Heat oven to 350\u00b0.Remove seeds from peppers; parboil 5 minutes.Drain.Heat cheese spread in saucepan over low heat; stir in corn and tomato.Fill peppers.Top with crumbs tossed with margarine.Bak ...
Peel and quarter potatoes.Heat water and salt in 4-quart pan on high until boiling.Add potatoes.Cover and cook until done. Drain and mash.Add butter, cream cheese, chives, 1 teaspoon salt and pepper ...
Mix cheese, soup, onion, green pepper and salt in a small saucepan.Simmer over low heat until slightly thick.Put potatoes and vegetables into a shallow 2-quart baking dish.Pour soup mixture over veg ...
Cream eggs, sugar, butter and spices.Add sweet potatoes; beat and add undiluted Pet milk.Beat again thoroughly.Pour into unbaked pie crust and bake at 400\u00b0 for 10 minutes; reduce heat to 350\u0 ...
Prepare 6 bell peppers, cutting off top and seeding; parboil for 3 minutes.Drain. ...
Mix all ingredients together in a large roasting pan. Bake 1 hour at 350\u00b0. ...
Rub small amount of margarine over bottom and sides of 8-inch glass pie plate.Combine potatoes and onion; pat into pie plate to form quiche crust.Microwave on High for 4 minutes.Combine egg, milk, p ...
Stir together butter and flour over medium heat; add milk. Stir until slightly thick.Take off heat and add egg yolk, salt and pepper.Heat and stir continuously.As it thickens, add cheese, the sherry ...
In saucepan, with enough water to cover, heat potatoes and garlic.Simmer until very tender; drain.With potato masher, mash potatoes and garlic with milk and salt until smooth.Stir in parsley; heat t ...
Boil vinegar, sugar and spices until sugar and salt are melted.While boiling hot, pour over vegetables and set aside to cool.Use after 3 days.May be stored in icebox.Keeps for weeks. ...