Ingredients

Directions

1. In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

Ingredients

Directions

1. Grease 9″x13″ baking dish. Preheat oven to 350°F.
2. In a large bowl combine soups, sour cream, cheese, onions, garlic salt, seasoned salt, & the ½ cup melted butter or margarine. Gently fold in hash browns, then gently fold in diced potatoes.
3. Pour mixture into pan. Combine crushed corn flakes & the 2 tbsp melted butter or margarine.  Sprinkle on top of potato mixture in baking dish.
4. Bake for 30-45 minutes.

Chef’s Note: Frozen potatoes are a necessity for the baking times to be right.  I actually use dry onion flakes reconstituted instead of fresh onion.  You can also substitute the corn flakes for crushed Ritz crackers or potato chips.  This recipe can be doubled for a larger party, but remember to adjust the baking times to suit the larger volume.

Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.

In a large skillet, cook the meat over medium-high heat.  Drain fat from pan.  If using leftover meat, heat & add to the skillet.  Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through.  Pour into prepared baking dish; cover with mashed potatoes & dot with butter.  Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.

Chef’s Note: You can also use leftover chicken or any meat, really.  If using larger chunks, like chicken, cube the meat.

In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.

1. Make sure your potatoes are washed & diced.  Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove.  Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper.  In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes.  The bottom should form a nice crust on it.
6. Salt & pepper to taste.  Add a dash of hot sauce if you like.

Via twinkleboi's Flickr Photostream

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Via twinkleboi's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!

Via twinkleboi's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!

In a Dutch oven, brown meat in 2 tbsp oil.  Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper.  Cover & simmer for 2 hours.  Stir in bouillon & tomatoes.  Wash pumpkin; cut a 6-8″ circle around top stem.  Remove top & set aside; discard seeds & loose fibers from inside.

Place pumpkin in a shallow sturdy baking pan.  Spoon stew into pumpkin & replace the top.  Brush outside of pumpkin with remaining oil.  Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake).  Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Images from WarNet.ws

Submit your food art or found food art photos to info@foodaskew.net!