Crunchy Potato Casserole

Recipe courtesy Dawn Shetzer

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2 pounds frozen hash browns, thawed

1 can cream of chicken soup

1 (8 ounce) package sharp cheddar cheese

1 pint sour cream

1 stick melted butter

Potato chips (Lay’s)

Preheat oven to 350 degrees.  Place all ingredients in a casserole dish or slow cooker except for 4 oz. cheese.  Mix.  Put remainder of cheese and potato chips on top.  Bake 45 minutes covered and 45 minutes uncovered (total 1½ hours baking time).

Applesauce

Recipe courtesy Dawn Shetzer

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This is great with Potato latkes.   If you want chunky applesauce, use a potato masher to mash the cooked apples. If you prefer smooth applesauce, run the cooked apples through a food mill. The key is adding a few strips of lemon peel to the apples while cooking. The lemon heightens the apple flavor.

3 to 4 lbs of peeled, cored, and quartered apples (Granny smith, Fuji, or Gravenstein apples, or a combination of all three)
4 strips of lemon peel - use a vegetable peeler
Juice of one lemon
3 inches of cinnamon stick
¼ cup of dark brown sugar
Up to ½ cup of white sugar
1 cup of water
½ teaspoon of salt

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes and remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.

Pommes Anna (Potatoes Anna)

Recipe courtesy Cooking Light/Jenn Halter

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This a super easy and very tasty side dish that is quite impressive looking when you serve it!

1 teaspoon kosher or sea salt
½ teaspoon black pepper
2½ tablespoons unsalted butter
3 pounds peeled baking potatoes, 1/8-inch-thick
1 tablespoon unsalted butter, melted and divided
1 tablespoon chopped fresh flat-leaf parsley, optional

Preheat oven to 450°. Combine salt and pepper in a small bowl. Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450° for 20 minutes.

Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.

Kathy Potatoes

Recipe courtesy Dawn Shetzer

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Kathy taught me how to cook these over a campfire.  When we are home we make them on the grill.

10 small red potatoes, sliced thin

1 large white onion, sliced thin

2 tablespoon dried parsley flakes or Italian seasoning

Salt and Pepper

¼ olive oil

Aluminum foil oven bag

Spray the inside of the oven bag with cooking spray.  Drop in the potatoes and the onions.  Drizzle with olive oil.  Sprinkle Parsley, Salt and Pepper in bag.  Shake bag to distribute oil and seasonings, making sure potatoes and onions are coated.  Close bag and cook on grill for 25 minutes.    Be careful when you open the bag, it will be hot!  When we are camping we just serve them right out of the bag.

Stuffed Peppers

Recipe courtesy Deborah Teresso

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6 large green, red or yellow peppers
1 pound ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1/8 teaspoon garlic salt
1 can (15 ounces) tomato sauce
¾ cup shredded mozzarella cheese (3 ounces)
 
Cut thin slice from stem end of each pepper.  Remove seeds and membranes; rinse peppers.  Cook peppers in enough boiling water to cover 5 minutes; drain.
 
Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain.  Stir in rice, salt, garlic salt and 1 cup of tomato sauce; heat through.  Stuff each pepper with beef mixture; stand up-right in ungreased square baking dish, 8x8x2 inches.  Pour remaining sauce over peppers.  Cover dish and bake in 350 oven 45 minutes.  Uncover; bake 15 minutes longer.  Sprinkle with cheese.  Makes 6 servings.

Zucchini Oven Chips

Recipe courtesy Cooking Light/Jenn Halter

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A great alternative to fried food – very yummy!

¼ cup dry breadcrumbs
¼ cup (1 ounce) grated fresh Parmesan cheese
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2½ cups (¼ inch-thick) slices zucchini (2 small)
 
Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Cheesy Orzo

Recipe courtesy Rachael Ray/Jenn Halter

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2 tablespoons extra-virgin olive oil
½ small onion, chopped
2 cloves garlic, chopped
2 cans (14 ounces) chicken broth
2 cups orzo pasta
½ cup grated Parmigiano or Romano
Salt and freshly ground black pepper

Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.