Potato-Beef Soup

Originally in the 1991 cookbook

Ingredients

5 large potatoes
2 large onions
1 1/2 - 2 lbs hamburger
1 stick margarine
1 tsp garlic salt
1 tsp paprika
- dash of pepper
2 quarts (8 cups) milk

Directions

1. Cut potatoes and onions into small pieces. Boil until Drain.
2. Brown hamburger in margarine, garlic salt, paprika, and pepper.
3. Mash potatoes and onions. Put into large pot.
4. Add hamburger and milk. Season to taste. Heat to boiling point, but don't boil.

Funeral Potatoes

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

6-8 medium potatoes (red are the best potato for this)
1 can cream of chicken soup
1/2 cup butter, softened
1/2 cup onion, chopped
2 cups sour cream
- salt & pepper to taste
- Mrs. Dash to taste
2 cups grated cheese

Directions

1. Heat oven to 350 degrees F.
2. Shred potatoes into a large bowl.
3. Add cream of chicken soup, butter, chopped onions, cheese and sour cream.
4. Add salt, pepper, and Mrs. Dash to taste.
5. Mix thoroughly and pour into a casserole dish.
6. Bake 1 1/2 - 2 hours.

Scalloped Potatoes

Originally in the 1994 cookbook

Ingredients

2 pounds potatoes (about 6 medium)
1/4 cup finely chopped onion
3 tbsp flour
1 tsp salt
1/4 tsp pepper
1/2 cube margarine
2 1/4 cups milk

Directions

1. Heat oven to 350 degrees F.
2. Wash potatoes; pare thinly and remove eyes.
3. Cut potatoes into thin slices to measure about 4 cups.
4. In greased 2 quart casserole pan, arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1 tbsp onion, 1 tbsp flour, 1/4 tsp salt, dash of pepper, and dot with remaining margarine.
5. Heat milk just to scalding; pour over potatoes.
6. Cover; bake 30 minutes.
7. Uncover; bake 60-70 minutes longer or until potatoes are tender.
8. Let stand 5-10 minutes before serving.

Note
To reduce baking time, after potatoes are chopped up, microwave in covered bowl on high for about 10 minutes. Afterwards, spread in pan according to directions. Bake uncovered for 30 minutes or until potatoes are tender and hot.

Potato Soup

Originally in the 1991 cookbook

Ingredients

4 cups thinly sliced potatoes
1 can (1 1/2 cup) evaporated milk
3 tbsp margarine
1 1/2 cup potato water
1 medium sliced onion
1 tsp salt
4-5 tsp minced parsley

Directions

1. Wash, peel, and slice potatoes.
2. Cook in water until just covered for 15 minutes.
3. Drain, keeping 1 1/2 cup of water.
4. Mash without a potato masher until pieces are bite size.
5. Add remaining ingredients.
6. Heat until hot or steaming.