Kathy's Cookbook
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Potatoes SEVENTEEN Ways!

Boiled. Wash potatoes, leave skins on, leave whole or cut in large pieces. Boil in water in covered pot: whole, 30 to 40 minutes; cut up, 20 to 25 minutes.
Parsleyed. Mix chopped boiled potatoes with 1/4 cup melted margarine and
1/4 cup minced parsley.
Creamed. Combine thin or medium white sauce with boiled potatoes. Allow at least 1 cup sauce for four medium potatoes.
Au Gratin. Follow recipe for creamed potatoes, but use cheese sauce instead of white sauce.
Broiled. Cut cooked potatoes lengthwise in slices about 1/4 inch thick.  Drizzle with melted margarine, sprinkle with salt and pepper. Broil until golden brown on both sides.
Cottage fries. Slice boiled potatoes. Heap slices into skillet coated generously withshortening. Sprinkle with salt and pepper. Brown slowly until crisp, turning as necessary.
Lyonnaise. Follows recipe for cottage fries, except add sauteed onion slices to the potatoes before frying.
Potatoes Anna. Melt 2 tbsp margarine in heavy skillet. Arrange thinly sliced or grated raw potatoes in 2 or 3 layers. Sprinkle each layer with salt and pepper, dot with butter. Cover, cover over low heat 15 minutes. Uncover, cook until tender and crispy brown on theb ottom.
French Fried. Cut potatoes into long strips. Let stand in cold water for at least 15 minutes. Drain and dry completely. Drop into hot melted shortening, deep enough so the fries float. Do not crowd pan, fry until tender and golden brown.
Country Fried. Cut potatoes in half, then cut each alf into two pieces. Slice thinly, deep fry. This particular kind of fried potato is particularly good in the recipe for breakfast tacos.
Baked Fried. Arrange thin strips of raw potato in single layer in
shallow baking pan which has been greased with margarine or shortening.  Drizzle with more melted margarine. Bake in 400 degree oven 30 to 40 minutes until tender. Turn occasionally.
Potato Puffs.  To four cups mashed potatoes, add 2 beaten egg yolks, stir, then add 2 beaten egg whites, stir, add cup milk, 2 tbsp margarine. Spoon into 1-1/2 quart baking dish, bake at 350 degrees for 30 minutes until puffed and brown.
Puffed Potatoes in the Half Shell. Cut baked potatoes in half
lengthwise. Scoop out potato, whip until fluffy with margarine, milk, seasoning, bits of cooked ham, minced onion, and then mound back into shells. Bake in 400 degree oven until tops are golden brown.
Scalloped. Arrange layers of thinly sliced potato in greased baking dish. Sprinkle each layer with salt, pepper, minced onion, dot with margarine. Pour hot milk over the potatoes, so it is within inch of the top of the potatoes. Bake at 350 degrees about 1 to 1-1/4 hours or until potatoes are tender.
Mashed. Boil potatoes, drain water, break into chunks, add margarine and
milk, beat/mash/whip until smooth, add salt and pepper to taste.
Golden Parmesan. Slice six large potatoes into small pieces. Mix 1/4 cup flour, 1/4 cup grated parmesan cheese, salt and pepper, in a paper bag. Put potatoes in bag and shake until coated. Melt margarine in large pan.  Lay potatoes in one layer in the pan. Bake at 375 degrees for one hour.
Turn two or three times while baking so all sides are browned. Sprinkle with parsley when nearly done.
Potato Deutscher
7 Potatoes
6 slices stale bread
2 eggs
1 tsp salt, pepper to taste
2 cups milk
1 cup sour cream
Grate the potatoes, rinse in cold water, and press dry. Soak bread in milk, beat in eggs and seasonings, and then stir in the potatoes. Pour into a greased dish, top with sour cream, and bake at 350 degrees for 45 mins.


3 pounds red potatoes, unpeeled
1 Tablespoon plus 2 teaspoons kosher salt
1 1/2 cups half-and-half
1/4 pound butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart
saucepan with cold water to cover. Bring to a boil, lower
the heat, and simmer covered for 25 to 35 minutes, until
the potatoes are completely tender. Drain. In a small
saucepan, heat the half-and-half and butter. Put the
potatoes into a large bowl and mix them for a few seconds
on low speed with a hand mixer to break them up. Slowly
add 3/4 of the hot cream and butter to the potatoes, mixing
on the lowest speed (the last quarter of the cream and
butter should be folded in by hand). Fold in the sour cream
and remaining salt and pepper. Serve immediately. If the
potatoes are too thick, add more hot cream and butter.

German-Style Pan Potatoes

Serve this variation of German-style potato salad with
roast pork or sausages.

Serves 4

1 1/2 pound New red potatoes, sliced 1/4-inch thick
2 ounces Bacon, diced
1/2 cup Onion, diced
1/2 cup Sugar
1/2 cup White vinegar
To taste Salt and pepper

Brown the bacon in a heavy skillet. Add the onion and cook
until just soft. Add the potatoes and cover. Simmer over
low heat until tender (about 25 minutes). Whisk together
the sugar and vinegar. Pour over the potatoes and simmer
(uncovered) for 15 minutes. Check the seasonings. Serve
Deluxe Scalloped Potatoes

5  tablespoons butter or margarine, divided
1/4 cup all-purpose flour
2   cups milk
1/2 teaspoon salt
1   cup (4 ounces) shredded cheddar cheese
1/2 cup grated Parmesan cheese
5   cups sliced cooked peeled potatoes (about 5 medium)
1/4 cup dry bread crumbs
In a saucepan, melt 4 tablespoons butter
over low heat. Stir in flour until smooth.
Gradually add milk; cook and stir over medium
heat until thickened. Remove from the heat.
Stir in salt and cheeses until melted. Add
potatoes; stir gently to mix. Place in a
greased 2qt. baking dish. Melt the
remaining butter; toss with bread crumbs.
Sprinkle over potatoes. Bake, uncovered,
at 35O for 30-35 minutes. Yield: 6-8 servings.

Cottage Potatoes
12 medium red potatoes
1/2 # American cheese cut into chunks
1 small jar chopped pimento
1 green pepper diced
1 large onion, diced
1 slice bread, cut fine
1 cup melted margarine
2 tsp salt
minced parsley
milk to moisten
Boil potatoes with skins on.  Dice when cool.  Mix all ingredients together.  Add a small amount of milk to moisten.  Pour into buttered 9 x 13 baking dish.   Sprinkle crushed cornflakes over top.  Bake 350* for 1 hour.
Great with pork chops, chicken, grilled meats!


Mississippi Potatoes

8 cups potatoes, cooked and diced
1 cup mayonnaise
1 tsp. salt
1/2 tsp. pepper
1 lb. processed American cheese, diced
1/2 cup chopped onion
4-6 slices bacon, fried
1/2 cup green olives

Toss potatoes with mayonnaise, salt, pepper, cheese and onion. Place
mixture in greased 9x13 inch pan. Sprinkle with crumbled bacon and olives. Bake at 325 degrees for 1 hour.
Basil Tomato Tart
1 prebaked pie crust
1 1/2 cup shredded mozzarella cheese
5 medium tomatoes, cut in wedges, drain well
1/2 Tablespoon basil
2 cloves garlic
1/2 cup miracle whip
1/8 tsp pepper
1/4 cup grated paremesan cheese
Sprinkle half of the mozzarella cheese over bottom of crust.  Finley chop garlic and mix with basil.  Place tomatos over cheese.  Sprinkle basil garlic mixture over tomatoes.  Combime miracle whip, rest of mozzarella, parmesan cheese, and pepper.  Spoon over tomatoes to cover.  Bake 375* 35-40 minutes until golden brown.
Let stand a few minutes before serving.

Old Fashioned Green Beans
6 bacon strips cut into 1/2" pieces
2 pounds fresh green beans
3 T. brown sugar
1/2 cup water
In a large skillet, cook bacon over medium heat until crisp.  Drain off some of the grease.  Add beans, brown sugar, and water.  Stir gently, bring to a boil.  Reduce heat, cover and simmer 15 minutes or until beans are tender-crisp.  Remove to a serving bowl with a slotted spoon.  6-8 servings.
Potluck Beans
1 lb ground beef, browned and drained
1/2 # bacon, browned and drained
1 can Bush pork and beans
1 can lima beans
1 can butter beans
1 can B & M beans
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup ketchup
1 tsp. dry mustard
2 tsp. vinegar
1 small onion chopped
Mix all together in baking dish.  Bake for 40-50 minutes.
Cheesy Hashbrowns
2 lb. ore ida frozen hash browns, cube style
1 cup diced onion
1 can cream of chicken soup
1 large container sour cream
1 stick margarine melted
8 oz shredded cheddar cheese
salt and pepper to taste
Corn flake crumbs
Mix all ingredients together, except corn flake crumbs.  Spread into a greased 9 x 13 baking dish.  Top with corn flake crumbs.  Bake 375 for 1 hour.
Great with Meatloaf, Chicken, Pork!
Good for Potluck's also!
Copper Pennies
2 # carrots peeled and sliced
1 can condensed tomato soup
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white vinegar
1 T prepared mustard
Cook carrots, drain and cool.  Mix remaining ingredients.  Pour over carrots.  Chill several hours before serving.  OPTIONAL:  May add onions and sliced green peppers.
Stuffed Baked Potatoes
3 large baking potatoes
1 1/2 tsp vegetable oil
1/2 cup sliced green onions
1/2 cup margarine divided
1/2 cup sour cream
1/2 cup light cream
1 tsp salt
1/2 tsp white pepper
1 cup shredded cheddar cheese
Rub potatoes with oil.  Pierce with a fork and bake at 400* for 1 hour and 20 min until tender.  Allow potatoes to cool to the touch.  Cut potatoes in half lengthwise, carefully scoop out pulp, leaving a thin shell.  Place pulp in bowl, saute onion in 1/4 cup margarine until tender.  Add to potato pulp along with light cream, sour cream, salt and pepper.  Beat until smooth.  Fold in cheese.  Stuff potato shells and place in a 13 x 9 baking dish.  Melt remaining margarine, drizzle over potato.  Sprinkle with paprika.  Bake at 350* for 20-30 minutesor until heated through. 
6 servings
Note: Potatoes can be stuffed ahead of time and refrigerated or frozen.  Allow additional time for reheating.
Mom's Potato Pancakes
4 cups shredded peeled potatoes ( about 4 large)
1 egg lightly beaten
3 T flour
1 T grated onion
1 tsp salt
1/4 tsp pepper
cooking oil
Rinse potatoes in cold water and drain well.  Place in a large bowl.  Add the egg, flour, salt and pepper.  Mix well.  In a skillet heat 1/4" oil over medium heat.  Drop batter by 1/3 cupfuls into hot oil.  Flatten to form a pancake.  Fry until golden and turn and brown the other side.  Drain on paper towels.  Serve immediately.
Makes 6 servings
Fat Rascals
1 cup mashed potatoes
2 eggs beaten
1/2 cup milk
2 cups shredded American or cheddar cheese
1/2 cup flour
1/4 tsp baking powder
salt and pepper to taste
Vegetable oil for deep frying
Combine all ingredients except oil.  Mix well.   Drop batter by tablespoons into hot oil.  Fry 3-4 minutes or until golden brown.  Serve immediately.  Makes about 24 puffs.
These are great with BBQ'd ribs or chicken!
Parmesan Zucchini Strips
1/3 cup seasoned bread crumbs
1/4 cup parmesan cheese
4 small zucchini, quartered lengthwise
1 egg
In bowl, combine crumbs and cheese. Dip zucchini in egg then in crumbs. Place on baking sheet coated with cooking spray. Bake 450* for 20-25 minutes or till golden brown.
6 potatoes (peel & 1/8)
1/4 cup flour
1/4 cup parmesan cheese
3/4 tsp. salt
1/8. tsp. pepper
1/3 cup melted butter
combine flour, cheese, salt & pepper in a bag. Moisten potatoes with water. Shake a few at a time in the bag. Coat well. Arrange on baking sheet. Bake 375* 1 hour. Turn half way through
Easy Baked Beans
3# Bush Beans
1# bacon chunked , browned
1/2 cup onion chopped
1/2 cup ketchup
1/2 cup brown sugar
2 TB vinegar
1 TB mustard
350* for 1 1/2 hours.
Tempura Vegetable Treat
Dipping Sauce:
3 1/2 oz. veg. stock
4 TB soy sauce
1 TB chili sauce
2 TB dry sherry
1" ginger root, grated
Simmer 5 minutes.
oil for frying
4 TB cornflour
1/2 tsp. salt
3 egg whites
1# mixed vegetables, baby spinach, mushrooms, sweet potatoes, red pepper, green pepper, potatoes.
Heat oil. Mix cornflour & salt. Whisk together egg whites & 4 TB very cold water till frothy. Dust veggies with cornmeal & dip in egg. Deep fry 3-4 minutes.
Spinach Casserole

2 pkg. of frozen Chopped spinach ( 12 oz. each )

1/2 to 3/4 stick of margarine
8 oz. of Cream cheese
Parmesan cheese

Cook the spinach according to package directions and drain off
the water.  Melt the cream cheese and margarine over low heat.  Mix the spinach, cream cheese and margarine together and place into a casserole dish. Sprinkle with the Parmesan cheese and a little more heavily with the breadcrumbs.
Bake for 10 to 15 (will be bubbly) at 350 degrees.


1 can (16 oz.) cream style corn
1 pkg. (10 oz.) frozen chopped broccoli
1 pkg. (8 oz.) shredded monterey jack cheese
1/2 C. sour cream
1/2 C. crushed saltine crackers
1 egg, beaten
1 tbsp. dried minced onion
dash Pepper
2 tbsp. butter, melted

In a bowl, combine corn, broccoli, cheese, sour cream,
1/4 cup of saltines, egg, onion, and pepper. Place in a
greased 1 1/2 quart baking dish. Combine butter and
remaining saltines; sprinkle on top. Cover and bake at
350 degrees for 45 minutes

Parmesan Broccoli Bake
1 can condensed cream of mushroom soup
1 can (5 oz) evaporated milk
1/2 cup grated parmesan cheese
1/2 tsp salt
2 packages(10 oz each) frozen chopped broccoli, thawed and drained
In a bowl, combine all ingredients.  Transfer to a greased 11 x 7 inch baking dish.  Bake uncovered at 350* for 30-35 minutes until broccoli is tender. 
6 servings

Herb Stuffed Potatoes

Serve this side dish with beef or pork.

2 Large potatoes, baked and cooled
2 Tablespoons Butter, melted
1/4 cup Milk
1/4 teaspoon Rosemary
1 1/2 Tablespoons Parsley, chopped
1/8 teaspoon Thyme
To taste Salt and white pepper

Cut the cooked potatoes in half length-wise. Scoop out the
meat of the pot and place it in a mixing bowl. Add the
butter, milk, herbs and seasonings. Mix until smooth (like
mashed potatoes). Spoon the mixture back into the shells.
Sprinkle on the paprika. Bake at 350 until lightly browned
(about 12-18 minutes). Serve warm.
Serves 4

Garlic Mashed Potatoes

8 potatoes, peeled and quartered
1/2 cup milk
1/4 cup butter
2 cloves garlic, minced
 salt to taste
1 pinch ground white pepper
Bring a large pot of water to boil; add potatoes, and boil until
soft, about 20 to 25 minutes. Drain, and place in a large bowl.
Combine potatoes with milk, butter, garlic, salt, and pepper.
Mix with an electric mixer or potato masher to your desired


Best Ever Broccoli Salad

4-5 cups broccoli (bite sized)
3 green onions (chopped)
3/4 lb. bacon (cooked & crumbled)
2/3 cup white raisens
1 cup sunflower seed kernals
6 hard-boiled eggs (chopped)

Mix all ingredients together.
Combine 1 cup salad dressing/mayo, 2 Tbs. sugar,
and 2 tbs. vinegar. Add dressing right before serving.

Warm Zucchini and Tomatoes
For 4 Servings:
1 Tbs. olive oil
1 lb. zucchini, thinly sliced
2 tomatoes, chopped
1/4 lb. mushrooms, thinly sliced
2 Tbs. white wine vinegar
1 tsp thyme, or 1 Tbs. fresh, chopped
1/8 tsp. salt
Heat oil in a heavy nonstick skillet over medium heat. Cook zucchini, tomatoes and mushrooms 5-7 minutes, or until vegetables are tender.   Stir in remaining ingredients and pepper to taste. Simmer another minute, or until heated throughout.

Parmesan Vegetable Toss

2 cups mayonnaise
2 cups grated Parmesan cheese
1/4 cup sugar
2 Tbsps. dried basil 
4 cups fresh broccoli florets
1 cup fresh cauliflowerets
1 cup sliced red onion
8 oz. can sliced water chestnuts, drained
1 head iceberg lettuce; torn
4 slices of bacon; cooked, crumbled (optional)
2 cups croutons; optional

In a medium bowl combine mayonnaise, Parmesa cheese, sugar and basil; stir. In a large bowl toss together broccoli, cauliflower, onion and water chestnuts. Pour parmesan dressing over all; toss to coat. Cover
and refrigerate 3-4 hours or overnight.
To serve, place torn lettuce in individual salad bowls. Top with
vegetable mixture. Sprinkle with crumbled bacon and croutons, if desired.


Cheddar Parmesan Potatoes

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Parmesan cheese
5 cups sliced, cooked and peeled potatoes
1/4 cup bread crumbs

In a saucepan, melt butter over low heat. Stir in flour until smooth.   Gradually add milk; cook and stir over medium heat until mixture thickens. Remove from heat and add salt and cheeses. Stir until Cheddar cheese melts. Place potatoes in a greased 2-quart baking dish and add cheese mixture, stirring gently to mix. Sprinkle bread crumbs on top. Bake uncovered at 350 degrees F for 30 to 35 minutes.
Makes 6 to 8 servings.