Creamy Sweet Potatoes

Total Cook Time: 1 hour

Ingredients:

• 4 medium-sized sweet potatoes
• 6 oz. evaporated milk
• 1 c. sugar
• 1 t. vanilla extract
• pinch of salt for taste
• 1 stick of butter, melted (8 Tablespoons)
• Large marshmallows

Directions:

1. Bake sweet potatoes 45 minutes at 400-degrees.  Remove from oven and let cool.
2. Peel potatoes and whip adding sugar, vanilla, and salt until smooth.  Add melted butter and continue mixing.
3. Pour into 2 quart casserole dish. Place marshmallows on top in even rows.
4. Bake 20 minutes at 350-degrees – be sure not to burn marshmallows.
5. Remove from oven and let set for at least 10 minutes.

Scalloped Potatoes

Total cooking time: 1 hour and 15 minutes
Preheat oven: 350 degrees

Ingredients:

·        1 large clove garlic, minced

·        1 shallot, chopped

·        ½ t. dried crushed red pepper

·        3 T. butter, melted

·        1¼ c. milk

·        1½ c. whipping cream

·        ½ t. salt

·        ¼ t. freshly ground pepper

·        2½ lbs small baking potatoes, peeled and sliced 1/8-inch slices

·        1 c. shredded gruyere cheese

·        ¼ c. freshly grated parmesan cheese

·        ½ t. Hungarian paprika

Directions:

1. Preheat oven to 350 degrees
2. In a large Dutch oven, sauté garlic, shallot, and red pepper in melted butter about 2 minutes.  Add milk, cream, salt and pepper, stirring well.
3. Add potatoes to milk mixture, stirring to coat potatoes well, and bring to a boil over medium heat.  Stir occasionally to prevent scorching.
4. Once the mixture begins to boil, spoon into a lightly greased 12x8x2-inch baking dish.  Sprinkle with cheeses and paprika.
5. Bake for 45 minutes or until bubbly and golden brown.  Allow to sit 15 minutes before serving.

Viennese Potato Salad

Total cooking time: 1 hour

Ingredients:

·        2½ c. sour cream

·        ½ c. mayonnaise

·        ¼ c. minced fresh parsley

·        2 T. fresh chilies

·        1 T. dijon mustard

·        1 large clove of garlic, pressed

·        1 green bell pepper, finely chopped

·        ½ c. dived drained pimientos

·        1 green onion, minced

·        3 small gherkin pickles, chopped

·        salt and pepper to taste

Directions:

1. Cook potatoes whole in a large pot - approximately 20 minutes or fork-tender.  Important not to overcook or they will not hold together.  Drain and cool (about 15 min).
2. Cut potatoes in half.  Place in a large bowl and mix 4 T. olive oil and 2 T. vinegar.
3. Whisk remaining 2 T, oil and remaining 1 T. vinegar, sour cream, mayo, parsley, chives, mustard, and garlic in a small bowl.  Season with salt and pepper.
4. Add bell pepper, pimientos, onion, pickles, and dressing to potatoes.  Toss gently.  Cover and refrigerate for at least 4 hours to blend flavors.
5. Serve at room temperature.