Creamed Potatoes & Peas

Cut potatoes into 1" cubes. Put into saucepan of boiling water and boil until tender. Cover and microwave 1 cup of peas for 3 minutes. Drain. In a saucepan, make a medium thick white sauce by melting: 4 T. butter and adding 4 T. flour, stirring until smooth. Gradually add 2 cups of milk and continue stirring until slightly thick. Combine with drained potatoes and peas and season to taste.

Malt Vinegar Potato Chips

• 4 medium Yukon gold or red potatoes, scrubbed (about 2 1/2 pounds)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• Malt vinegar, for drizzling

Directions

1. Heat oven to 425 degrees. Place two baking sheets in the oven, and let heat for about 10 minutes.
2. Slice the potatoes into 1/4-inch-thick rounds. Toss the potatoes with the olive oil, salt, and pepper.
3. Remove baking sheets from oven, and arrange potato slices on sheets in a single layer. Bake until the potatoes are golden on the bottom side, about 30 minutes. Turn potatoes over, and bake until golden brown all over, about another 15 minutes. Remove from oven, drizzle with vinegar, and serve immediately.

Classic Potato Salad

5lbs potatoes – boiled, peeled and chopped
16 eggs - boiled, peeled and chopped
1 ½ yellow onion - chopped
2 ½ T vinegar
7 ½ c. Miracle Whip
5 T Mustard
5 t salt
1 ¼ t pepper
10 medium Stalks celery – chopped

Mix all ingredients and chill

Lydia's Fish & Chips

(I used tilipia, but cod would be really good.)

At least 4 fillets (4 ounces each)
2/3 cup mayo
1/4 cup grated Parmesan cheese
1/4 cup chopped green onion
1 tsp Worcestershire sauce

*Place fillets in an 8 inch square baking dish coated with nonstick cooking spray. In a small bowl, combine the mayo, cheese, onions, and Worcestershire. Spoon and spread over fillets. Bake, uncovered, at 400 degrees for 15-20 minutes or until fish flakes easily with a fork.

"Chips" or homemade French-fries
I am sure there is a fancier way to do this, but I just cut potatoes into thin wedges, heat just under a cup of oil in a pot, on medium high. When it is warm I carefully drop them in, let them sizzle for about 2-3 minutes. Put them on a paper towel covered plate and sprinkle them with salt and season salt. (This should not me an everyone day of the week meal. :) Pretty greasy, but it would seem that yummy things usually are. :)

Lydia's Bacon Potato Salad

6-7 medium potatoes, sliced and peeled
1 cup cooked crumbled bacon
1/2 cup chopped onion
2 tsp cider vinegar
1 tsp mustard
1 tsp mustard
1 tsp celery salt
1 tsp salt
1/4 tsp pepper
1 cup mayo

*Boil peeled and sliced potatoes. Saute onions and bacon. In a large bowl stir remaining ingredients in a large bowl. When potatoes & saute mixture cool, stir them into sauce and refrigerate.

Slow Cooker Baked Potatoes

Scrub potatoes (and you can poke them with a fork, but I usually don't and their fine). Wrap in foil. Fill slow cooker with potatoes. Cover and cook on low for about 8 hours or on high for about 3-4 hours. Do not add water.