Hash brown casserole

Ingredients
2 cans shredded cheddar cheese (8 ounces)

6 large eggs,

12 oz NESTLÉ® CARNATION® Evaporated Milk (1 can)

1 tsp salt

1/2 tsp ground black pepper

26 oz frozen shredded hash brown potatoes (1 package)

1 onion, (1 medium)

1 green bell pepper, (small)

1 cup diced ham

Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.
COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.
BAKE for 60 to 65 minutes or until set.

Loaded Potato Salad

Ingredients
1 lB Of redskin potatoes diced into cubes with skin on
1 Dozen eggs boiled,and sliced
1 Red onion sliced
1 celery stalk sliced thin
1 jar of real bacon bits
about 4 tbs of mustard
1 quart of mayonaise
2 bags of shredded cheddar cheese

Directions
Boil diced potatoes and rinse with cold water, let cool. Boil eggs until done about 10 minutes, let cool and slice up. Put potatoes, eggs, onion, celery, bacon, mustard, and mayonnaise in a large bowl and mix all together. Add all cheeses, put in fridge until cool and enjoy.

Hashbrown casserole

Ingredients
2 cups (8 oz.) shredded cheddar cheese
3 cartons (4 oz. each ) choles or 6 large eggs,
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pkg. (26 oz.) frozen shredded hash brown potatoes
1 medium onion,
1 small green bell pepper,
1 cup diced ham


Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.

BAKE for 60 to 65 minutes or until set.

Rosemary Potatoes

Ingredients
1/4 cup olive oil
1 tablespoon dijon mustard
2 cloves garlic, sliced
1 1/2 teaspoons Paprika
1/4 teaspoon salt
1 tablespoon Rosemary
2 pounds new red potatoes, cut in half (or quartered if large)

Directions
In blender or food processor, combine oil, mustard, garlic, paprika, and salt; process until smooth. Add rosemary; pulse on and off just until blended. In large bowl, combine potatoes and oil mixture; toss to coat. Arrange in even layer in 13 x 9 inch baking pan.

Bake, uncovered, at 400 degrees F for 1 hour or until tender and lightly browned, stirring occasionally.

Beef Steak and Potato Kabobs

Ingredients
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 pound all-purpose potatoes
2 medium yellow or zucchini squash
Sauce:
3/4 cup Heinz 57 sauce
2 large cloves garlic, minced

Directions
Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.
Cut squash lengthwise in half. Cut beef steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
Place kabobs on grill over medium, ash-covered coals. Cook, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally and brushing with remaining sauce during last 5 minutes.

Rosemary Red Potatoes

2 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1 1/2 tsp dried rosemary
2 garlic cloves
1/4 tsp garlic salt

In a bowl, combine all ingredients. Toss to coat potatoes well. Transfer to a foil-lined baking pan. Bake uncovered at 425 degrees for 25-30 minutes or until potatoes are tender and brown.

**I'm sorry, but in my experience, potatoes always take longer to cook than 30 minutes...

Potatoes Au Gratin

Boil 10-12 potatoes with skin on. Cool. Peel and dice. Put in dripper pan with some onion.

Cheese sauce:
1/2 cup melted butter

Blend in:
1/2 cup flour
1 tsp salt
1/2 tsp pepper
1 Tbsp dry mustard

Add:
4 cups milk
1/2 lb grated cheese.

Bring to a boil and boil for one minute. Pour over potatoes in casserole dish. Mix some mashed up corn flakes with butter. Sprinkle on top of potatoes. Bake for 20 minutes at 350 degrees.

**This is my mom's version of "funeral potatoes." In my opinion, it beats the heck out of the standard funeral potatoes.