Creamy potatoes for a bunch

1 pound country sausage, browned and drained enough red potatoes to feed your bunch, sliced and quartered small bag of little carrots 2 cubes of butter 4 big cans cream of chicken soup 1 big can cream of mushroom soup 2 big handfuls of shredded cheddar cheese onion salt pepper sour cream to add at the end. Brown and drain sausage. Place in a big roasting pan. Add potatoes, and carrots. Melt butter and combine with soups, onion salt, and pepper. Pour over potatoes. Mix and bake until carrots are soft. Add cheese and melt. Just before serving, add some sour cream on top. NOTE: Do not add regular onion, as it makes the whole dish watery. If preparing for a smaller group, cut the soup down but keep the same proportions.

Loaded mashed potato casserole

Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
5 1/2 cups mashed potatoes
1/2 cup milk
1 (8 ounce) package cream cheese, softened
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Serves 12 people.

Baked Beans

1 can of white beans or lima beans
1 can of garbanzo beans
1 can of kidney beans (drained)
1 large can of chili
1 large can of pork and beans
1 cup chopped green peppers
1 cup of chopped celery
1 cup of chopped onion
1 cup of ketchup
1 cup of brown sugar
4 strips of bacon to place on top
Cook in crock pot 5 hours on low

Best Salsa with Black-eyed Peas

5 - 6 medium tomatoes chopped
2 small cans GREEN El Pato sauce (in the Salsa aisle)
1 bunch cilantro - washed and patted dry, chopped without
stems
2 can (15 oz) black-eyed peas
2 can (15 oz) corn drained
1 white onion diced
2 avocados chopped
Juice of 2 limes
Mix altogether, and let sit to blend the flavors. Serve with white tortilla chips

Homemade Refried Beans --Delicious

1 1/2 c dry pinto beans
4 cups water.
Bring to boil in a saucepan, then let it sit for 1 hour off of heat. Add 1 chopped onion and water to cover. Cook at a slow
boil for 1 1/2 hours or until beans are tender. Stir once in a while and maybe add a little water. Blend, don't drain unless
you have a lot of water, in a blender and stir in 2 tsp butter. Salt to taste and have a 1/2 c cheddar cheese, or other cheese.
Serve warm with salsa and Mexican food.

Parmesan Green Peas

Steam 12-16 oz. frozen Petite Peas for a few minutes and then toss with 2 Tbsp. olive oil and a few Tbsp parmesan cheese
and grind black pepper over the top.

Pork and Beans and Cottage Cheese

“Don’t knock it until you try it.”
1 can of your favorite Pork & Beans (size depends on family)
1 container cottage cheese (small or large depends on your preference)
Pour opened can of Pork & Beans in a large bowl.
Fold in cottage cheese container
Serve chilled. Depending on size of ingredients determines yield
When money tight and food almost gone, my mom would serve to us on a plate or bowl.

Sweet Salsa

2 avocados
1 tsp salt,
pepper to taste
3 large tomatoes, finely chopped
¼ cup lime juice cilantro, chopped
1 can corn, drained
2 TBS sugar
purple onion
1 small can olives

Refrigerator Dill Pickles

Pickling Solution:
6 cups water
2 cups vinegar
½ cup canning salt
½ tsp. alum (optional)
Bring ingredients for the pickling solution to a boil.
Enough fresh pickling cucumbers to fill a 1 gallon jar (or divide into quart jars)
1 large bunch fresh dill weed (about ¼ lb)
1 large onion
2 whole cloves
2 tsp. sliced garlic (I use whole cloves)
Wash about 4-5 lbs. freshly picked cucumbers. Layer whole, unpeeled cucumbers, onion, cloves, garlic, and
dill. Pour vinegar solution over the top, let set on counter for 3-4 hours.
Refrigerate. Ready to eat in 2-4 days.
Will last up to 6 mos. or more in refrigerator!

Funeral Potatoes

This dish is a favorite in my family and my secret ingredient makes it the favorite dish at functions also.
1 bag frozen hash browns – thawed
1 onion chopped
1 cup cream of chicken soup
1 bag of shredded sharp cheese
1 tub of sour cream
½ cup margarine
4 cups frosted flakes (secret ingredient) - the frosted flakes add a sugary coating to the mixture.
1. Mix onion, cream of chicken soup, cheese, and sour cream together. Once mixed, add hash browns.
2. Place in 9x11 pan and level out.
3. Melt butter in microwave. Add frosted flakes. Stir until all flakes are coated with butter. Evenly pour
mixture on top of potatoes.
4. Bake at 350 for 1 hour.

Garlic Mashed Potatoes

Add a few cloves fresh garlic to the water while boiling potatoes to mash. They will soften and cook while flavoring the potatoes. Drain the water and mash the garlic while whipping the potatoes. Salt and pepper and butter as usual.