Slow Cooker "Campfire" Potato

Ingredients

5 medium potatoes, sliced
1 stick butter (1/2 cup)
1 Tbsp. Worcestershire sauce
1 tsp. salt
¼ tsp. pepper
½ tsp. oregano
1 large garlic clove, minced
1 small white onion, sliced
½ cup parmesan cheese
1 cup cheddar cheese
4-quart or larger slow cooker

In a large bowl, mix together the butter, Worcestershire sauce, salt, pepper, oregano, and garlic.
Add the potatoes, the cheeses, and onion to the bowl with the butter mixture. Mix until the potatoes are coated.

Spray the slow cooker with non-stick spray.

Add the potatoes mixture. Smooth out into an even layer. Cover and cook on high for 4 hours without opening the lid during cooking. 

Spinach and Artichoke Potato Casserole

1 lg. pkg frozen hash browns, thawed

1 ¼ cup chicken broth or stock

½ cup shredded parmesan cheese

1 tsp garlic salt

8 oz cream cheese

1 jar (7.5 oz) marinated artichoke hearts

6 oz chopped baby spinach (can use frozen, reduce to one pkg chopped, thaw and squeeze excess moisture from spinach before use.)

½ cup sliced green onions

4 oz. shredded cheddar cheese

Pre-heat oven to 425, spray 9 x 13 glass baking dish with nonstick cooking spray.  Heat broth, garlic salt, parmesan and cream cheeses, and artichoke hearts in medium saucepan and mix till cheeses are melted.  Stir in spinach and cook till wilted.  Set aside.  Put thawed hash browns in baking dish, stir in sliced green onions.  Add cheese/broth mixture and stir to cover potatoes well.  Sprinkle cheddar cheese over the top and cover loosely with foil.  Bake 30 minutes.

Perfect Prime Rib with Creamy Horseradish, "baked" potatoes, and Spinach Salad

Found this on another blog and I want to try it this year.  Thought it would be good to put it here so I could remember it.  :)


Prime Rib 

1.       Get a prime rib roast at your supermarket. It's usually labeled bone-in ribeye roast.

2.       Mix up equal parts of onion salt, seasoned salt, and garlic powder. Approx 1/4 cup total.

3.       Pat the salt mixture on both ends and the fat side of the roast. The salt may not stick as well on the fat side. Don't worry about it.

4.       Using a small knife, cut slits in the fat side of the meat and stick in slivers of fresh garlic before roasting.  This method allows it to melt into the fat and the meat while it cooks(Optional)

5.       Pre-heat oven as high as it will go. Usually 500 degrees, but NOT broil.

6.       Stick the roast in a dutch oven preferably on a small rack that will lift it off the bottom. Bone side down (fat side up). Get a meat thermometer and stick it in the middle of the roast.

7.       Cook the roast in the oven for 5-6 minutes per pound and then shut the oven off. DO NOT OPEN OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH.

8.       After two hours take it out and check the temp. If its 140 degrees it's perfect. If it's cooler, put it back in the oven at 375 degrees until it hits 140 degrees.. This procedure will yield a PERFECT MEDIUM RARE PRIME RIB. (Don't ask me how to do medium or well done because cooking prime rib roast past medium rare is a felony.)

9.       If desired, get a package of Au Jus mix in the spice section of your supermarket and make following directions.

Creamy Horseradish Sauce

1 cup heavy cream

1 pinch white pepper, or to taste

1 dash hot pepper sauce (such as Tabasco) (optional)

3 tablespoons prepared horseradish

Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.

Note: This sauce doesn't keep very well. Just plan to use it the same day you make it.

Baked Potatoes in the Crockpot  (since the oven will be busy!)

Not really a "recipe"...more of an idea than anything. A GOOD idea when the oven is already occupied. Wash potatoes....wrap in foil...pierce with small knife in several places...set in Crockpot....cover...cook. Depending on how much time you have....LOW for 6 to 8 hours....or HIGH for 3 to 4 hours.  Great thing about this is if you're off on your timing a little (or even a lot!)...the potatoes will wait there patiently until you are ready.

Spinach Salad

2 bunches of Spinach

1 head of lettuce (I use green leaf)

3 c. grated swiss cheese

1 container cottage cheese

1 lb. bacon, cooked and crumbled

3/4 c. sliced mushrooms (fresh)

1/2 red onion, sliced thinly

Dressing

1/2 to 1 c. oil (I use canola oil) 

3/4 c. red wine vinegar

3/4 t. dry mustard

1 1/2 T. poppy seeds

3/4 c. sugar

1 1/2 t. salt

Wash & dry spinach and lettuce. Take stems off spinach, cut up lettuce. Place in large enough bowl to toss in. (This is a BIG salad!) Add swiss cheese, cottage cheese, bacon, mushrooms & red onion.   Toss with dressing. Serve immediately!  (Don't toss with cottage cheese and dressing until just before serving or it will get soggy.)

Here is a bonus tip for you from a chef:  The best way to reheat a sourdough baguette is to run it quickly under the tap with the water running and then put it directly into a 350 degree oven for about 10 minutes, until it’s crisp on the outside and warm on the inside...  it works! 

Mashed Potato Salad

We made this for our 4th of July barbecue. It is nothing like the traditional potato salad, but to me is more like loaded mashed potatoes, hence the name. :)

1 5 lb bag of red potatoes

1 packet ranch dressing mix

1 cup mayonnaise

1 cup sour cream

1 lb bacon

1/2-1 cup chopped green onions

Cut up and boil the potatoes until they are soft. While they are cooking, cut up the bacon and fry it. when it is finished, lightly sautee the green onions in some of the drippings. Drain the bacon and green onions, and put them in a bowl with the mayonnaise, sour cream, and ranch dressing mix. Add garlic powder, salt, and pepper to taste, as well as a dash of cayenne pepper if you like. When the potatoes are done cooking, drain and let cool, then mix them in with the other ingredients. Serve warm or chilled. 

Funeral Potatoes

People either love the name or hate it.  Excellent served with ham.  To cut down on the time involved in making it, you can substitute a package of frozen hash browns for the 7 medium potatoes.(either the cubed or the grated hash browns will work.)  Also, to make this extra good, if you're using fresh onion instead of dehydrated, caramelize them in butter before mixing them into the dish.

7 medium potatoes, boiled, peeled and grated (or diced.)

2 cans cream of chicken soup

1 cup sour cream

¼  cup onion flakes or 1 medium onion, diced

1 cup grated cheddar cheese

Mix potatoes, soup, sour cream, onions, and cheese in casserole dish.  Top with 1 cup bread crumbs or crushed corn flakes, drizzle with 2 tbs. melted butter or margarine.  Bake 325 degrees for 45 minutes. 

Potato Supreme

1 lb. Ground beef

½ onion, diced

2 cans golden mushroom soup (NOT cream of mushroom)

¾ can water

Baked Potatoes

Brown hamburger and onion, add soup and water.  Simmer for a few moments to mix flavors.  Spoon mixture over individual baked potatoes and top with any or all of the following:  grated cheese, diced green onions, diced tomatoes, sour cream, bacon bits, broccoli flowerettes, sliced olives, etc.