#2 Potato Soup - Myrna Prouse
4 cups diced potatoes
1 quart milk
2 tbsp. butter
1 tsp. salt
1 small onion, diced
2 tbsp. flour
1/8 tsp. pepper
1/8 tsp. celery salt
Cook potatoes in salted water until soft, drain.

#3 Potato Pancakes - Myrna Prouse
1 egg
1/2 cup flour
1/2 cup instant potato flake
1 tbsp. oil
1/4 tsp. salt
1 tsp. baking powder
1 cup milk
pepper and chives for flavor
Mix all ingredients well. Bake on a hot griddle.

#4 Potato Salad - Myrna Prouse
4 cups diced boiled potatoes
4 hard boiled eggs, chopped
1 cup diced onion
1/2 cup thinly sliced radishes
1 cup mayonnaise (or more if desired)
1/4 cup mustard
salt and pepper to taste

#5 Potato Scones
1/2 cup instant mashed potatoes
1/2 cup shortening
1/3 cup sugar
2 cups scalded milk
Mix all ingredients and let cool.
6 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
Mix all dry ingredients. Then knead dough, add 1/2 cup warm water (if needed). Refrigerate overnight. Next day - split dough in half and roll out on counter until 1/4 inch thick. Then cut into squares and deep fry.

HONEY BUTTER
1 1/4 cup honey
1 cup butter
1 egg yolk
Beat for 10 minutes.
#6 Dutch Oven Potatoes - Charlie Hopkins
1 medium to large potato per person
1 pound bacon cut into pieces
1/2 onion per person to taste
salt and pepper to taste
1/4 cup grated sharp cheddar cheese per person
Place in a 14 inch Dutch oven on 6 to 8 briquettes to heat. Place the bacon pieces in the hot Dutch and begin frying process. While the bacon is crisping, slice the potatoes quite thin. Adjust to taste. Also slice onions. When the bacon is just crisp, put in a layer of sliced onions and then a layer of sliced potatoes. Alternate until the Dutch is completely full. Cover the Dutch and place 15 to 18 hot briquettes on the lid. Potatoes will cook in about 60 minutes. Cook until tender to fork. Spread the cheese on the surface of the potatoes and cover with the lid for 5 minutes or until the cheese melts.

#7 Baked Hash Brown Potatoes - Debbie & Danny Hopkins
2 lbs. shredded hash brown potatoes
1 can cream of chicken soup
1 pint sour cream (or 1/3 cup sour cream and 2/3 cup milk)
1 cup shredded cheddar cheese
1/2 cup grated onion
1/2 cup melted butter
1 tsp. salt
1/4 tsp. pepper
2 cups crushed corn flakes
1/4 cup butter
Thaw hash browns completely, add remaining ingredients, top with crumbs mixed with butter. Bake in 9 x 13ä pan at 350¡ for 45 minutes. Makes 15 servings.

#8 Potato-Cheese Soup - Betty Hopkins
2 tbsp. butter
1/3 cup chopped celery
1/3 cup chopped onion
4 cups diced, peeled potatoes
3 cups chicken broth
2 cups milk
1 1/2 tsp. salt
1/4 tsp. pepper
2 cups (8 oz.) shredded Cheddar cheese
In a large saucepan, melt butter over medium-high heat. Saut* celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. (Can mash potatoes, if desired.) Stir in milk and seasonings. Add the cheese and heat only until melted. If your family does not like cheese soup, leave it out and you have great potato soup. Makes 8 servings.

#9 Ham Chowder - Debbie and Danny Hopkins
4 large carrots, diced
4 stalks celery, diced
1 small onion, diced
4 large potatoes, diced
5 cups water
2 tbsp. butter
2 or 3 cups ham, diced
salt and pepper to taste
6 tbsp. flour
2 1/2 cups milk
garnish with paprika and parsley
In large pot, cook carrots, celery, onions and potatoes in water about 20 minutes. Add ham, butter, salt and pepper. Blend flour into milk, smoothly; stir into soup; heat, stirring constantly, until it boils. Turn heat to low and allow to simmer, partially covered, 10 to 20 minutes, to develop flavor. Sprinkle with paprika and parsley.

#10 Potato Salad - Marie Hopkins
1/4 cup vinegar
1/4 cup salad oil
1 tsp. salt
1/8 tsp. pepper
8 to 10 potatoes
1 medium onion
1/2 cup salad dressing
2 eggs
3 tbsp. dill pickles
1/4 cup green pepper
Boil potatoes, drain and cut. Add sliced onion. Combine first 4 ingredients. Pour over onions and potatoes. Chill 2 hours. Add salad dressing and eggs. Pickles and peppers, optional.

#11 Shipwreck - Charley Hopkins
2 medium potatoes
1 can pork and beans
1 can tomato soup
1 small onion (sliced)
1/2 lb hamburger
Grease a casserole and slice and cover the bottom with potatoes. Add a small onion. Pour pork and beans over the previously listed ingredients. Brown hamburger. Season to taste and put over beans. Spread tomato soup over all this. Bake at 350¡ for 1 hour.

#12 Sausage-Beef Casserole - Charley Hopkins
6 sweet Italian sausages (about 1 lb)
1 lb. beef chuck, cut in cubes
1 lg. onion, sliced
2 med. cloves garlic, minced
2 med. green peppers, cut in eighths
4 med. potatoes, peeled and cut in quarters
2-1 lb cans red kidney beans
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
2 beef bouillon cubes, dissolved in 1 cup boiling water
In heavy skillet over medium heat, brown sausages well. Cut each link in thirds and place in 2 1/2 to 3-quart casserole dish. Drain fat from skillet, reserving 2 tbsp. Brown beef in 1 tbsp. fat, then turn out into casserole. Cook onion and garlic in remaining 1 tbsp. fat, until tender. Cook 1 minute longer, stirring, turn out into casserole. Add potatoes and beans. Sprinkle with seasonings and mix lightly. Add bouillon, cover and bake in 350¡ oven for 1 hour and 15 minutes or until beef and potatoes are tender.

#13 - Jeriâs Potatoes -Charley Hopkins
1 32 oz pkg. frozen hash browns
2 cans cream of chicken soup
1 chopped onion (optional)
1 cube butter or margarine
2 cups sour cream
1 cup grated Cheddar cheese
Melt the above together. Stir in hash browns, pour into greased 13x9ä baking pan. Bake at 400¡ for 45 minutes. Remove from oven and top with crushed corn flakes and grated cheese. Return to oven until cheese is melted.

#14 - Hot Potato Salad- Charley Hopkins
6 to 8 med. potatoes
1/4 cup margarine
1 can cream of chicken soup
1 pint sour cream
1 cup green onions (including tops), regular onions may be used
1 cup grated Cheddar cheese
Cook potatoes with peelings on. Cool slightly. Peel and grate into large bowl. Heat sauce until margarine melts (just warm). Mix sauce with potatoes and refrigerate overnight (or a few hours). Before baking, the following optional ingredients may be sprinkled over top: bread crumbs, grated cheese and cooked bacon crumbs. Bake at 350¡ (slightly less in glass container) for 1 hour.

#15 - Hash Brown Potato Casserole - Charley Hopkins
1 32 oz pkg. shredded frozen potatoes
1/2 cup melted butter
1 can cream of chicken soup, undiluted
12 oz grated American cheese
1 tsp. salt
1-8 oz carton sour cream
1/2 small onion, chopped
2 cups crushed corn flakes
1/2 cup melted butter
Place thawed potatoes in 9x13ä baking dish. Mix together next 6 ingredients and pour over potatoes. Top with crushed cornflakes and drizzle melted butter over all. Bake uncovered at 350¡ for 45 minutes. Serves 12.

#16 - Cheesy Potatoes - Charley Hopkins
2/3 cup cheese, grated
2 cups milk
1/3 cup margarine
salt to taste (optional)
1 - 32 oz package frozen hash browns
crushed corn flakes
Melt cheese, butter and milk over low heat. Place potatoes in 13ä baking dish, pour on sauce, mix well, top with corn flakes. Bake 1 hour at 350¡.

#17 - Breakfast Pie - Charley Hopkins
5 eggs
2 1/2 cups frozen hash brown potatoes
1/2 cup cottage cheese
1/3 cup milk
1 green onion, sliced
1 tsp. salt
1/8 tsp. pepper
8 slices bacon
1 tbsp. bacon fat
Beat eggs until foamy, stir in potatoes, cheese, milk, onion and seasonings. Pour into greased 9ä pie pan. Fry bacon until crisp. Remove from pan and crumble over egg mixture. Cover and refrigerate overnight. Bake, uncovered at 325¡ for 50 to 60 minutes, or until inserted knife comes out clean.

#18 - Potato Chocolate Cake - Charlie Hopkins
1/2 cup milk
3 sq. chocolate
1 cup shortening
1 3/4 cups sugar
1 cup hot mashed potatoes
4 egg whites

#19 - Holiday Potatoes - Charley Hopkins
8 med. potatoes, cooked, peeled and grated
1 1/2 cups shredded cheese
1 cup cream of chicken soup
1 pint sour cream
1/2 cup onion, chopped
2 tsp. salt
pepper to taste (optional)
Fold all together in a large bowl. Place in buttered casserole dish, top with crushed corn flakes dabbed with butter. Bake at 350¡ for 45 minutes. Serve hot.

#20 - Brattonâs Boston Clam Chowder - Charley Hopkins
3/4 lb. minced clams (2-6 1/2 oz cans)
1 cup onion, chopped fine
1 cup celery, chopped fine
2 cups potatoes, diced fine
3/4 cup butter
3/4 cup flour
1 quart half and half (1 pt milk, 1 pt half and half)
1 1/2 tsp. salt and pepper
1 tsp. sugar
Drain juice from clams, and pour over vegetables in medium saucepan. Add enough water to barely cover. Simmer, covered, until potatoes are done (about 20 minutes). Melt butter. Add flour and blend. Cook a minute or two. Add milk; cook and stir until smooth and thick, using a wire whisk to blend. Add undrained vegetables and clams; heat through. Season with salt and pepper. Sugar to taste.