Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Help me plan a menu ?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="slick4591" data-source="post: 891195" data-attributes="member: 16503"><p>Here's a potato recipe that will go with everything. Sort of a twice baked potato thingy.</p><p></p><p>Hot Potato Salad</p><p></p><p>6 large red potatoes sliced ¼" to ½" thick. Boil, but be careful not to overcook so they won't disintegrate. </p><p>2 cups real mayonnaise</p><p>1 ½ to 2 cups cubed Velveeta</p><p>1 lb. shredded fried bacon </p><p>1 large onion chopped finely</p><p>1/2 to 1 cup (depending on your taste) sliced ripe olives</p><p></p><p>Layer ½ of the potatoes in a buttered 9" x 13" dish. Sans bacon, spread ½ of everything else in order. Repeat.</p><p></p><p>Crumble bacon over top and bake uncovered in a 375F oven. Cook until bubbly (approx. 30 minutes.)</p><p></p><p>You can make this casserole and refrigerate for 24 hours, but be sure to bring to room temperature before baking to directions.</p></blockquote><p></p>
[QUOTE="slick4591, post: 891195, member: 16503"] Here's a potato recipe that will go with everything. Sort of a twice baked potato thingy. Hot Potato Salad 6 large red potatoes sliced ¼” to ½” thick. Boil, but be careful not to overcook so they won’t disintegrate. 2 cups real mayonnaise 1 ½ to 2 cups cubed Velveeta 1 lb. shredded fried bacon 1 large onion chopped finely 1/2 to 1 cup (depending on your taste) sliced ripe olives Layer ½ of the potatoes in a buttered 9” x 13” dish. Sans bacon, spread ½ of everything else in order. Repeat. Crumble bacon over top and bake uncovered in a 375F oven. Cook until bubbly (approx. 30 minutes.) You can make this casserole and refrigerate for 24 hours, but be sure to bring to room temperature before baking to directions. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Help me plan a menu ?
Top