Cracker Barrel Hash Browns

2 lbs frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 tsp salt
1/2 tsp black pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups grated Colby cheese

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. Combine soup, butter, salt, pepper, onions, and cheese. Gently mix in the potatoes and our into prepared pan. Bake uncovered at 350 degrees for 35 minutes.

Works well in crock pot too.

Spicy Sweet Potato Fries

3 large sweet potatoes, cut in wedges
3 tsp olive oil
1 1/2 tsp black pepper
3/4 tsp chili powder
3/4 tsp ground cumin
3/4 tsp paprika
3/4 tsp salt

Toss potato wedges with olive oil. Combine spices and toss with oiled potato wedges. Bake on large baking sheet coated with non-stick spray at 450 degree oven for 12-15 minutes, until brown on outside and soft on inside.

Fried Cabbage and Potatoes, Indian Style

3 TBSP oil
1 medium onion, chopped
1 tsp mustard seeds
4 large potatoes, unpeeled, cut in 1/2-inch dice
8 cups coarsely shredded cabbage (about 1 1/4 lbs)
1 tsp minced fresh ginger or 1/4 tsp ginger powder
1/2 tsp cumin
1/2 tsp tumeric
1/2 tsp cayenne
1 1/2 tsp salt
1 tomato, chopped (or 1/2 c. salsa if you don't have a tomato)
juice of 1 lemon

Heat oil in large, heavy skillet and saute onion with mustard seeds until the seeds pop.

Add potatoes to skillet and cook, stirring occasionally, for about 5 minutes. Add cabbage, spices, and salt. Stir to mix evenly and cook, uncovered, about 25 minutes, stirring occasionally until vegetables are tender and golden. Pay close attention during the last 5 to 10 minutes to prevent overcooking. Just before serving, stir in tomato and lemon juice.

Serves 6-8 as one of several selections or 3-4 if you are a poor student eating nothing but this and chapati for dinner. May be held a while and reheated, if necessary. Add tomato and lemon, however, just before serving.

From American Wholefoods Cuisine.