Simple Potato Soup

Simple potato soup by Ashlei
Serves 6-8

Ingredients:

1 medium sweet yellow onion, chopped
A tab of butter
4 or 5 yukon or large red potatoes, chopped (I like them unpeeled, your choice)
2 or 3 celery stalks, chopped
2 or 3 large carrots, chopped
Chicken broth (about 64 oz. if store bought)
1/3 to a 1/2 of a pint of half-and-half
Seasonings of your choice — I like fresh thyme, parsley, garlic salt and green onions or chives

Preparation:

Melt butter in a soup pot on medium heat, making sure not to burn it (if it becomes brown, wash it out and start again — it really throws the taste off). After the butter is melted, throw in your chopped onions and celery with your seasonings, and sauté them until cooked, for about five minutes. When the celery and onions are soft, add your chopped carrots and potatoes and the chicken broth, and bring to a boil. Once the soup is boiling, bring it down to medium-low heat and let it simmer for about a half hour or until your potatoes are done to your liking. Add seasoning to taste if needed. Put the soup on low temperature, and give it 3-5 minutes to cool before adding the cream. (If the cream is added while the soup is too hot, it can curdle.) While stirring the soup, slowly add in the cream; mix well and serve.

Potato Salad

Potato Salad by Tammy

"Yield: 12 servings (serving size: 3/4 cup)


Ingredients
Dressing:
1/4 cup seasoned rice vinegar
2 tablespoons canola oil (I used Olive Oil)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Salad:
5 cups cubed red potato (about 2 pounds)
1/2 teaspoon salt
1 cup chopped peeled cucumber (I used celery in mine)
3/4 cup sliced grape or cherry tomatoes
3/4 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped green onions
1 (2 1/4-ounce) can sliced ripe olives, drained

Preparation
1. To prepare dressing, combine first 4 ingredients in a large
bowl; stir with a whisk.

2. To prepare salad, place potato and 1/2 teaspoon salt in a
medium saucepan. Cover with water to 2 inches above potato;
bring to a boil. Reduce heat, and simmer 8 minutes or until
tender; drain.

3. Add potato to dressing in bowl, tossing gently to coat; let
stand 15 minutes. Stir in cucumber and remaining ingredients;
toss well. Cover and chill.

Nutritional Information
Calories:90 (28% from fat)
Fat:2.8g (sat 0.2g,mono 1.6g,poly 0.8g)
Protein:1.8g
Carbohydrate:14.9g
Fiber:2g
Cholesterol:0.0mg
Iron:0.9mg
Sodium:295mg
Calcium:19mg"

Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole by Amy Shadd

2 lb frozen hash browns (shredded style)
1 stick butter (1/2 cup), melted
1 can cream of chicken soup
1 pint sour cream
1/2 cup diced onion
2 cups cheddar cheese, grated
1 tsp salt
1/2 tsp pepper

Preheat oven to 350 & spray an 11 X 14 baking dish with cooking spray
Mix all of the ingredients together in a large bowl, then pour into pan and bake for 45 - 55 min, until golden brown on top (I put mine under the broiler for a few minutes at the end, just to crisp up the top a little more).