SAVORY CORN CHOWDER

6 slices bacon, cooked crisp

1 medium onion, chopped

1/2 teaspoon minced garlic

4 or 5 medium potatoes, peeled and cubed

2 cups water

1 (12 ounce) can evaporated milk

1 (14.75 ounce) can cream style corn

1/4 teaspoon black pepper

1/2 teaspoon salt

2/3 cup 2% or regular milk

3/4 to 1 cup shredded cheddar cheese (Optional)

 

Cook bacon in skillet on top of the stove until crisp.  Remove and drain on paper towel.  Fry onion and garlic in about 2 tablespoons of the bacon grease left in skillet.  Drain. In a pot on top of the stove cover potatoes with the 2 cups of water, bring to a boil and cook about 10 minutes until soft.  Add onion, garlic, milk, corn, salt and pepper and continue cooking on simmer about 20 minutes longer stirring several times. Crumble bacon into soup. Stir to mix. Add cheese.  Makes 8 to 10 servings. Enjoy!

 

Corned Beef and Cabbage for the Crockpot

2 onions, sliced
2 t minced garlic
3 potatoes, chopped into bite size pieces
1 corned beef, 3 to 4lbs
Small head of cabbage or half of a bigger one, cut into slices
1 cup water

In the bottom of a large size crockpot layer onions, garlic and potatoes.  Set corned beef on top and lay cabbage slices on to of the meat.  Pour in 1 cup water. Cover and cook on low for 10 to 11 hours.

Cracker Barrel Hashbrown Casserole

10.25 oz. can condensed cream of chicken soup
8 oz. grated cheddar cheese
1/2 cup melted butter OR margarine
1 onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.

In a bowl, combine soup, cheese, butter, onion, salt, and pepper.

Gently fold the potatoes into the mixture and pour into prepared pan.

Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

It's kinda sorta but not really the same thing, . But it's good.

Slow Cooked Potatoes and Mushrooms

3 medium-sized red potatoes, cut into eights

4 large brown mushrooms, quartered

1 small white onion, cut into lengthwise chunks

4 cloves garlic, minced

½ t. Seasoned salt

Kosher salt and freshly ground black pepper

1 t. lemon juice

1 t. olive oil

Place potatoes in bottom of crock pot; sprinkle with seasoned salt and kosher salt and black pepper to taste. Layer vegetables on top. Sprinkle lemon juice and olive oil over the top. Turn slow cooker to low and cook for 4 to 6 hours, until potatoes are soft.