Hot Dog Boats- Trulee

1 package hot dogs

Mashed potatoes (real or from box)

Cheddar cheese

Cut hot dogs in half lengthwise.  Place on cookie sheet.  Top with 2 scoops mashed potatoes—one on each end of “boat.”  Put cheese on top of mashed potatoes.

Bake in oven at 350° for 25-30 minutes.

Always a favorite and so simple to make!

Yummy Potatoes- Granny Goon

12 small red potatoes

1 cup whipping cream

2 tsp onion salt

2 cup grated cheese

Salt

Pepper

Wash and scrub potatoes.  Cut into French fry—don’t peel.  Put half potatoes in 9x13 greased pan.

Sprinkle with 1 tsp onion salt.  Put remaining potatoes on top.  Sprinkle with 1 tsp onion salt.

Pour whipping cream over top.  Sprinkle cheese over all.

Bake at 250° covered for 2 hours.

Potato Salad- Marysia

½ lb bacon, fried crispy and chopped

1 dozen eggs, boiled, chopped fine

Red potatoes (1/person~7-10)

4 or 5 celery stalks, chopped

½ red onion, chopped fine

Dill kosher pickles, chopped fine

Mayo

Mustard

Boil potatoes with skin about 45 minutes.  When skin starts to peel they’re done.  Cut up to preferred size.

In large bowl add potatoes and other ingredients.  Mayo and mustard are added to taste.

Funeral Potatoes- Granny Goon

1 stick butter

2 cans cream of chicken soup

16 oz tub sour cream

1-2 or more cups Cheddar cheese, grated

32 oz southern style frozen hash browns

Chopped onion to preference

½ stick butter, melted

½ box corn flakes

Melt stick butter. Sprinkle in chopped onion.  Mix in sour cream and soup.  Add grated cheese.  Add hash browns. 

Put mixture in greased 9x13 pan.

Pour ½ stick melted butter and ½ box corn flakes into gallon baggie.  Seal baggie and crush flakes.  Sprinkle over potato mixture.

Bake at 375° uncovered for 1 hour and 15 minutes.

Twice-Baked Potatoes- E.E.C. recipe

6 large baking potatoes

6 oz cream cheese, softened

1 cup sour cream

2 Tbsp butter or margarine

2 tsp onion salt

1 tsp salt

¼ tsp pepper

6 Tbsp shredded Cheddar cheese

Microwave potatoes on HIGH for 10 minutes.  Bake in oven at 500° until tender, about 30 minutes.  Cut 1/3 off top of each potato.

Scoop flesh from potatoes into a medium bowl, reserving shells.  Add cream cheese, sour cream and butter to potato flesh.

Beat potato mixture with an electric mixer set at medium speed until smooth and creamy, about 3 minutes.  Add onion salt, salt and pepper; stir.  Reduce oven temp to 350°.

Spoon potato mixture into potato shells.  Sprinkle with Cheddar.  Bake until cheese melts and potatoes are heated through, about 15 minutes.