Oven Baked Fries

By: Janilee Nader

Ingredients:

4 medium potatoes

3 tablespoons melted butter or mixture of equal parts butter and oil

1 teaspoon salt

½ teaspoon pepper, or to taste

¼ teaspoon paprika (optional)

Preparation: Peel potatoes then cut crosswise into 3/8 inch slices. Brush with melted butter and oil. Bake at 425 degrees, basting frequently with butter or butter mixture until tender and golden brown on both sides. Sprinkle with salt, pepper and paprika; serve immediately. Serves 4

Tortilla de Papa

By: Janilee Nader

Ingredients:

¼ cup olive oil

½ cup chopped onion

1 crushed garlic clove

8 eggs scrambled

2 to 3 cups chopped or shredded potatoes

Salt and pepper to taste

Optional: veggies

Sauté onion and garlic. Add potatoes and eggs. Cover and cook on low heat until firm. Flip and finish cooking.

Lyonnais Potatoes

By: Janilee Nader

Ingredients:

1 cup chopped onion

6 tablespoons butter

3 cups cooked sliced potatoes

1 teaspoon salt

1/8 teaspoon pepper

Chopped fresh parsley

Preparation: In a large heavy skillet, heat butter over low heat; add onions and sauté until golden brown. Add cooked sliced potatoes to the browned onions. Cook for 3 to 4 minutes, stirring frequently. Add salt and pepper. Sprinkle with chopped parsley.

Serves 6

Pizza Lovers' Potatoes

By: Janilee Nader

Cook time: 1 hour

Ingredients:

4 large baking potatoes

2 cups Monterey jack cheese, about 8 ounces

½ cup chopped green onions

¼ teaspoon dried leaf oregano, crumbled

¼ teaspoon dried leaf basil, crumbled

2 tomatoes, sliced

8 ounces Italian sausage links, cooked and sliced

Parmesan cheese

Preparation: Bake potatoes in a 450 degree oven until tender, about 50 minutes. In a small bowl, combine shredded cheese with green onion, oregano, and basil. Slice potatoes in half lengthwise and place in a baking dish, cut-side up. Sprinkle potatoes with a half of the cheese mixture. Top with tomato slices and sausage: sprinkle with remaining cheese mixture. Bake at 450 degrees for 10 minutes, or until topping is nicely browned. Sprinkle with parmesan cheese before serving, or pass parmesan cheese with potatoes.

Potato/Corn Soup

By: Janilee Nader

Ingredients:

4 medium potatoes chopped, boil until tender

1 small bag of frozen corn

2 cups milk

1 bag shredded cheese

Salt and pepper to taste

Ham chunks, chicken, bacon, optional

Preparation: Peel potatoes and chop. Boil until tender. Add frozen corn until corn is hot. Drain potatoes and corn. Bring milk, salt, pepper to a boil. Put in cheese, corn and potatoes. Simmer until cheese is melted. Thicken with flour and water if desired.

Basic Scalloped Potatoes

By: Janilee Nader

Cook time: 45 minutes

Ingredients:

4 cups thinly sliced potatoes

2 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

3 tablespoons butter

2 cups scalded milk

½ cup shredded cheddar cheese

Preparation: In a buttered 2 quart baking dish place a layer of about 1/3 of the potatoes. In a cups, or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes: repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375 degrees for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Serves 6 to 8

Twice Baked Potatoes

By: Janilee Nader

Cook time: 60 minutes

Ingredients:

4 large baking potatoes

¼ cup milk

Salt and pepper

2 tablespoons butter

4 ounces chopped mushrooms

1 tablespoon butter for brushing

Chopped chives for topping

Preparation: Scrub potatoes, arrange in a pie pan or on a baking sheet or on oven rack. Prick with a fork in a few places and bake at 450 degrees for 45-50 minutes, or until tender (15 minutes in microwave). Cut a thin slice from the top of each potato: scoop out potato into a bowl, leaving shell intact. Add milk and beat until fluffy. Season with salt and pepper. Brown twice baked potatoes lightly in the oven at 450 degrees. Serves 4. For variety you can also add grated cheese to the top and put into the oven or microwave until melted or add slightly steamed broccoli or other veggies, bacon, ham, whatever and cheese. Sautéed onions or mushrooms are also pretty tasty.

Mashed Potatoes

By: Janilee Nader

Salt, pepper, butter, milk

Cream cheese

Sour cream

Assorted cheeses

Leave peels on

Garlic, herbs

Baked Potatoes

Bake potato at 450 degrees for 45-50 minutes, or until tender add butter, sour cream, salt, pepper, etc. Variations are endless. You could sprinkle with anything including chives and butter.

Mushroom/Yoghurt Dip

By: Sarah Asp

2 tablespoons olive oil

4 cloves of garlic, crushed

8 green onions, finely chopped

1 lb. of button or small mushrooms, chopped

12 oz. of natural plain yoghurt

4 tablespoons of fresh thyme

2 teaspoons ground cumin

Heat the oil in a frying pan. Add the garlic and onions and cook for 3 minutes over medium heat. Add the mushrooms and cook for 5 minutes. Remove from heat and drain any excess liquid. Transfer to a bowl and add the yoghurt, thyme and cumin. Stir

Southern Coleslaw

By: Debbie Day

1 bag tri-color coleslaw

1 large cucumber; diced

1 large tomato; diced

½ sweet onion; diced

½ c. mayonnaise

Salt and pepper to taste

Mix coleslaw and diced vegetables in large bowl (with plenty of room to mix). Add mayonnaise and salt and pepper. Place in smaller serving bowl and keep in fridge until ready to serve.

Italian Garden Vegetable Soup

By: Angie Hall

1 T. olive oil

1 onion, chopped

1-3 cloves garlic, minced

3 carrots, peeled, diced

3 ribs celery, diced

1-2 med. Zucchini, diced

1 15 oz. can chicken broth

2 16 oz. cans Italian stewed tomatoes

1 15 oz. can garbanzo beans, drained

½ tsp. each basil, oregano or 1 tsp. Italian seasoning

Salt and pepper to taste

Cook onions and garlic in oil until semi soft. Add other vegetables and cook for 3-5 minutes. Add remaining ingredients and a little water or chicken broth. Bring to a boil, reduce heat and simmer until vegetables are tender.

Can add country style homemade noodles or cheese tortellini.