Jess's Recipes

3 zucchini, cubed 3 potatoes, peeled and cubed 1 bunch of leeks, cut in 1-2 inch lengths olive oil 1-2 boxes of chicken broth Boil the potatoes in salted water. When they are almost ready, add the zucchini, and boil until both veggies are slightly soft. Drain and set aside. In a bowl of cold water, clean leeks by swishing them around to remove dirt. In a soup pot, heat a bit of olive oil (a tablespoon is fine. Lift the leeks out with a slotted spoon and saute in olive oil until soft - don't burn - then add the potatoes and zucchini. Season w/salt & pepper - cover with the broth & then bring to a boil. Then turn down the heat and simmer for a few minutes - check taste & season as desired. Blend in the food processor in small batches until all is blended - adjust broth thickness by adding more broth. Makes a meal & is great w/toasted bread Optional - you can add cream & swirl it on top of the soup. Can be served hot or cold.

from Barefoot Contessa 8 lg. baking potatoes 4 eggs, whisked 12 T flour 5 t kosher salt 1 t black pepper veg oil and a stick of butter (for frying) Peel and shred potatoes. Drain in colander. Towel squeeze dry and then add egg, flour and salt. Mix. Make tablespoon nests and fry for 2 mins each side. Then season. Serves 6.

2 lbs potatoes (approx 6) 1 sm onion, finely chopped 1/4 c lite ital dressing 1 t salt 1/8 t pepper 6 T lite mayo 1 medium stalk celery, chopped 2 hard cooked eggs, coursely chopped Peel and cut potatoes into cubes. Cook in boiling salted water until tender (about 13-15 mins.) Drain and cool. Stir in onion, dressing, salt and pepper. Cover and refrigerate for 2 hours. Before serving, toss with lite mayo until potatoes are well coated. Stir in celery and eggs. Makes 8 1/2 c servings. # pts each.

4 cups mashed potatoes 1 stick of butter 2 tsp sugar 2 tsp salt Add butter, sugar and salt to potatoes and mash. Let cool! 2 cups or more flour so its not sticky. 10# potatoes 1# butter 5# flour

Serves 6 to 8 as a side dish. Published September 1, 2003. From Cook's Illustrated Unlike a nonstick skillet, a traditional skillet will allow the bacon to form caramelized bits on the skillet bottom. This will result in a richer tasting dressing and a more flavorful salad. Ingredients 2 pounds medium red potatoes (1 to 2 inches in diameter), unpeeled, scrubbed, and halved if smaller or quartered if larger Table salt 8 ounces bacon (about 8 strips), cut crosswise into 1/2-inch pieces 1 medium onion , chopped fine (about 1 cup) 1/2 teaspoon sugar 1/2 cup white vinegar 1 tablespoon whole-grain German-style mustard 1/4 teaspoon ground black pepper 1/4 cup chopped fresh parsley leaves Instructions 1. Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minu...

2 lbs. frozen hash browns - thaw 2 cups grated cheddar cheese 2 cups sour cream 1 can cream of chicken soup 1 medium onion chopped 1/2 tsp. salt 1/2 tsp pepper Combine all of those ingredients, then top with: 1 cup seasoned bread stuffing 1/2 cup butter

1 pkg frozen hash brown mix together: 1 pt. whipping cream 1 stick melted butter then pour over hash browns 2 cup Swiss cheese salt & pepper paprika Bake for 1 hour - 350F

Ingredients - 1 1/2 pounds new potatoes, evenly sized - 1 TBS olive oil - kosher salt - 1/2 tsp dried mixed herbs - freshly ground black pepper Preparation: Preheat oven to 425 degrees. Combine oil and herbs in a bowl. Toss scrubbed new potatoes in the oil and place on a baking tray. Season with salt and pepper. Roast potatoes for 40-45 minutes until tender, turning occasionally. If you are roasting the potatoes in the same oven as a roast chicken, place them in the oven 30 minutes before you expect the chicken to be done. Once the chicken is cooked and out of the oven, turn up the heat to 450F so the potatoes can become crisp on the outside. Serves 4 Per Serving: Calories 168, total fat 3.6g, Fiber 2.7g

5 lrg. potatoes, cut into 1" pieces 3 1/2 cup chicken broth pepper heat potatoes & broth to a boil. Cover and cook over medium heat 10 min. until potatoes are tender Drain, reserve broth Mash potatoes with 1 1/4 c broth & pepper. Add broth until potatoes are desired consistency.

prep time: 5 minutes cook time: 5 minutes 1 can (16 oz.) baked beans in tomato sauce 2 TBS ketchup 1 TBS brown sugar 1 pkg (10 oz) Perdue Short cuts fresh honey roasted carved chicken breast 4 large potatoes, cooked & split 1/4 C shredded Monterey Jack or cheddar cheese In medium saucepan, bring beans, ketchup and brown sugar to a boil over medium heat. Reduce heat and simmer, uncovered, 3 minutes. Stir in chicken and heat through. Evenly top each split potato with chicken mixture with cheese. Makes 4 servings

6 cups mashed potatoes 3 cups creamed cottage cheese 3/4 cup sour cream 1 1/2 TBS chopped onion 2 1/2 tsp. salt 1/8 tsp pepper melter butter slivered almonds Combine first 6 ingredients in mixer. Beat until smooth. Place in 2 1/2 qt. casserole. Cover top with melted butter (and almonds if desired). Bake at 350F for 30 minutes.