ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Cheesy Potatoes

Misc.
ADVERTISEMENT
recipelink.com Chat Room Recipe Swap - 2001-08-11
From: Nancy,Wi

Cheesy Potatoes
This is for a large group. Goes a long way! You can cut this recipe down. I have also added leftovers with chunks of ham.

5 lbs potatoes, unpeeled, boiled
1 lb bacon, fried, drained, and crumbled
1 large red onion, diced
1 (3 lb) block of Velveeta Cheese, cubed
mayonnaise

When potatoes are cooked through cut into pieces with skin on. Mix cheese cubes with some mayonnaise. In a large baking dish layer half of the potatoes, onion, bacon, and spread out cubes of cheese mixed with mayonnaise over top. Repeat with another layer of the remaining half of ingredients, ending with a layer of the cheese-mayonnaise mixture. Bake at 350 for 25-30 minutes.
MsgID: 315696
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-08-11
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (34)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Chat Room
2
  Chat Room
3
  Chat Room
4
  Chat Room
5
  Chat Room
6
  Chat Room
7
  Chat Room
8
  Chat Room
9
  Chat Room
10
  Chat Room
11
  Chat Room
12
  Chat Room
13
  Chat Room
14
  Chat Room
15
  Chat Room
16
  Chat Room
17
  Chat Room
18
  Chat Room
19
  Chat Room
20
  Chat Room
21
  Chat Room
22
  Chat Room
23
  Chat Room
24
  Chat Room
25
  Chat Room
26
  Chat Room
27
  Chat Room
28
  Chat Room
29
  Chat Room
30
  Chat Room
31
  Chat Room
32
  Chat Room
33
  Chat Room
34
  Chat Room
35
  Chat Room
ADVERTISEMENT
Random Recipes
  • Boiled Chocolate Icing (fudge icing)
  • BOILED CHOCOLATE ICING "Like a fudge icing but this one doesn't require any beating." 1/2 cup brown sugar, packed 1/4 cup water 3 tablespoons butter or margarine 2 tablespoons unsweetened cocoa powder 1 cup confectio...
  • Two-Cheese Tomato Tart (using phyllo dough)
  • TWO-CHEESE TOMATO TART "Celebrate summer with a tomato-topped tart underpinned with creamy Fontina and stretchy mozzarella." 3 sheets phyllo pastry 1/4 cup (50 ml) butter, melted 1/3 cup (75 ml) Dijon mustard 3 oz (9...
  • Vegetable Frittata (Frittatina di Verdure, Italian)
  • VEGETABLE FRITTATA (FRITTATINA DI VERDURE) "Pietro Cardoni's Umbrian garden had everything I needed to make is vegetable frittatina. The beauty of this "recipe" is that it allows you use a variety of your favorite veg...
  • Halibut Provencal (Contadina, 1986)
  • HALIBUT PROVENCAL 1 crushed large garlic clove 2 tablespoons olive oil 1 1/2 to 2 pounds halibut or swordfish steaks 1 cup sliced onion 1 cup green pepper rings 1 3/4 cups (one 14 1/2 ounce can) Contadina Whole Peeled...
  • Dairy Queen Blizzard ingredients
  • I worked at a DQ for 4 years and the ingredients in the blizzard are: pecans, caramel fudge topping, and the chocolate dip they use on the cones. I have seen in the grocery stores a chocolate "shell" so you may want to t...
ADVERTISEMENT
  • Grilled Chicken with Basil Dressing (blender)
  • GRILLED CHICKEN WITH BASIL DRESSING 2/3 cup extra-virgin olive oil, divided use 3 tablespoons plus 1/4 cup fresh lemon juice 1 1/2 teaspoons fennel seeds, coarsely crushed 1 1/2 teaspoons salt, divided 1 teaspoon fres...
  • Egg Puff Casserole
  • EGG PUFF CASSEROLE 10 slices bread, cubed 3 cups milk 2 cups shredded cheddar cheese 1 cup chopped broccoli or asparagus 2 Tbsp. butter, melted 2 Tbsp. flour 1 Tbsp. dry mustard 2 tsp. basil 1 tsp. salt 8 eggs, well...
  • Pepperoni, Provolone, and Italian Cheese Bread
  • PEPPERONI, PROVOLONE, AND ITALIAN CHEESE BREAD I use frozen dough. I usually make 4 at a time because they are eaten so fast! Do not eat if you have high cholesterol!! Defrost dough. I let dough rise and punch it d...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Cheesy Potatoes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!