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.
~~The most important things in life aren't things!~~
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
"A smile is an inexpensive way to improve your looks
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
© RDA Enthusiast Brands, LLC 2016