Potatoes

Melt the butter in a skillet and toss in the onions.

Preheat the oven to 375. Spray a 2 quart baking dish with cooking spray.

Preheat oven to 3325 degrees. Arrange sweet potatoes in a 1 1/2 to 2 quart shallow baking dish.

Remove the papery covering of the garlic heads, but do not peel and do not separate the cloves.

Remove the papery covering of the garlic heads, but do not peel and do not separate the cloves.

Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain.

Arrange yams in single layer in 13x9x2 inch baking dish.

Place potatoes in greased 8x8x2 inch pan.

Set broiler rack about 6 inches from heat. Turn on broiler.

In large bowl stir first 5 ingredients until smooth.

In medium saucepan cook potatoes in boiling salted water until tender.

Bring water, onion, salt, black pepper and celery to a boil.

In a medium saucepan, cover potatoes with water.

In a large salad bowl, combine mayonnaise, yogurt and seasonings.

Peel and quarter potatoes. Cook potatoes in boiling salted water until they break apart when pierced with a fork.

Peel potatoes and place in large spoon.

Preheat the oven to 400. Peel the garlic and split it.

To render liquid fat from beef fat, cook it in a heavy saucepan over low heat, about 40 minutes or more.

Peel and slice the potatoes paper-thin with a mandolin or in a food processor.

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels.

Combine potatoes, celery, onion and bacon. Toss with dressing.

Scrub potatoes under cold water and place, wet on a baking sheet.

Mix all above together. Pour into baking dish.

In a saucepan, melt butter, then blend in flour.

Arrange potatoes in single layer in large roasting pan.

Mix first 6 ingredients in large bowl.

Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish with the cut sides of the garlic

Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery root, parsley, bay leaf, thyme, salt and pepper.

Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a single layer.

Heat oven to 425F. Cut deep slits in crisscross pattern in flat side of potatoes (do not cut skins).

Combine the onions, butter and stock in a heavy, deep skillet.

Combine cornstarch, nutmeg, salt and sugar in 1 quart saucepan, gradually stir in water.

Add potatoes to boiling water; cook 12 minutes or until tender. Drain.