Scalloped Potato Soup

This is a variation of my cream of potato soup I make. It tastes just like my mom's scalloped potatoes which means it's even better the 2nd day!

Makes 8qts and is very forgivable

1 to 2 qts water
8 bouillon cubes (each cube = one cup broth)
1 or 2 sticks butter or margarine (I prefer 2)
3-5lbs potatoes, peeled and cut up
1lb bacon or ham
2 to 3 Tbsp dehydrated onions
3 cans cream of mushroom soup
milk
salt
black pepper

In 8qt pot add water, bouillon, butter, bacon/ham and potatoes...boil until potatoes are very tender...about 30mins
add in soup, mix well
stir in milk until desired thickness
heat until hot but not boiling
remove from heat
add salt and pepper to taste
serve

Scalloped Potatoes

I hope I can write this out correctly as this is generally a throw everything in a pan willy nilly type of dish. When my mom makes this she slices the potatoes thinly and layers everything neatly in the bowl...but I'm not my mom.



Makes 2 11x17 lasagna pans.

6 20oz bags Hash brown potatoes
6 10.5oz cans condensed cream of mushroom soup
2 sticks of butter
2/3 c flour
salt
pepper
milk
onion, chopped (optional but highly recommend)

Thinly sliced potatoes is what's originally called for. I find the hash browns quicker and they were on sale. If you use sliced potatoes you'll have to increase your cooking time (by about an hour, I'm guessing)

Mix potatoes, onions and cream of mushroom soup
spread in pan
drop pats of butter over top of potatoes
sprinkle flour over potatoes
mix a little milk into potatoes until they are loose
add more milk over potatoes until it reaches the top of the potatoes
add salt and pepper

Bake about 2hrs. Top will be golden and crispy. Potatoes will be soft.

Notes...
* Due to an onion intolerance (and onion haters) I make one with onion and one without.
* If you like a "soupier" dish decrease flour and/or increase milk.
* Use caution or protect the bottom of your oven as this dish can boil over if the pan is too full.

Sweet and Sour Sauce

I use this whole recipe for sweet and sour meatballs (throw in 3 - 4lbs of frozen meatballs and heat) as we like a little "gravy" with our rice. Also goes well with chicken

makes approx 3qts - 1 gallon

1 can (20oz) pineapple chunks, drained, reserve juice
1 can (46oz) fruit juice (used pear nectar...can use apricot, pineapple, apple, mixed)
1 can (14oz) chicken broth (can use 2cups water instead)
1 1/4c vinegar (used white but cider or rice would work also)
1/2 cup soy sauce
3 cups brown sugar, packed
1 cup cornstarch
1 Tablespoon ground ginger
1 teaspoon garlic powder

Set aside pineapple chunks.
In a med size bowl put in cornstarch, ginger and garlic, stir to combine and set aside.
Add everything else into a pot and stir to combine.
Add 1 cup of combined liquid to cornstarch and stir until cornstarch is disolved
Pour cornstarch liquid into pot and stir.
Add in pineapple chunks and any additions
Simmer on med until boiling and thick, stirring often
(may need to simmer for a bit to thoroughly cook addtions).

Additions...can use sauce without these but I like to add...
additional pineapple chunks (reduce fruit juice accordingly)
Green and/or red pepper (used frozen pepper & onion mix and took out almost all of the onion)
chopped carrots
chopped celery

Sloppy Joes

4lbs Ground Beef
1 small green pepper, diced
shake of dried minced onions (can use fresh...we have allergies here)
4-5c Ketchup
2 Tbsp Yellow Mustard
1/4-1/2c Brown sugar
1 Tbsp garlic powder

Brown ground beef with green pepper and minced onions added.
Add rest of ingredients and simmer about 20mins

Serve on rolls. Makes about 2 dz hearty sandwiches