Funeral Potatoes

Doubled- freeze half  in 8x11 pan and 5x5 pan cook half

1 chopped sauteed onion
2-3 cloves of garlic
salt and pepper
1c plain yogurt
white sauce or 1 can of cream of chicken soup (1)
1/4c mayo
1 lb shredded cheese
6 baked potatoes- chopped small
3 c frozen chopped potatoes
corn flakes with drizzled melted butter to go on top



Saute onions till soft, add garlic.  then add white sauce, yogurt, mayo and salt and pepper to pan to warm it up and mix well.
Add potatoes, sauce, and cheese. Separate into different greased pans, add corn flakes and butter to top. freeze one and cook one
350 degrees 45-60 minutes


(1) (TO make white sauce- saute onions and celery, melt butter, add flour and salt and pepper)

Cream of Potato Soup

1 1/2 pounds potatoes, peeled and diced
1/2 medium onion, diced
2 medium carrot, diced
2 rib celery, diced

1 c frozen peas

1-2c chopped broccoli
1 cup of cooked ham or shredded chicken, diced
1 clove of garlic, sliced
4 tablespoons butter
1/2 tsp dried dill weed
1/4 cup flour
4 cups chicken broth
2 1/2 cups of milk
salt and pepper to taste
chopped fresh chives for garnish (optional)
salt and pepper to taste

Directions:

         Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; 

cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.

Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Use a 

fork to smash flour lumps, if there are any. Turn the heat to high and bring to a simmer. Simmer on medium-low 

for 15 minutes, stirring occasionally.

Taste the soup and add salt and pepper to your preference.  Stir in diced potatoes; cook for 15 minutes, until 

potatoes are tender. Then add the milk. Stir to combine and heat through. Let simmer 5-10 more minutes until 

soup is desired thickness. 

Garnish with fresh chives if you like the green.

2/18/17 (optional) I added mushrooms b/c i had them. But it turned the soup to a greyish brown color and wasn't
as appetizing as a yellowish chicken broth color.  Tasted great but the color wasn't appetizing.

Sweet Breaded pork

• Ingredients-
• 2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
• salt and freshly ground black pepper to taste
• 2 tablespoons all-purpose flour, or as needed
• 2 eggs, beaten

3 cups panko bread crumbs

The sweet sauce, Heat on the stove-

Leftover red pepper or vinegarette  salad dressing

I added 1/4c of jam

1 t garlic powder

1/4c honey

Begin in morning-

Trim any excess fat from pork and pat dry with a paper towel. Pound down the pork till 1/2inch thick.  Season with salt and pepper. Dust with flour, shaking off any excess. Dip pork into egg mixture cover both sides, then coat with the panko crumbs, then let sit in fridge till ready to cook it.

Heat sweet sauce on stove. I like to let it cook 20 min, so it gets a tiny bit thicker, instead of runny and then let sit in fridge.

Heat oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Serve with the sweet sauce, corn on cob (cook for 3 min in boiling water), roasted potatoes and any type of salad.

Mickel Potato & Egg Scramble

Feeds 4-5

1 large baked potato (can use frozen hashbrowns)
1 onion chopped
garlic cloves or garlic powder
4 eggs scrambled
Oil
Spinach and/or broccoli chopped
1/2 can of black olives sliced
leftover meat (I did sliced deli meat, but you can use any leftover meat, like shredded beef/chicken or chunks of chicken, ham)
dash of cayenne
salt and pepper and/or season salt
2 Tomatoes chopped (could use salsa, I used a tomato that was soft, I didn't want it in a salad)
1 avocado

Saute onion in oil for 10+ min.  Then add chopped baked potato, let cook for 10 min and get browned. Push potatoes and onions to side of pan and cook eggs on open side. When eggs are cooked combine/mix potatoes, onions, and eggs. Add seasonings, olives, spinach,  and leftover meat cook for a few minutes. Right before you eat add tomatoes and avocado.

You could put all this inside a burrito for breakfast and can freeze for future breakfasts.