Crockpot potatoes and sausage

In a crockpot add the box of scalloped potatoes and seasoning, cream of mushroom soup, sausage and 1 soup can of water and 1 soup can if milk. Stir together and cook on low for 2-3 hours. 5 minutes before serving add the frozen peas and heat until they are warm.

You can cook peas separately if your family prefers or add more milk for a soup like consistency.

Hot Potato Salad with Sausage

8-10 medium yukon gold potatoes
1 stick butter
1/4 cup dijion mustard
1/4 cup capers
4 tsp fresh dill
1 cup chicken broth
2-3 links chicken sausage, sliced
3/4 cup parmesean cheese, shredded

Boil potatoes, drain, cool, peel, then slice.  Arrange potatoes and sausage in layers in a baking dish.  Melt butter with mustard, capers, dill, chicken broth to make a sauce. Add salt and pepper to taste. Pour sauce over potatoes/sausage.  Sprinkle with cheese.  Bake at 375 for 30 min.

Based on a recipe by Joan Archer from Shoreline Covenant Church

Freezer Kit
Bag 1 - sauce
Bag 2 - cheese
Pan - layer potatoes/sausage in foil pan, place Bag 1 & 2 on top of potatoes/sausage, cover with foil

Frozen Mamas
Thaw, pour sauce over potatoes/sausage, sprinkle with cheese, bake at 375 for 30 min

Twice Baked Potatoes and Peppercorn Pork Tenderloin

Potatoes
Butter - melted
Sour Cream
Sharp Cheddar Cheese - grated
Green Onions - chopped
Salt and Pepper

Wash and dry potatoes. Rub a tad of shortening over skin. Bake until soft. Cool.
Cut a thin lengthwise slice from each cooled potato; scoop out inside, leaving a thin shell.
Mash potato, pour in desired amount of melted butter, sour cream, cheese, green onions, and salt and pepper to taste. Fill shells with potato mixture. Bake uncovered 350° to 375° 20-30 minutes or until filling is hot and golden brown.

Peppercorn Pork Tenderloin
Thaw and grill or bake according to package directions

Frozen instructions:
Potatoes - thaw and bake as instructed above or if frozen, bake for approx. 1 hour.

Sausage Potato Bake

1 1/2 lb breakfast sausage
1/2 cup flour
3 cups milk
1 1/2 lb frozen hashbrowns
1 1/2 cup shredded sharp cheese

Break apart and cook sausage. Add flour and milk. Cook until boiling and thick. Spread hashbrowns in greased 9X13 pan, layer potatoes and then cheese.

If frozen thaw and then Bake at 350 for 34 minutes.