Cissys Stuede Poteter Creamed Potatoes Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Steps:

• 1. In a large saucepan, place potatoes and cover with water. Bring to a boil, reduce heat and continue cooking until fork tender, about 15 minutes.
• 2. In another saucepan, melt butter. Stir in the flour salt, pepper, nutmeg, until smooth. Gradually stir in the milk. Bring to a boil and cook until thickened, while constantly stirring.
• 3. Drain the potatoes well, place in your serving dish; pour the cream mixture over the potatoes and lightly toss to coat. Sprinkle with fresh parsley. Sometimes I slice a sweet onion and add to the potatoes while they are cooking..adds even more delicious flavor. Enjoy!

Steps:

• Preheat oven to 400 degrees. Wash the potatoes well, prick some holes in it with a fork and rub it all over with a little oil. Then place it right on the oven rack (no pan) and bake for 45 to 60 minutes. You can tell when they are done by grabbing one with an oven mitt. (This might be a job for your grown-up assistant.) When they are squeezable, they are done.
• Turn the oven down to 350 degrees and take the potatoes out of the oven when they are all done and wait a little bit for them to cool, then cut them in half and scoop the potato out into a bowl. You're going to need it.
• Save 1/2 cup of the cheese to sprinkle on top of the potato before it goes in the oven. Mix the rest of the cheese, the milk and the salt and pepper with the potato. Add the butter.
• Use a masher or mixer but do it when the potato is still a little warm.
• Put your potato-sand cheese mixture back into the potato skin you saved (it won't really fit but that's OK). Put the potatoes in a baking pan, sprinkle the rest of the cheese on top of the potatoes and put back into the oven for 20 minutes at 350 degrees.
• The potatoes are done when the cheese melts. Have your adult assistant help with some mitts to take the pan out of the oven.

Steps:

• Preheat oven to 350.
• Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
• Chop the onion.
• Heat butter in a small nonstick skillet and saute until tender.
• Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
• Bake for 15 minutes and remove from oven.
• Sprinkle 1 cup of the cheese over the baked mixture.
• Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
• Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
• NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.