Sausage Potato Soup by Candace Slater

Sausage Potato Soup

1/2 lb Smoked Kielbasa or Polish Sausage, diced
6 medium Potatoes, peeled and cubed (I used red potatoes)
2 c frozen Corn
1 1/2 c Chicken broth
1 Celery rib, sliced
1/4 c sliced Carrot
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Salt
1/4 tsp Pepper
1 1/2 c Milk
2/3 c shredded Cheddar Cheese
1 tsp minced fresh Parsley (I used dried)

In large saucepan, brown sausage over medium heat; drain. Set sausage aside. In same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. 
Add the milk, cheese, parsley and sausage.
Cook and stir over low heat until cheese is melted and soup is heated through.
Serves 6

Candace Slater

Grandma Verda's Spudnuts by Lindsay Dockter

Grandma Verda’s Spudnuts

 
Yeast Mixture:
3 packets yeast cakes
1 ½ T. sugar
½ cup warm water
Stir to dissolve yeast.
 
In a large bowl, place
2 cups scalded and cooled milk
1 cup mashed potatoes (could use instant potatoes made according to recipe)
½  cup sugar
1 ½ teaspoon salt
½ cup butter-- melted and cooled
2 eggs, beaten
 
Mix all of these ingredients with the yeast mixture
 
Add 7 cups of sifted flour—a little at a time… Maybe need a little more flour so the dough isn’t too sticky. Knead and cover with cloth.   Let rise until double in size, about 1 hour.  Roll out on a floured board ½  to ¾ inches thick.  Cut with a donut cutter.  Let rise again until dough is double in size, about 1-2 hours.  Cover with a cloth.  Deep fry in heated oil.
 
Heat your oil to when you put a little dough in the grease, it sizzles and browns… Don’t let the grease smoke… Turn donut when light brown and cook on both sides.  Drain on a rack, covered with paper towels.  Glaze while still hot.  
 
Glaze:  
1 package powered sugar
½ cup water
½ teaspoon vanilla
      May add a little water to keep glaze thin.  You can sprinkle with nuts, little sprinkles, coconut, etc while the glaze is wet.  Enjoy.

Potatoes

Hamburger Hot Pot (crock-pot)

1 1/2 lb. lean ground beef
1/4 tsp. garlic powder
2 tsp. salt
1/4 tsp. pepper
6 medium potatoes-peeled and sliced
3 onions-sliced
1 can golden mushroom soup
1/2 cup water

Brown meat and drain. Add garlic powder, salt and pepper and mix, set aside.
Place 1/2 the potatoes and 1/2 the onions in greased crock pot. Add browned beef mixture. Top with remaining potatoes and onions. Combine soup and water and spread over the top, be sure to moisten and cover evenly. Cover and cook on low 8-10 hours or high 3-4 hours.

yields 4-6 servings

*I add one sweet potatoe-sliced, in there for a nice flavor.