CROCKPOT CHEESY POTATOES

These crockpot cheesy potatoes are tender, creamy and loaded with
flavor. An easy dump and go side dish that takes just 5 minutes prep!


INGREDIENTS

30 ounce bag hash browns (diced or shredded, thawed)
10.5 ounce can cream of chicken (or celery or mushroom)
1/2 cup sour cream
1/4 cup melted butter (I use salted)
1/2 teaspoon onion powder
1/2 teaspoon kosher salt (more to taste)
1/4 teaspoon pepper (more to taste)
1 1/2 cups shredded cheddar cheese (more if desired)

INSTRUCTIONS
Make sure your potatoes are mostly thawed and drain any excess water.
In the base of the crockpot, combine potatoes, sour cream, cream of
chicken, melted butter, onion powder, salt and pepper. Then mix in
half of the shredded cheese. Stir until combined.
Cook on low for 4-5 hours or on high for 3 hours.
The last 10-15 minutes of cooking, sprinkle the remainder of the
cheese over top and cover. Cook until bubbly.
Let rest for 5 minutes before serving. Then enjoy while warm!

View the attachments for this post at:
http://www.jlaforums.com/viewtopic.p...1687#579111687

On Sunday, November 22, 2020 at 7:01:12 PM UTC-6, MummyChunk wrote:
> CROCKPOT CHEESY POTATOES
>
> These crockpot cheesy potatoes are tender, creamy and loaded with
> flavor. An easy dump and go side dish that takes just 5 minutes prep!
>
>
> INGREDIENTS
>
> 30 ounce bag hash browns (diced or shredded, thawed)
> 10.5 ounce can cream of chicken (or celery or mushroom)
> 1/2 cup sour cream
> 1/4 cup melted butter (I use salted)
> 1/2 teaspoon onion powder
> 1/2 teaspoon kosher salt (more to taste)
> 1/4 teaspoon pepper (more to taste)
> 1 1/2 cups shredded cheddar cheese (more if desired)
>
> INSTRUCTIONS
> Make sure your potatoes are mostly thawed and drain any excess water.
> In the base of the crockpot, combine potatoes, sour cream, cream of
> chicken, melted butter, onion powder, salt and pepper. Then mix in
> half of the shredded cheese. Stir until combined.
> Cook on low for 4-5 hours or on high for 3 hours.
> The last 10-15 minutes of cooking, sprinkle the remainder of the
> cheese over top and cover. Cook until bubbly.
> Let rest for 5 minutes before serving. Then enjoy while warm!
>
> View the attachments for this post at:
> http://www.jlaforums.com/viewtopic.p...11687#57911168


One.might need a load of laxatives to "dump" this mess...

--
Best
Greg

"MummyChunk" > wrote in message
...
> CROCKPOT CHEESY POTATOES

<snip>

Gak! Just no.

On Sun, 22 Nov 2020 19:01:01 -0600,
lid (MummyChunk) wrote:

>CROCKPOT CHEESY POTATOES
>
>These crockpot cheesy potatoes are tender, creamy and loaded with
>flavor. An easy dump and go side dish that takes just 5 minutes prep!
>
>
>INGREDIENTS
>
>30 ounce bag hash browns (diced or shredded, thawed)
>10.5 ounce can cream of chicken (or celery or mushroom)
>1/2 cup sour cream
>1/4 cup melted butter (I use salted)
>1/2 teaspoon onion powder
>1/2 teaspoon kosher salt (more to taste)
>1/4 teaspoon pepper (more to taste)
>1 1/2 cups shredded cheddar cheese (more if desired)
>
>INSTRUCTIONS
>Make sure your potatoes are mostly thawed and drain any excess water.
>In the base of the crockpot, combine potatoes, sour cream, cream of
>chicken, melted butter, onion powder, salt and pepper. Then mix in
>half of the shredded cheese. Stir until combined.
>Cook on low for 4-5 hours or on high for 3 hours.
>The last 10-15 minutes of cooking, sprinkle the remainder of the
>cheese over top and cover. Cook until bubbly.
>Let rest for 5 minutes before serving. Then enjoy while warm!
>
>View the attachments for this post at:
>http://www.jlaforums.com/viewtopic.p...1687#579111687

this recipe and similar are all over the Internet. Some people must
like them, I imagine it must result in something like roughly mashed
potatoes with cheese and recipes for that are all over the Internet.
At least a recipe was submitted.
Janet US

On Sun, 22 Nov 2020 19:01:01 -0600, MummyChunk wrote:

> CROCKPOT CHEESY POTATOES
>
> These crockpot cheesy potatoes are tender, creamy and loaded with
> flavor. An easy dump and go side dish that takes just 5 minutes prep!
>
> INGREDIENTS
>
> 30 ounce bag hash browns (diced or shredded, thawed)
> 10.5 ounce can cream of chicken (or celery or mushroom)
> 1/2 cup sour cream
> 1/4 cup melted butter (I use salted)
> 1/2 teaspoon onion powder
> 1/2 teaspoon kosher salt (more to taste)
> 1/4 teaspoon pepper (more to taste)
> 1 1/2 cups shredded cheddar cheese (more if desired)
>
> INSTRUCTIONS
> Make sure your potatoes are mostly thawed and drain any excess water.
> In the base of the crockpot, combine potatoes, sour cream, cream of
> chicken, melted butter, onion powder, salt and pepper. Then mix in
> half of the shredded cheese. Stir until combined.
> Cook on low for 4-5 hours or on high for 3 hours.
> The last 10-15 minutes of cooking, sprinkle the remainder of the
> cheese over top and cover. Cook until bubbly.
> Let rest for 5 minutes before serving. Then enjoy while warm!

This sounds and looks absolutely horrible. And only half as
horrible if you bake it in an oven for 1/4th that time uncovered.

-sw

On Mon, 23 Nov 2020 10:24:54 -0600, Sqwertz wrote:

> This sounds and looks absolutely horrible.

It's nice to have you back, Steve. I'm glad the possible rabies was
treated okay.

As far as food goes, just had a black coffee so far. Half done shovelling
snow. Just came in to pit. Take care.

On 11/23/2020 11:24 AM, Sqwertz wrote:
> On Sun, 22 Nov 2020 19:01:01 -0600, MummyChunk wrote:
>
>> CROCKPOT CHEESY POTATOES
>>
>> These crockpot cheesy potatoes are tender, creamy and loaded with
>> flavor. An easy dump and go side dish that takes just 5 minutes prep!
>>
>> INGREDIENTS
>>
>> 30 ounce bag hash browns (diced or shredded, thawed)
>> 10.5 ounce can cream of chicken (or celery or mushroom)
>> 1/2 cup sour cream
>> 1/4 cup melted butter (I use salted)
>> 1/2 teaspoon onion powder
>> 1/2 teaspoon kosher salt (more to taste)
>> 1/4 teaspoon pepper (more to taste)
>> 1 1/2 cups shredded cheddar cheese (more if desired)
>>
>> INSTRUCTIONS
>> Make sure your potatoes are mostly thawed and drain any excess water.
>> In the base of the crockpot, combine potatoes, sour cream, cream of
>> chicken, melted butter, onion powder, salt and pepper. Then mix in
>> half of the shredded cheese. Stir until combined.
>> Cook on low for 4-5 hours or on high for 3 hours.
>> The last 10-15 minutes of cooking, sprinkle the remainder of the
>> cheese over top and cover. Cook until bubbly.
>> Let rest for 5 minutes before serving. Then enjoy while warm!
>
> This sounds and looks absolutely horrible. And only half as
> horrible if you bake it in an oven for 1/4th that time uncovered.
>
> -sw
>
This recipe has been all over the internet for decades. I've made
something similar (a couple of decades ago) using cubed frozen "hash
browns", canned cheddar cheese soup, cooked in a crock pot. I took it
to an office pot luck because they usually wound up with mostly desserts
and they needed some side dishes that weren't sweets. I chose this
because I could plug it in at my desk and let it cook from the time I
got to the office (7AM) until it was time have the department pot luck
around Noon. It was not horrible, but really nothing to crow about, either.

Jill

On Mon, 23 Nov 2020 17:15:50 -0500, jmcquown >
wrote:

>On 11/23/2020 11:24 AM, Sqwertz wrote:
>> On Sun, 22 Nov 2020 19:01:01 -0600, MummyChunk wrote:
>>
>>> CROCKPOT CHEESY POTATOES
>>>
>>> These crockpot cheesy potatoes are tender, creamy and loaded with
>>> flavor. An easy dump and go side dish that takes just 5 minutes prep!
>>>
>>> INGREDIENTS
>>>
>>> 30 ounce bag hash browns (diced or shredded, thawed)
>>> 10.5 ounce can cream of chicken (or celery or mushroom)
>>> 1/2 cup sour cream
>>> 1/4 cup melted butter (I use salted)
>>> 1/2 teaspoon onion powder
>>> 1/2 teaspoon kosher salt (more to taste)
>>> 1/4 teaspoon pepper (more to taste)
>>> 1 1/2 cups shredded cheddar cheese (more if desired)
>>>
>>> INSTRUCTIONS
>>> Make sure your potatoes are mostly thawed and drain any excess water.
>>> In the base of the crockpot, combine potatoes, sour cream, cream of
>>> chicken, melted butter, onion powder, salt and pepper. Then mix in
>>> half of the shredded cheese. Stir until combined.
>>> Cook on low for 4-5 hours or on high for 3 hours.
>>> The last 10-15 minutes of cooking, sprinkle the remainder of the
>>> cheese over top and cover. Cook until bubbly.
>>> Let rest for 5 minutes before serving. Then enjoy while warm!
>>
>> This sounds and looks absolutely horrible. And only half as
>> horrible if you bake it in an oven for 1/4th that time uncovered.
>>
>> -sw
>>
>This recipe has been all over the internet for decades. I've made
>something similar (a couple of decades ago) using cubed frozen "hash
>browns", canned cheddar cheese soup, cooked in a crock pot. I took it
>to an office pot luck because they usually wound up with mostly desserts
>and they needed some side dishes that weren't sweets. I chose this
>because I could plug it in at my desk and let it cook from the time I
>got to the office (7AM) until it was time have the department pot luck
>around Noon. It was not horrible, but really nothing to crow about, either.
>
>Jill

But, someone posted a recipe here! Hooray!
Janet US

On 11/23/2020 7:55 PM, U.S. Janet B. wrote:
> On Mon, 23 Nov 2020 17:15:50 -0500, jmcquown >
> wrote:
>
>> On 11/23/2020 11:24 AM, Sqwertz wrote:
>>> On Sun, 22 Nov 2020 19:01:01 -0600, MummyChunk wrote:
>>>
>>>> CROCKPOT CHEESY POTATOES
>>>>
>>>> These crockpot cheesy potatoes are tender, creamy and loaded with
>>>> flavor. An easy dump and go side dish that takes just 5 minutes prep!
>>>>
>>>> INGREDIENTS
>>>>
>>>> 30 ounce bag hash browns (diced or shredded, thawed)
>>>> 10.5 ounce can cream of chicken (or celery or mushroom)
>>>> 1/2 cup sour cream
>>>> 1/4 cup melted butter (I use salted)
>>>> 1/2 teaspoon onion powder
>>>> 1/2 teaspoon kosher salt (more to taste)
>>>> 1/4 teaspoon pepper (more to taste)
>>>> 1 1/2 cups shredded cheddar cheese (more if desired)
>>>>
>>>> INSTRUCTIONS
>>>> Make sure your potatoes are mostly thawed and drain any excess water.
>>>> In the base of the crockpot, combine potatoes, sour cream, cream of
>>>> chicken, melted butter, onion powder, salt and pepper. Then mix in
>>>> half of the shredded cheese. Stir until combined.
>>>> Cook on low for 4-5 hours or on high for 3 hours.
>>>> The last 10-15 minutes of cooking, sprinkle the remainder of the
>>>> cheese over top and cover. Cook until bubbly.
>>>> Let rest for 5 minutes before serving. Then enjoy while warm!
>>>
>>> This sounds and looks absolutely horrible. And only half as
>>> horrible if you bake it in an oven for 1/4th that time uncovered.
>>>
>>> -sw
>>>
>> This recipe has been all over the internet for decades. I've made
>> something similar (a couple of decades ago) using cubed frozen "hash
>> browns", canned cheddar cheese soup, cooked in a crock pot. I took it
>> to an office pot luck because they usually wound up with mostly desserts
>> and they needed some side dishes that weren't sweets. I chose this
>> because I could plug it in at my desk and let it cook from the time I
>> got to the office (7AM) until it was time have the department pot luck
>> around Noon. It was not horrible, but really nothing to crow about, either.
>>
>> Jill
>
> But, someone posted a recipe here! Hooray!
> Janet US
>

LOL, yes I've been gone the last 2 weeks, came in just briefly as the
resident pud stain was having fun and confusing those who don't get it
that my email is cox.net not cocks.net...

"cshenk" > wrote in message
news
> On 11/23/2020 7:55 PM, U.S. Janet B. wrote:
>> On Mon, 23 Nov 2020 17:15:50 -0500, jmcquown >
>> wrote:
>>
>>> On 11/23/2020 11:24 AM, Sqwertz wrote:
>>>> On Sun, 22 Nov 2020 19:01:01 -0600, MummyChunk wrote:
>>>>
>>>>> CROCKPOT CHEESY POTATOES
>>>>>
>>>>> These crockpot cheesy potatoes are tender, creamy and loaded with
>>>>> flavor. An easy dump and go side dish that takes just 5 minutes prep!
>>>>>
>>>>> INGREDIENTS
>>>>>
>>>>> 30 ounce bag hash browns (diced or shredded, thawed)
>>>>> 10.5 ounce can cream of chicken (or celery or mushroom)
>>>>> 1/2 cup sour cream
>>>>> 1/4 cup melted butter (I use salted)
>>>>> 1/2 teaspoon onion powder
>>>>> 1/2 teaspoon kosher salt (more to taste)
>>>>> 1/4 teaspoon pepper (more to taste)
>>>>> 1 1/2 cups shredded cheddar cheese (more if desired)
>>>>>
>>>>> INSTRUCTIONS
>>>>> Make sure your potatoes are mostly thawed and drain any excess water.
>>>>> In the base of the crockpot, combine potatoes, sour cream, cream of
>>>>> chicken, melted butter, onion powder, salt and pepper. Then mix in
>>>>> half of the shredded cheese. Stir until combined.
>>>>> Cook on low for 4-5 hours or on high for 3 hours.
>>>>> The last 10-15 minutes of cooking, sprinkle the remainder of the
>>>>> cheese over top and cover. Cook until bubbly.
>>>>> Let rest for 5 minutes before serving. Then enjoy while warm!
>>>>
>>>> This sounds and looks absolutely horrible. And only half as
>>>> horrible if you bake it in an oven for 1/4th that time uncovered.
>>>>
>>>> -sw
>>>>
>>> This recipe has been all over the internet for decades. I've made
>>> something similar (a couple of decades ago) using cubed frozen "hash
>>> browns", canned cheddar cheese soup, cooked in a crock pot. I took it
>>> to an office pot luck because they usually wound up with mostly desserts
>>> and they needed some side dishes that weren't sweets. I chose this
>>> because I could plug it in at my desk and let it cook from the time I
>>> got to the office (7AM) until it was time have the department pot luck
>>> around Noon. It was not horrible, but really nothing to crow about,
>>> either.
>>>
>>> Jill
>>
>> But, someone posted a recipe here! Hooray!
>> Janet US
>>
>
> LOL, yes I've been gone the last 2 weeks, came in just briefly as the
> resident pud stain was having fun and confusing those who don't get it
> that my email is cox.net not cocks.net...

*snicker*

On Mon, 23 Nov 2020 20:39:54 -0500, cshenk > wrote:

>On 11/23/2020 7:55 PM, U.S. Janet B. wrote:
>> On Mon, 23 Nov 2020 17:15:50 -0500, jmcquown >
>> wrote:
snip
>>>>
>>> This recipe has been all over the internet for decades. I've made
>>> something similar (a couple of decades ago) using cubed frozen "hash
>>> browns", canned cheddar cheese soup, cooked in a crock pot. I took it
>>> to an office pot luck because they usually wound up with mostly desserts
>>> and they needed some side dishes that weren't sweets. I chose this
>>> because I could plug it in at my desk and let it cook from the time I
>>> got to the office (7AM) until it was time have the department pot luck
>>> around Noon. It was not horrible, but really nothing to crow about, either.
>>>
>>> Jill
>>
>> But, someone posted a recipe here! Hooray!
>> Janet US
>>
>
>LOL, yes I've been gone the last 2 weeks, came in just briefly as the
>resident pud stain was having fun and confusing those who don't get it
>that my email is cox.net not cocks.net...

Huh?

U.S. Janet B. wrote:

> On Mon, 23 Nov 2020 20:39:54 -0500, cshenk > wrote:
>
> > On 11/23/2020 7:55 PM, U.S. Janet B. wrote:
> >> On Mon, 23 Nov 2020 17:15:50 -0500, jmcquown
> > >> wrote:
> snip
> > > > >
> >>> This recipe has been all over the internet for decades. I've made
> >>> something similar (a couple of decades ago) using cubed frozen
> "hash >>> browns", canned cheddar cheese soup, cooked in a crock pot.
> I took it >>> to an office pot luck because they usually wound up
> with mostly desserts >>> and they needed some side dishes that
> weren't sweets. I chose this >>> because I could plug it in at my
> desk and let it cook from the time I >>> got to the office (7AM)
> until it was time have the department pot luck >>> around Noon. It
> was not horrible, but really nothing to crow about, either.
> > > >
> >>> Jill
> >>
> >> But, someone posted a recipe here! Hooray!
> >> Janet US
> >>
> >
> > LOL, yes I've been gone the last 2 weeks, came in just briefly as
> > the resident pud stain was having fun and confusing those who don't
> > get it that my email is cox.net not cocks.net...
>
> Huh?

Thats how you tell pud stain in this case. He has a different one for
Jill and by now has morfed again. Meantime, I post more actual recipes
than average here.

On 11/22/2020 8:01 PM, MummyChunk wrote:
> CROCKPOT CHEESY POTATOES
>
> These crockpot cheesy potatoes are tender, creamy and loaded with
> flavor. An easy dump and go side dish that takes just 5 minutes prep!
>
>
> INGREDIENTS
>
> 30 ounce bag hash browns (diced or shredded, thawed)
> 10.5 ounce can cream of chicken (or celery or mushroom)
> 1/2 cup sour cream
> 1/4 cup melted butter (I use salted)
> 1/2 teaspoon onion powder
> 1/2 teaspoon kosher salt (more to taste)
> 1/4 teaspoon pepper (more to taste)
> 1 1/2 cups shredded cheddar cheese (more if desired)

That's probably tasty but it sounds like an old Betty Crocker easy heat
up meal from the 1950s.

On Mon, 23 Nov 2020 17:55:41 -0700, U.S. Janet B. >
wrote:

>On Mon, 23 Nov 2020 17:15:50 -0500, jmcquown >
>wrote:
>
>>On 11/23/2020 11:24 AM, Sqwertz wrote:
>>> On Sun, 22 Nov 2020 19:01:01 -0600, MummyChunk wrote:
>>>
>>>> CROCKPOT CHEESY POTATOES
>>>>
>>>> These crockpot cheesy potatoes are tender, creamy and loaded with
>>>> flavor. An easy dump and go side dish that takes just 5 minutes prep!
>>>>
>>>> INGREDIENTS
>>>>
>>>> 30 ounce bag hash browns (diced or shredded, thawed)
>>>> 10.5 ounce can cream of chicken (or celery or mushroom)
>>>> 1/2 cup sour cream
>>>> 1/4 cup melted butter (I use salted)
>>>> 1/2 teaspoon onion powder
>>>> 1/2 teaspoon kosher salt (more to taste)
>>>> 1/4 teaspoon pepper (more to taste)
>>>> 1 1/2 cups shredded cheddar cheese (more if desired)
>>>>
>>>> INSTRUCTIONS
>>>> Make sure your potatoes are mostly thawed and drain any excess water.
>>>> In the base of the crockpot, combine potatoes, sour cream, cream of
>>>> chicken, melted butter, onion powder, salt and pepper. Then mix in
>>>> half of the shredded cheese. Stir until combined.
>>>> Cook on low for 4-5 hours or on high for 3 hours.

That slop ain't worth waiting 4-5 hours... for me any dish using
condensed canned cream of soup is SLOP! Frozen spuds are also slop,
if in a rush I'd much rather dehys. However fresh spuds can be peeled
and diced a day prior and placed in a pot of water in the fridge.

I would cook that in a small sauce pan in 4-5 minutes. I make my
dozen egg and potato fritatta quite often... sometimes with diced
cheese of choice. Two pounds of diced spuds need 15 minutes on medium
to brown, add previously beaten eggs and diced cheese, cooks on
med-low for 15 minutes... makes 4 servings. I very long ago gave away
my crockpot, I don't have hours to waste waiting for some small amount
of food to cook and cook lousy. The only thing I found that a crock
pot can cook well is pin oats/steel cut oats, saves stirring for an
hour.

>>>> The last 10-15 minutes of cooking, sprinkle the remainder of the
>>>> cheese over top and cover. Cook until bubbly.
>>>> Let rest for 5 minutes before serving. Then enjoy while warm!
>>>
>>> This sounds and looks absolutely horrible. And only half as
>>> horrible if you bake it in an oven for 1/4th that time uncovered.
>>>
>>> -sw
>>>
>>This recipe has been all over the internet for decades. I've made
>>something similar (a couple of decades ago) using cubed frozen "hash
>>browns", canned cheddar cheese soup, cooked in a crock pot. I took it
>>to an office pot luck because they usually wound up with mostly desserts
>>and they needed some side dishes that weren't sweets. I chose this
>>because I could plug it in at my desk and let it cook from the time I
>>got to the office (7AM) until it was time have the department pot luck
>>around Noon. It was not horrible, but really nothing to crow about, either.
>>
>>Jill
>
>But, someone posted a recipe here! Hooray!
>Janet US

On Mon, 23 Nov 2020 17:55:41 -0700, U.S. Janet B. >
wrote:

>On Mon, 23 Nov 2020 17:15:50 -0500, jmcquown >
>wrote:
>
>>On 11/23/2020 11:24 AM, Sqwertz wrote:
>>> On Sun, 22 Nov 2020 19:01:01 -0600, MummyChunk wrote:
>>>
>>>> CROCKPOT CHEESY POTATOES
>>>>
>>>> These crockpot cheesy potatoes are tender, creamy and loaded with
>>>> flavor. An easy dump and go side dish that takes just 5 minutes prep!
>>>>
>>>> INGREDIENTS
>>>>
>>>> 30 ounce bag hash browns (diced or shredded, thawed)
>>>> 10.5 ounce can cream of chicken (or celery or mushroom)
>>>> 1/2 cup sour cream
>>>> 1/4 cup melted butter (I use salted)
>>>> 1/2 teaspoon onion powder
>>>> 1/2 teaspoon kosher salt (more to taste)

Salt to taste is only relavant if the cook is the only one eating.

Salted butter already contains more than enough salt, let alone the
salt in canned cream-of soup. Forget the kosher salt, any weirdo
needs a salt lick pass the shaker.

>>>> 1/4 teaspoon pepper (more to taste)

Same applies to pepper, civilized people set their table with
pepper/salt shakers.

>>>> 1 1/2 cups shredded cheddar cheese (more if desired)
>>>>
>>>> INSTRUCTIONS
>>>> Make sure your potatoes are mostly thawed and drain any excess water.
>>>> In the base of the crockpot, combine potatoes, sour cream, cream of
>>>> chicken, melted butter, onion powder, salt and pepper. Then mix in
>>>> half of the shredded cheese. Stir until combined.
>>>> Cook on low for 4-5 hours or on high for 3 hours.
>>>> The last 10-15 minutes of cooking, sprinkle the remainder of the
>>>> cheese over top and cover. Cook until bubbly.
>>>> Let rest for 5 minutes before serving. Then enjoy while warm!
>>>
>>> This sounds and looks absolutely horrible. And only half as
>>> horrible if you bake it in an oven for 1/4th that time uncovered.
>>>
>>> -sw
>>>
>>This recipe has been all over the internet for decades. I've made
>>something similar (a couple of decades ago) using cubed frozen "hash
>>browns", canned cheddar cheese soup, cooked in a crock pot. I took it
>>to an office pot luck because they usually wound up with mostly desserts
>>and they needed some side dishes that weren't sweets. I chose this
>>because I could plug it in at my desk and let it cook from the time I
>>got to the office (7AM) until it was time have the department pot luck
>>around Noon. It was not horrible, but really nothing to crow about, either.
>>
>>Jill
>
>But, someone posted a recipe here! Hooray!
>Janet US

On 11/23/2020 7:55 PM, U.S. Janet B. wrote:
> On Mon, 23 Nov 2020 17:15:50 -0500, jmcquown >
> wrote:
>
>> This recipe has been all over the internet for decades. I've made
>> something similar (a couple of decades ago) using cubed frozen "hash
>> browns", canned cheddar cheese soup, cooked in a crock pot. I took it
>> to an office pot luck because they usually wound up with mostly desserts
>> and they needed some side dishes that weren't sweets. I chose this
>> because I could plug it in at my desk and let it cook from the time I
>> got to the office (7AM) until it was time have the department pot luck
>> around Noon. It was not horrible, but really nothing to crow about, either.
>>
>> Jill
>
> But, someone posted a recipe here! Hooray!
> Janet US
>

Hey, I posted my recipe for Gingerbread a few days ago.

Jill

On Tue, 24 Nov 2020 10:32:39 -0500, jmcquown >
wrote:

>On 11/23/2020 7:55 PM, U.S. Janet B. wrote:
>> On Mon, 23 Nov 2020 17:15:50 -0500, jmcquown >
>> wrote:
>>
>>> This recipe has been all over the internet for decades. I've made
>>> something similar (a couple of decades ago) using cubed frozen "hash
>>> browns", canned cheddar cheese soup, cooked in a crock pot. I took it
>>> to an office pot luck because they usually wound up with mostly desserts
>>> and they needed some side dishes that weren't sweets. I chose this
>>> because I could plug it in at my desk and let it cook from the time I
>>> got to the office (7AM) until it was time have the department pot luck
>>> around Noon. It was not horrible, but really nothing to crow about, either.
>>>
>>> Jill
>>
>> But, someone posted a recipe here! Hooray!
>> Janet US
>>
>
>Hey, I posted my recipe for Gingerbread a few days ago.
>
>Jill

and I appreciated it and commented.
Janet US

On Tue, 24 Nov 2020 10:32:39 -0500, jmcquown >
wrote:

>On 11/23/2020 7:55 PM, U.S. Janet B. wrote:
>> On Mon, 23 Nov 2020 17:15:50 -0500, jmcquown >
>> wrote:
>>
>>> This recipe has been all over the internet for decades. I've made
>>> something similar (a couple of decades ago) using cubed frozen "hash
>>> browns", canned cheddar cheese soup, cooked in a crock pot. I took it
>>> to an office pot luck because they usually wound up with mostly desserts
>>> and they needed some side dishes that weren't sweets. I chose this
>>> because I could plug it in at my desk and let it cook from the time I
>>> got to the office (7AM) until it was time have the department pot luck
>>> around Noon. It was not horrible, but really nothing to crow about, either.
>>>
>>> Jill
>>
>> But, someone posted a recipe here! Hooray!
>> Janet US
>
>Hey, I posted my recipe for Gingerbread a few days ago.
>
>Jill

Reminds me to make a gingerbread house... I have a cast iron mold for
a gingerbread house. It sits out of sight in the original box on my
pantry shelf and I forget to use it. I bought it long ago to make
gingerbread houses for my daughter... she's 50 now, a bit late.
https://www.etsy.com/listing/1778652...ead-house-mold

On Tuesday, November 24, 2020 at 10:31:55 AM UTC-5, Sheldon wrote:

> Salt to taste is only relavant if the cook is the only one eating.

The cook and his/her family.

> Salted butter already contains more than enough salt,

Perhaps that's your taste. It's not mine. I use salted butter
and add as much salt as I want. I butter my toast and
sprinkle on some coarse salt.

> Forget the kosher salt, any weirdo
> needs a salt lick pass the shaker.

Adding salt at the end is not the same as adding it during
cooking. A layer of salt on the outside is not the same as
having the salt penetrate through the food.

Cindy Hamilton

On Tuesday, November 24, 2020 at 12:01:18 PM UTC-6, Cindy Hamilton wrote:
>
> On Tuesday, November 24, 2020 at 10:31:55 AM UTC-5, Sheldon wrote:
> >
> > Forget the kosher salt, any weirdo
> > needs a salt lick pass the shaker.
> >
> Adding salt at the end is not the same as adding it during
> cooking. A layer of salt on the outside is not the same as
> having the salt penetrate through the food.
>
> Cindy Hamilton
>
Thank you, thank you. There's a world of difference in taste if a dish is
salted while it's cooking vs. sprinkling salt on it after it is served.

On 11/24/2020 7:26 AM, Gary wrote:
> On 11/22/2020 8:01 PM, MummyChunk wrote:
>> CROCKPOT CHEESY POTATOES
>>
>> These crockpot cheesy potatoes are tender, creamy and loaded with
>> flavor. An easy dump and go side dish that takes just 5 minutes prep!
>>
>>
>> INGREDIENTS
>>
>> 30 ounce bag hash browns (diced or shredded, thawed)
>> 10.5 ounce can cream of chicken (or celery or mushroom)
>> 1/2 cup sour cream
>> 1/4 cup melted butter (I use salted)
>> 1/2 teaspoon onion powder
>> 1/2 teaspoon kosher salt (more to taste)
>> 1/4 teaspoon pepper (more to taste)
>> 1 1/2 cups shredded cheddar cheese (more if desired)
>
> That's probably tasty but it sounds like an old Betty Crocker easy heat
> up meal from the 1950s.
>
It is a bit but it's simple cookery.

Her additions are not optimal for crockpots though as sour cream isn't
really good when long slow cooked.

Oddly I did make a crockpot cheesy potato dish about 5 days ago. It was
2 hours before dinner and I didn't want to run the oven just for that,
nor spare a burner as they were to be busy with other things.

5-6 potatoes
1 can cream of mushroom soup
1 can cream of chicken soup
4oz can of evaporated milk
1.5 cups shredded cheese
1/3-1/3 cup onion (cut to rings and separated
Black Garlic Salt
Dried Chives on top most layer

I steamed the potatoes cut to thin slices for about 15 minutes then in
layers added the ingredients except chives (made 3 layers).

Crockpot on medium until cheese melted and it's bubbly then down to warm
to keep until serving time. The rest went in containers for quick
munchies through the week as they reheat nicely in a microwave.

It's not that radically different.

wrote:
> Cindy Hamilton wrote:

>> Adding salt at the end is not the same as adding it during
>> cooking. A layer of salt on the outside is not the same as
>> having the salt penetrate through the food.

> Thank you, thank you. There's a world of difference in taste if a dish is
> salted while it's cooking vs. sprinkling salt on it after it is served.

Any breadlike food is a good example of that.

U.S. Janet B. wrote:

> On Tue, 24 Nov 2020 10:32:39 -0500, jmcquown >
> wrote:
>
> > On 11/23/2020 7:55 PM, U.S. Janet B. wrote:
> >> On Mon, 23 Nov 2020 17:15:50 -0500, jmcquown
> > >> wrote:
> >>
> >>> This recipe has been all over the internet for decades. I've made
> >>> something similar (a couple of decades ago) using cubed frozen
> "hash >>> browns", canned cheddar cheese soup, cooked in a crock pot.
> I took it >>> to an office pot luck because they usually wound up
> with mostly desserts >>> and they needed some side dishes that
> weren't sweets. I chose this >>> because I could plug it in at my
> desk and let it cook from the time I >>> got to the office (7AM)
> until it was time have the department pot luck >>> around Noon. It
> was not horrible, but really nothing to crow about, either.
> > > >
> >>> Jill
> >>
> >> But, someone posted a recipe here! Hooray!
> >> Janet US
> >>
> >
> > Hey, I posted my recipe for Gingerbread a few days ago.
> >
> > Jill
>
> and I appreciated it and commented.
> Janet US

Grin, lets all post away!

Here's a very simple basic I am making tomoorow:

Steamed Mustard Greens in Dashi with a few little cubes of tofu and a
few bits of corn cut off a cob.

This is a clear soup and not meant to do more than hold our hungrey
bellies at bay as the rest of the meal cooks.

For 2

1 cup dashi (use dry mix)
2 oz small chopped tofu
3 TB cut up mustard greens

Bring to simmer and serve.

It's that simple. If no Dashi, chicken stock will work well enough. A
small dash in that case of worstershire won't be amiss.