Peel, dice and boil potatoes until tender.Mash potatoes, then add margarine, cream cheese, sour cream, salt and pepper. Mix until smooth and well blended.Pour into a buttered 2-quart casserole dish ...
Mix milk and pudding until smooth. Add spice and pumpkin.Mix until blended. Fold in Cool Whip.Pour into baked pie shells. Refrigerate until served. ...
Mix all seasonings.Add cabbage and chill thoroughly. Garnish with sliced olives.Serves 4. ...
In nonstick skillet, saute eggplant and zucchini for 8 minutes.(Putting the lid on the skillet and stirring often will prevent sticking.)Add peppers and onion and simmer, uncovered, for another 6 mi ...
Roll out pastry and line a 9 inch pie plate and refrigerate. Stir fry cabbage and sliced onion in butter until barely tender. Whiz cottage cheese and scallions in blender or food processor. stir int ...
Mix all ingredients together in large bowl until smooth.Pour batter into baking dish.Bake at 350\u00b0 for 25 to 30 minutes. ...
Thaw hash browns.Put soup, cheese, onion and sour cream in large mixing bowl; stir together.Add potatoes and salt and pepper to taste and mix again.Pour into 10 x 13-inch pan. ...
Put all of the ingredients in a roasting pan.Bake at a low heat (200\u00b0 to 300\u00b0) for several hours, until done. ...
Beat egg slightly with fork; stir in milk, pumpkin and margarine.Blend dry ingredients and stir in until flour mixture is moistened.Batter should be lumpy.Fold in raisins.Fill greased muffin cups or ...
Combine first 3 ingredients in bowl and mix well.Add eggs 1 at a time, beating well after each addition.Stir in nutmeg, salt, milk and flavoring.Pour into pie shells.Bake at 425\u00b0 for 20 minutes ...