|The Potato Cookbook|
|by Janet Reeves|
The potato is so versatile that recipes for dishes as varied as Chocolate-Potato Layer Cake, Pumpkin and Potato Soup, and Potato Pizza may be foun...
Results 1 - 10 of 43 for cracker barrel potatoes
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Stir together well the diced onion, sour cream or yogurt, grated cheese, thinly sliced butter, and Cream of Chicken soup. Add the hash browns and mix ...
Melt butter; add ... grated cheese and add to potatoes. Put this mixture into a greased glass 9 x 13 baking dish. Bake at 350°F for 30 to 40 minutes.
Mix sour cream, ... Mix with thawed potatoes; add salt ... 45-60 minutes. Adding butter to potatoes does not detract form them. Just add to corn flakes.
Cook potatoes early and refrigerate. ... uncovered for 50 minutes. This can be put together the day before and refrigerated, covered until ready to bake.
Mix the thawed potatoes in a large ... cream, garlic powder, potato soup and grated ... This may be prepared up to a day ahead before baking. Serves 6 to 8.
Layer potatoes with onions, sour ... Melt butter and mix with bread crumbs. Sprinkle buttered crumbs on top of potatoes. Bake at 350 degrees for 30 minutes.
Thaw potatoes on a paper ... casserole. Bake for 2 hours at 350 degrees, uncovered. You can prepare ahead of time and keep in refrigerator. Great flavor!
Cook potatoes in skins; cool. ... 2-quart casserole. Dot with 2 tablespoons butter and paprika. Bake, uncovered, at 350 degrees for 30-40 minutes. Serves 8.
Add water to vegetables, just to cover. Add salt and pepper, cover and simmer 10 minutes. (A little longer for softer vegetables). Make white sauce ...
The night before, ... and then refrigerate potatoes. Peel potatoes, ... casserole. Bake at 350 degrees for 40 to 45 minutes or until slightly browned on top.
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