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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Fran's Potato/cheese/corn Chowder

main dish, soups, crockpot

2 tablespoon butter or margarine
5 lb potatoes 1 lb grated; 4 lbs diced
3/4 cup celery; diced
1 cup carrots; diced
1 medium onion; minced
2 lb grated cheese
3 can creamed corn
2 can whole corn (or frozen)
1 lb sliced sausage
1 quart chicken stock
1 cup powdered milk not mixed up
1 can cream of mushroom soup
1 teaspoon black pepper
1 tablespoon seasoned salt
2 teaspoon basil

This recipe is an adaptation of several of the potatoe chowder recipes that Lawrence Kellie posted a while back. Some of the the ingredients also came from the top of my head. It turned out VERY well, though it does look a little odd. My husband LOVES it. I finally came up with my idea of what Corn/potato chowder should be. My 3-1/2 year old son's (vegetable hater) only comment as he shoveled it down was "yummy". I will definately be making this one again. I am glad I wrote the changes down this time, I usually don't. This can either be cooked as direced in the recipe, or for about 10 hours in the crock pot, on HI, adding the milk powder and cheese at the end. In a large pot, melt butter over medium heat. Saute onion and celery until softened but not brown. Add potatoes, Chicken broth, S&P, basil and carrots. Bring to boil, reduce heat and simmer for 30 minutes until potatoes are just tender. Brown sliced sausage pieces in a fry pan, add to chowder. Add cream of mushroom soup and corn. Simmer until potatoes and carrots are done to your desired level of mushiness ( I like em mushy in my chowder). Add grated cheese and milk powder. If the chowder is too thin, you can remove some of it and put throught the blender to thicken, if it is too thick, add water. Adjust seasonings if desired. Serve with bread or crackers.