4 medium baking potatoes
3/4 cup chopped onion
1/2 cup butter or margarine
1/2 cup flour
1/2 tsp dried basil
1/2 tsp seasoned salt
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp pepper
1/4 tsp rubbed sage
1/4 tsp dried thyme
4 1/2 cups chicken broth
6 cups milk
3/4-1 cup grated Parmesan cheese
10 bacon strips, cooked and crumbled

Pierce potatoes with a fork; bake in the oven or microwave until tender. Cool, peel and cube; set aside.

In a large Dutch oven or soup kettle over medium heat, saute’ onion in butter until tender. Stir in flour and seasonings. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes.

Add potatoes; return to a boil.  Reduce heat; cover and simmer for 10 minutes.  Add milk and cheese; heat through. Stir in bacon.

Yield: 10-12 servings

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Scrub potatoes thoroughly. slice each potato 1/8″ – 1/4″ thick.  Put on pan that has cooking spray on it, single layer only. Spray the potatoes, then season to taste with salt, seasoning salt, etc.

Bake until they are almost a little crispy.  Eat like a french fry.

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2 lb. frozen hashbrowns
1 pint sour cream
2 cans cream of chicken soup
1 chopped onion
1/2 lb. margarine
6 oz. shredded cheese or 2 cans cheddar cheese soup

Bake at 350 degrees for 1 hour.

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1 package Lipton dried onion soup mix
1 cup of butter
5-6 large potatoes

Cut potatoes into cubes, fry in butter until almost done. Coat potatoes with the soup mix and finish frying the potatoes covered. Can put diced chicken in and bake covered at 350 degrees for an hour in oven for 1 1/2 hours.

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garlic salt or garlic powder
onion salt or salt and pepper
1 cube butter or margarine

Cook your potatoes, drain, then add butter while mashing with masher. Add seasonings and milk until creamy and it looks right. You can add dried onions or chicken bouillon for flavoring also.

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4 medium spuds
3 T melted butter
1 tsp. salt
1/2 tsp. parsley, chives, sage
4 T cheese
1 1/2 T Parmesan cheese

Clean spuds; slice into thin slices; fan spuds in bottom of pan. Sprinkle with herbs and butter. Bake at 425 degrees for 50 minutes.

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Melt 1/4 cup margarine and mix with 2 cans cream of chicken soup.

1 pint sour cream
1/2 cup minced onions
1 cup grated cheese
1 (32 ounce) bag of thawed hash browns

Put into a 13x9x2″ casserole dish.  Melt at least 2 T margarine and mix with 1 1/2 cup corn flakes.  Put on top of mixture.

Bake 1 hour and 15 minutes at 350 degrees.

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1 can cream of mushroom soup
1 (3 oz) package cream cheese, diced
1 cup cubed, cooked chicken
1 1/2 cup frozen broccoli cuts
2 T milk
1 tsp dried basil leaves, crushed
1 tsp lemon juice
4 hot baked potatoes, split
chopped sweet red pepper for garnish

In 2-quart saucepan over medium heat, combine soup, cream cheese, chicken, broccoli, milk, basil and lemon juice. Heat through, stirring occasionally. Spoon over potatoes and garnish with red pepper if desired.

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8 whole potatoes, boiled, shredded (frozen shredded potatoes can be used)
1 can cream of chicken soup
1 1/2 cups sour cream
1/2 cup melted butter
onion
salt
pepper

Mix all of the above.  Bake in a 9×13″ pan for 30 minutes.  Remove and add 1 cup mashed potato chips and cheddar cheese and bake an additional 5 minutes.

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“This recipe, which I got from my sister-in-law’s mother, Shauna Brimhall, is delicious.  Makes two cake pans full.”

14 medium potatoes
2 can cream of chicken soup
1 cube melted butter
2 cups sour cream
1/2 cup chopped onion
1 cup grated cheese
2 cups crushed corn flakes

Boil and peel potatoes.  Let cool, then grate.  Make sauce of soup, sour cream, butter, onion and cheese.  Stir sauce into potatoes.  Pour into baking dish.  Cover the top with corn flakes and 2 tablespoons melted butter.  Bake at 350 degrees for 25 minutes or 15 minutes on “roast” in microwave.


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