Uncle Bills Potato Recipes

UNCLE BILL'S FRIED POTATOES AND ONIONS

Steps:

• Peel and slice potatoes about 1/8 inch thick or thinner.
• Slice onion thinly.
• In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot with your meal.
• Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

UNCLE BILL'S MICROWAVE POTATO CHIPS

Steps:

• If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.
• If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.
• Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.
• Remove potato slices in batches onto paper toweling and pat dry.
• If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.
• Sprinkle with your choice of herbs or spices or just leave them plain.
• Cover with a microwaveable, round heavy plastic cover.
• Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.
• Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
• You do not have to turn the sliced potatoes over.
• If you do not have a bacon tray, use a microwave safe casserole dish.
• Rub the inside of the dish with some olive oil for the first batch of potato chips.
• I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
• After the first batch is done, you do not have to rub the dish again.
• Continue to microwave the remainder of sliced potatoes as noted above.
• If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.
• NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes.
• ADDITIONAL IDEAS, suggested by Deb K:.
• Granulated garlic powder with parsley.
• Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
• Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
• A great dip is Robert Rothschild Farm Dips:.
• Emerald Isle Onion Dill and Horseradish Dip.

UNCLE BILL'S ONION SOUP MIX POTATOES

Steps:

• Cut your potatoes longways down the middle, then slice thinly from end to end. Add to a bowl. 2. Add pack of onion soup mix to the bowl and add roughly 4 tablespoons of Dan-O's Seasoning 3. Melt a half stick of butter and pour over top of the potatoes 4. Mix together, then add to 2 crisscrossed 1 ½ foot pieces of foil 5. Fold up the foil over the corners of the potatoes creating a pouch 6. Add pouch to charcoal grill and cook with the pouch open (with potatoes exposed) for roughly 15 minutes. Close pouch the rest of the way and cook for 5-10 more minutes 7. Remove from the grill, let cool down, and enjoy!

UNCLE BILL'S SPECIAL CREAMY POTATO SOUP

Steps:

• In a large saucepan or a medium cooking pot, add potatoes, cover with water; bring to boil, reduce heat, cover and cook for about 10 minutes. The potatoes will not be fully cooked and that is fine.
• Drain and transfer to a large cooking pot.
• In a large frying pan, on medium-high heat, melt 1/4 cup of butter.
• Add sliced onions, stir and cook until onions are translucent, about 3 minutes.
• Add flour and stir well to coat onions.
• Add leeks, celery and garlic and fry for about 2 minutes, stirring occasionally.
• Transfer the onion-leek mixture to the large cooking pot.
• Add chicken broth, bring to boil, reduce heat and cook for about 3 minutes.
• Add the milk, whipping cream, salt, pepper, thyme, and celery seeds.
• Bring the soup to boil, reduce heat and cook for 2 minutes.
• Remove from heat and let cool for 5 minutes.
• In a food processor or blender, puree soup in batches until smooth and return to the cooking pot. You may also use an immersion blender.
• Add grated cheese and bring to just boil or until cheese melts.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portion ot the soup.

UNCLE BILL'S HOT WATER CORNBREAD

Steps:

• Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
• Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
• Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

UNCLE DICK'S MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
• Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
• Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.