Make-ahead Mashed Potatoes

A serving of potatoes is up to 1/2 pound. The following measurements are for 1/2 pound. Multiply the recipe based on the amount of potatoes you will be making.

Ingredients

1/2 lb potatoes
1/4 cup milk/cream
1.5 TBSP butter

Directions

Generously grease slow cooker insert with some of your butter. Place the remaining butter as well as the milk into the slow cooker. Set slow cooker to warm. Heat water. Peel and cube potatoes. Rinse potatoes in cold water three times. Cook potatoes in boiling water until tender, about 15 minutes. Drain potatoes and rinse under hot tap water for 30 seconds. Run potatoes through food mill then dump them into slow cooker. Do not stir. Set slow cooker to low. When it's time to eat, stir potatoes and salt to taste.

Dump Cake

Ingredients

2 20 oz. cans crushed pineapple in juice, drained

2 21 oz. cans cherry pie filling 

1 pkg yellow cake mix

1 stick of butter, sliced into thin pats
8 oz. chopped walnuts/pecans

Directions

Grease a 13x9 pan. Layer the following ingredients in this order: pineapple, cherries, cake mix. Place the pieces of butter evenly across the top and bake at 350 for 25 minutes, THEN ADD THE NUTS. Bake for another 25 minutes (or until golden brown).

Beef Stock

Yield: 4 cups/1 quart 

2 lb beef bone

1 med onion, halved 

2 lg garlic cloves, smashed

mushroom leftovers from freezer or dried mushrooms 

1/8 tsp peppercorns

1/4 tsp salt

Place beef bones in a stock pot, cover with water, bring to almost a boil then simmer aggressively for 20 minutes, straining off scum as it forms.

Heat oven to 450. Place bones on sheet pan and roast for 30 minutes. Add onions, garlic, and mushrooms and roast an additional 25 minutes.

Place peppercorns in stock pot along with the roasted bones and vegetables. Cover bones with 2-3 inches of cold water. Bring to a simmer. Simmer gently for 18 hours, partially covered by lid (overnight you can put it into a 225 degree oven, also partially covered by lid). Strain off any scum. Add water as needed.

Strain the stock using a colander and cheesecloth. Add salt to taste. 

Place finished stock in an ice water bath to cool.