Grandma Foley's Cheese Potatoes

Grandma Foley would buy a smoked ham, heat it up and serve with fresh broccolie and
these cheesy potatoes.

Easy Home Style Baked Beans

This recipe came from a Lancaster County (Nebraska) 4H recipe card when we were all using our new microwave ovens for more than reheating coffee. 

Hash Brown Casserole

Always use butter!

Oven Potato Wedges

Oops, I misspelled potato in the original recipe. 

Twice Baked Potatoes

A tradition on Christmas Eve with grilled steak, salad and zesty butter sticks. Never used a green onion aka "scallion." 

Scalloped Corn

Potato Casserole Supreme

This was always a favorite of all the kids especially when served with Chicken Roll-Ups. 
I shredded by own cheese with a box shredder but buying 2 cups shredded now is so much more convenient.  I found it in a cookbook from Ann Arbor, Michigan.   

Rice Consomme

Broccoli Casserole

Alot of the recipes from the original Foley Family Cookbook called for margarine.  Yechh, only use real butter.  I can't believe I cooked with margarine back then! 

Potato Casserole Supreme

This is a delicious mashed potato casserole and my kids loved it when served with Lemon Garlic Chicken Roll-ups.

9 medium baking potatoes
1/2 cup butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2/3 cup warm milk
1 1/2 cups cheddar cheese, grated*
1 cup heavy cream, whipped

Preheat oven to 350 degrees.

Peel and boil potatoes in a saucepan until tender.

Drain and beat in a large bowl with mixer until fluffy, adding butter, seasonings and milk. 

Pour into buttered casserole dish. 

Fold cheddar cheese into whipped cream and spread over top. 

Bake for 25 minutes or until golden brown. 

May be prepared ahead of time and baked when needed.


*This was before bagged shredded cheese (yes, the 1970's).  We used to buy the block and grate it by hand.