I have some I'd like to use up, but have never used them before. Thanks.
here is one I love-
1 1/2 lb. browned ground beef- add all of the below- Do NOT drain the canned veggies.you want to use the juice.
2 regular sized cans whole potatoes, cut into quarters
1 can corn
1 small can peas and carrots- ( I use a can of veg all)
1 can diced tomatoes
1 can diced Italian style tomatoes
add enough water to cover . salt and pepper to taste. cook at a low boil for 1 hour. serve with corn bread.
I like to cook them with some onion and a little butter. Let them cook down and add good melting cheese to them.
I just add a llittle butter and throw tlhem in the oven for 20-30 minutes to brown. My kids love them.
Great idea, lesliemarie.
I bet a little butter, some olive oil, rosemary, and chopped garlic would be good roasted with them.
Like Magnetqueen says, I use them in soup. Sometimes I use them in potato salad when I'm short on time - just be sure to drain them well.
“Crispy Onion Roasted Potato’s”
6 cans (whole) white potatoes, drained and rinsed1 packet onion soup mix 1 stick (½ cup) butter, melted garlic powderpepperPreheat oven to 350° F. In large mixing bowl, place potatoes, onion soup mix, sprinkle with garlic powder and pepper to suit your taste. Pour on melted butter and toss to evenly coat potatoes. Place in a greased baking dish. Bake at 350 ° F until crisp and nicely browned.
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Comments: I like to
make up a whole bunch of meatballs. Then
freeze by the 50 and have them in the freezer all ready for this stew. I just bake them all in the oven.
1-1/2 lb. ground beef
1 egg, slightly beaten
1 cup small bread crumbs
1/4 cup finely chopped onion
1 (14.5 oz.) can beef broth
1 (10-3/4) can tomato soup
1 (14.5) can carrots
2 (14.5) cans white potatoes, diced (for just Jim & I, just use 1 can of
Mix first five ing.
shape into 50 meatballs
Bake 350 30 min. or
so until done
Add to rest of ing
Simmer, til thoroughly heat
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I don't see why you couldn't try them in potato salad. Maybe make up one can and see how it tastes.
I would drain, rinse, and pat them dry first.
This thread is making me hungry
I drain a can of potatoes thoroughly slice each potato into two for better cheese coating, place them in a frying pan with 1/4 cup melted butter and 1-2 freshly crushed garlic cloves.
I scramble fry the potatoes until lightly browned and add 3 TBSP grated parmesan and stir fry until melted. I sprinkle lightly with seasoned slat Or sea salt dependant on preference.
On the serving plate I sprinkle a little shredded mozzarella over. Very demandable recipe and easy side dish that appeals to many.
Susan-Serving as a Taste Of Home Field Editor since 2009
we will try this recipe for our soup kitchen
Here is another thread with loads of ideas:http://community.tasteofhome.com/forums/t/108734.aspx
Creamed Canned Potatoes (for one)
1 Tbsp butter(scant)! Tbsp all-purpose flour1/2 cup milk1 tsp chicken bouillon granulesDash of: celery salt, dry mustard, garlic powder, white pepper, Cajun spice 1 serving drained, quartered or diced, canned potatoes.
Over medium heat make a roux with butter and flourMix in milk and seasoningsCook over medium heat, stirring until thickened.Add potatoes and cook, till potatoes are heated through
Note: I like to heat the potatoes in their water before mixing into the sauce
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