TWICE BAKED POTATO CASSEROLE

 This is a Pioneer Woman recipe and it is awesome!

Ingredients

medium russet potatoes, 5 to 6 lbs. try for about the same size for even baking

EVOO

2 sticks of salted butter (softened and sliced into cubes)

1 C sour cream

1 C whole milk (1/2 & 1/2 or cream, or a combo of these)

1 C grated Cheddar Cheese + some for topping

2 t seasoned salt (see recipe below)

Salt and Pepper to taste

3 green onions, sliced on diagonal

1/2 lb bacon, very crispy and crumbled (optional)

Instructions

• Preheat oven to 400
• Take out butter, sour cream and milk and set aside, need to be room temp.
• Scrub the potatoes clean. Wipe them dry, pierce with a fork a few times and rub with EVOO. Place on a lined baking sheet and bake 40 minutes or until easily sliced.
• Remove potatoes from oven and reduce heat to 350.
• Leave skins on 2 of the potatoes and peel and discard the remaining skins. Cut up potatoes into a large mixing bowl. Now add butter, sour cream, grated cheese, seasoned salt, salt and pepper and begin a rough mash of all ingredients. 
• Add the milk gradually, mashing in between additions, continue until desired consistency,
• Transfer to a lightly greased 9 X 13 baking dish
• Top with additional shredded cheese (can sprinkle some cooked and crumbled bacon if desired).
• Bake, uncovered for 20 to 25 minutes or until center well warmed.
• Garnish with green onions

This casserole can be  prepared up to two days in advance. Do Not bake at this time, cover well with plastic wrap. When ready to bake take out of fridge an hour early, cover with foil and bake for 20 minutes,  uncover and bake and additional 25 to 30 minutes. Make sure center is warm enough.

Crock Pot Method

Prepare as instructed but assemble in a lightly greased Crock Pot instead of the casserole dish. Heat on low for 2 hours or high for 1 hour, once cheese is melted switch to warm, garnish before serving.

Freezing Instructions

This casserole can be frozen for up to 2 months. Make the recipe and  place in the 9 X 13 pan, then wrap the dish tightly in foil and place in the freezer. Let the casserole thaw in the refrigerator overnight, then pull it out of the fridge 30 minutes before you're ready to bake it. Bake, covered with foil, for 45 minutes. Then  remove the foil, top with the remaining cheese and bacon, and bake for 20 to 25 minutes more.

Seasoned Salt

Combine all ingredients and store in an air tight container. This is great for many purposes, try on:  beef, pork, poultry, corn on the cob, popcorn and potato or macaroni salad

1/4 C kosher salt

4 t ground black pepper

1 t paprika

1 t garlic powder

1 t onion powder

1/8 t cayenne pepper (optional)

2t sugar 

1 1/2 t Cornstarch

1 t ground turmeric

Spaghetti Sauce Recipe for a Crowd

 Serves 20

Ingredients

1 1/2 T olive oil

1 1/2 C finely diced yellow onion 

4 cloves garlic,  minced

1 C dry white wine (chardonnay is best)

3 T Tomato Paste

2  28oz cans of crushed tomatoes

1 15 oz cans of tomato sauce

2 28 oz cans petite diced tomatoes w/juice

1 T sugar or 2 T brown sugar

2 T dried oregano

2 T dried basil

2 T dried parsley 

1 t dried thyme

a pinch of red pepper flakes

2 bay leaves

salt and pepper to taste

Instructions

• Heat oil in a large, deep pan over medium heat. Add onion and cook, stirring frequently, for 4-5 minutes or until translucent. Add garlic and continue to cook, stirring, for one minute or until fragrant. Add white wine and bring to a boil to cook off the alcohol. 
• Add tomato paste and cook, stirring constantly, until it coats all the onions (about 1 minute). 
• Add crushed tomatoes, tomato sauce, diced tomatoes, sugar, oregano, thyme, red pepper flakes, and bay leaves. 
• Stir to combine. Bring to a simmer and simmer, partially covered, for at least an hour or up to three hours. Stir occasionally. Make sure the sauce isn’t sticking to the bottom of the pan. Adjust heat if necessary.
• Carefully remove bay leaf and stir in basil, and parsley until butter is melted.
• Taste, season with salt and pepper, and serve.
• Add italian seasoned cooked ground beef to make a Bolognese sauce or meatballs.
• Freezes well

Beef Stew for 100

 Ingredients

25 lbs cubed beef

6 qts water (I use beef stock)

2 oz salt

1 1/2 T pepper

8 lbs potatoes, cubed

6 lbs carrots, cubed

4 lbs onion, diced

5 lbs celery, chopped

10 oz flour

2 1/2 C water

4 pkgs brown gravy mix

4 pkgs onion soup mix

2 large pkg frozen peas (added 20 minutes before serving)

Directions

• In a zip lock bag, place some all-purpose flour and add beef cubes, brown in a large pan in batches.
• In large stock pot (I used 2-16 qt stock pots) put beef and any drippings from browning the meat. Add Water (I use Beef Stock), salt and pepper.
• Cook for 1 1/2 to 2 hours. Add all vegetables (except peas) and cook until tender, about 1 hour. 
• Add brown gravy and onion soup mixes to the pot/s for seasoning.
• Combine flour and water to make a smooth paste. Stir into pot, make more if you want a thicker broth. Ass Frozen peas during the last 20 to 30 minutes and serve to a hungry group, with biscuits or cornbread.