POTATO CASSEROLE
Sharon Riedmann
2 lb. hash browns 1 med. tub of sour cream
1 can cream of celery soup salt
1 can cream of potato soup pepper
Top with sharp cheddar cheese. Dot with butter. Cook in a
325 degrees oven for 2 hours.
This is a good cabin crowd feeder.
SAUERKRAUT & DUMPLINGS
Grandma Mary Riedmann
Cook 6 white potatoes, skins on, the night before.
Refrigerate.
Sauerkraut:
2 #2 cans Frank’s sauerkraut and juice
1 Tbl. sugar
caraway seed
1 can water
Heat to boiling, then remove from heat. Saute 1/2 onion in
4 Tbl. bacon grease. Drain kraut, leaving half of juice in
pot. Add onion and grease, and cover.
Dumplings: Sift 2 cups flour, 3 Tbl. cream of wheat, and 1
tsp. salt. Grate 6 cooked and peeled potatoes into flour
mixture on board. Beat 2 large eggs with 2 Tbl. oil. Work
into flour-potato mixture with hands. If needed, add more
flour or milk. Roll and shape into log. Slice into 1″
pieces. You then have small logs. Roll in flour and cut in
1″ pieces. Drop into boiling, salted water and cook for 10
minutes after they rise to the top. Grease bowl lightly and
layer sauerkraut and dumplings. Place in oven to heat through.
SCALLOPED POTATOES
Jayne Riedmann Mollner
6 medium potatoes
2 tsp. salt
4 Tbl. butter
2 1/2 cups milk
4 Tbl. flour
1/2 cup cheddar cheese, grated
Peel potatoes and slice. Melt butter and then add the
flour, salt and milk, stirring over medium heat until
extremely thick. Add cheese and let melt. Pour over
potatoes in a buttered pan. Cook for an hour covered and
1/2 hour uncovered at 350 degrees.
GERMAN POTATO SALAD
Jane Van Moorleghem
5 pounds red salad potatoes, washed
1/2 lb. bacon, fried and crumbled
1/3 cup bacon drippings
3 Tbl. cornstarch
1/2-3/4 cup sugar
3/4 cup vinegar
1 1/2 cups water
1/2 cup chopped onion
1/8 cup chopped parsley
salt and pepper
Heat 1″ of salted water to boiling. Add potatoes. Cover
tightly. Heat to boiling and cook 20-25 minutes, or until
tender. Drain, cool, peel and slice. Heat bacon drippings,
water, sugar, vinegar and cornstarch. Stir thoroughly and
cook until thickened. It will have a nice gloss. Add diced
onion to sauce and cook a bit. Stir potatoes, bacon and
parsley carefully into sauce mixture. Salt and pepper
generously. This is a bit different, but very good. It is
an old recipe from my German grandmother.
POTATOES IN THE PACK
Sandy Van Moorleghem Stein
1 1/2 potatoes
salt and pepper to taste
1/4 of an onion
Pam cooking spray
1 medium carrot, opt.
aluminum foil
1 Tbl. margarine
Dice potatoes and carrots into bite size cubes. Chop onion
into fine pieces. Take a sheet of aluminum foil and spray
with Pam cooking spray. Put vegetables and margarine on
foil; close tightly. Cook on grill 1 1/2-2 hours, turning occasionally.
CHEESY POTATOES
John Van Moorleghem
8-10 baking potatoes
1 egg, beaten
2 cups shredded cheddar cheese
2 Tbl. dried onion flakes
salt and pepper
1 1/2 cups sour cream
paprika
Heat oven to 375 degrees. Wrap potatoes in foil and bake
1-1 1/4 hours. Cut thin slice from top of each potato.
Leave potato shell in foil. Beat potatoes, cheese, sour
cream, onion flakes, egg, salt and pepper together; beat
until light and fluffy. Fill each potato shell with
mixture. Sprinkle with paprika. Cover each potato with
foil and freeze. Heat oven to 350 degrees. Remove foil and
bake frozen potatoes one hour. Note: Potatoes may be
frozen for up to 3 weeks.
Note: These are John’s favorite way to have potatoes!
MELBY CHEESY POTATOES
Pat Melby Riedmann
1 Pkg Southern style hash browns
8 oz. sour cream
1 can Cream of chicken soup
1 Onion, chopped
16 oz. Shredded cheddar cheese
Potato chips, crushed (topping)
Mix all above well and bake in coated 9×13 pan or dish at 350° for 1 hour.
BAKED POTATO SALAD
Sue Van Moorleghem Marullo
6-8 medium potatoes
1 cup mayonnaise
1/4 cup celery, diced
dash salt
1/4 cup sweet onion, diced
dash pepper
2 hard boiled eggs, sliced
yellow mustard
Wash and dry potatoes, prick with fork. Bake in a 400
degree oven for 1 hour. When cool, peel and slice thinly.
Toss potatoes, celery, onion and eggs together. Combine
mayonnaise, salt, pepper and a small squirt of mustard (to
taste). Mix together all ingredients. Garnish with
sprinkles of paprika. Chill.
BAKED POTATOES
Sean Van Moorleghem
- Wash and scrub as many potatoes as needed.
- Prick potatoes with fork and place in microwave.
- Cook on high. One potato takes 3-4 minutes, depending
on size of potato (time will depend on how many
potatoes you are cooking). - When done top with butter, sour cream, cheese, bacon
bits or any other favorite toppings.
GOLDEN PARMESAN POTATOES
Jayne Riedmann Mollner
6 large potatoes
3/4 tsp. salt
1/4 cup flour
1/8 tsp. pepper
1/4 cup grated Parmesan cheese
2/3 cup butter
Peel potatoes and cut into quarters. Combine flour,
cheese, salt and pepper in a bag. Moisten potatoes with
water and shake in the bag (a few at a time) to coat well.
Melt butter in a 9×13″ pan. Arrange potatoes in a single
layer. Bake at 375 degrees for 1 hour, turning once.
POTATO CHEESE CASSEROLE
Wayne Van Moorleghem
3 16 oz. or 4 12 oz. frozen hash brown potatoes
1 pint half & half
1/2 lb. butter or margarine
2/3 lb. Velveeta cheese
8 oz. sharp grated cheddar cheese
Defrost hash brown potatoes. Melt Velveeta, half & half
and margarine over low heat. Place hash browns in greased
9×13″ baking pan. Pour heated mixture over potatoes.
Sprinkle grated cheese over top. Bake 1 hour in 350 degree oven.
SWEET POTATO CASSEROLE
Mary Kay Riedmann Hansen
3 cups mashed sweet potatoes (or more)
1/2 stick margarine
1/2 cup sugar
1/2 cup evaporated milk
1 egg, slightly beaten
Cook sweet potatoes until tender. Drain (save liquid), and
mash. Add remaining ingredients and mix well. Now add
enough liquid from the potatoes to make a medium-thick
mixture. With practice you’ll get the right consistency.
Pour into baking dish.
Topping:
1 cup brown sugar 1/3 cup plain flour
1/4 cup margarine 1 cup chopped pecans
Mix together and sprinkle over potatoes. Bake at 350
degrees for 30 minutes or until bubbly and lightly
browned. Note: This is a recipe I picked up when I was
living in Mississippi.
FABULOUS FRIED ONION RINGS
Joe Mollner
1 1/2 cup flour
1 1/2 cups beer (active, flat, cold or warm)
3 very large yellow onions (use Bermudas if you wish)
3-4 cups shortening
Combine flour and beer in a large bowl and blend
thoroughly, using a whisk, Cover and let stand at room
temperature for no less than 3 hours. Twenty minutes
before the batter is ready, preheat oven to 200 degrees.
Place brown paper or paper toweling on jelly roll pan.
Carefully peel the papery skins from the onions. Cut into
1/4″ slices. Separate into rings. Melt enough shortening
in a 10″ skillet to come 2″ up the sides of the pan. Heat
to 375 degrees. With metal tongs, dip a few onion rings
into the batter. Then carefully place them in the hot fat.
Fry rings, turning them once or twice until they are an
even, delicate color. Transfer to the lined jelly roll pan.
To keep warm, place on middle rack of oven until all are fried.
To freeze: Fry rings and drain on brown paper at room
temperature. Arrange on jelly roll pan and freeze. When
frozen, pack in plastic bags and return to freezer.
To reheat: Arrange on jelly roll pan and place in a
pre-heated 400 degree oven for 4-6 minutes
ONION RICE DISH
Shirley Riedmann
1 cup regular rice
1/2 pkg. onion soup mix
2 cups water
1 stick margarine
Put all ingredients in covered casserole dish and bake at
350 degrees for 1 hour. Note: This is a great easy
substitute for potatoes.
VEGETABLE CASSEROLE
Margie Riedmann Sobczyk
2 1 lb. pkgs. frozen mixed vegetables (carrots,
cauliflower, and chopped broccoli)
1 can water chestnuts, drained and sliced
1/2 cup slivered almonds
2 cans cream of celery soup
1/2 cup milk
16 oz. jar Cheez Whiz
2 tsp. instant onion
2 small dashes Tobasco sauce
Layer vegetables in 9×13″ pan. Melt Cheez Whiz in soup and
milk. Pour over vegetables. Top with almonds. Bake in 350
degree oven for 45 minutes or until carrots are tender.
BAKED BEAN CASSEROLE
Will Van Moorleghem
3/4 lb. ground beef
1/2 lb. bacon, cut into 1″ pieces
1 onion, chopped
1/3 cup brown sugar, packed
1/3 cup white sugar
1/4 cup ketchup
1/4 cup barbecue sauce
2 Tbl. molasses
2 tsp. prepared mustard
1 can (16 oz.) pork and beans
1 can (8 oz.) butter beans, drained
1 can (16 oz.) red beans, drained
1 can (16 oz.) kidney beans, drained
Brown ground beef, bacon and onion. Drain. Add brown
sugar, sugar, ketchup, barbecue sauce, molasses, mustard
and dash of pepper. Cook and stir until sugars are
dissolved. Place in 3 quart casserole. Add all the beans
and mix well. Bake in 275 degree oven for 2 hours.
KALICO BEANS
Sharon Riedmann
1/4 lb. bacon
1/2 lb. hamburger
1/2 – 1 cup chopped onion
1/2 cup brown sugar
1/2 cup catsup
1 Tbl. vinegar
1 Tbl. mustard
1 tsp. salt
1 can lima beans
1 can kidney beans
1 large can pork and beans, do not drain
Brown hamburger, onion and bacon. Drain. Bake at 300
degrees for 1 1/2 hours. Add more yellow beans.
QUICK AND EASY BAKED BEANS
Sherry Van Moorleghem
6 slices bacon
1/2 cup chopped onion
2 16 oz. cans of pork and beans
1/4 cup brown sugar
1/4 cup molasses
1/2 tsp. dry mustard
1/2 cup catsup
1 Tbl. worcestershire sauce
a few drops of Tabasco sauce
Brown bacon, saute onion; add crumbled bacon and onion to
drained beans, then add all other ingredients. Simmer 25
minutes.
BARBECUE GREEN BEANS
Mary Van Moorleghem
4 slices bacon, cubed, fried and drained
1 onion, diced – saute in bacon grease
1 cup catsup
1 cup brown sugar
3 cans French style green beans,drained
Mix green beans, catsup and brown sugar. Add onion and
bacon mixture. Cook in crock pot on low for 5-6 hours or
bake in oven for 3 hours at 200 degrees.
BYREK (Albanian Broccoli Pie)
Joyce Riedmann Vasha
This dish is as common to Agron’s family as a baked potato
to us. His mom makes it for me every time we visit because
it’s so good; and believe it or not, I’ve made it too;
although Agron kids me that it’s not as good as his Mom’s!
Approx. 3-3 1/2 cups chopped broccoli
Approx. 1-1 1/2 lbs. feta cheese
2 eggs
1/2 cup milk
melted butter
Phyllo (filo) sheets (found in frozen food dept.)
Mix broccoli, feta (crumbled), eggs and milk in bowl.
Butter a large shallow baking pan (approx. 1 1/2-2″ deep)
Lay 3-4 sheets of phyllo in pan, sprinkle with melted
butter or margarine. Lay 3-4 more sheets, sprinkle with
butter. Continue until you’ve used 1/2 of the phyllo. Add
broccoli mix and lay sheets of phyllo 3-4 at a time with
butter until gone. Curl up edges to hold mix. Brush top
with butter or margarine and cook at 350 degrees for 1
hour. Cut in pieces – large or small.
BAKED ZUCCHINI
Josh Van Moorleghem
1 recipe of your favorite spaghetti sauce
2 Tbl. olive oil
1 onion, sliced
1 green pepper, cut in strips
1 clove garlic, minced
fresh garden zucchini, sliced
fresh garden tomatoes, sliced
1/2 lb. Mozzarella cheese, grated
Parmesan cheese
Have spaghetti sauce ready. Saute onion, garlic and green
pepper in olive oil 2-3 minutes. Set aside. In casserole
dish, p[our 1/2 spaghetti sauce evenly on bottom of pan.
Alternate zucchini slices, peppers, onions and tomatoes in
rows. Pour rest of spaghetti sauce over all. Sprinkle all
with mozzarella cheese; then top with parmesan. Cover and
bake 30 minutes. Remove cover and bake 5 more minutes til
cheese is bubbly. Note: This is our favorite way to enjoy
garden zucchini all summer long.
CORN CASSEROLE
Irene Van Moorleghem
(1990)
Fry in a large heavy skillet, three strips of bacon, cut
up. Drain, but leave a little grease in pan.
Add:
1/2 cup minced onion
2 Tbl. diced green pepper
Cook until tender.
Add:
1 16 oz. pkg frozen corn or 3 cups corn cut from cob scant
2 Tbl. brown sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. sweet basil
2 1/2 cups home canned tomatoes, chopped
Cook 10 minutes. Put in casserole and top with 2/3 cup
herb-flavored stuffing mix and 2/3 cup shredded cheddar
cheese. Bake 1/2 hour at 350 degrees.
WILD RICE
Lou Riedmann
Use original Minnesota wild rice
Wash and soak overnight. Rinse.
Add 1-2 cans beef consomme per 8 oz. wild rice.
Coat crock pot with oil
Cook in crock pot at 225 degrees (high) for about 3 hours.
Periodically stir to make sure it doesn’t dry out.
Start with one can of consomme and add second as liquid is absorbed.
Can use a little water towards the end to keep it moist (not a lot)
Rice is done when puffed up and soft.
Note: This is excellent for Thanksgiving.
RICE PUDDING (Christmas morning dish)
2/3 – 3/4 cup Minute Rice
1/2 cup Raisins
2-3/4 cups of milk
1/3 cup Sugar
1 tbsp Butter
1/2 tsp salt
1/2 tsp vanilla
1/4 tsp nutmeg
Combine above ingredients in coated 1 qt baking dish. Bake 1 hour at 350°.
Stir after 15 minutes and when done.
Pudding thickens as it stands. If too thick add milk. It too runny, add rice and let sit longer.
Sprinkle with cinnamon and more sugar to taste