Green beans and Potatoes

1/2 pound applewood-smoked bacon
1/2 large white onion, sliced lengthwise
4 cloves garlic, minced
4 cups chicken broth
2 pounds fresh green beans, trimmed
2 pounds red potatoes, cut into chunks
salt and pepper to taste

Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels, reserving some of the drippings in the Dutch oven.

Stir onion in reserved drippings; cook and stir until browned, about 10 minutes. Stir garlic into the onion; cook until softened, 1 to 2 minutes. Pour broth into the Dutch oven; add green beans. Chop bacon and add to the Dutch oven.

Bring the broth to a boil, reduce heat to low, and place a cover on the Dutch oven. Simmer the green bean mixture until the beans are tender, about 1 hour. Add potatoes; season with salt and pepper. Continue cooking until the potatoes are tender, about 30 minutes more.

Honey-Roasted Potatoes and Mushrooms

1 pound potatoes, cut into bite-sized chunks
2 tablespoons olive oil
1 pound cremini mushrooms, trimmed and halved
1/2 white onion, chopped
1 tablespoon honey
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon dried sage
1/2 tablespoon beer mustard
1 pinch garlic powder
bacon salt to taste

1.  Preheat oven to 450 degrees F (230 degrees C). 
2. Place potato chunks into a 9x13-inch baking dish, drizzle with olive oil, and toss potatoes to coat. Bake in the preheated oven for 10 minutes. 
3. Remove from oven, and stir cremini mushrooms, onion, honey, rosemary, thyme, sage, mustard powder, garlic powder, salt, and black pepper into the potatoes. Return baking dish to oven and bake until mushrooms and potatoes are tender, about 15 more minutes.

Potato and Broccoli Casserole

1 head fresh broccoli, cut into florets
6 large potatoes, cubed
2 (10.75 ounce) cans condensed cream of broccoli soup
2 1/2 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon Dijon-style prepared mustard
1 cup crushed saltine crackers
Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 3 quart casserole dish.
In a large bowl, mix together cream soups, cheddar cheese, sour cream, and mustard. Stir in potatoes and broccoli. Spoon into prepared casserole dish. Top with crushed crackers.
Bake for 45 minutes to 1 hour, or until potatoes are tender.

Apple Cider Stew

1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider

Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.

Scalloped Sausage and Potatoes

1/2 cup (1 stick) butter, melted
1 cup soft bread crumbs
8 medium-size red potatoes, boiled in their skins in water to cover till almost tender, drained, and thinly sliced
3/4 pound smoked sausage (such as kielbasa), thinly sliced
8 large hard-boiled eggs, sliced
Salt and black pepper to taste
1 cup sour cream
Medium-hot imported paprika to taste

1. Preheat oven to 350 degrees.

2. Spoon about 3 teaspoons of the melted butter into a 2-quart casserole and sprinkle with about 3 teaspoons of the bread crumbs. Arrange a layer of sliced potatoes evenly over the crumbs, then a layer of the sausage, and finally a layer of the eggs. Season with salt and pepper, then spoon about 4 teaspoons of the crumbs and 4 teaspoons of the butter over the eggs. Continue to layer the remaining ingredients, ending with crumbs and butter, spread the sour cream evenly over the top, sprinkle with paprika, and bake till golden brown, about 1 hour.

Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.