Aunt Fredas Potatoes Recipes

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GARLICKY BABY REDS



Garlicky Baby Reds image

I found this recipe on the Aunt Mid's Baby Red Potatoes bag! Very easy, very tasty and very loved!

Provided by that Pam I am

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs baby red potatoes
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon paprika
1 small lemon, juice of
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • Scrub and quarter potatoes.
  • Place potatoes in 8x8 inch baking dish.
  • In a small bowl, combine melted butter, garlic, salt, paprika, and lemon juice.
  • Pour over potatoes and stir to coat.
  • Sprinkle Parmesan cheese over potatoes.
  • Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes, until golden brown.

AUNT FREDA'S SUIT YOURSELF SALAD



Aunt Freda's Suit Yourself Salad image

This is another really good recipe (my Aunt Freda's recipe) from our family cookbook. A nice thing about this recipe is that it can be made and forgotten about the day before and needs no last-minute attention.

Provided by Teresa M

Categories     Beans

Time 12h1m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 cup sugar
1 1/8 cups apple cider vinegar
1/4 cup water
2/3 cup oil (do not use olive oil)
1 teaspoon salt
16 ounces peas, drained
16 ounces French style green beans, drained
16 ounces kidney beans, drained and rinsed
1 medium green pepper, chopped
1 1/2 cups celery, diced
1 1/2 cups cauliflower, in bite-size pieces
1 -2 medium sweet onion, sliced and separated
1/2-1 cup whole corn, drained
1 (4 ounce) jar pimientos, drained and cut fine

Steps:

  • Dressing- Boil sugar, vinegar, and water for 1 minute.
  • Remove from heat, and add oil and salt.
  • Stir and set aside to cool.
  • Vegetable Mixture- Mix vegetables together in large bowl.
  • Pour dressing over vegetables and stir gently.
  • Cover and refrigerate at least 12 hours before serving, stirring occasionally.
  • If you don't like any of these vegetables, you can omit or substitute others.

Nutrition Facts : Calories 394.6, Fat 18.9, SaturatedFat 2.5, Sodium 624.6, Carbohydrate 50.4, Fiber 8.7, Sugar 32.4, Protein 7.8

FREDAS SCALLOPED POTATOES WITH HAM



Fredas Scalloped Potatoes with ham image

With Leftover Easter Ham in the Freezer and plenty of Taters on Hand, this makes for an EZ Rich, creamy, Simple and THRIFTY meal. Your budget will thank you for this one.

Provided by FREDA GABLE @cookin4me

Categories     Other Main Dishes

Number Of Ingredients 7

3 medium potatoes peeled and sliced
1 small onion, diced
- salt pepper & garlic pdr ( to taste)
1 cup(s) diced ham ( leftover from easter)
1 cup(s) cheese, shredded cheddar, and velveta ( use both cheeses)
1 pint(s) heavy cream, or (can use evaporated milk it won't curdle)
3 - pats of butter

Steps:

  • Preheat Oven @ 400 degrees
  • Spray or Butter casserole dish. (6X6 casserole or Double recipe for a 9 X 11 casserole dish) Place Layers of Potatoes, onion, cheese, & ham with seasonings in Baking dish/ Casserole. Ending with a layer of Cheese on the Top. Pour the Cream over the top of the mixture Top with 3 pats of butter, Cover and bake.
  • BAKE @ 400.00 for 20 Min, then reduce Oven temp to 350 for 40 min. Total Baking time 1 Hr. NOTE: If you Double this Recipe, You will have to Adjust the Baking time ALSO. to approx. 1 1/2- 1 3/4 hrs total Baking time. (more or Less) for the 9X11 Pan size Remove from Oven, Sprinkle with more Cheese on top place back in oven UNCOVERED, just untill Cheese is melted and serve Hot.

AUNT FREDA'S POTATOES



Aunt Freda's Potatoes image

Make and share this Aunt Freda's Potatoes recipe from Food.com.

Provided by saddlingup_nicole

Categories     Mashed Potatoes

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs frozen cubed hash brown potatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup unsalted butter (melted)
1 (10 3/4 ounce) can cream of mushroom soup
mushroom
1 cup grated monterey jack cheese
1 cup grated mild cheddar cheese
1/2 cup onion (chopped)
1 cup sour cream

Steps:

  • Preheat the oven to 350 degrees and grease a 9x11 casserole dish with 1 tbs of butter (not melted).
  • In a large stock pot melt butter on medium low heat and add cream of mushroom soup, salt, pepper and mix well. Add both cheeses and stir until well melted. Stir in the onions, mushrooms, and sour cream. Gradually add the thawed hashbrowns mixing well. Once mixed add to the greased casserole dish and bake at 350 degees for 45 minute.
  • You can also make this ahead of time. To reheat simply cover with plastic wrap and place in the microwave for 10 min or cover with foil and bake at 350 for 45 minute (dont bake twice).

Nutrition Facts : Calories 528.6, Fat 38.8, SaturatedFat 22.6, Cholesterol 97.1, Sodium 1028.6, Carbohydrate 33, Fiber 2.4, Sugar 2.9, Protein 14.3

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