This is like one big potato pancake!… make as crispy as you like by adjusting the baking time, to save time shred the potatoes then leave refrigerated covered in cold water for up to 3 days,  if you prefer a softer fluffier texture then add in one more egg and 1 teaspoon baking powder, I like to heat the pan and oil so that the mixture starts to bake in the pan immediately making a it crispier you could of coarse skip this step and just spread the mixture into a cold pan however I do suggest to heat the pan with the oil first….

this makes a great change from mashed potatoes it’s wonderful served along side of a pork or beef roast and gravy

Servings 6-8

Ingredients:

7 large potatoes, peeled and coarsely shredded

6 tablespoons vegetable oil, divided

1 medium onion, finely chopped

1/4 cup all-purpose flour

2 eggs, lightly beaten

2 teaspoons salt (I use seasoned salt)

1-2 teaspoons fresh ground black pepper (I use lots of pepper!)

Instructions:——————————————

Preheat oven to 400 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

Drain the shredded potatoes well in a colander then using you hands squeeze out as much water as possible.

Transfer to a large bowl; add in 3 tablespoons oil,  chopped onion, flour, eggs, salt and black pepper; mix to combine, then taste a little of the potato mixture and if needed add in more salt.

Pour 3 tablespoons of oil in the baking dish then place in the oven to heat the oil and baking dish for about 6-8 minutes.

Carefully remove the baking dish then slowly pour in the potato mixture into the baking dish over the hot oil spreading with a spoon and spooning any oil that has accumulated in the corners over the top of the potato mixture.

Bake uncovered for 1 to 1-1/4 hours or until desired crispiness (the more time you bake it the crispier it will be).

A favorite casserole that also works well using bone-in chicken but because of the longer cooking time it is not recommended to use  boneless skinless chicken breasts they cook in a shorter time will become overcooked and dry, use the thicker cut  pork chops for this about 3/4-inch thick and try to slice the potatoes all the same thickness, fresh sauteed mushrooms may be replaced for the canned

Servings: 4

Ingredients:

8 boneless pork chops (about 3/4-inch thick or use as many pork chops that will fit into the baking dish)

fresh ground black pepper (more to add to the soup mixture)

4-5 medium russet potatoes, thinly sliced

4-6 tablespoons oil (can use butter and oil)

1 large onion, chopped (or use 2 medium onions)

1 large celery rib, diced

4 garlic cloves, minced

pinch cayenne pepper, optional

1 (10-ounce) can sliced mushrooms, drained

2 (10-3/4 ounce) cans condensed cream of mushroom soup, undiluted (can use 1 can each condensed cream of mushroom and cream of chicken)

1 teaspoon garlic powder

1 (8-ounce) container sour cream

1/2 cup milk

1/3 cup fresh grated Parmesan cheese

1/2 teaspoon seasoned salt (can use white salt)

2 cups shredded cheddar cheese, divided

Instructions:————————————–

Preheat oven to 325 degrees F.

Grease a 13 x 9-inch baking dish.

Arrange the potato slices into the baking dish (does not have to be in one layer).

In a medium skillet heat oil over medium-high heat.

Lightly season the pork chops with black pepper (do not season with salt).

Brown the pork chops on both sides (about 3 minutes per side) remove to a plate and set aside.

To the same skillet add in onion and celery; saute until softened (about 3-4 minutes).

Add in the, cayenne and canned mushrooms; cook stirring for 2 minutes; sprinkle the mixture over the top of the potatoes in the baking dish.

In a bowl whisk together the 2 cans of condensed soup with 1 teaspoon garlic powder, milk,  sour cream, 1/3 cup Parmesan cheese, 1 cup shredded cheddar cheese, 1/2 teaspoon salt and 1 teaspoon fresh ground black pepper.

Spoon the soup mixture over the onions and potatoes in the baking dish (lifting up the potato slices slightly to coat in the soup mixture).

Arrange the browned pork chops over the top.

Cover with foil and bake in a preheated 325 degrees F oven for 1-1/2 hours or until the pork chops and potatoes are tender are tender.

Remove from oven the sprinkle the top with remaining 1 cup shredded cheddar cheese and return to oven for another 5-8 minutes.

Fettuccine is usually the favorite with alfredo sauce this is a nice twist using bow ties and broccoli…for a main meal add in 2 cups chopped cooked chicken

see my alfredo sauce

Servings 4

Ingredients:

3 cups uncooked farfalle pasta (bow tie pasta)

2 cups fresh broccoli stems and florets

1 roasted red bell pepper (drained from the jar then chopped)

1 teaspoon dried basil (rubbed between fingers to release the flavors)

1-1/2 cups prepared alfredo sauce (store-bought or homemade)

3/4 to 1 cup freshly grated Parmesan cheese, or to taste

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 2-quart casserole dish.

Cook the pasta in boiling water until just al dente adding in the broccoli about the last 3 minutes of cooking (do not cook the pasta until very soft) drain very well then transfer to a bowl.

Add in the roasted bell pepper, dried basil and alfredo sauce; toss to combine.

Transfer to casserole dish.

Cover and bake about 20 minutes.

Uncover and sprinkle with Parmesan cheese then return to over uncovered for another 5-10 minutes.

For a  large brunch get together 25 of these pies were made to feed 150 people and were a huge success!… for this canned drained tomatoes works better than fresh chopped it was tested using both and the canned came out the winner by a long shot!…use only instant potato flakes for this

Servings 6

Ingredients:

CRUST:

1/2 cup soft butter

3/4 cup instant mashed potato flakes

3/4 cup all-purpose flour

1/4 cup freshly grated Parmesan cheese

1/4 to 1/2 teaspoons seasoned salt (can use white salt)

1/4 cup water

FILLING:

1-1/2 cups shredded cheddar cheese, divided

1/4 cup instant potato flakes

1 (14-ounce) can diced tomatoes, well drained

1 (10-ounce) can sliced mushrooms, drained (can use fresh sliced sauteed mushrooms)

EGG MIXTURE:

5 large eggs

1/4 cup sour cream

1/4 to 1/2 teaspoon seasoned salt (can use white salt

fresh ground black pepper, to taste

Instructions:

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 9-inch deep-dish pie plate.

For the crust; in a medium bowl stir together 1/2 cup melted butter with 3/4 cup instant mashed potato flakes, flour, Parmesan cheese and 1/4 to 1/2 teaspoons seasoned salt; drizzle the water over then toss with a fork until the mixture holds together.

Using your fingers press into the pie pan then flute the edges.

Bake 10 minutes or until the mixture feels dry.

For the filling; over the baked crust spread 1/2 cup shredded cheddar cheese, then 1/4 cup instant mashed potato flakes,  canned drained tomatoes and mushrooms.

Top with remaining 1 cup shredded cheddar cheese.

For egg mixture; whisk or beat the eggs with, sour cream, salt and pepper.

Carefully pour the mixture over the ingredients in the pie shell, poking a hole here and there to allow the mixture to permeate the filling (do not poke holes in the crust).

Bake in a preheated 350 degrees F oven for 25-30 minutes or until a knife inserted in the center comes out clean and the filing is set.

Allow to sit 10-12 minutes before slicing.

I most always make up an extra recipe then freeze the beef with marinade in a large gallon bag, I remove from the freezer in the morning to grill in the evening, a good flank steak is the best although I have also used boneless sirloin steaks, make certain to slice the flank steak thinly across the grain and for easier slicing slice it partially frozen, adjust the chili flakes to suit heat level…don’t forget to soak the wooden skewers in cold water for 30 minutes prior to threading on the meat, plan ahead the beef must marinade for 6-24 hours

SERVINGS 6

INGREDIENTS:

6 tablespoons hoisin sauce

6 tablespoons sherry (or can use rice wine vinegar)

1/2 cup soy sauce

1/4 to 1/2 teaspoon crushed chili flakes (or adjust to heat level)

3 teaspoons barbecue sauce( do not use hickory flavor)

2 teaspoons brown sugar

2 large garlic cloves, minced (garlic lovers can use more)

1-1/2 tablespoon fresh minced gingerroot (can increase to 2 tablespoons)

1/2 teaspoon fresh ground black pepper

1-1/2 pounds flank steak (cut across the grain into about 1/4-inch slices)

1 green onion, chopped

wooden skewers

INSTRUCTIONS:————————————–

Place the sliced beef with the green onions into a 1-gallon resealable plastic bag.

In a bowl combine the hoisin sauce with the next 8 ingredients until well blended, then pouir over the beef in the bag.

Seal bag then turn a few times to coat the beef with the marinade.

Place in the refrigerator for 6-24 hours turning the bag a few times during refrigeration time.

Preheat the grill to medium-high heat.

Remove the beef and discard the marinade.

Thread the beef onto wooden skewers.

Oil the grill grate then grill about 3 minutes per side.