Cut potatoes crosswise into 1/4-inch slices, taking care not to cut through bottom.Place cut side up, in a shallow pan. Combine remaining ingredients, stirring well.Brush potatoes with mixture.Bake ...
Heat together the soup, mayonnaise, sour cream, grated onion and 1/2 cup cheese.Add grated potatoes.Let mixture set overnight.Refrigerate. ...
Place the pear slices in a saucepan with water and lemon peel; bring to a boil.Lower the heat and simmer, uncovered, for 5 minutes.Stir in the green beans and the salt; continue cooking. ...
Mix all the ingredients except beans and bring to a boil. Simmer and pour over beans. Refrigerate. ...
Combine veggies in one bowl.Combine remaining ingredients and 3/4 cup water; salt and pepper.Pour over beans and veggies. Cover and refrigerate 4 to 24 hours.Toss. ...
In a large pot, put stewed tomatoes, tomato soup, 2 cloves garlic, 1/2 cup water, beef bouillon and sugar; bring to a boil. ...
Mix all ingredients except bell peppers.Cut peppers lengthwise and hollow out.Fill stuffing mix and place in baking pan or microwave-safe dish.Cover and bake at 375\u00b0 for 50 minutes.Remove cover ...
Set oven to 300\u00b0.Use lowest rack.Place garlic in small dish and toss with vegetable oil.Bake until soft, 30 minutes. Transfer to blender and let cool, 30 minutes.Add Worcestershire sauce and mu ...
Mix ingredients together.Add 2 eggs, one at a time; mix well.Add pumpkin.Mix with other ingredients.Add canned milk and mix.Bake at 375\u00b0 for 45 minutes. ...
Preheat oven to 350\u00b0.Grease a 9 x 13-inch pan.Defrost hash browns.In a large bowl mix onion, sour cream, margarine, soup and cheese.Mix well.Stir in potatoes, chives and parsley. Spread in prep ...