Christine Tallman’s Potato Soup

4 ( 8 oz ) potatoes

2 carrots, peeled and diced

4 cups water

1 tsp salt

4 eggs, hard boiled

4 hot dogs or smoked sausage

2 T butter or margarine

1 (10 3/4 oz) can cream of chicken soup

2 cups milk

Combine first four ingredients in a large pot and cook over medium heat until potatoes are soft.  Do not drain.  Meanwhile, peel and dice eggs.  Slice hot dogs into “coins” and brown in butter.  After potatoes and carrots are cooked, reduce heat to simmer, add cream of chicken soup.  Stir until dissolved.  Add eggs, hot dogs and milk.  Simmer at least 10 minutes.  Salt and pepper to taste.  Makes 6-8 servings.

Potato Pancakes

6 beaten eggs

2 tsp. salt

2 T baking powder

1 cup flour

1 cup milk

2 T oil

2 quarts grated, shredded potatoes

Combine the first 6 ingredients.  Mix thoroughly with an electric mixer. Add the potatoes.  Mix thoroughly.  Form potato mixture into patties.  Fry on hot griddle for about 8 minutes.  Turn only once.  Serve with maple syrup or applesauce.

Summertime Potato Salad

4 cups cooked, cooled and  cubed potatoes

1 cup mayo or miracle whip salad dressing

1/2 tsp salt

1/8 tsp pepper

1 tlbp prepared  mustard

2 tblp apple cider vinegar

2 hard boiled eggs, chopped

1/2 cup chopped onion

1/2 cup celery slices

Combine salad dressing, mustard, vinegar, salt and pepper.  Add potatoes, eggs, onion, and celery. Mix lightly and chill.  Makes 6 servings.

 

 

 

Camp Fire Potatoes

5 lbs. potatoes

1 lb. sliced bacon

3-4 medium onions, sliced

salt and pepper

Scrub but do not peel potatoes, cut in 1/2 inch slices.  Line bottom of a heavy pot or skillet with bacon slices.  Add a layer of potatoes, seasonings, and onion slices; repeat layers until all ingredients are used. Cover and cook on hot camp fire until bacon sizzles; then pull to side or raise over camp fire to simmer and cook 1-2 hours.  Serves 12-15 people.