Over a Cup of Coffee: Recipes for potato dishes
At ranches around the area, people are starting to brand so that cattle can be turned out onto summer pastures. That means feeding a branding crew. On branding day at our house, I usually put roast beef or ham in the oven early that morning.
That’s the easy part.
Deciding which potato dish to put with it isn’t so easy. Should it be potato salad or a hot potato dish that I cook ahead of time and then reheat?
This week’s column features three potato dishes that might be served at branding lunch or anytime — perhaps with leftover ham from Easter dinner.
Sour Cream Potatoes
• 7 to 8 potatoes, pared and sliced
• 1 cup cream of celery soup
• 1 cup cheddar cheese, shredded
• 2 cups sour cream
• 1 tablespoon chives
• ½ onion, chopped
• ¼ cup butter
• Bacon bits
Mix ingredients in a baking dish. Bake one hour at 350 degrees or half-hour in the microwave. Sprinkle bacon bits on top the last 15 minutes.
Hash Brown Potato Casserole
• 1 package (26 oz.) hash brown potatoes
• 1 can (15 oz.) cream of chicken or celery soup
• ½ stick margarine
• 8 ounces sour cream
• ½ cup chopped onion
• 1 cup shredded cheddar cheese
Heat oven to 350 degrees. Grease a 9×13-inch casserole dish. Mix ingredients and place the mixture in the baking dish. Bake uncovered 45 minutes or until golden brown. Makes 12 servings. This is a good casserole anytime, including breakfast with eggs.
• 3 cups sliced potatoes
• ¾ cup powdered coffee creamer
• 3 tablespoons flour
• 1 ½ teaspoons salt (do not add if you use ham)
• 1/8 teaspoon pepper
• 1 cup grated cheese
• 3 tablespoons butter
• 1 ½ cups boiling water
• 1 medium onion, chopped (optional)
• 4 cups chopped ham (optional)
Put all of the ingredients in a casserole dish and pour the boiling water over them. Bake for one hour at 350 degrees. The coffee creamer prevents the scalloped potatoes from curdling. It’s a good recipe to use with leftover ham
Note: Does anyone know where you can purchase chives? I like to use them when I’m making twice-baked potatoes, and I can’t find them.
Do you have recipes that you would like to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig CO 81626.
This column’s first recipe is good for a quick supper — or anytime for that matter. The recipe comes from Marcey Dyer, of Pierce, who has shared several delicious recipes with me. To save time, use leftover cooked rice when making this skillet dish.