch cubes.
2. Place 2 cups water, 1/4 tsp. salt and potato cubes in a 4 qt. saucepan; bring to a boil and cook until tender, about 8 minutes. Drain, reserving liquid. Set potatoes aside.
3. Measure 1 cup of the cooking liquid, adding more water if needed; set aside.
4. In saucepan, saute the onion in the butter over low heat, don't brown. Add flour, pepper flakes and ground black pepper to taste. Cook and stir 3-4 minutes. Gradually add the reserved 1 cup cooking liquid; stir well. Add potatoes and milk. Add the cheese and ham.
5. Simmer over low heat 30 minutes, stirring frequently to melt cheese and prevent scorching. Taste and add more salt if needed.

Yield: 6 cups
224 calories per 1 cup serving
1 gm. fiber
Note: for stronger cheese flavor add 1 - 2 oz. more cheese.

Potato Kielbasa Skillet

The recipe for this tasty potato and sausage skillet is one that my niece posted in our recipe group awhile back and I've just gotten around to trying this week. The original recipe calls for baby spinach, which I didn't have, but I did have some cabbage and I knew from other recipes that cabbage works great with sausage and potatoes; it did with this recipe, as well. The spicy-sweet flavors of brown sugar, vinegar and Dijon mustard combined with the sausage, potatoes, bacon and cabbage is very good. I served the dish with cornmeal muffins; a new recipe that I will post tomorrow. This is simple comfort food for a chilly winter day. Blessings...

Recipe:

1 lb. potatoes (any kind will do), peeled and diced into bite-sized pieces
3 tbsp. water
3/4 lb. smoked Kielbasa cut into 1/4-inch slices (I used turkey)
1/2 cup chopped onion
1 tbsp. olive oil
2 tbsp. brown sugar, packed
2 tbsp. cider vinegar
1 tbsp. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. pepper
4 cups fresh baby spinach or 3 cups thinly sliced cabbage
5 slices bacon crisply fried and crumbled

1. Place potatoes and water in a microwave-safe dish. Cover and micro-cook on high for 4 minutes or until tender; drain and set aside.
2. In a large skillet, saute Kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer until lightly browned.
3. In a small bowl, combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Simmer uncovered 3-5 minutes.
4. Add spinach and bacon; cook and stir until spinach is wilted. (See note if using cabbage).

Yield: 4 servings
Note: If using cabbage, add to skillet; cover and cook for about 3 minutes or until the cabbage is wilted.

Mashed Sweet and White Potatoes

Years ago I made a sweet and white mashed potato recipe that was very typical of mashed potatoes. The recipe called for the traditional milk, butter and salt, which was simple and good, but this recipe from Marcia Adam's "New Recipes from Quilt Country" is a step above the old one. In this recipe buttermilk replaces the sweet milk and some garlic cloves are added to the cooking water for additional tang and flavor; something not expected in a dish made with sweet potatoes. We thoroughly enjoyed the change in flavor with our pork roast and salad this week. Tonight we will have the leftovers with our beef tenderloin for our Valentine's dinner. Have a wonderful evening meal; blessings...

Recipe:

2 large sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
2 large white potatoes (about 1 pound), peeled and cut into 1-inch cubes
1-1/2 cups water or more to cover potatoes
8 garlic cloves, peeled (optional, but good)
1/2 tsp. salt or more as needed
1/2 cup buttermilk
fresh ground pepper if desired

1. In a 3-quart saucepan, combine the potatoes, water, garlic if using and salt. Bring to a boil, reduce the heat, and cook for 10 to 15 minutes or until the potatoes are fork tender.
2. Drain the potatoes, saving the garlic, and mash all together. Add buttermilk and beat with an electric mixer until smooth and fluffy. Taste and add more salt and some pepper if needed. Serve hot.

Yield: 3-1/2 cups
Note: Because the garlic is cooked with the potatoes it is not strong at all but, that having been said, if there is a concern, the garlic sure could be removed so the flavor of the dish would be even more subtle.

Autumn Pork Chops

The flavors in the sauce combined with tender pork chops and veggies makes this recipe one of our favorites. The original recipe called for acorn squash, which isn't one we are fond of, so I have substituted sliced potatoes and cabbage, and sometimes carrots, all good veggies to serve alongside pork chops. This is good comfort food any time of the year. Blessings...

Recipe:

6 pork chops, about 1/2 inch thick
1/2 tsp. salt
2 tbsps. butter, melted
3/4 cup packed dark brown sugar
3/4 tsp. Kitchen Bouquet browning and seasoning sauce
1/8 tsp. ground nutmeg
2 tbsp. orange juice
1 tsp. orange zest
4 cups chopped cabbage
4 potatoes, peeled and sliced into 1/8-inch slices

1. Trim fat from edges of chops. Arrange pork chops in the bottom of the slow cooker.
2. Top pork with veggies.
3. In a small bowl, combine salt, butter, brown sugar, browning sauce, nutmeg, orange juice and orange zest. Spoon mixture over the pork and veggies.
4. Cover and cook on low setting for 5 to 5-1/2 hours or until pork chops are tender.

Yield: 6 servings

This recipe was adapted from Mable Hoffman's Crockery Cookery, a wonderful slow cooker cookbook.

Sausage Potato Soup with Sage

This recipe for another wonderful soup is adapted from my favorite author of Amish cooking, Marcia Adams, and her book entitled New Recipes from Quilt Country. This is a very easy soup to prepare and is made from ingredients that are usually in the pantry, except the sausage, of course. We love potato soup and the addition of the sage- flavored sausage adds a real country flavor to an otherwise basic and humble ingredient like a potato. A thick slice of Irish Soda Bread is wonderful alongside a bowl of potato soup. I'll post my favorite recipe soon. Blessings...

Recipe:

1 pound lean pork sausage with sage such as Jimmy Dean rolled sausage
2 cups chopped onion
5 cups peeled and thickly sliced potatoes
2 cups chicken broth
1 tsp. salt
1/4 tsp. celery seeds
1/4 tsp. fresh ground black pepper
2 1/2 cups milk
4 shakes hot red pepper sauce
3 tbsps. chopped fresh parsley
1 tbsp. minced fresh marjoram, or 1/2 tsp. dried

1. In a stock pot, brown the sausage over medium heat until the juices are released, about 3 minutes. Add the onions and saute' the mixture until the onions are limp, about 8 minutes. Drain off the fat, and set the sausage aside in a bowl.
2. Add the potatoes, broth, salt, celery seeds, and pepper to the pot. Bring to a boil, then cover and simmer for 20 minutes or until the potatoes are tender.
3. Slightly mash the potatoes, leaving some in chunks for good texture. Add the reserved sausage, the milk, hot pepper sauce, parsley, and marjoram. Bring to a simmer over medium-low heat, about 10 minutes. Ladle into bowls and serve immediately.

Yield: 8 cups

Saute'd Potatoes

This is such a tasty and simple way to prepare potatoes for dinner. Because of the simplicity in flavor, this dish compliments meat, fish, pork or chicken. I've offered some seasoning suggestions, but be creative so the potatoes compliment the flavors in the main dish you are serving at any given time. Blessings...

Recipe:

4 medium-sized red or gold potatoes
1 tbsp. each butter and olive oil for sauteing, use more if needed
1/2 tsp. seasoning blend of choice such as Italian, Cajun, barbecue or southwest. Also, seasoning with salt, pepper and garlic powder is wonderful.

1. Cook potatoes until tender in boiling salted water; drain.
2. Melt butter in skillet over medium-low heat; add olive oil. Stir in potatoes; sprinkle with half the seasoning and saute' until potatoes are golden brown. Stir potatoes and sprinkle with remaining seasoning. Continue sauteing until potatoes are all a lovely golden brown color adding more olive oil if skillet gets too dry. You want the potatoes moist, not dried out from over frying.

Yield: 4 servings

Zesty Shepherd's Pie

The picture for this dish isn't very good in that it looks like a pile of mashed potatoes and tomato sauce, but the dish is very good and excellent for a weeknight meal. Shepherd's pie is a way of making a one-dish meal that goes back many years. When my siblings and I were growing up a favorite was a hamburger pie with green beans and topped with mashed potatoes, although it wasn't called shepherd's pie back then. There are many variations of shepherd's pie, and I've made many over the years, but I had never made one with a Mexican flair. So, I decided to try my hand at it after trying a recipe that was a dismal failure. I'm sharing my creation here, and hoping for the best! My hubby and I liked it; maybe you will, too. Blessings...

Recipe:

1 lb. ground beef
1 cup chopped onion
1 clove garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 tsp. Southwest seasoning
1 cup frozen corn
1-1/2 cups picante sauce
1-1/2 - 2 cups mashed potatoes
2/3 cup shredded Mexican four cheese blend, divided
chopped fresh parsley or cilantro, if desired

1. In a large skillet, cook beef, onion, garlic, green pepper and red pepper until meat is no longer pink and vegetables are tender.
2. Stir in corn, picante sauce and Southwest seasoning. Simmer for 5-10 minutes. Stir in 1/3 cup of the cheese. Taste and add salt and pepper, if needed. Pour into casserole dish and top with mashed potatoes; sprinkle with remaining 1/3 cup of cheese.
3. Bake in 350 degree oven for 20 minutes or until hot and bubbly. Sprinkle with chopped fresh parsley or cilantro.

Yield: 4-6 servings

Potato Salad

One of my husbands favorite salads to have with a hamburger, hotdog or ribs is potato salad. So, since this weekend is the celebration of Labor Day and, for many, the signal of the end of summer, I thought I would share this favorite recipe. The recipe is adapted from a Best Foods recipe I found in a magazine advertisement years ago. Blessings...

Recipe:

1 cup mayonnaise (I use lite) thinned with approx. 2 tsps. milk or light cream
1 tsp. fresh lemon juice
1 tsp. wet mustard
1/4 tsp. celery salt
ground black pepper
5-6 medium potatoes, peeled and cooked in boiling salted water until just fork tender. Cool potatoes and cut into small cubes; you should have about 4 cups.
3 tbsps. chopped dill pickle
1 cup sliced celery
1/2 cup chopped onion

1. Place potatoes, dill pickle, celery and onion in salad bowl.
2. Sprinkle vegetables with the celery salt and black pepper; stir to combine.
3. Combine dressing ingredients in a small bowl whisking until smooth. Pour over salad and stir to combine. Cover and refrigerate to blend flavors for about an hour. Taste and adjust seasonings as needed.

Yield: 4-6 servings

Potatoes in Foil for the Barbecue

This simple recipe for potatoes on the barbecue is my adaptation of a Better Homes and Gardens recipe from years ago. The sliced potatoes are seasoned, sprinkled with Parmesan cheese and butter, and then they are wrapped tightly in foil to cook alongside the meat on the grill. This kid-friendly recipe is easy to put together. The only thing to be careful of is plenty of butter on the foil so they don't stick and to allow room for the expansion of steam in the packages for proper cooking. This recipe is easy and yummy! Blessings...

Recipe:

1. Scrub medium baking potatoes, about 5 oz. each; pare if desired (I don't)
2. Cut into 1/4-inch lengthwise sticks and place on well-buttered pieces of foil for individual servings.
3. Sprinkle each potato with 1/8 tsp. each onion powder, garlic salt and celery salt and 2 tbsps. grated Parmesan cheese. Toss potato pieces to cover all surfaces. Dot each potato with 2 tbsps. butter. Bring edges of foil together and seal, leaving room for expansion of steam.
4. Cook potatoes on grill over coals about 30 minutes or till tender, turning packages once.
5. Open packages, being careful of steam, and scrape potatoes onto dinner plates for serving.

Snowy Mashed Potato Casserole

This rich and delicious potato casserole might be likened to a baked potato for a crowd. The texture of the potatoes is smooth and creamy and goes well alongside any kind of meat, chicken or fish. This is another of those recipes from a treasured church cookbook of my past that brings with it many fond memories. I love cooking food that brings back wonderful memories of times with family and friends. One of the most important reasons for cooking is to bring the family together to connect, build relationships, share and encourage. I believe the dinner hour is the most important hour of the day for a family and there is more and more evidence in support of this thinking. The dinner hour should be a kid-friendly time with mom and dad. Blessings...

Recipe:

4 lbs. potatoes (12 medium)
1 (8 oz.) pkg. light cream cheese, softened
1 cup light sour cream
2 tsps. salt
1/8 tsp. pepper
1 clove garlic, crushed
1/4 cup chopped chives (green onion tops can be substituted if you like)
1/2 tsp. paprika
1 tbsp. butter

1. Cook potatoes until tender in boiling water.
2. Mash with cream cheese, sour cream, salt, pepper and garlic. Beat at high speed on mixer until smooth and light. Stir in chives.
3. Spoon into lightly greased 9 x 13-inch baking dish. Sprinkle with paprika and dot with butter.
4. Bake in a 350 degree oven for 30 minutes.

Yield: 10 servings

Chicken and Green Bean Casserole

I posted the microwave version of this casserole on 11/4/08 and while making it yesterday for our dinner, I decided to get a picture of it and post the traditional version of preparation for those cooks like myself who prefer traditional cooking methods. I love my microwave but, I would much rather cook using the stove or the oven. So, here's an update of one of our favorite casseroles, served here with broccoli and cheese sauce and a new yam recipe. I'll post the easy cheese sauce and yam recipes at a later date. Blessings...

Recipe:

1 (10-3/4 oz.) can 98% fat-free cream of mushroom soup (see note)
1/2 cup shredded sharp Cheddar cheese (1-3/4 oz)
1/3 cup chicken broth, 99% fat-free
1/2 tsp. Worcestershire sauce
1-1/2 cups cubed cooked chicken or turkey
1 (14.5 oz. can cut green beans, drained (1-3/4 cups, if you would like to use fresh that have been cooked.)
6 servings instant mashed potatoes prepared according to pkg. directions or 3 cups mashed potatoes made with 1 tbsp. butter and low-fat milk. Salt to taste.
1/2 cup french fried onion rings

1. In a saucepan, combine soup, cheese, chicken broth and Worcestershire sauce. Heat and stir over low heat until cheese is melted.
2. Stir in chicken and green beans; pour into 2 qt. casserole. Top with mashed potatoes.
3. Bake in a 350 degree oven for 30 minutes or until heated through.
4. Top with french fried onions and return to oven for about 5 minutes to brown the onions.

Yield: 7-1/2 cups
Note: Cream of Mushroom Soup with Roasted Garlic is also good.

Potato Soup, Florentine Style

This is another of the many recipes for the slow cooker that come from Mable Hoffman's excellent book, "Crockery Cookery", that are a regular part of our dinner menus. This soup is a meal-in-a-bowl for a busy weeknight dinner. A crusty Italian bread for dipping into the broth is a wonderful accompaniment. I prefer the chopped ham over the ham hocks for less fat and be sure to get the spinach out of the freezer to thaw while the soup cooks. The spinach isn't added until the last 15-20 minutes of cooking time. Blessings...

Recipe:

4 medium potatoes, peeled and diced (about 4 cups)
1 cup chopped onion
1 smoked ham hock (about 1 lb.) or 1 cup chopped ham
4 cups chicken broth
1 tsp. dry mustard
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 (9-oz.) pkg. frozen chopped spinach, thawed and well drained (see note)
1 cup (4 oz.) shredded Jarlsberg or Swiss cheese

1. In a slow cooker, combine potatoes, onion, ham hock or ham, broth, mustard, seasoned salt and pepper.
2. Cover and cook on low for 7-8 hours or until potatoes are soft.
3. Remove ham hock; chop meat and discard fat and bone. Return meat to cooker.
4. Turn control to high. Add drained spinach. Cover and cook on high for 15-20 minutes.
5. Spoon hot soup into soup bowls and sprinkle with cheese. Yummy!

Yield: 7-3/4 cups
Note: Place frozen spinach in a mesh strainer over a bowl and let sit to thaw. When thawed, press out excess water with the back of a wooden spoon. This makes the job so much easier.

Turkey Potato Pie

When the Thanksgiving weekend is done and if there is leftover turkey stored in the freezer, this casserole is an easy dinner fix. This recipe is similar to a turkey pot pie in that the turkey and vegetables are combined in a creamy sauce, but it is easier because the casserole is topped with a wonderful combination of mashed potatoes and cheddar cheese instead of the pie crust. A simple dinner salad completes your meal, unless of coarse, dessert is in order. For us, this is always the case, even if it is nothing more than a cookie or two. Blessings...

Recipe:

8 oz. fresh mushrooms, cleaned and sliced
1/4 cup chopped onion
3 tbsps. butter
1/4 cup flour
1/4 tsp. dried tarragon
1/4 tsp. pepper
1 cup chicken broth
1/2 cup milk
2 cups chopped cooked  turkey
1 10-1/2 oz. pkg. frozen mixed vegetables, thawed and drained
2 cups shredded sharp cheddar cheese
2 cups hot mashed potatoes (mashed with butter and milk)

1. Cook and stir mushrooms and onion in butter over medium heat for 3 minutes.
2. Stir in flour, tarragon and pepper.
3. Gradually add broth and milk; cook, stirring constantly until mixture thickens and boils.
4. Reduce heat to low; stir in turkey, vegetables and 1 cup of the cheese, simmer 5 minutes.
5. Stir 3/4 cup cheese into hot mashed potatoes.
6. Spoon hot turkey mixture into a 1-1/2 qt. casserole dish; top with potatoes. Sprinkle with remaining 1/4 cup cheese.
7. Bake in a 350 degree oven for 25-30 minutes or until hot and bubbly.

Serves: 5-6

Stuffed Baked Potatoes

Recently a friend came for a very short visit, a meal, and a nights rest before flying back to California and his job. It was wonderful to have some one-on-one time with him. I served one of my husband's favorite chicken dishes, "Baked Orange Chicken", which is posted on 3/31/2010, if you would like to check it out, along with a Caesar Salad, this recipe for Stuffed Baked Potatoes and a Blueberry Crisp. It's such a blessing to open our homes to others for a visit, a meal, or maybe even a nights stay as they are on their way to another destination. Being available isn't always easy, but it is sure worth the effort. Blessings...

Recipe: 

3 large baking potatoes
3 tbsps. butter
1 cup shredded sharp Cheddar cheese
1/3 cup sour cream, or more to taste
1 1/2 tbsps. chopped chives
salt and freshly ground pepper, to taste
5 bacon slices, fried crisp and crumbled

1. Preheat the oven to 400 degrees. Wash and scrub the potatoes and prick once with a knife. Bake until potatoes are tender, about 1 hour and 15 minutes.
2. Let the potatoes cool a bit and then carefully cut them in half lengthwise and scoop the centers into a bowl.
3. Add the butter and mash until smooth. Fold in the cheese, sour cream, chives, and bacon. Taste, and add salt and pepper to taste.
4. Mound the mixture back into the potato shells and bake for another 15 minutes, or until they are heated through.

Serves: 6
Note: I don't spend the extra money for chives, but instead I finely chop the small green stems of green onions. I think it works just fine. I also used real bacon bits from a jar as a time saver. Do whatever works, the fellowship over the meal is the important thing.

Monterey Scalloped Potatoes

With Easter coming, I have fond memories of large family gatherings and wonderful food. My Mom's Easter dinners were always centered around ham and I love the tradition, so I do the same thing, even when it is only my husband and I sitting down to dinner together. One of the side dish recipes I added to our gatherings back in the 80's is this dish for potatoes. Our family loves it. It is a little bit more work than the updated versions that use packaged, frozen, hash brown potatoes, but if you have the time to give it a try, it is well worth the effort. The texture of this potato dish is much more like mashed potatoes; rich and creamy. We served it with prime rib for Christmas, barbecued chicken for the 4th of July, or family birthday celebrations. It goes well with any meat. I do hope you will give it a try for your next family gathering.

Recipe:

8 medium potatoes, peeled and cubed
1 bay leaf
1/4 cup butter
1 can cream of chicken soup
1 1/2 cups sour cream (lite works just fine)
1/2 tsp. salt
1/4 tsp. pepper
3 green onions, sliced
1 1/4 cups grated sharp Cheddar cheese

1. Boil the potatoes with the bay leaf until barely tender. Drain and cool.
2. Grate the potatoes coarsely and place in a large bowl.
3. Stir in salt, pepper, green onions and 1/2 the cheese. Set aside.
4. Melt the butter in a medium sized saucepan and then stir in soup and sour cream.  
5. Pour mixture into potatoes and stir to combine.
6. Put mixture into a 9" x 13" baking pan and bake in a 350 degree oven for 30
    minutes. Remove from oven and sprinkle on remaining cheese. Bake 10 - 15
    minutes longer.