Ingredients

8 or 10 Potatoes, peeled and cut
1 cup Dairy Sour Cream (use Lite version if you prefer)
1 Package (8 oz) cream cheese (use Lite version if you prefer)
1 Tsp Garlic Salt
1 Tsp Onion Salt
Butter
Paprika

Directions

Boil Potatoes
Beat Sour Cream and Cream Cheese until blended smooth.  Add hot potatoes gradually, beating continuously until light and fluffy.
Season potatoes with garlic and onion salt.
Spoon potatoes into 2 quart casserole dish, dot with butter, sprinkle paprika over the top.
Refrigerate at least 24 hours before baking
Bake at 350 degrees for 45 minutes.

Makes 10 servings

Ingredients

• 2 cups flour
• 1 Tsp salt
• 1/2 Tsp pepper
• 1/2 cup water

Directions

• Mix ingredients together until mixture is smooth.  It should be the consistency of pudding and should stay in the spoon when you take a spoonful.  If the mixture is too runny, add more flour, if it's too dry, add more water.
• Bring a large pot of water to boil (about 2 quarts at least).  
• Using a teaspoon, drop spoonful's of the mixture into the boiling water until all the mixture has been used.  
• Continue to boil dumplings for 5 minutes longer, making sure to push them down into the water.
• Drain well when finished.

Note  
We serve these with our Chicken Paprikash recipe that you can find listed under Chicken or Main Dishes.

Potato Casserole with Bacon and Caramelized Onion
We make this when we are tired of the usual mashed or baked potatoes. 
Prep Time:
20 minutes
Cook Time:
45 - 55 minutes
Servings:
6 - 8
Submitted by:
Jacqui



Ingredients

• 3 slices thick-cut bacon, cut into 1/2-inch pieces
• 1 large onion, halved and sliced thin
• 1 1/4 teaspoons salt
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon pepper

• 1 1/4 cups low-sodium chicken broth
• 1 1/4 cups beef broth
• 3 pounds Yukon gold potatoes, peeled
• 2 tablespoons unsalted butter, cut into 4 pieces

Directions

• 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish.
• 2. Cook bacon in medium saucepan over medium-low heat until crisp, 10 to 13 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Remove and discard all but 1 tablespoon fat from pot. Return pot to medium heat and add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is soft and golden brown, about 25 minutes, adjusting heat and adding water 1 tablespoon at a time if onion or bottom of pot becomes too dark. Transfer onion to large bowl; add bacon, thyme, remaining 1 teaspoon salt, and pepper. Add broths to now-empty saucepan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits.
• 3. Slice potatoes 1/8 inch thick. Transfer to bowl with onion mixture and toss to combine. Transfer to prepared baking dish. Firmly press down on mixture to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter.
• 4. Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before cutting and serving.

Canadian Meat Stuffing
"Pepere (pronounced Pephay) is a French Canadian colloquialism for Grand Father so this is MY Pepere's meat stuffing recipe. I remember watching him make this two days before Thanksgiving every year for as long as I can remember. He always used an old (ancient) hand-cranked meat grinder so I sometimes feel like I'm cheating when I use my kitchen-aid meat grinder attachment to make his stuffing."
Prep Time:
30 Minutes
Cook Time:
2 Hours
Servings:
Filling for 2-9" Pies
Submitted by:
Clovis Tourigny



Ingredients

• 2 lbs white and dark meat pork
• 2 lbs beef chuck (or hamburger 80/20 or leaner preferred)
• 3 to 4 large white potatoes
• 1 large white onion

• 2 or 3 slices French Bread (a few days old is best)
• 2 tsp ground cloves (approx.)
• 2 tsp ground cinnamon (approx.)
• salt and pepper to taste
• 1 cup water (approx.)

Directions

1. Run everything through a meat grinder in the following order: Pork and Beef (if not already ground), Onion, Potatoes, French Bread. Be sure to keep the juice from the potatoes and the onion when they are ground. I let everything run into the same bowl when I'm grinding.
2. Place in large sauce pot on medium high heat and mix thoroughly, scraping the bottom of the pot regularly until the meat starts to cook through, adding water as needed. This normally takes about 30 minutes or so and can be quite taxing on the arm so use a large, long handled spoon for good leverage or recruit family members to take turns.
3. Once meat appears to have cooked mostly through, start adding spices slowly to taste (start with no more than the 2 tsp's at first, as it cooks the spice flavor will strengthen so use a light hand).
4. Let cook on low heat for 1 hour after spices are added or until it has turned a nice dark color and the potatoes have broken down to form the binder for the stuffing.
5. Taste and re-spice if needed.

Notes
This stuffing can be used as a side dish, a meat pie filling or a meat tart filling. This is a "must have" on our Thanksgiving dinner table. The trick to using this for meat pies is to use lean cuts of meat. The more fat in the meat, the greasier the pie will be. Some people like that but I try to avoid heart attacks during dinner. Note: This is not a stuffing for inside the turkey. Someone in my family who shall remain nameless *coughmybrothercough* tried that and what a mess it made in the oven. Use this as a side dish or a filling in pies and puff pastry shells only.