Potatoes, Kraut, & Hot Dogs

cube some potatoes and start them in some oil in a big pan
add onion, seasoned salt, italian seasoning
cook until potatoes are just about soft, but not quite

add saurkraut and a package of hot dogs cut into bite sized pieces.

simmer on low for a while to allow everything to mix up and soften.  the time needed for this step depends on how done your potatoes were when you added the kraut/dogs and turned the heat down.

i made some garlic cheddar biscuits from a mix and it was a very yummy and easy dinner.  and one pot for the meal...the biscuits get their own pan, though.

Yummy dill potatoes and onions

I don't measure. Consider all of these "suggestions," especially considering that I don't know how many potatoes you need to feed your family, or the size of the onions you like to buy.

1 large onion, peeled and cut into wedges
enough potatoes to feed everybody, cut into chunks (about an inch or so)... peel them if you want to, but I generally don't
salt and pepper to taste
1 tbsp. (more or less) dill weed
1 tsp. (more or less) garlic powder
cooking oil

Put some oil in your pan and heat it up. Toss in the onion, and cook and stir it over medium heat just until it starts to get fragrant -- about 2 or 3 minutes. Toss in your potatoes, and add salt and pepper to taste (I like a little salt and lots of pepper) and the garlic powder. (You can use fresh minced too, and it would probably be even better.) Cook and stir for a while. Don't let the onions sit too long without getting scraped up off the bottom, or they'll get burned. They're going to end up kind of caramelized, but you don't want them crispy. A few minutes before the potatoes are done cooking, sprinkle in your dill. Use as much as you like -- I like a lot! I find if you add it earlier in the cooking it still tastes ok, but the dill loses some of its oomph and you have to add more, so I save it until last. And that's it! Yummy with just about everything. You can also add cut up carrots and/or celery for more yummy goodness.

Seasoned Baked Potato Wedges

preheat oven to 350

peel potatoes and cut into thin wedges

mix in a large mixing bowl with just under 1/4 cup of oil and whatever seasoning you prefer. i use greek seasoning, but any flavor will work.

line a cookie sheet with foil and spread wedges out in a single layer. bake for about 20 minutes or so...until they are tender.

Kris's Favorite Fried Chicken...with Fried Onions, Fried Potatoes & Gravy

I got this chicken recipe about 8 years ago from "One Million Recipes" - it's a recipe book on a disc. Since that time we have tried a few other recipes but always come back to this one...so, this has become our OFFICIAL Fried Chicken recipe and I am not "allowed" (lol) to try any other ever again. The other recipes are from my grandmother. :-)

• 2 large chicken breasts, cut in 4ths
• Enough Crisco for deep frying

Seasoned Flour

• 3 c. all-purpose flour
• 2 tbsp. garlic salt
• 1 Tbsp. pepper
• 1 Tbsp. paprika
• 1/2 tsp. poultry seasoning

CRISPY BATTER

• 1 1/3 c. all-purpose flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 beaten egg yolks
• 1 1/2 c. water

1. Heat Crisco to 365 degrees in deep saucepan or deep fryer to a depth of about 2 inches.
2. Combine ingredients for "seasoned flour" mix. Set aside.
3. Combine dry ingredients for "crispy batter" mix. Combine egg yolk and a little of water. Add egg/water mixture and remaining water to dry ingredients.
4. Dip chicken in seasoned flour, then batter, then back in seasoned flour.
5. Fry in hot Crisco for 12 to 15 minutes, or until well browned. (Throw in those clumps of mixture that are created by your coating - extra crispies are always yummy!) Drain on paper towels. If you are frying in batches, I recommend turning your oven to warm and placing the cooked chicken in the oven while the next batch is cooking.
6. When the chicken is done, do NOT throw away your batter - you'll need it. :-)

Fried Potatoes

• 5-6 potatoes, sliced about 1/4" thick
• oil for frying
• 1/4 of a medium-large sized onion, sliced or diced
• 2-3 garlic cloves, sliced
• salt & pepper

1. Heat oil on med to med-high heat. While oil is heating, line a colander (preferably metal) with paper towels.
2. Carefully put potatoes, onion, and garlic into pan. Sprinkle with salt and pepper. Let cook for a minute or two, then stir and sprinkle again. If you have a lid, cover the potatoes. If not, it works but takes a little longer to cook through. Cook the potatoes stirring every 1-3 minutes until soft to touch. Place in lined colander. If the chicken is not done, the potatoes will also keep nicely in a warm oven.

Fried Onions

• 3/4 medium-large sized onion, cut into pieces (preferred size)
• leftover fried chicken batter mix

1. Rinse onion pieces. Shake off excess, but do not dry.
2. Dip in flour mix, then crispy mix, then flour mix.
3. Carefully place in deep fryer and cook for about 3 minutes.

Gravy

• 6 Tbsp oil from deep fryer
• 4 Tbsp flour mix from chicken/onions
• 3 c milk

1. Heat oil in pan on med-high until very hot (if you use it immediately after getting from fryer, this will take about 10 seconds).
2. Add flour mix and stir until well mixed and starting to brown.
3. Gradually add milk while stirring.
4. Continue stirring until gravy is completely mixed and has reached your preferred consistency.

Obviously, this meal is SOOOO not good for you...but tastes SOOOOOOOOO good! If you feel guilty, throw in some fresh green beans and corn on the cob. That's what we did! (BTW, the batter is fabulous for anything you have a mind to fry...my excess batter is usually used for experiments.)

Good Ol' Mashed Potatoes

i bet these would go great with Kris' meatloaf...i might just have to try that.

peel and cut up enough potatoes for your brood. a good rule of thumb is one or two for every eater and one for the pot

boil in salted water until they are "fork tender" meaning a fork easily slides into them but they don't fall apart.

drain potatoes and in a big bowl or even the pan you boiled them in, mix potatoes, milk, butter, and black pepper. i never measure when i am making this so i haven't the foggiest idea how much...just make it moist. add a little at a time until they are as wet as you like them.

use a hand mixer to mash them all up...or go old fashioned and get out granny's masher.

i added shredded cheddar this time and it's yummy.