Houlihan's Baked Potato Soup

1 1/2 lbs baking potatoes
2 cups yellow onions, diced
5 cups water
1 cup instant potato flakes
1 cup milk
1/4 lb butter
1/3 cup flour
1/4 cup chicken base
1 cup heavy cream

Preheat oven to 400 degrees.  Prick washed potatoes and bake until fork pierces to the center easily.  Remove potatoes from oven and allow to fully cool.  Remove skin and cut potatoes into 1/2" cubes.  Set aside.  Melt butter in a  large saucepan.  Add onions and sautee over low heat for 10 minutes or until onions are translucent.  Don't allow onions to burn.  Add flour to onions and butter and cook 4 to 5 minutes stirring well until flour is absorbed.  In a separate container, combine water, chicken base, and potato flakes.  Stir or whisk to eliminate lumps.  Add slowly to pinion mix, stirring so no lumps form.  Increase heat and continue cooking until soup begins to gently simmer.  Add milk and cream, stirring until smooth and slightly thickened.  Simmer 15 minutes, do not boil.  Add cubed potatoes and stir to combine.  Remove from heat and serve.  Top each serving with grated cheese, sliced scallions, and bacon pieces.

Potato Salad

Provided by Pat Hayes (1990)

5 pounds of potatoes, cooked, diced

6 chopped, hard boiled eggs

1/2 onion, chopped (red or white)

Dressing consists of the following:

2 cups of Miracle Whip

1/2 cup of sugar

1/6 cup of cider vinegar

1 1/2 tsp salt

1 tsp prepared mustard

Mix all ingredients together.

Dressing for Potato Salad

Provided by Jessie Groff (my grandmother)

1 cup of vinegar
1 1/4 cup of water
2 cups of sugar
1/4 tsp salt
1/8 tsp of black pepper
1/4 tsp turmeric
1/3 cup of cornstarch
2 tbs prepared mustard
1/2 cup of mayonnaise (preferably Bright Day)

Blend vinegar, 1 cup of water, sugar, salt, pepper, and turmeric in a small heavy saucepan and bring to a boil.  Mix cornstarch with remaining 1/4 cup of water.  Add to pan stirring over low heat until thick.  Remove from heat and cool.  Mix in mustard and mayonnaise.

Note:  You can add more mayonnaise than the recipe calls for - add to taste.

Potato Casserole

Provided by Joyce Goodhart (1996)

2 pounds of frozen hash browns
1/2 cup of melted butter
1 tsp salt
1/4 tsp pepper
1/2 of an onion, chopped
1 can of cream of mushroom or cream of celery soup
2 cups of grated cheese
1 pint of sour cream

Mix all ingredients above, and place in a 13x9 inch pan, greased.

Topping:  2 cups of crushed corn flakes with 1/4 cup of melted butter.

Bake at 325 degrees for one hour