Grandma Wilson's Oven Roasted Potatoes

1 large evelope Lipton Onion Soup Mix (generic is OK)
4 medium potatoes, washed and cut into large chuncks
1/3 cup olive oil

1. Preheat oven to 425 degrees. In a Ziploc bag, combine all ingredients and toss. Bake in a 13x9 baking or roasting pan for 35 minutes, stirring occasionally, or until potatoes are tender and golden brown.

Creamed Peas and New Potatoes

• 1 1/2 lbs. very small new potatoes, about 15
• 1 to 1 1/2 c. fresh new peas (or frozen)
• 3 tbsp. sliced green onion (optional)
• 4 tsp. butter
• 4 tsp. all purpose flour
• 1 c. milk
• 1-2 T. sugar

1. Scrub potatoes, cut off a narrow strip of peel around center of potato. Cook in boiling salted water 15 to 20 minutes; drain.

2. Cook peas and onion in salted water 8 to 15 minutes; Drain. If using frozen peas just add to the sauce frozen.

3. Make a white sauce of butter, flour, dash of salt and milk and sugar. Combine vegetables and sauce.

Funeral Potatoes

• 8-10 boiled potatoes, or 1 1/2 bags
• 1 cup cream of chicken soup
• 2 cups sour cream (16 ounces)
• 1/4 cup butter or margarine
• 1 1/2 cup grated cheese
• 1/3 cup green onions, chopped

1. Heat soup and butter. Take off heat and add sour cream, onions, potatoes, and cheese.

2. Bake at 350 degrees for 45 minutes