[vc_row full_width=”stretch_row” css=”.vc_custom_1504758123963{padding-top: 70px !important;padding-bottom: 70px !important;background-image: url(https://ocschulz.com/wp-content/uploads/2017/08/100_2538.jpg?id=35) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_custom_heading text=”RECIPES” font_container=”tag:h2|font_size:50|text_align:center|color:%23ffffff” google_fonts=”font_family:Ubuntu%3A300%2C300italic%2Cregular%2Citalic%2C500%2C500italic%2C700%2C700italic|font_style:500%20bold%20regular%3A500%3Anormal”][/vc_column][/vc_row][vc_row css=”.vc_custom_1504757048734{padding-top: 40px !important;}”][vc_column width=”1/2″][vc_column_text]
– O.C. Schulz & Sons’ Potato Soup –
• 4 grated O.C Schulz & Sons’ Potatoes
• 1 grated carrot
• 1 stalk celery chopped
• 1 Tbsp. minced dried onion
• 1 tsp. seasoned salt
• 1/4 tsp. pepper
• 1 Tbsp. parsley flakes
• 2 chicken bullion cubes
• 3 Tbsp. butter
Water to cover, Cook until tender, add 1 can of evaporated milk
– O.C. Schulz & Sons’ Potato Chip Taco Salad –
• 1 head of lettuce or 1 large bowl of mixed greens
• 8 oz. fresh spinach
• 1 pound ground beef
• 1 (1 1/4 oz.) package taco seasoning mix
• 2/3 cup water
• 1 (15 oz.) can kidney beans
• 2 large tomatoes, chopped
• 1/2 cup finely chopped onion
• 5 cups crushed rippled potato chips
• 1 cup grated Cheddar cheese
• 1/2 cup peppercorn ranch dressing
• 1/4 cup salsa
Wash lettuce and spinach. Tear into bite-size pieces and spin dry in a salad spinner. Refrigerate while browning ground beef. Drain fat from ground beef and add taco seasoning, water, and drained kidney beans. Heat to boiling, reduce heat, and simmer for 15 minutes, stirring occasionally. Cool 10 minutes. In a large bowl, mix greens, tomatoes, onion, chips, and cheese. Add ground beef mixture and toss. Combine salad dressing and salsa. Pour over salad and toss gently. Serve immediately.
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– O.C. Schulz & Sons’ Elegant Potatoes Au Gratin –
• 7-8 medium Red O.C. Schulz & Sons’ Potatoes
• 8 oz. sharp Cheddar cheese
• 1 tsp. salt
• 1 pt. whipping cream (2 cups)
• 1/4 c. soft bread crumbs
• 1 Tbsp. butter, softened
Boil Red O.C. Schulz & Sons Potatoes in jackets, cool; peel and shred using medium grater.
Shred cheese with same grater. Butter 2-quart casserole. Alternate layers of potatoes and cheese in casserole; sprinkle with salt. Pour cream over potato-cheese layers. Combine crumbs and butter; sprinkle over top. Refrigerate, covered, several hours or overnight. Bake, uncovered, in 350° oven until heated through (55 to 65 minutes). Serves 10-12.
– Never Fail O.C. Schulz & Sons’ Scalloped Potatoes –
• 5 raw O.C. Schulz & Sons’ Potatoes
• 4 oz. shredded Cheddar cheese
• 4 Tbsp. butter
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 to 1 1/2 cup milk
• 2 Tbsp. cornstarch
• 2 Tbsp. diced onion
Combine milk and cornstarch and add butter, salt, and pepper. Cook until smooth. (I use the microwave). Add melted cheese. Pour over sliced potatoes and onions.
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