Patio Potatoes Recipe 35

Steps:

• Preheat oven to 350*. In a medium saucepan, mix together soup, sour cream, seasoning salt and cheese. Heat until cheese melts. Place hash browns in 8x11 baking dish and pour cheese mixture over top. Mix together well. Salt and pepper to taste, if desired. Top the mixture with crushed cheese crackers. Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown. Remove from oven and let stand 15 minutes before serving.

Steps:

• In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in the milk, vinegar and beaten egg until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and mayonnaise., In a large bowl, combine potatoes and hard-boiled eggs. Add dressing and toss gently to coat. Cover and refrigerate for at least 1 hour. If desired, serve in a lettuce-lined bowl and sprinkle with paprika.

Steps:

• In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
• Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
• Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.