Sweet Potato Fries

Sweet Potato recipe from  Tasty Sensations

1 large sweet potato - cut into thin strips
Place strips in bowl, add 1/8 c. olive oil.
Add:
1/2 tsp. season salt
1/2 tsp. garlic powder
sprinkle or two of all purpose, salt free seasoning
Mix well. Place strips on large greased cookie sheet.
Chop 1/4 of an onion into long strips and place on top of sweet potatoes.

Bake at 475F for 30-40 minutes, or until crispy. Turn once or twice during baking.

Rosemary-Garlic Potatoes

Recipe from Everyday Food



1 tablespoon olive oil
2 garlic cloves, sliced
2 sprigs fresh rosemary or 1/4 teaspoon dried
1 1/2 pounds red new potatoes, scrubbed and thinly sliced
Coarse salt and ground pepper

Combine oil, garlic, and rosemary in a 2-quart microwave-safe baking dish with a lid. Cover, and microwave on high until garlic is fragrant, 1 minute. Stir in potatoes. Cover, and microwave on high until potatoes are tender, 13 to 15 minutes. Season with salt and pepper.

Oriental Salad

Recipe compliments of Sherri Schmidt



Salad:
1 lb bag coleslaw
3 green onion
1/3 cup sunflower seeds
1 pkg Oriental Ramen noodles broken up (save for end)
1/2 cup slivered almonds(brown in pan with a little butter) or Sunkist Almond Accents Honey Roasted works just as well.

Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/3 cup apple cider vinegar
1 pkg Ramen noodle flavor pack (Oriental)

Mix all the ingredients for the salad together. Save noodles for the end, stir in right before serving.
I find that keeping the salad, dressing and noodles separate until right before serving ideal. Otherwise, the coleslaw is not as crisp and the noodles get soggy. And in our family the crunchy noodles is the best part of this salad.

Hash Brown Potato Casserole, aka Funeral Potatoes

2 lbs. pkg frozen hash brown potatoes
1/2 cup butter
1/2 cup finely chopped onion
1 can cream of chicken soup
1 cup of sour cream
1 tsp salt
1 - 8oz pkg of shredded cheddar cheese
1 cup crushed potato chips

Mix butter, onions, soup, sour cream, salt and cheese together in a large bowl. Then mix in frozen hash browns and crushed potato chips. Place in greased 9x13. Bake for an hour at 375 and if doubled for 1-1/2 hrs.

Plain (Dill) Potato Salad

Perfect Plain Potato Salad (from Tasty Sensations)

6 medium whole potatoes - peeled boiled for about 15 minutes. Once they are soft enough to cut (don't overcook), let them cool slightly, and then dice.

1.5 cups Mayo
1 TBS. white vinegar
1 TBS. prepared mustard
1 tsp. salt
1/2 tsp. pepper (fresh ground)
1/2 tsp. dill weed
1/2 white or vidalia onion, finely chopped
4 hard boiled eggs, chopped

Mix the above ingredients together. Add diced potatoes, onions, and if you like celery (I didn't have any in my kitchen this time), you can add 2 stalks, chopped up. Mix it all together to coat. Add 4 hard boiled eggs, chopped. Let it all sit together in the fridge overnight, or at least 4 hours, to enhance flavor. Serve with BBQ!

Corn Casserole

8 oz. sour cream
1 can creamed corn
1 can regular corn (include water from can)
1 box Jiffy corn muffin mix
1 stick of butter, softened/melted

Mix all together and Bale at 350 uncovered for 45 min.

Karlene's note:
We've always had this dish with Thanksgiving dinner and sometimes Christmas. It would not feel the same with out it. Our family just loves it.

Pistachio Salad

2 pkgs jello instant pistachio pudding
2 cans (large) crushed pineapple
16 oz. cool whip
handful or 2 - miniature marshmallows

Put pineapple with juice from can into a large bowl. Stir in pudding until powder dissolves. Add cool whip and marshmallows.