Potato Salad from Zion Trip

I got this recipe from a blog and I will provide the link because their tutorial is awesome.

I find myself wanting to track it down often to use it.  We aren't big potato salad eaters, but that's only because I never make it! I never think enough ahead to make it. When I made it at the cabin, I ended up using the Spicy Montreal Steak Seasoning and everyone seemed to like that because it added a bit of kick to it. I'm hoping to make some today, enjoy!!

Ingredients

• 2 lbs. Yukon Gold potatoes
• 3 stalks green onions, chopped
• 4 hard-boiled eggs
• ¾ cup mayonnaise
• ½ Tbs. Montreal Steak Seasoning

Instructions

1. Cut potatoes into even pieces.
2. Place in cold, salted water along with eggs.
3. Bring to a boil. Boil for 12 minutes and remove eggs.
4. Chill.
5. Boil potatoes a few minutes more or until a knife can be inserted into the potato without resistance.
6. Remove from heat.
7. Drain and chill. When cooled, slice potatoes and eggs into bite-sized pieces.
8. Mix all ingredients and refrigerate until use.

Potato Casserole

Brought to a payday breakfast at school one year.  I loved this recipe as a side to an egg or breakfast burrito  meal.

1/4 c melted butter
1 32 oz frozen hash brown potatoes (thawed)
1 can cream of chicken soup
1 1/2 c sour cream
2 cups shredded cheese (cheddar, jack, etc)
1 can diced green chilies
1/2 c chopped green onions
1/2 c chopped red pepper
1/2 c chopped green pepper
salt and pepper

Mix soup, sour cream, cheese, chilies, onions, peppers and seasonings.  Add thawed potatoes and mix well.  Put into 9 x 13 greased baking dish.  Bake at 350 for 1 hour.

Tator Tot Casserole

Cook tator tots till soft, ground beef while it's in the oven

mix cream of chicken
3 T sour cream (we leave this out)
1 c milk

In casserole dish, layer tator tots, cheese, cooked ground beef and sauce.  Cover with foil and cook for 30 minutes at 350 degrees.

We like to eat it with a little hot sauce on top like Louisiana or Texas Pete.

Praline Sweet Potatoes

Doug has reminded me many times that I have to make this again for Thanksgiving.  It's his favorite part of the whole meal.
Given to me by Jessica Slade, friend from Alabama.

3 c cooked sweet potatoes
(I bake them for 2 hours at 350 degrees and the skin just pulls right off)
3/4 c sugar
1/2 c butter-melted
2 eggs, beaten
1 tsp vanilla
1/3 c evaporated milk

Mix together and pour into casserole dish.

For topping, combine:

1 pound brown sugar
1/2 c self rising flour
1 c chopped pecans
1/2 c melted butter

Mix until crumbly and pour over top of potato mixture. Bake 25-30 minutes at 325 degrees.

Potato Chowder

We love this one and have it about once a month.  Given to me by a friend from BYU, Kristen.

7 cups chopped potatoes
1 cup chopped onion
1 cup chopped carrot
8 chicken bouillon
1 T parsley
1 tsp salt
1/4 tsp pepper
*****
milk
butter or margarine
flour

Cover in water all the ingredients (I usually don't even measure the veggies but cut up what I've got) and boil till veggies are cooked.  Heat 6 cups of milk, take 1-1/2 c milk out and add 3/4 cup butter or margarine and 3/4 c flour.  Add regular milk and flour mixture to potatoes.  Simmer.  Serve with cheese and/or bacon on top with crackers or bread to dip.