Russian Fried Potatoes

5-8 medium red potatoes

1 1/2 t. salt

1 diced small onion

2 garlic cloves

Dice garlic and onion.  Peel potatoes and slice thinly.  Place in a large bowl.  Sprinkle salt over potatoes and mix with your hands until the potatoes are evenly salted.  Oil a large frying pan and place over medium heat.  Cook potatoes until they are browned on the bottom, then turn the potatoes and repeat until slightly browned.  Add the garlic and onion mixture.  Cook until the potatoes are soft and browned.

Peel and slice thinly:

5-8 medium red potatoes

Place in large bowl and sprinkle with:

1 1/2 t. salt

Mix well with hands until potatoes are evenly coated with salt.

Dice:

1 small onion

2 garlic cloves

Oil a large frying pan and place over medium heat.  Cook potatoes until they are browned on the bottom, then turn the potatoes and repeat until slightly browned.  Add the garlic and onion mixture.  Cook until the potatoes are soft and browned.

Seasoned Potato Fries

Dice  into 1/2 inch cubes:

5-6 medium sized potatoes

Place in a bowl and stir in:

1/4 c. oil

Combine in small bowl:

1/2 t. salt

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. celery salt

1/4 t. paprika

1/4 t. crushed red pepper

1 minced leek

1 t. parsley

1/8 t. turmeric

Sprinkle spice mixture over oiled potatoes and stir until well coated.

Bake on ungreased cookie sheet at 425 for 25-30 minutes, or until potatoes are done.

Variation: omit spices and add shredded cheese 5 minutes before removing from oven.

Gravy

Boil:

2 c. water or broth

Dissolve:

2 t. bullion

Melt in saucepan:

2 T. butter

Add:

2 T. flour

Cook until bubbly then add broth mixture.

Bring to a boil, then simmer for 1 minute.

Au Gratin Vegetables

Preheat oven to 350.

Prepare:

1 c. each cooked carrots, green beans, broccoli, cauliflower (frozen may be used)

Toss together:

1/2 c. plain potato chips

1 T. melted butter or oil

Set aside for topping.

Saute in saucepan over low heat:

3 T. butter or oil

1 clove of garlic, minced (optional)

Stir in:

3 T. flour

1 t. salt

1/8 t. pepper

Cook, stirring, until bubbly.  Add:

1 1/2 c. milk

Cook and stir until smooth.  Add:

1 c. grated cheese

Stir until melted; remove from heat. Add:

cooked veggies

1 T. parsley

Spread mixture in a shallow 1 1/2 qt. baking pan or casserole dish.  Sprinkle topping evenly over top.  Bake 20 minutes, or until bubbly.  Let stand 3-5 minutes before serving.

Option:

Make ahead and refrigerate until ready to bake.

Add cooked diced ham.

Potato Salad

Boil:

4 medium potatoes, diced

Combine in large bowl:

1 1/2 c. sour cream

1/4 c. vinegar

1/4 c. soy sauce

1/2 c. mayonnaise

3/4 t. celery leaves

3/4 t. dill

1 1/2 t. salt

1/2 t. pepper

Add dressing to warm potatoes and mix lightly.

Add:

1 c. diced cucumbers

3 hard boiled eggs, diced

Mix thoroughly and refrigerate for several hours to blend flavors.

Crock-Pot Applesauce

12 apples (peeled, sliced, cored)

1 c. water

1/3 c. brown sugar

1 T. lemon juice

1 T. cinnamon

1 T. sugar

dash of nutmeg

Combine all ingredients in the crock pot, cook on low for 9-12 hours.  Stir and mash up with a wooden spoon or potato masher.