Oven Tin Foil Dinner

 

I enjoy tin-foil dinners when I'm out camping; but I don't camp all that often, so this is one you can make at home any time of year. It isn't seasoned with the fire smoke, but it's pretty good.

Oven Tin Foil Dinner

7 potatoes, peeled and sliced thin

1 large onion, sliced thin

1/2 lb. carrots, peeled and chunked

1 lb. ground beef

onion powder

garlic powder

salt and pepper

1 tsp. beef bouillon powder

Spray a 9x13 with cooking spray and layer sliced potatoes, onions and carrots. Crumble beef over the top, sprinkle with all seasonings. (You can stir it if you like to distribute everything, or leave it in layers.) Cover tightly with aluminum foil and bake at 400 degrees for 1 hour. Serve with ketchup.

Notes: While living in Michigan, some friends we met spoon cream of mushroom soup over their tin foil dinners before cooking. I think you can assemble whatever ingredients you like, then bake as directed.

Jenny

Diane's Potato Salad

 

Spring and sunshine always put me in the mood for potato salad. I'm an Idaho girl, my seasons can all revolve around potatoes; I'm fine with that.  I have my own potato salad recipe packed with dill pickles, but I have met many fine potato salads that make me happy.  This is one of them. My sister-in-law, Diane makes this one, and so did her mom, and maybe her grandma...a family heirloom that is so yummy! Made with red potatoes and eggs, with sour cream in the dressing, I think you will enjoy it too.

Diane's Potato Salad

12 medium red potatoes, diced and cooked 

1 c. diced onion

1 c. chopped parsley (can substitute 1/2 c. dried parsley)

6 hardboiled eggs, diced

Dressing:

1 1/2 c. Mayonnaise

1 c. sour cream

1/2 c. sugar

1/4 c. vinegar

2 tsp. prepared mustard

1 1/2 tsp. salt

In a large mixing bowl, combine first 4 ingredients. In a separate bowl, stir together dressing ingredients, then pour over potatoes and gently stir all together.  Refrigerate until serving.

Notes: This makes a big salad for sharing, perfect for a family gathering or potluck.

Jenny

Chicken and Potatoes with Feta

Our local library put together a little cookbook of the staff's favorite comfort foods and we brought it home to enjoy.  It is fun to play with a collection of homey favorites. We have tried several things, but this one was exceptional and should be shared. The original doesn't list amounts for  the main ingredients, so this is what I used, and you can adapt for your family.

Chicken and Potatoes with Feta
10 red potatoes, quartered
2 c. chicken, cooked and shredded
1 medium onion, chopped
4 oz. fresh mushrooms, quartered
2 cloves garlic, minced
4 c. fresh spinach
1 tsp. dried basil
1/2 c. feta cheese
1 c. Italian dressing
salt and pepper

Boil potatoes until fork tender, drain. In a large bowl, combine all ingredients and toss like a salad.  Place in a 9x13 baking dish and bake at  350 degrees for 30 min. Serve it with some French Bread.

Jenny

Cream Scalloped Potatoes

These potatoes are awesome! My new go-to potato dish, they couldn't be simpler--and they couldn't be richer! Well, maybe they could, but you will love this! Trust me. These would be great to serve with meatloaf or oven chicken as their cooking times are so similar.

Cream Scalloped Potatoes
6 large potatoes, peeled and sliced thin (enough to comfortably fill a 9x13)
2 cloves minced garlic
1 c. onion (sliced or cubed, your preference)
1 cube butter or margarine, melted
1/4 c. grated Parmesan cheese
seasoning salt (like Lawrys)
Cavender's Greek seasoning (opt.)
salt and pepper
2 c. heavy cream

Grease a 9x13 baking pan.  Rinse sliced potatoes under cold running water to remove starch. Pat dry with a paper towel.  Put potatoes in baking pan, with garlic and onion, drizzle with melted butter.  Sprinkle on cheese, seasoning salt, Greek seasoning, salt and pepper.  Stir together. Pour cream over all.  Cover with aluminum foil and bake at 350 degrees for 45 min. Remove foil and bake an additional 20 min. until tender.  Let rest 10 min. before serving.

Notes:  You can substitute any seasoning or additional herbs you like.  I think crushed rosemary would be yummy, or some parsley. You could also just use salt and pepper to taste. I use my food processor to slice the potatoes and onions, which makes the job faster. When this first comes out of the oven it may seem liquid-y but as you let it set a few minutes, the potatoes will absorb all that. I am looking forward to trying this with some new red potatoes!

Jenny

Creamed Vegetable Stew

This is perfect for a winter supper, comforting and delicious.  Try it with French Bread or if you are a fan: Sourdough French Bread.

Creamed Vegetable Stew
6 large carrots, peeled and diced
5 potatoes, peeled and diced
1/2 c. diced green pepper
1/2 c. diced celery
1 c. diced onion
1 (16 oz.) can corn, drained
1 (16 oz.) can green beans, drained
1-2 c. diced ham (optional, but yummy)
1/4 c. butter or margarine
1/2 c. flour
4 c. milk (you can use cream as part of this-also super yummy)
1/4 tsp. garlic powder
1/2 tsp. seasoning salt
1 tsp. dried parsley flakes
salt and pepper to taste
Place carrots, potatoes, green pepper, celery and onion in large pot. Add just enough water to cover and bring to a boil.  Reduce heat and simmer for 15 min.  Add corn, green beans and ham. Cook another 5 minutes or until carrots are tender. Partially drain vegetables, leaving about half the water. While vegetables cook, in a microwave safe dish, place butter and flour. Microwave on high for 40 seconds, stir melted butter and flour together.  Stir in milk with a whisk.  Return to microwave and microwave on high for 1 min at a time, stirring each time until thick. Add seasonings to white sauce and stir.  Pour white sauce into vegetable mixture and stir to combine. Taste and add salt and pepper. Serve warm.

Notes: I made this using 2 c. milk and 2 c. heavy cream.

Jenny

Bacon Corn Chowder

A soup to warm your bones this fall. I make it for my husband who is a soup junkie and my oldest daughter who loves this particular soup.  You would enjoy it with bread sticks, yeast biscuits or a slice of fresh bread.
Bacon Corn Chowder
1/2 lb. bacon, chopped
1 med. onion, chopped
2 cloves garlic, minced
Brown these together in a large pot, add
1/3 c. flour and stir to coat flour in drippings. Add
5-6  potatoes, peeled and cubed
6 c. water
bring to a boil, reduce heat, cover and simmer for 10 min.  Add
2 (15 oz.) cans corn, (drain liquid off one of the cans)
2 1/2 tsp. salt
1 tsp. dried parsley
1 tsp. sugar
1 tsp. seasoning salt (like Lawry's)
Pepper to taste (I like a lot of ground pepper in this, or to use pepper bacon if I can)
2 c. cream (or half and half)
Heat for a few minutes, until potatoes are tender.  Taste for seasonings.  Serve with bread or crackers.

Notes: this would also be yummy with red potatoes-leave the peels on if you try this. You can replace one of the cans of corn with a can of creamed corn.

Jenny

Mashed Potato Patties

This is really a how-to more than a recipe, as leftovers always vary in their content and amount.  These are fun to make with left over mashed potatoes, and my family always welcomes them as a simple week night supper with  biscuits and a veggie. I start with mashed potatoes that I have made with good old Idaho Russets.  I think you can use mashed potatoes made from flakes, but you may have to experiment with the amount of flour to get them stiff enough to hold together when you fry them. Let me know how that goes.

Mashed Potato Patties

about 4 cups cold mashed potatoes

1 cup chopped ham (or bacon, or pepperoni)

2 Tbsp. onion, chopped fine, or use onion powder to taste

1 clove garlic, minced, or use garlic powder to taste

herbs of your choice (opt.)

salt and pepper

1 egg

1/2 c. flour

oil for frying

Stir ham, onions, garlic and any other seasonings you like into mashed potatoes.  Salt and pepper to taste.  (And do taste them. Potatoes are bland and can take quite a bit of seasoning, the amounts given are approximate.)  When the potatoes are well seasoned, add the flour and egg and mix well.  

Heat a puddle of oil in a skillet on medium heat, when hot, scoop a dollop of potatoes into the skillet and flatten out a bit with the back of a spoon. Cook for a minute or two, then turn to brown on both sides.  Fry a few patties at time, replenishing the oil as needed.  Drain on paper towels.  You can serve them with sour cream if you like.

Notes:  If your first batch of patties fall apart in the skillet, you need to add more flour.  They should be tender, but manageable.  You can use any leftover meat in these, or you can make them without, as more of a side dish.   These would also make a nice warm breakfast.

Jenny

German Potato Salad

German potato salad is served warm and has a tangy dressing.  I like to make it once in a while for a change of pace from my cold potato salad, and I love to use red potatoes in it.  Besides, who can go wrong with bacon and potatoes? This is based on a very old Taste of Home recipe.

German Potato Salad
5 bacon strips
3/4 c. chopped onion
3 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 1/3 c. water
2/3 c. cider vinegar
1/4 c. sugar
6 c. red potatoes

Scrub red potatoes and cut into bite size chunks.  Bring a pot of water to a boil, add potatoes and boil for 20 min. or until tender.  Meanwhile, in a skillet, cook bacon until crisp and remove to a paper towel to drain.  Drain all but 3 Tbsp. drippings from the skillet.  Add onion to drippings and cook until tender.  Add flour, salt and pepper to the skillet, mixing to cover all the flour in fat.  Add water and vinegar; cook and stir until bubbly and slightly thick.  Add sugar and stir to dissolve.  Crumble bacon.  When potatoes are done, drain.  Stir together bacon, potatoes and dressing.  Serve warm.

Jenny

Crock Pot Beef Stew

I love to put dinner in the crock pot on a busy day!  This is a hearty, stick-to-your-ribs kind of stew.  The recipe is from a Betty Crocker cookbook called Come Home to Dinner.  Yeast Biscuits would be delicious with this.

Crock Pot Beef Stew

1 1/2 lbs. potatoes, cut in chunks

1 medium onion, chopped

2 c. carrot chunks

1 (14 oz.) can diced tomatoes, undrained

1 (10 1/2 oz.) can condensed beef broth

2 c. sliced mushrooms (original recipe calls for Shiitake)

1/2 c. flour

1 Tbsp. Worcestershire sauce

1 tsp. salt

1 tsp. sugar

1 tsp. dried parsley flakes

1/4 tsp. pepper

1 lb. beef stew meat, cut into 1/2 inch pieces

Mix all ingredients, except beef in crock pot.  Add beef on top.  Cover and cook on low heat setting 8-9 hours or until vegetables and beef are tender.  Stir well before serving.

Jenny

Bacon Potato Soup

A few years ago, I compiled a family cookbook for Nathan's family, with recipes from their childhood and from our current family gatherings.  This childhood favorite was originally called "My Mom's Potato Soup" and is a recipe from my husband's maternal grandma, Rosalie.  It is hands-down my children's favorite soup.  The creamy onion-bacon flavor is homey, and feeding a crew with only 1/2 lb. of meat makes this budget friendly too.

Bacon Potato Soup
1/2 lb. bacon, diced
1 c. chopped onion
In a soup pot, brown together.  Stir in:
1/4 c. flour, and continue to heat until flour is brown. Add:
6 c. peeled, cubed potatoes
2 tsp. salt
6 c. cold water
Stir.  If needed, add additional warm water, just to cover potatoes.  Cook on medium heat until potatoes are tender, about 15 min. 
Add 2 c. milk
Taste for seasonings. (I usually add a little pepper here).  Heat, but do not boil.

Notes:  You can add other dried herbs to this, if you like. Thyme and parsley and some rosemary are all nice.  This is also a quick recipe for a soup, about 30 min. from start to finish. 

Jenny

Sour Cream Potatoes

I grew up in Idaho and my mother always called these Yummy Potatoes, my sister calls them Cheesy Potatoes, and here in my Utah neighborhood, they are called Funeral Potatoes.  I will concede (with all my Idaho heart) that they are the ultimate comfort food. 

Sour Cream Potatoes
1 bag frozen shredded hash brown potatoes (24 oz.)
2 cans cream of chicken soup
1 1/4 c. sour cream
1 1/2 c. grated cheese
1/2 c. melted butter
3 Tbsp. dried, minced onion
1/2 c. milk

Empty bag of frozen hash browns into a large bowl.  Combine soup, sour cream, 1 c. grated cheese, melted butter and milk.  Pour over hash browns, stirring to coat.  Transfer to a 9x13 baking dish.  Sprinkle remaining cheese over the top and bake at 350 for 50-60 min.

My Notes:  It is traditional to top these with crushed cornflakes and a little butter. You could also substitute cracker crumbs or bread crumbs.  I prefer them just topped with cheese. You can use about any style frozen potatoes or other cooked potatoes. Left-over baked potatoes, cut into cubes are particularly nice.

Jenny

Crockpot Carrot Pudding

One of the things that has been fun about this blog is to see when I have a theme going.  I've known for a long time that this happens to me.  My thoughts will link one thing to another and I realize they are related at some point in the future when I look back.  But here, I can see the pattern emerge more clearly and early.  The theme this winter has been old fashioned desserts.  First the Gingerbread, which was a spur of the moment, "mmm, this sounds good right now" thing.  Then came Bread Pudding for Christmas.  Now in memory of the lemon sauce from the gingerbread, I think of Carrot Pudding.  My mother used to make it once in awhile when I was growing up, and I've always liked it.  This recipe is a compilation of two recipes and my mother's memory of my great grandma's recipe.  I like the crockpot part, where it takes only minutes to assemble and makes its own sauce at the bottom.  We still topped it with Lemon Sauce, which was wonderful, I ate it warmed for breakfast the next morning with a splash of cold milk.  YUM. That is all.

Crockpot Carrot Pudding
1 1/2 c. grated carrots
3/4 c. potato, peeled, grated (rinse under cool, running water to wash away the starch)
1 large baking apple, peeled, grated
1 tsp. lemon juice
Toss this together and add:
1 c. Flour
1/2 c. chopped walnuts
1/2 c. raisins
3/4 c. brown sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. each cloves and nutmeg
3/4 tsp. salt
1 slice white bread, crumbed
1 tsp. baking soda
1/2 c. melted shortening
Stir together. Set aside.
Spray the crockpot with cooking spray and combine in the bottom of the pot 3/4 c. boiling water and 1/2 c. sugar.  Stir to dissolve sugar.  Spoon pudding mix over the top, cover and cook on high for 2 hours.

Jenny

Clam Chowder

A thick, creamy, mild version.  You can add other seasonings if you like, some are suggested below.

Clam Chowder

Bring 6 cups of water to a boil.

Drain the juice from 2 cans chopped clams into the water.

Add 6-8 c. cubed potatoes and 2 tsp. salt

Cook until tender. 

Meanwhile:

Melt 1/2 c. margarine or butter

Add 1 c. chopped  celery

1 c. chopped onion

1 garlic clove, minced

Cook until veggies are crisp tender.

Add 1/2 c. flour and stir to coat flour in butter, then add

1 c. heavy whipping cream

3 c. milk (or 1 (12oz.) can evaporated milk and 1 1/2 c. water)

Heat and stir until mixture boils gently and thickens. Tip: Use a pot with a heavy bottom for this, and watch it carefully so it doesn't scorch.

Stir the white sauce into the potatoes.  Add the 2 cans clams.

Salt and pepper to taste.

Herbs I like to add: parsley, thyme, basil.  You can also add chicken bouillon cubes, but be sure to adjust the salt if you do. If you like a kick to it, add a few drops of Tabasco sauce.

Jenny

Ham and Potatoes Au Gratin

This is a recipe I've made for many years.  It is comfort food to me.

Ham and Potatoes Au Gratin
1/2 c. chopped onion
1/2 c. chopped green pepper
4 Tbsp. butter or margarine, divided
5-6 c. diced, peeled potatoes, cooked
2 c. ham, cubed
1/2 c. mayonnaise
3 Tbsp. flour
1 1/2 c. milk
1 c. shredded cheddar cheese
1/8 tsp. garlic powder
salt and pepper

In a skillet, saute onions and green pepper in 1 Tbsp. butter until tender. Combine onions and pepper with potatoes, ham and mayonnaise; pour into a 9x13 baking dish.  In a saucepan, melt remaining butter, stir in flour, and garlic powder until smooth, gradually add milk.  Bring to a boil, cook and stir for 1 min.  Stir in cheese just until melted and add salt and pepper to taste.  Pour over potato mixture.  Cover and bake at 350 for 45 min. or until bubbly. 

Notes: I have used a bag of cubed hash brown potatoes in this with decent results.

Jenny

Roasted Vegetables

This is a basic recipe that can be adapted.  I include it here, because growing up, potatoes were baked, boiled or fried, but I had no idea how to roast them when I married and started a home of my own.  I learned to love roasted vegetables in New Zealand where they were a staple on the side of the plate.  The ladies there roast pumpkin, and swedes (a large rutabaga) alongside the carrots and potatoes. You can use sweet potatoes, yams, squash, whatever you like.


Roasted Vegetables
3 large potatoes, peeled and cut into chunks
7 large carrots, peeled and cut into chunks
1 large onion, cut into chunks
1 clove garlic, minced
olive oil
parsley
salt and pepper

Combine vegetables in a large bowl and mince the garlic over the top of all. Vegetables should be as dry as possible so the oil sticks to them nicely. Drizzle with olive oil, about 2-3 Tbsp. and stir.  Add salt, pepper and parsley or other desired seasonings.  Spread all on a baking sheet and bake at 375 for 45 min. Stirring or turning the vegetables halfway through cooking time. They are ready when they are fork tender.

Notes:  Garlic is optional.  Rosemary with potatoes is a nice combination, and really you can substitute any herbs or spice you like for the parsley.  You can use any oil you like too. The oil helps the herbs stick and protects the vegetable from drying out in the dry heat of the oven.
Jenny

My Potato Salad

I prefer my potato salad to have lots of eggs.  I made this recently, but we ate the evidence before I found the camera to photograph it... (Update, this one had to be saved long enough to go to Grandma's, so yay! a picture!)

My Potato Salad
6 c. cubed potatoes (peeled) and boiled until just tender, not mushy
7 hard boiled eggs, coarsely chopped
1 c. chopped dill pickle
1/2 c. chopped onion
1 c. chopped celery
Dressing:
1 1/4 c. Miracle Whip
1 tsp. prepared yellow mustard
1 Tbsp. sugar
2 Tbsp. white vinegar
1/2 tsp. celery salt
1/8 tsp. garlic powder
1 tsp. salt
pepper to taste
paprika for garnish (opt.)

Combine in a large bowl, potatoes, eggs, pickle, onion and celery.  Combine dressing ingredients in a small bowl, then pour over potatoes and fold together gently.  Sprinkle with paprika for color and chill until cooled.  Makes about 12 cups of salad.
Jenny

Potatoes with Ham and Peas

This is a family favorite.  I am always a good mom if I'm putting it on the table.  You can cook it two different ways, on the stove top as pictured, or in the microwave. The proportions make a big batch for my crew, but you can easily adjust them.  Chunks of sausage or bacon can be used instead of ham.

Potatoes with Ham and Peas

5 large potatoes, peeled and sliced thin

1 large onion, sliced

1 1/2 c. cubed ham
1 c. frozen peas, thawed
Salt and Pepper
oil or butter for cooking

Heat about 3 Tbsp. of oil on medium high heat in a large skillet, add onion and sliced potatoes and stir to coat in oil.  Cook stirring at intervals, but letting the potatoes on the bottom cook a bit before stirring them up. If you stir it too much, it will break the potatoes up and get gummy.  Season with salt and pepper as you go. It will take 20 - 30 min. to let the potatoes cook through and get tender.  When they are just about done, add the ham and peas and heat through. Serve with sour cream or ketchup. (Depending on which one of my kids you are...)

If you would like to cook this in the microwave (which is popular in the summer), put sliced potatoes and onions in a microwave safe casserole and dot with butter.  Cook 4 min at a time and stir, adding more butter and seasoning as you see fit.  When the potatoes are tender, add the ham and peas and heat through. 

Jenny

Little Pigs and Potatoes

A simple and filling casserole. This one is comfort food to me.

Little Pigs and Potatoes

6 medium potatoes, peeled and sliced 1/4 in. thick

3/4 lb. sausage

1/4 lb. cheddar cheese

Bread crumbs

White Sauce:

1/4 c. margarine

1/4 c. flour

1 tsp. salt

pepper

2 c. milk

Cook sliced potatoes in salted water until just tender, (not mushy).  Brown sausage.

Make white sauce by melting margarine in a saucepan, blend in flour, salt, and pepper.  Add milk slowly, stirring until sauce bubbles and thickens.  Drain potatoes; put a layer of 1/2 potatoes in a casserole dish.  Add a layer of sausage and half the white sauce and cheese.  Repeat layers and sprinkle bread crumbs over all.  Bake in a 400 degree oven until the crumbs are browned, 15 min.

Notes:  If I have them, I often use cubed hash browns in place of the potatoes which makes it faster to put together, but you have to bake it longer. My favorite sausage to use in this are little cocktail smokies that I slice into a few rounds.  In the photo, I have used huge Idaho potatoes and doubled the white sauce, and instead of layers, I stirred the cheese into the white sauce and poured that over the potato cubes and sausage in the pan, stir a little then add bread crumbs.
Jenny

Tater Tot Casserole

This is comfort food for my husband, and a favorite of my children. I top my serving with ketchup.

Tater Tot Casserole
1 1/2 lb. hamburger
1/2 medium onion, chopped
1 can cream of mushroom soup
1 soup can of milk
1 package tater tots
1 c. grated cheese

Brown hamburger with onion and salt and pepper to taste. Drain fat and pour into a 9x13 pan.  Mix soup and milk and pour over top.  Top with tater tots and sprinkle with cheese.  Bake at 350 for 45 min.

Note: I like to mix  the tater tots with the hamburger and soup, top with cheese and bake.

Jenny

Roasted Garlic Mashed Potatoes

This is a nice side when gravy is not being passed.

Roasted Garlic Mashed Potatoes (Taste of Home)
2 whole garlic heads
1 Tbsp. olive oil

Cut off the top of the garlic heads, so each clove is exposed.  Brush with oil, wrap in foil and bake at 350 for 45 min. until very soft.  Cool for 5 min. Squeeze garlic from the skins, mash and set aside.

6 medium potatoes, peeled and cubed
1 c. + 2 Tbsp. milk
2 Tbsp. butter
1 tsp. dried rosemary, crushed
1 tsp. salt

Boil potatoes 20-25 min. until very tender.  Drain well. Add milk, butter, rosemary, salt and garlic.  Mash until light and fluffy.
Jenny