BILL KNAPPS RECIPES

Name: Bill Knapp's Au Gratin Potatoes
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 6 cups potatoes, diced, boiled and chilled; 1/2 cup butter; 1/4 cup flour; 2 cups milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon paprika; 1 teaspoon instant chicken bouillon granules; 6 ounces Velveeta cheese, cubed

BILL KNAPP'S AU GRATIN POTATOES RECIPE - FOOD.COM

Bill Knapp's Au Gratin Potatoes Recipe - Food.com image

I got this out of our local newspaper. I always loved their potatoes and couldn't wait to try this recipe--it sure tasted like theirs.

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 cups potatoes, diced, boiled and chilled
1/2 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon instant chicken bouillon granules
6 ounces Velveeta cheese, cubed

Steps:

Prepare potatoes.
Melt butter in large sauce pan.
Add flour and blend.
Gradually add milk and cook until thick.
Add remaining ingredients and stir until cheese melts and sauce is smooth.
Stir in potatoes.
Pour into casserole dish.
Bake uncovered at 350°F for 25-30 minutes until top is browned.
Can top with soft bread crumbs.

Nutrition Facts : Calories 409.9, FatContent 24.8, SaturatedFatContent 15.7, CholesterolContent 74.6, SodiumContent 989.8, CarbohydrateContent 37.2, FiberContent 3.6, SugarContent 3.5, ProteinContent 11.1

BILL KNAPP'S MICHIGAN BEAN SOUP RECIPE - FOOD.COM

Bill Knapp's Michigan Bean Soup Recipe - Food.com image

Before they closed their doors in 2002, Bill Knapp's Restaurants were a 54 year tradition in Michigan, Ohio, and Indiana. Delicious served hot with cornbread. Adapted from a 1997 edition of The Detroit News. Posted in response to a recipe request.

Total Time 11 hours 45 minutes

Prep Time 8 hours

Cook Time 3 hours 45 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups dried navy beans
2 quarts cold water
1/2 lb lean ham, diced
1 teaspoon garlic
1/2 cup onion, chopped
1 cup celery, chopped
1/2 cup carrot, shredded
salt and pepper

Steps:

Wash and sort the beans and soak overnight in cold water to cover.
Next morning drain beans.
Put beans, ham and garlic in stockpot, add 2 to 3 quarts water.
Bring to a boil, cover and simmer 3 hours or until beans are tender.
While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes.
Drain and add to the beans and ham and continue cooking for 45 minutes more.
Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches).
Add salt and freshly ground black pepper to taste.
Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.

Nutrition Facts : Calories 447.2, FatContent 4.4, SaturatedFatContent 1.1, CholesterolContent 17, SodiumContent 694.7, CarbohydrateContent 67.9, FiberContent 26.6, SugarContent 6.1, ProteinContent 35.8

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