Cheesy Ham Chowder

Ingredients

• 10 bacon strips, diced
• 1 large onion, chopped
• 1 cup diced carrots
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1-1/2 cups water
• 2-1/2 cups cubed potatoes
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 2 teaspoons chicken bouillon granules
• Pepper to taste
• 3 cups shredded cheddar cheese
• 2 cups cubed fully cooked ham

Directions

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Nutrition Facts

1 cup: 418 calories, 28g fat (14g saturated fat), 76mg cholesterol, 1056mg sodium, 21g carbohydrate (8g sugars, 2g fiber), 19g protein.

Originally published as Cheesy Ham Chowder in Quick Cooking September/October 2000

Lou's Mashed Potatoes

Lou's Mashed Potatoes

10 pounds potatoes
24 oz sour cream
1 pound of butter
8 oz cream cheese
milk, as needed
Salt, as needed

Boil potatoes in salted water until soft.  Mash with a potato masher.  Add sour cream, butter, cream cheese, and mix (whip) until desired consistency.  Add milk to thin as necessary to desired consistency.  Add salt and pepper as desired.

Serve.

From Louis Oliphant, Thanksgiving tradition 1998-2006

Mashed Sweet Potatoes

Mashed Sweet Potatoes

6 large sweet potatoes (about 12 ounces each) peeled, cut into large cubes
4 Tablespoons butter
1/4 cup packed brown sugar
juice of 1/2 lemon (1 1/2 Tablespoons lemon juice)
1/2 teaspoon ground nutmeg
salt, to taste

Place the sweet potatoes in a large pot.   Cover with cold, salted water (2 Tbls), bring to a boil, reduce heat to a simmer and cook the potatoes until very tender (20 minutes).  Drain.  Return to pot, and mash with a potato masher until smooth.  Add butter, sugar, lemon juice, and nutmeg, stirring until better is melted and sugar is dissolved.  Season with salt.  Serve hot.

OR cover and reheat later in a preheated 350*F oven for 15-20 minutes.  May be refrigerated a day or two before serving.

Serves 8

Per serving:  310 calories, 62g carbs, 4g protein, 6g fat, 15mg cholesterol
Original recipe from Paul Green, 2000.

Creole Potatoes

Creole Potatoes

2 pounds cubed white potatoes
12 oz andouille sausage (or kielbasa), sliced
½ cup chopped green bell pepper
½ cup chopped onion
2 Tablespoons olive oil
1 Tablespoon paprika
1 Tablespoon creole seasoning
1 Tablespoon garlic powder
1 teaspoon ground black pepper

Preheat oven to 400* F.  Place potatoes, sausage, green pepper, and onion into a high-sided roasting pan.  Drizzle with olive oil, and toss to coat.  Sprinkle with paprika, creole seasoning, garlic powder, and black pepper.  Toss again to coat.

Roast in oven until the potatoes are tender and beginning to turn golden brown, 45 min. to 1 hour.  Stir occasionally during roasting.

From the files of Alecia Oliphant Schubert

Potato Supreme

Potato Supreme (or Cheesy Potatoes or Funeral Potatoes)

2 lbs frozen hash browns, thawed
½ tsp salt
½ tsp pepper
½ cup chopped onion
1 can cream of chicken soup (or mushroom)
8 oz sour cream
1 ½ cup shredded cheddar
ham, chopped (optional)

Mix all ingredients together.  Bake in a 9x13 pan for 30 minutes at 350 F. 

If desired top with 1/4 cup melted butter and 1 cup crushed cornflakes or top with 2 cup crushed butter flavored crackers (Ritz).  Bake an additional 30 minutes.