42nd Recipe Street

Source: https://www.allrecipes.com/recipe/222948/fried-yellow-squash-with-potatoes-and-onions/

2 T Butter
2 Cloves Garlic, Minced
1 Onion, Diced
3 Potatoes, about 20 oz total
2 Yellow Summer Squash, Diced
Kosher Salt and Pepper, to taste

Melt butter in a large skillet. Add garlic and onion, cooking until onion is tender. Add potatoes and cook another 15 minutes. Add squash, turn up the heat, and cook until all liquid has evaporated out.

Source: https://www.everyplate.com/recipes/week-48-recipe-1-5c545e17c445fa328c5264b2

5 Yukon Gold Potatoes
2-4 Cloves Minced Garlic
2 T Butter
1/4 C (2 oz) Sour Cream
Salt and Pepper, to taste

Medium dice potatoes into ½-inch cubes. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender when pierced with a fork, 10-12 minutes. Drain potatoes.

Melt butter in pan and add garlic. Cook until fragrant, about 45 seconds. Add sour cream, salt and pepper. Using a potato masher or fork, mash to desired consistency. Add a splash of milk if too thick.

Source: https://tasty.co/recipe/scalloped-potatoes

1 T Butter
1 t Minced Garlic
1 T Flour
1 C Milk
1 t Salt
1/2 t Pepper
3 Large Baking Potatoes (42 oz / 2.75 lbs), sliced
2 oz Parmesan Cheese

Preheat oven to 350F. Peel and slice the potatoes into rounds then place in a small baking dish.

In a small saucepan, fry the garlic in butter until fragrant. Add the flour, salt, and pepper. Mix well. Slowly add milk while constantly whisking. Bring to a boil, then remove from heat.

Pour the sauce over the potatoes and then sprinkle with Parmesan. Bake for about 1 hour, or until bubbly and golden.

1 Onion, Chopped
6 Slices Bacon
2 (14.5 oz) Cans Chicken Broth
6-8 Potatoes
8 oz Sour Cream
2 Cans Cream of Chicken Soup

Cut bacon into small strips and fry with onion. Meanwhile peel potatoes and cut into small bite size pieces. Simmer potatoes in the chicken broth until fork tender. Stir in sour cream and chicken soup. Cook on low until hot, do not boil. Remove from heat and stir in bacon/onion mixture along with drippings.

Source: http://www.foodandwine.com/recipes/garlic-mashed-potatoes-chives-and-greek-yogurt

5 lbs Potatoes, skin on
5 T (2.5 oz) Olive Oil
1 Head Garlic, Peeled and Minced
2.5 C (20.75 oz) Plain Non-Fat Greek Yogurt
1 T Kosher Salt
Black Pepper, to Taste

Wash and cube potatoes. Simmer for 25-35 minutes until the potatoes are VERY soft and disintegrating. Drain and set aside.

Saute garlic in olive oil until soft. Add remaining ingredients and mix well. Add potatoes and mash until desired consistency is reached.

Calorie Information
Potatoes - 1746
Olive Oil - 595
Greek Yogurt - 311
Garlic - 22
Yields: 98.75 oz
Cals per oz: 27

Source: http://recipesfromthebigbluebinder.blogspot.com/2012/08/oven-roasted-smoked-sausage-and-potatoes.html

1/2 lb Smoked Sausage
1 Onion
1/2 lb Sweet Potato
1 lb Red Potato
2 T Vegetable Oil
Salt, To Taste
1 T Black Pepper
1-1/2 t Hungarian Paprika
1-1/2 t Dried Thyme
Cheese, Optional

Cut sausage, onion, and potatoes into bite size pieces. Place in to a large bowl. Add oil, salt, pepper, Hungarian paprika, and thyme. Mix well with hands.

Roast in 400F oven for about 30 minutes or until potatoes are soft.

Source: http://allrecipes.com/Recipe/Steak-and-Ale-Pie-with-Mushrooms/Detail.aspx

1 (12 fl oz) Pale Ale
1-1/4 LB Chuck Roast, Cut Into Bite Size Pieces
1 Onion, Diced
2 Cloves Garlic, Minced
2 T Worcestershire Sauce
1/2 t Dried Thyme
1-1/2 t Fresh Italian Parsley
Salt and Pepper to Taste
2 C Potato, Cubed
2 Carrots, Cubed
1 T Flour
1 Double Pastry

Combine ale, chuck roast, and onion in a large stock pot. Bring to a bowl, then lower heat and simmer for 30 minutes or until chuck is tender. Add garlic, Worcestershire sauce, thyme, parsley, salt, pepper, potatoes  and carrots. Cover and simmer for 10-15 minutes or until vegetables are just barely tender.

Combine a small amount of the liquid and the flour. Mix until smooth. Add to stock pot and cook for about 5 minutes, or until slightly thickened.

Fit 1 pie crust in the bottom and up the sides of a deep 9" pie plate. Add filling. Top with remaining pie crust. Crimp to seal. Bake in 400F oven for about 35-40 minutes or until golden brown. Let sit 5-10 minutes before serving.