Chuck Wagon Potatoes Recipes

Steps:

• 1. Preheat oven to 400 degrees F. Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan. Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter.
• 2. Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender. Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color. Garnish with grated cheese and chives.

Steps:

• 1. Preheat oven to 325°F.
• 2. In a large skillet, brown roast in oil. Place in 3-quart roasting or baking pan. (I use a baking pan and wrap roast tight in foil) Add flour to drippings; cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 5 minutes.
• 3. Place onions around meat; spoon sauce over meat. Cover; bake 2 hours.
• 4. Add carrots and continue to bake for 2-3 hours more or until roast is tender. Add remaining vegetables; bake 15-20 minutes longer or until vegetables are tender.

Steps:

• Preheat oven to 400 degrees.
• Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan.
• Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter.
• Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender.
• Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color.
• Garnish with grated cheese and chives.

Steps:

• In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Add canned peas, and cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

Steps:

• 1. Meat Loaf: Combine all ingredients in a large bowl and form into a loaf on a large cookie sheet (or the cedar board for BBQ). Press meat together well to hold it's shape. Bake in oven for 45 minutes or until internal temperature reaches 170^. Remove from oven and let rest.
• 2. While meat is baking make the mashed potatoes. Boil potatoes in water to cover until tender when poked with a fork. Drain. Mix and mash potato with the cream,cheddar cheese, salt and pepper to taste and the butter. Blend well. Let potatoes get cold. Then-
• 3. Spread potatoes on a flat small cookie sheet and place in the freezer for 1 hour.(this keeps the potatoes from falling off the meat.) Then with your hand scoop a little at time onto the cool meat loaf -covering sides and top. Sprinkle with paprika and sprinkle with parsley. Bake in oven at 375^ for 45 minutes or until it has heated through. Check at 30 minutes so cheese potatoes do not burn. Internal temperature should read 170^. Enjoy! --- Do the same potato procedure for the BBQ loaf. When BBQ-ing the loaf make sure to put the cover down on grill. Down for the potato coating too!

Steps:

• Combine flour, salt and pepper in a large plastic bag. Place beef cubes in bag and shake to coat evenly. , In a Dutch oven or large skillet, brown beef in oil. Add onion, green pepper and garlic; cook until peppers are crisp-tender. Stir in chili powder, oregano and reserved vegetable liquid; bring to a boil. Reduce heat and simmer, covered, until meat is tender, about 45-50 minutes. Stir in beans and corn; simmer 10 minutes or until heated through.