Start your weekend right, with a plate of fresh, crispy potato pancakes. Mmmm can you smell them? (Wait until you taste them!)
2 Tbsp. flour
1 1/2 tsp. salt
1/4 tsp. baking powder
1/8 tsp. pepper
6 med. potatoes (3 cups)
2 eggs, well beaten
1 Tbsp. onion, grated
1 Tbsp. parsley, minced
Fat, to make layer 1/4 inch deep
Combine flour, salt, baking powder and pepper. Set aside. Pare and finely grate potatoes. Set aside. Heat fat in a skillet over low heat. Combine flour mixture with eggs, onion and parsley. Drain liquid from potatoes. Add potatoes to egg mixture and beat well.
When fat is hot, spoon about 2 T. of batter for each pancake in fat. Cook over medium heat until golden brown and crisp on each side. Drain.
(Can use applesauce or sour cream with potato pancake).
What’s that amazing smell floating through... drawing the family into the kitchen? It’s coming from the crock pot, and they’ll be begging for more after the first bite. These creamy, scrumptious mashed potatoes are so good you’ll wish you’d made more!
5 lb. potatoes
(1) 8-oz. ctn. sour cream
(1) 8-oz pkg. cream cheese
Garlic salt to taste
Milk to taste
Butter to taste
Boil potatoes until you can easily fork through them. Add sour cream to cream cheese, garlic salt, milk and butter. Mix all together. Put in crock pot on LOW. Potatoes are ready when warmed.
Uncle Joe made this recipe up his own self! (And, seriously, if it has potatoes and butter it HAS to taste SCRUMPTIOUS!) Amounts are approximate...
Potatoes with skins
1 Tbsp. water
Wash 1 large potato per serving. Cut potatoes like large French fries. Put in microwave dish with water. Microwave 2 minutes per potato. Drain. Add 1 Tbsp. of butter and 1 1/2 to 2 Tbsp. Parmesan cheese per serving. Microwave until done, 2 to 3 minutes more per potato.
There must be thousands of recipes that use carrots in them, but here’s a favorite that features the carrot in all its glory. Make no mistake... this is no run of the mill dish. A gourmet taste with no special training required!
6 to 8 medium carrots, pared & cut into 3-inch sticks
1/2 cup mayonnaise
2 Tbsp. horseradish
2 Tbsp. grated onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup fine bread or cracker crumbs
1 Tbsp. melted butter
Dash of paprika
Cook carrots in a little water until tender. Reserve 1/4 cup of the cooking liquid and discard the rest. Arrange carrots in a shallow baking dish. Mix together mayonnaise, horseradish, onion, salt, pepper and reserved liquid. Pour over carrots. Mix together crumbs, melted butter and paprika, and sprinkle over top. Bake in 375 degree oven for 15 to 20 minutes.
Quick? Easy? AND Delicious? Check, check and check! This recipe for Cheesy Green Beans blends the smoky flavor and crunch of bacon with the freshness of green beans and creamy smooth cheese. One helping will have you wondering why you ever settled for that green bean casserole that used to be your favorite!
10 slices bacon
2 16-oz. pkg. cut green beans
1 lb. mushrooms, sliced
3/4 cup chopped onions
3/4 tsp. ground black pepper
(1) 16-oz. jar Cheez Whiz
Cook bacon until crisp. Drain bacon, reserving 1/4 cup drippings. Crumble bacon. Reserve 2 tablespoons. Cook beans as directed on package and drain well. Add mushrooms and onion to reserved 1/4 drippings in skillet. Cook and stir on medium/high heat 10 minutes and drain. Add bacon, hot cooked green beans and pepper. Mix lightly.
Spoon into 2-quart serving dish. Heat Cheez Whiz as directed on label. Pour over green bean mixture. Sprinkle with reserved 2 tablespoons of bacon. Makes 10 servings.
Beans and camping... they were made for each other. Just revisit "Blazing Saddles." (On second thought, maybe not.) All joking aside, it is a simple recipe, tastes great and provides a nice mix of protein and carbs to give you the energy you need for any activity your K-Z camping trip brings your way.
This is a new twist on baked beans, always a hit at potlucks and leftovers freeze well.
(1) 16 oz. can of pork & beans, not drained
(1) 16 oz. can of butter beans, drained, rinsed
(1) 16 oz. can green beans or pinto beans drained, rinsed
(1) 16 oz. can kidney beans, drained, rinsed
1/2 lb. bacon
2 large onions
Cut bacon into small pieces; fry in a large skillet. Drain bacon on paper towel reserving grease. Slice onions and fry in grease until transparent. Drain on paper towel. Remove grease from skillet. In same skillet, mix together:
1 cup brown sugar
1/2 cup vinegar
1/2 tsp. dry mustard
Bring to a boil, then add beans, onion and bacon. Mix together. Place in pan and bake 1 to 1 1/2 hours at 350 degrees.