KALUA PORK

http://www.plainchicken.com/2012/07/kalua-pork-slow-cooker.html

KALUA PORK
We loved this!  Started it around 11:00 at night and then ate for dinner.  We had with coleslaw and BBQ sauce.  Used pretzel rolls from Costco.  Yum!  My favorite way to eat was with mayo, cheese and pickles on pretzel roll.  Loved it!  Would be so good with potato salad.  Used roast from Costco.  Just used the chunky pink sea salt from WinCo bulk.  Next time I might try saving some of the juice to mix in the meat - it got kinda dry.

• 1 (6 pound) pork butt roast
• 3 Tbsp Hawaiian sea salt
• 3 Tbsp liquid smoke flavoring

Pierce pork all over with a fork. Combine liquid smoke and salt.  Rub mixture over meat. Place roast in a slow cooker.

Cover, and cook on low for 16 to 20 hours, turning once during cooking time.

Remove meat from slow cooker and shred.

SWEET PORK BURRITOS & CILANTRO RANCH DRESSING

For my Mom & Dad's 50th Jill's family made these for dinner after the reunion.  We also had homemade ice cream.  It was so yummy!

Put following in a burrito - can do beans as well and of course cheese.

Sweet pork burritos:
3 lbs. pork loin
cup of salsa
cup of brown sugar

Cook on low all night in crock pot. Shred an hour before eating and add a little more brown sugar (against Jimmie's wishes :) and sprinkle with garlic salt.


Cilantro ranch dressing for burritos:

UPDATE: My family didn't like this as much as I thought they would - 1/2 recipe

3/4 cup mayo
3/4 cup sour cream
1/2 cup buttermilk
1 package of ranch dressing
bunch of cilantro (don't add too much and chop up little)
lime

RUTH'S CABBAGE SOUP

RUTH'S CABBAGE SOUP
This is from the Cowboy Cookbook (pg 75).  The description says Stubbornly good!  We totally agree.  So good with fresh bread or biscuits.

32 oz tomato sauce
32 oz water
2 (16 oz) stewed tomatoes, blend in blender with 2 onions
1 bay leaf
1/2 tsp seasoning salt
1/2 tsp celery salt
2-3# short ribs or neck bones (can also use large picnic pack)
---
1 medium or 1/2 large cabbage
1 cup packed brown sugar
juice of 2 lemons

Combine tomato sauce, water, tomatoes and onions in large heavy pot.  Add bay leaf, seasoning salt, celery salt and ribs.  Bring to a boil, lower heat and simmer for 2 hours.  Shred cabbage and add to pot with brown sugar and lemon juice.  Continue to cook for 2 more hours. 

FARMHOUSE PORK AND APPLE PIE

FARMHOUSE PORK AND APPLE PIE

This came from taste of home famiy collection pg 131.  Boneless pork was so expensive so I got pork ribblets because they were so much cheaper.  Since it had bones in it I didn't put the mashed potatoes on top, but had them as a side.  We also had it with corn on the cob.  I cooked the bacon on the griddle then cooked the onions from that grease in the dutch oven.  Cooked the pork on the griddle the put all of it in the dutch oven.  It just fell off the bone - it was super yummy!  Most of the reviews said to double the potatoes.

http://www.tasteofhome.com/recipes/farmhouse-pork-and-apple-pie

• 1 pound sliced bacon, cut into 2"

• 3 medium onions, chopped

• 3 pounds boneless pork, cut into 1-inch cubes

• 3/4 cup all-purpose flour

• Canola oil, optional

• 3 medium tart apples, peeled and chopped

• 1 teaspoon rubbed sage

   (just did Italian seasoning)

• 1/2 teaspoon ground nutmeg

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup apple cider

• 1/2 cup water

• 4 medium potatoes, peeled and cubed (or more)

• 1/2 cup milk

• 5 tablespoons butter, divided

• Additional salt and pepper

• Minced fresh parsley, optional

1. Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender; remove with slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain.
2. To the pork, add the bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender.
3. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
4. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture.
5. Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired. Yield: 10 servings.

BEEF AND MUSHROOMS

Crock-Pot Beef and Mushrooms
http://fabulesslyfrugal.com/freezer-meal-recipes-crock-pot-beef-and-mushrooms/

I really liked this, but no one else did.  But could have been because we had other good food to eat.  I think they didn't like the mushrooms.  Maybe next time don't do as much.  I think I ate all the leftovers.  I did use just the meat and put on top of chips for nachos.  Kids did like that (Scott was gone).

This recipe makes 2 freezer meals, 6 servings each. It's been around for a long time and originally called for red wine. I have used apple juice with good success. If you choose to cook with wine, during the cooking process the alcohol "cooks out" leaving a distinctive, delicious, flavor behind.

Ingredients

• 4 pounds stew meat, cubed (I did pork since it was so much cheaper)
• 4 (10.75-ounce) can cream of mushroom soup
• 4 (4-ounce) cans sliced mushrooms, with liquid
• 1 cup apple juice or red wine
• 2 (1-ounce) packet dry onion soup mix

Instructions

Divide the cubed stew meat and add to 2 resealable gallon-sized freezer bags. Add 2 cans of mushroom soup, 2 cans of sliced mushrooms with liquid, 1/2 cup of juice or wine and 1 packet of dry onion soup mix to each bag. Zip closed. When ready to eat, remove a bag from freezer and thaw in fridge for 24 hours. Cook on HIGH for 6 hours or LOW for 10 hours. Serve over rice, mashed potatoes, or noodles.

Notes

If you live a low-carb lifestyle, try Crockpot Beef and Mushrooms over baked spaghetti squash.

- See more at: http://fabulesslyfrugal.com/freezer-meal-recipes-crock-pot-beef-and-mushrooms/#sthash.qlzKshTF.dpuf

SMOTHERED SWEET PORK BURRITOS

SMOTHERED SWEET PORK BURRITOS

I made these for the missionaries (who are living across from us).  One of them is Elder Webb from Arizona (Lakeside - knows Jimmie's family).  The other one is from Tonga.  We really like both of them.  We were scheduled to have them over for dinner.  That night they were doing switches with other Elders.  The Tonga missionary and another elder from Surprise, AZ came.  The next day after church they knocked on our door to return the pizza pan they had borrowed the week prior.  Elder Webb mentioned how much the other Elder liked the burritos and he was sad he missed them.  We had just finished eating and I had all the left overs out.  They came in and ate lunch.  They both really liked them.  Had pretzel salad, chips & salsa and veggies with it.

YIELD: SERVES 6

You'll get more flavor if you use a pork roast that has a bone in - it can easily be removed once the pork is done cooking; however, this could also be made with boneless pork loin or a leaner cut of pork. Just keep in mind that it might not be quite as tender as a roast that has darker meat also. A note about the enchilada sauce, not all brands are created equal. I love the Herdez brand of green salsa or enchilada sauce (which I use interchangeably) so make sure you find a brand that tastes good (with a heat level you prefer).

INGREDIENTS

For Burritos:
• 2 1/2 pounds pork roast like pork shoulder or butt roast
• Salt and pepper
• 1 tablespoon oil
• 1-2 teaspoons liquid smoke
• 1/2 cup water
• 1/2 cup packed light or dark brown sugar
• 2 (15-ounce each) cans green enchilada sauce
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Dash of hot sauce (optional)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup chopped cilantro
• 8 ounces Monterey Jack or cheddar cheese (or a combination), grated
• 6-8 whole wheat or white flour tortillas, burrito-sized
For Cilantro Lime Rice:
• 1/2 tablespoon butter
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• juice and zest of 1 lime
• 2 tablespoons chopped cilantro
• 1/4 teaspoon cumin

DIRECTIONS

1. Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3. Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4. While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
5. Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6. Stir in the beans, rice and cilantro to the pork mixture.
7. Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8. Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
9. Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
10. Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

THE BEST BARBECUE SAUCE

We had this with the Cluff family in Rexburg on top of pulled pork.  http://lncookbook.blogspot.com/2009/05/bbq-beef-sandwiches.html We all really liked it.  Makes a lot so I halved the recipe.
http://www.melskitchencafe.com/2010/03/the-best-barbecue-sauce.html

The Best Barbecue Sauce

YIELD: MAKES ABOUT 7 CUPS OF BARBECUE SAUCE

INGREDIENTS

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup unsulphured molasses
• 2 tablespoons butter, cut into small pieces
• 4 teaspoons hickory flavored liquid smoke
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper

DIRECTIONS

1. In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.
2. Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

CAFE RIO PORK

CAFE RIO PORK
This is my favorite one:
http://stephenandnat.blogspot.com/2012/04/spicy-shredded-pork.html


Spicy Shredded Pork
Ingredients
1/2 of a yellow onion, cut into wedges
2 chipotle peppers in adobo sauce, minced
1 whole pork butt or shoulder (about 3-4 lbs)
2 cans Dr. Pepper or Coke (or one 2 liter)
3/4 c. brown sugar
1/4 c. water
1 can (10 oz) medium heat red enchilada sauce
pinch of salt

DIRECTIONS:
1. Turn crock pot on to high heat. Place onion wedges onto the bottom of the pot.
2. Salt and pepper the pork butt, then place on top of onion. Pour water and both cans of soda over the pork, add enchilada sauce and brown sugar, stir. Then sprinkle with the chipotle peppers and salt. Place the light on the pot and cook for 6-7 hours. During the cooking process, turn the pork 2-3 times. When the meat is falling apart and really tender, you know it is ready.
3. Remove the pork from the pot and place onto a cutting board. Using two forks shred the meat, discarding any fat. Return meat to the liquid in the pot, heat for an additional hour, keep warm until you are ready to serve it.

Cafe Rio Sweet Pork #1

WE TRIED CINCO DE MAYO 2012 - VERY DELISH!
5-6 lb pork roast
1 Tbsp cumin
1 cup brown sugar
20 oz bottle Dr. Pepper (caffeine free works just as great too)
12 oz bottle red taco sauce

1. Combine all ingredients in a large mixing bowl.  Cover, and refrigerate overnight to marinate the meat.
2. In the morning, pour the contents of the bowl into a slow cooker (or at least the roast and enough marinate to cover it).  Cover, and cook on low 6-8 hours.  Remove the roast, shred, and return it to the slow cooker.  Cook for another hour on low.
3. Sweet pork heaven!

Cafe Rio Sweet Pork #2

Pork roast
1 can Coke
1 cup brown sugar
1 small (4 oz) can chopped green chiles
1 (7.75 oz) can green el pato sauce

1. Place the roast and just a bit of water in a slow cooker, and cook on low overnight.
2. In the morning, shred the roast and place it back in the slow cooker, along with all of the remaining ingredients.  Cook on low all day (or until you just can't take it anymore and you HAVE to have some sweet pork right now!).
3. Sweet pork heaven!

 Cafe Rio Pork

3 cups salsa

3 cups brown sugar

4 lb. pork sirloin roast 

Mix ingredients in crock pot and let cook for 10 hours on low. Optional: after 9 hours shred it and mix with salsa and let cook for another hour.

PORK CHOPS

PORK CHOPS

These are so yummy and easy!

http://www.hiddenvalley.com/recipe/v/121/Original-Ranch-Pork-Chops/

• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• Salt and freshly ground black pepper
• 6 pork loin rib chops about 1-inch thick
• Dash of paprika (optional)

Preheat the oven to 450ºF.

In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.

Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.

CROCK POT PORK

1 big pack of pork chops

1 packet of Ranch

1 can cream of chicken soup

1 can water

Put all in crock pot.  Cook for 4-6 hours on low.

ITALIAN CHOPS

So good!  Found in crock pot cookbook pg. 137.

16 oz bottle Italian salad dressing (use less if only cooking 2 chops) - we really like Ken's brand
2-4 pork chops (I did 10 thin pork chops and it worked great)

Place pork chops in slow cooker.  Pour salad dressing over chops.  Cover and cook on high 6-8 hours.

Variation: add cubed potatoes and thinly sliced carrots and onions to meat before pouring over top.  

SHALOM'S PORK CHOPS

We liked these. Easy!  Cook in the oven for an hour.  See Cowboy Cookbook pg. 145.


PORK CHOPS
Made these in the instant pot.  We really liked them.  4 pork chops.  Were the thick ones from Costco.  If using thinner ones I would cut the cooking time.  I started marinating the chops in the morning then came home between jobs and put in instant pot.  Worked well!

Marinated the chops in:
1/4 c oil
1 tsp steak seasoning
2 1/2 T soy sauce

Add 1 1/2 cup water to instant pot.  Put in trivet.  Put chops on top of trivet and add marinade.  

High pressure for 8 minutes.  Let naturally release.

BBQ BEEF SANDWICHES

BBQ PULLED PORK SANDWICHES
We had these with the Cluff family while in Rexburg.  We love this recipe.  See the post The Best BBQ Sauce http://lncookbook.blogspot.com/2013/10/the-best-barbecue-sauce.html for the sauce (for bottled our favorite is Sweet Baby Rays).  I got a really big roast and made enough for smothered burritos.
http://www.melskitchencafe.com/2010/08/bbq-pulled-pork-sandwiches-slow-cooker.html

Also it is good to use the leftovers on top of a green salad or as part of nachos.

INGREDIENTS

• 3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 2 cups water
• 1 tablespoon hickory flavored liquid smoke
• 2 cups barbecue sauce

DIRECTIONS

1. Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
2. Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

INSTANT POT BBQ BEEF
We all really liked this.  Cooked in the instant pot in 60 minutes!  It was very tender.

Cut pork roast into 6 pieces.  Rub on dry rub.  Put 2 T oil in instant pot and put on saute setting.  Cook each side for 3 minutes.  Take out meat and pour in 14 oz BBQ sauce that has been mixed with 1.5 cups water.  Scrap bottom of pan.  Then put meat back in a cook on high pressure for 60 minutes.  Let it natural release then take out and shred.

Dry Rub:
2 T brown sugar
2 tsp chili powder
2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/4 - 1/2 tsp cinnamon (could try one drop of essential oil)
1 tsp kosher salt


BBQ BEEF SANDWICHES
This recipe came from the Ott's. It is really easy and very good. Makes a lot - would be a good to feed company.
3lb roast (pork or beef)
1 c. water
2 beef bouillon cubes (really good with 4 tsp of better than boullion)
---
1 tablespoon minced onion
1 15 oz. can tomato sauce
1/4 c. brown sugar
1/4 c. catsup
1/4 c. mustard
dash of Worcestershire sauce
---
hoagies or rolls
sliced cheese

Put roast in the crock pot with the water and bouillon cubes and cook on low heat for 8-10 hours until tender.Shred meat and retain 1 c. of juices from cooking. Add remaining ingredients to shredded meat and give it a stir. Put back in crock pot and cook on low 3-4 hours or high 1 1/2 - 2 hours. Serve on rolls w/cheese and enjoy.

ROOTBEER PORK
This is a good recipe too.
http://fabulesslyfrugal.com/2013/01/root-beer-pulled-pork-recipe.html

• 1 medium onion, chopped
• 1 garlic clove, minced
• ½ cup ketchup
• 1/3 cup cider vinegar
• 1 (4 ounces) tomato paste
• 1 tablespoon paprika
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 (12 ounce) can or bottled root beer (do not use diet root beer)
• 4 lbs boneless pork shoulder roast
• 12 buns

Instructions

In a slow cooker, mix everything together except the pork.

Add the pork, stir well, and cover.

Cook on low for 8-10 hours.

An hour or two before it is done shred the pork with two forks in the slow cooker.

Mix well. The sauce will be a little runny but the longer you let the meat sit the more it will soak up the juices.

POTATOES INCLUDING SALAD

PALOMINO POTATO-CHOCOLATE PEPPER CAKE
Cowboy Cookbook pg. 215
makes a lot - one cookie sheet plus small pan.
Used cactus syrup on top - made it really good.


HAM AND SCALLOPED POTATOES
Crockpot Cookbook pg. 142
We really like - easy.
Usually have the items on hand.

CHICKEN SAUSAGE SAUTE
Taste of Home pg. 102
We really liked - took some time to prepare - about 1 hour.


GREAT PORK CHOP BAKE
Taste of Home pg. 129
One of our favorites. Easy and fast to put together.

POTATO SALAD

We LOVE this potato salad. It is from Pioneer Woman. I am thinking about getting a ricer mill just for this recipe. But I use a potato smasher for now.

Ingredients

• 5 pounds Russet Potatoes (about 8 Medium Russets)
• 1-½ cup Real Mayonnaise (NOT Miracle Whip)
• 4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)
• 5 whole Green Onions (sliced Up To The Darkest Green Part)
• 8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)
• 1 teaspoon Kosher Salt (more To Taste)
• ½ teaspoons Paprika
• ½ teaspoons Black Pepper
• 4 whole Hard Boiled Eggs
• is really good if you add fresh dill or I have used the Pamphered Chef dill mix

Preparation Instructions

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

BAKED POTATO SALAD
Taste of Home Cookbook
A nice change from the "normal" potato salad.
4 1/2 pounds potatoes, peeled and cut into 3/4 inch cubes
1/4 cup olive oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. x 2 in. baking pans. Bake, uncovered, at 400 degrees for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
Combine the remaining ingredients in a small bowl; mix well. Pour over the salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.

CLASSIC POTATO SALAD WITH A HEALTHY TWIST
This is really, really good.

3# potatoes
2 hard boiled eggs, peeled and chopped small
1 1/2 cups cauliflower, chopped then steamed
1/2 cup finely chopped sweet onion
1/4-1/2 cup Newman's Own Italian Dressing
1/3 cup mayo
2/3 cup plain Greek yogurt
1/2 T mustard
1/8 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika

Chop unpeeled potatoes into 1" cubes.  Add to a pot and cover with cold water.  Bring to a boil over high heat.  Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart.  Drain potatoes and put in refrigerator until cool.  If you like, remove any potato peels that have fallen off any potato pieces.

Mix together the potatoes, eggs, cauliflower and onion.  Pour Newman's Dressing over the mixture and toss to cover.

Mix together mayo, yogurt, mustard, dry mustard, salt, pepper and paprika.  Add to potato mixture and stir to combine.

CRUMB-COATED POTATO HALVES
We all really liked these. Would like to try with sweet potatoes next. Jackson had fun helping me make.

1/2 cup Italian-seasoned bread crumbs
1 tsp paprika
1 tsp salt (didn't add)
1/8 tsp pepper
4 large potatoes, peeled and halved (I didn't peel)
2 T butter, melted

Combine bread crumbs, paprika, salt and pepper. Brush potatoes with butter (or dip) roll in crumb mix until coated. Place in a greased 9x13. Cover and bake at 350 for 1 hour or until tender.

Would like to try:
TURKEY POTATO PANCAKES
Taste of Home pg. 109