SERVING SIZE OF POTATOES RECIPES

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SCALLOPED POTATOES FOR ONE RECIPE: HOW TO MAKE IT



Scalloped Potatoes for One Recipe: How to Make It image

As a widow, I cook for myself much of the time and have learned to scale down recipes that I often served when our four kids were still at home. This recipe makes just the right amount.

Provided by Taste of Home

Categories     Side Dishes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 1 serving.

Number Of Ingredients 7

1 small potato, peeled and sliced (about 1/2 cup)
1/3 cup milk
1 small garlic clove, minced
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1/2 teaspoon butter
1 to 2 tablespoons shredded cheddar cheese

Steps:

  • In a small saucepan, combine potato slices, milk, garlic, salt if desired and pepper; bring to boil. Pour into a buttered 10-oz. custard cup. Sprinkle with cheese. Bake, uncovered, at 375° for 35 minutes or until potatoes are tender.

Nutrition Facts : Calories 179 calories, FatContent 6g fat, CholesterolContent 12mg cholesterol, SodiumContent 131mg sodium, CarbohydrateContent 24g carbohydrate, FiberContent 8g protein. Diabetic Exchanges 1 starch, ProteinContent 1/2 meat

POTATO SALAD FOR 40 RECIPE | ALLRECIPES



Potato Salad for 40 Recipe | Allrecipes image

Moist, eggy, chunky, and...no pickles!

Provided by Allrecipes Cook

Categories     Salad    Potato Salad Recipes    Dairy-Free Potato Salad Recipes

Total Time 8 hours 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 40 servings

Number Of Ingredients 7

10 pounds potatoes
24 eggs
4 cups mayonnaise
1 tablespoon prepared yellow mustard
4 teaspoons salt, or to taste
2 teaspoons ground black pepper
2 cups finely chopped green onions

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight.
  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.
  • Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.

Nutrition Facts : Calories 285.2 calories, CarbohydrateContent 21.2 g, CholesterolContent 106.6 mg, FatContent 20.2 g, FiberContent 2.7 g, ProteinContent 5.9 g, SaturatedFatContent 3.5 g, SodiumContent 406.5 mg, SugarContent 1.4 g

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