Aunt Fredas Potatoes Recipes

AUNT REBECCA'S CREAMED POTATOES & PEAS

Steps:

• In 2-qt.
• saucepan place potatoes.
• Add enough water to cover; bring to a full boil.
• Cook over medium heat, stirring occasionally, until potatoes are tender (about 10 to 15 minutes).
• Meanwhile, in 10" skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked (about 4 minutes).
• Add onion; continue cooking until browned.
• Drain off fat except for 2 tablespoons; set bacon and onion aside.
• Stir flour, thyme leaves, salt and pepper into reserved 2 tablespoons of fat.
• Cook over medium heat, stirring constantly until smooth and bubbly (about 30 seconds).
• Stir in Whipping cream, peas, bacon, onion and potatoes.
• Continue cooking, stirring occasionally, until mixture thickens and is heated through (about 3 to 4 minutes).

AUNT FREDA'S SUIT YOURSELF SALAD

Steps:

• Dressing- Boil sugar, vinegar, and water for 1 minute.
• Remove from heat, and add oil and salt.
• Stir and set aside to cool.
• Vegetable Mixture- Mix vegetables together in large bowl.
• Pour dressing over vegetables and stir gently.
• Cover and refrigerate at least 12 hours before serving, stirring occasionally.
• If you don't like any of these vegetables, you can omit or substitute others.

AUNT FREDA'S POTATOES

Steps:

• Preheat the oven to 350 degrees and grease a 9x11 casserole dish with 1 tbs of butter (not melted).
• In a large stock pot melt butter on medium low heat and add cream of mushroom soup, salt, pepper and mix well. Add both cheeses and stir until well melted. Stir in the onions, mushrooms, and sour cream. Gradually add the thawed hashbrowns mixing well. Once mixed add to the greased casserole dish and bake at 350 degees for 45 minute.
• You can also make this ahead of time. To reheat simply cover with plastic wrap and place in the microwave for 10 min or cover with foil and bake at 350 for 45 minute (dont bake twice).