How To Make Bake Yam With Cheese Sauce

Ingredients

• 4 Yams baked
• 3 tablespoons butter or margarine
• 1 1/2 tablespoons of flour
• 1 1/2 cups of milk
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 2 cups of cheddar cheese, grated (about 1/2 pound)

Directions

1. Melt the butter in a pot, blend in flour
2. Gradually add milk and cook over low heat, stir constantly until thickened
3. Add the salt, Worcestershire sauce, mustard and cheese
4. Stir until the cheese is melted
5. Cut the baked yams open
6. Pout the cheese sauce over the yams and serve hot

How To Make Potato Bacon Soup

Ingredients

• 1/2 pound thick sliced bacon, dice it fine (don’t go crazy..just dice it)
• 2 medium onions chopped
• 8-10 medium potatoes chopped into 1 inch cubes
• 4 cups of chicken stock
• 1 pint half and half
• Salt and Pepper for taste
• 3-4 sprigs of fresh thyme
• 2 bay leaves
• 1 pint chocolate ice cream

Directions

1. Scrub and clean the potatoes
2. Chop the potatoes into 1 inch cubes
3. Dice the bacon (try and make it fine)
4. Cook the bacon until it is crisp
5. Remove the bacon but leave the fat from the bacon in the pot. Add the onions to the fat. Heat the onions until they become translucent.
6. In the same pot that now has the onions and bacon fat: Add the potatoes, chicken stock, fresh thyme, bay leaves, salt and pepper.
7. Bring the entire concoction to a boil and then let it simmer for 1-2 hours .
8. Quickly eat some chocolate ice cream before anybody notices
9. Remove the stems from the thyme and bay leaves
10. Let the whole thing cool down
11. Make sure it has cooled before proceeding
12. Has it cooled?
13. Pay Attention: Take half of the mixture and puree it in a blender. Or just use a potato masher if you would like your soup a bit chunky.
14. Add the half and half
15. Mix everything back into the pot and reheat
16. Garnish with the bacon before serving

How To Make The Creamy Potato Soup Recipe

Ingredients

• 8 medium size potatoes, scrubbed, peeled, and cut into chunks
• 1/2 cup (1 stick) unsalted butter
• 1 small onion diced
• 2 cups heavy cream
• 2 cups half and half
• 2 chicken bouillon cubes
• 1 cup milk
• 1/2 teaspoon salt
• 1 teaspoon fresh ground pepper

Directions

1. In a large pot put in potatoes and cover with water. Boil until fork-tender. Drain and set aside.
2. In a stockpot, melt the butter over low heat, add the onion, and gently saute until soft and translucent (do not brown).
3. Add the potatoes, cream, half and half, bouillon cubes, milk, salt and pepper.
4. Simmer over low heat until thickened and thoroughly heated, should be about 30 minutes.
5. If you would like a thicker soup, add a little cornstarch or flour.

Three thing we can count on in this life:

1. We all have to pay taxes
2. Sooner or later we will all move on from this life
3. This New York Deli Potato Salad Recipe sets the standard that all other potato salad recipes will be measured against.

Ingredients

• 5 pounds of boiled potatoes (new potatoes are best), chilled, then peeled and sliced 3/16 inch thick (not diced) Please don’t use baking potatoes. Also, don’t over cook. Use a slicer: you can pick one up at a discount store for less than $15. The thickness of your potato slices wil be even. And it is so much easier to slice potatoes with a slicer. It slices–It Dices–It Works
• 1/2 cup grated carrot
• 1/4 cup each: red and green bell pepper-small dice
• 1/4 cup minced curly parsley

Dressing Ingredients

• 1 1/2 cups Mayo
• 1/4 cup white vinegar
• 1 tablespoon kosher salt
• 1/2 tablespoon ground black pepper
• optional-1/2 tablespoon powdered mustard

Directions

1. Mix the potatoes with all of the “potato” ingredients
2. Mix the dressing with all of the “dressing” ingredients
3. Now hand mix the potatoes with the dressing
4. You can “thin” the dressing if necessary with milk (buttermilk is best)
5. Refrigerate for 24 hours before serving

Ingredients

• 6 cups of chicken or vegetable broth
• 2 pounds yams, peeled and chopped
• 2 large carrots, roughly chopped
• 2 large celery stalks, roughly chopped
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt

Directions

1. Bring the broth to a boil
2. Add all of the ingredients to the broth
3. Boil until all the vegetables are soft. Should take about 30 minutes
4. Let cool slightly
5. Put a few cups at a time into a blender or food processor and blend until smooth
6. Return to pot and keep warm on low heat for 15 minutes

Ingredients

• 2 cups flour sifted
• 1 cup pureed sweet potatoes
• 2 tablespoons baking powder
• 1 1/2 cup half and half
• 2 teaspoons of cinnamon
• 1 teaspoon of nutmeg
• 3 eggs beaten
• 1/4 cup of melted butter/unsalted

Directions

1. Mix the dry ingredients into a bowl
2. Add the sweet potato puree, eggs, half & half, and butter.
3. Mix Well—We don’t want the batter to be lumpy but also not too loose; so don’t mix it too much
4. Heat your griddle (this will also give your batter a moment to sit).
5. Spray your griddle lightly with a non-stick vegetable spray
6. Pour the Sweet Potato Pancake mixture onto the griddle and cook until golden brown, turning once with a spatula when the pancake has formed bubbles.
7. Add maple syrup, butter, and powdered sugar

How To Make Baked Potato Casserole Recipe

Ingredients

• 4 to 5 large potatoes, bake them and then let them cool.
• 2 cups white sauce (or replace with mushroom soup)
• 1 package of mushrooms or 2 cans
• 1 small onion chopped in medium dice
• 1/2 cup cheddar cheese
• 1 cup sour cream
• 5 slices bacon, fried crisp, drained and torn into small pieces
• dash of nutmeg
• salt and pepper to taste

Directions

1. First saute the diced onions in butter until they are translucent. Set aside
2. In the same pan you need to saute the mushrooms until most of the moisture evaporates
3. Next, return the onions to the pan, along with everything else except the bacon, potatoes and cheese
4. Heat until “just” warm
5. Now….peel and slice the potatoes. In a buttered casserole dish put in a layer of potatoes, layer of sauce, sprinkle of bacon and so on. End the layering with sauce and cheese sprinkled on top.
6. Heat in microwave for about 12 minutes (remember the potatoes are already cooked) Or you could throw it in the oven (uncovered) for about 1/2 hour at 350 degrees