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CHEESY SCALLOPED POTATOES AND SAUSAGE

Cheesy Scalloped Potatoes and Sausage4 - tslcThis recipe for Cheesy Scalloped Potatoes and Sausage makes a hearty meal and men love it.  I serve it with my Southern Cornmeal Hoecakes.  Leftovers can be reheated and keeps for several days in the fridge.  You could also cut this recipe in half.

1 pound package of smoked sausage (could use polish), sliced in rounds

7 to 8 medium potatoes, peeled and sliced

1 green pepper, seeded and coarsely chopped

1 large onion, peeled and chopped

1 (8 ounce) package Colby Jack Cheese, cubed (can use whatever kind you like)

1 cup milk

1 cup sour cream

4 tablespoons butter or 1/2 stick or 1/4 cup

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

3 tablespoon all-purpose flour

1 cup shredded cheddar cheese (can use whatever kind you like)

paprika (about 1 to 2 tablespoons)

fresh parsley for garnish (Optional)

In a large mixing bowl slice up the sausage, peel and slice potatoes, chopped green pepper and chopped onion.  Toss to mix.  Spray a 9 x 13 baking dish with cooking spray and pour in the potato sausage mixture.  Sprinkle cubed cheese on top.  In a saucepan on top of the stove combine the milk, sour cream, butter, salt, pepper, garlic powder and flour.  Over low heat melt the ingredients while stirring with a wire whisk until mixture thickens and is smooth. DO NOT BOIL. Remove from stove and pour over potatoes and sausage.  Sprinkle shredded cheddar cheese over top. Sprinkle paprika over cheese.   Cover with foil and bake in preheated 375 degree oven 35 to 40 minutes or until potatoes are tender when stuck with a fork.  Remove foil and bake for 15 more minutes until starts to brown on top.  Remove from oven and garnish with fresh parsley.(Optional)  Makes 8 – 10 servings.  Enjoy!

Cheesy Scalloped Potatoes and Sausage2 - TSLC

Cheesy Scalloped Potatoes and Sausage - TSLC

Cheesy Scalloped Potatoes and Sausage3 - TSLC

You might also like the following casseroles, too:

Cabbage Roll Casserole

Cheesy Bacon Yellow Squash Casserole

Cheesy Macaroni and Cheese

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CHICKEN, POTATOES AND BROCCOLI SOUP

Chicken, Potatoes and Broccoli Soup -TSLC - CopyToday, February 4th,  is National Homemade Soup Day!  This new recipe for  Chicken, Potatoes and Broccoli Soup is a hearty, comfort food meal.  Just add your favorite bread or crackers and enjoy.  This soup keeps well in the fridge for several days and is great reheated.

2 to 3 cups chopped, cooked chicken

4 tablespoons butter

1 small onion, chopped

1 cup chopped green pepper (can use red or orange, too, or all 3)

1 cup chopped celery

2 (14.5) ounce cans chicken broth

3 large potatoes, peeled and cubed

2 cups frozen or fresh broccoli pieces

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon minced garlic

1/2 teaspoon ground cumin

2 cups milk (I use 2 per cent)

1/4 cup flour

2 cups shredded cheese (I used cheddar. Can use what you like)

In a large soup pot melt butter and brown onion, peppers, celery.  Add the chicken broth, chicken, potatoes, broccoli, black pepper, salt, minced garlic and cumin and bring to boil.  Reduce heat to simmer and cook until potatoes are soft or about 10 to 12 minutes.  Heat milk on stove or in microwave about 2 minutes, remove and whisk in flour until mixture is smooth. Add to your soup to thicken it.  Add the cheese and continue cooking on low heat about 10 to 15 minutes.  Makes about 8 servings. Enjoy!

You might also like my recipe for Chicken Tortellini Soup.

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CABBAGE, BACON AND POTATO SKILLET

Bacon Cabbage Skillet - TSLCThis Cabbage, Bacon and Potato Skillet is a quick and easy comfort food dish.  We love cabbage and adding bacon and potatoes just makes this vegetable even better.  You can’t beat this with a big old hunk of cornbread on a cold night.

5 to 6 slices bacon

3 tablespoons olive oil or leftover bacon drippings

4 carrots, scraped and thinly sliced

1 onion, peeled and chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cumin

1 teaspoon turmeric

4 tablespoons butter (Optional)

1/2 head cabbage, chopped or shredded

4 to 5 potatoes, peeled and cubed

Cook bacon, remove from skillet,  drain and set aside.   Saute onions and carrots until tender in bacon drippings or olive oil.  Stir in butter,  cabbage, salt, pepper, cumin, and turmeric.  Cook uncovered about 20 minutes on medium heat stirring a couple times. Add potatoes, cover and simmer until potatoes are cooked or about another 20 minutes.  Crumble bacon slices on top before serving.  Makes 6 to 8 servings. Enjoy.

Click here for cornbread recipes on the website.

Bacon Cabbage Skillet

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SEPTEMBER IS NATIONAL POTATO MONTH

Potatoes - TSLCSEPTEMBER IS NATIONAL POTATO MONTH AND I LOVE POTATOES! I grew up on beans and potatoes.  We had fried potatoes, baked potatoes, mashed potatoes, creamed potatoes, boiled potatoes, roasted potatoes, fried potato cakes, potato soup, potato pancakes, potato salad and even potato biscuits.  My mother could make anything with a potato. My father grew potatoes in the garden and they were a staple served three meals a day.  Today, my children love potatoes, too.  They grew up on potatoes just like I did and if I fry potatoes I can never make enough.

Did you know a serving of potatoes has more potassium than bananas, broccoli or spinach?  Potatoes have zero cholesterol,  are high in fiber and vitamin C.  Potatoes are low in fat and calories.  

Here are some tips on the humble potato:

1.  Do not store potatoes and onions together.  Onions give off a gas that will cause your potatoes to ruin.

2.  Potatoes do better stored in a cool, dark place where the temperature is between 45 and 50 degrees. Preferably spread out and the plastic bag removed.

3.  Do not store potatoes in the refrigerator.  Cold temperatures cause the starches in potatoes to convert to sugar.  Your potatoes will become discolored and sweet.

4.  Solanine is a poison that builds up on potatoes that get too much light.  It turns the potato green under the skin and the potato becomes bitter.  Solanine can cause vomiting, diarrhea, headaches and can be fatal if ingested in large  amounts.

 5.  Potatoes once cooked don’t freeze well.

6.   Save the water from boiling potatoes to use in soups.

7.  Soaking potatoes in water with a little lemon juice or vinegar will prevent discoloration.

8.  Cooking potatoes with the skin on is better because most of the nutrients are close to the skin.

9.  Potatoes will keep approximately 2 weeks at room temperature.

10.  Russets are best for baking, boiling and French fries.  Red Potatoes are good for boiling, steaming, potato salad, soups, stews and roasting.  Klondike Rose Potatoes are good for boiling, baking, mashing, frying, steaming and baking.  Yukon Golds are great mashed and boiled.

Here is a great video on an easy way to peel potatoes:  Peeling Potatoes with Your Hands.

My favorite way to eat potatoes other than mashed is cooked in green beans.  Click the link under the photo for my recipe.

Green Beans and Potatoes - TSLC

Green Beans and Potatoes Recipe

Fall is here and winter is just around the corner.  Be sure to celebrate National Potato Month by enjoying some hearty potato recipes with your family.  Today, due to the hurried lifestyle less Americans are cooking at home.  Enjoying a meal around the dinner table is a great way for families to come together.  

“Every single diet I ever fell off of was because of potatoes and gravy.” ~~ Dolly Parton.

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