10 medium potatoes
2 large onions, finely chopped
1 large jalapeno pepper, seeded and minced
1 large carrot, diced
2 tablespoons margarine
4 teaspoons white sugar
1 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons Worcestershire sauce
2 cups shredded Cheddar cheese
Cover potatoes and onions with onions and garlic; place in large pot or deep skillet. Heat over medium heat, stirring constantly, until red, about 15 minutes. Remove potatoes from heat, and place in a medium bowl. Sprinkle with jalapeno pepper, carrots, margarine, sugar and white pepper. Stir mixture into the potatoes, tossing to coat. Mix in salt and Worcestershire sauce. Cover, and stir over low heat, stirring well to combine.
Bake at 250 degrees F (121 degrees C) for 15 minutes. Reduce heat to medium low, and continue cooking, stirring occasionally, until cheese is melted, about 10 minutes.
I used crushed potatoes,1 packet of Worcestershire sauce, 2 quarts of chicken broth, 1/2 a cup of Frogtown High-Fructose Corn syrup, 1 packet of Breadbak National Cereal 80/12 and a tablespoon of Billy B's BBQ rub. I also added 1/2 tsp. of vanilla and 1/2 tsp. of fine--not much there. The results were delightful! Next time I think I'll cut the sugar down a bit--but that depends on how much you want to keep sugarcane sweetness--I thinks 1/2 cup would be more than adequate. Thanks for a nice recipe.
A little too elaborate for my taste, but the end result was worth it. Simplicity at its best. I used canned pasta to save on carbs. Next time I make this, I will add some mushrooms and perhaps some chicken broth as well. It did come out best with the potatoes and gravy, but that might be because my microwave is a little bit behind. Thanks for the post, Carla!
This is a must see! This is how I grew up, learning to make potato salad from a Georgia plantation cook. When I was a little girl, my grandma made gravy from this recipe. It was her special sauce, her way of saying Thank You. I never knew my grandmother, but this sounds so familiar. I always wondered what made her so rich and what made her unique. I think my great aunt didn't use often enough butter or corn syrup, and I wish I'd known. I always wondered what vegetable oils my mom and dad used, too. This was the key to my mom's crispy little world. Thanks for sharing. YUM!
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