/4-inch). Cover potato slices from potato package with boiling water
Brown meat in skillet, add tomato soup, water, onion, spices (from potato package) and oregano. Simmer until hot. Mix diced cheese, potato slices and hamburger into casserole and bake uncovered at 425 degrees for 25 minutes
/4 inches. Cover potato slices from scalloped potato package with boiling water
n butter, potato slices and sauce mix from scalloped potato package.
Mix
Heat oven to 350\u00b0.
Trim excess fat from pork chops. Rub skillet with fat trimmed from pork.
Brown pork in skillet. Sprinkle with salt.
Heat water to boiling in 3-quart saucepan. Add carrots and frozen beans.
Heat to boiling.
Stir in butter and potato slices and sauce mix from scalloped potato mix.
Cook bacon, drain and crumble.
Add onion to bacon fat and cook until lightly browned.
Place TV scalloped potato slices in a 10-inch skillet.
Sprinkle mix over potatoes.
Add water and bring to a boil.
Reduce heat, cover and simmer about 30 to 35 minutes until potatoes are tender, stirring occasionally.
Carefully stir in bacon, onion, vinegar and bacon drippings and chopped egg. Serve hot.
Serves 6.
Heat oven to 400\u00b0.
Pour potato slices into ungreased 2-quart casserole.
Sprinkle with contents of seasoning mix envelope and turkey.
In a medium saucepan, bring water to a boil.
Stir in carrots, peas, milk and margarine; return to a boil.
Pour over potatoes; stir.
Bake, uncovered, at 400\u00b0 for 35 to 40 minutes or until potatoes are tender.
Sprinkle with cheese.
Bake an additional 3 minutes or until cheese is melted.
Makes 4 to 6 servings.
bit. Add chicken stock, scalloped potato mix, undrained can of corn
ish. Layer onion slices and potato slices alternately; sprinkle salt and
Place the scalloped potatoes into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Add ham if using. Bring to a boil, and reduce heat to low. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes.
Empty scalloped potato mix, including seasoning, into a greased 2-quart casserole.
Heat tomatoes, water and oregano to boiling.
Stir into potatoes.
Arrange pepperoni on top and sprinkle with shredded cheese.
Bake, uncovered, 30 to 35 minutes at 400\u00b0.
Preheat oven to 375\u00b0.
Grease a 9-inch pie plate.
Place potato slices into a 2 1/2-quart bowl.
Cover potato slices with boiling water and add salt.
Let stand, uncovered, for 15 minutes; drain thoroughly.
Toss the potatoes with the melted margarine and 1 egg.
Press mixture against the bottom and side of pie plate. Bake 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.
Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.
In medium saucepan, blend the dry sauce mix from packaged potato mix with the tomato sauce, add the water and green pepper. Heat sauce mixture to boiling; add dried potatoes and stir till well combined.
Turn potato mixture into 1 1/2 qt. casserole. Bake uncovered at 400\u00b0 for 30 minutes or till potatoes are tender and heated through.
Sprinkle french fried onions over casserole and bake 3 minutes more or till onions are heated thorough.
Mix together milk, sour cream and cream of potato and celery soups.
Add hash browns.
Salt and pepper to taste.
Bake in a 13 x 9-inch pan, covered for 1 hour at 350\u00b0.
Put cheese on top and bake uncovered for another 1/2 hour.
Preheat oven to 400\u00b0.
In a 2-quart baking dish, layer half of each of the following:
spinach, potatoes, seasoning from potato mix and dry salad dressing mix.
Pour on 1 cup boiling water and 1/2 cup milk.
Top with all of salmon, distributing evenly. Repeat layers with remaining ingredients in same order, ending with milk.
Cover with aluminum foil and bake 30 to 35 minutes, or until hot and bubbling.
Let stand 5 minutes before serving.
In saucepan, blend dry sauce mix from potato mix with tomato sauce; add green pepper and 2 1/4 cups water.
Heat to boiling. Add potatoes; mix well.
Turn into 1 1/2 quart casserole.
Bake, uncovered, at 400\u00b0 until potatoes are tender, 30 minutes.
Top with onions; bake until onions are heated through, about 3 minutes.
Serves 4.
Preheat oven to 400\u00b0.
Grease a 2-quart casserole.
Place potato slices into casserole.
Sprinkle envelope of seasoning mix over potatoes.
Stir in water, milk, butter and onions.
Stir in frankfurters until well combined.
Cover and bake 30 minutes, uncovered, and bake 30 minutes longer or until golden brown and potatoes are fork-tender.
Take medium-sized potato.
Split while raw (do not cut all the way through the potato).
Season with butter, salt, pepper and place one slice of bacon in middle of potato.
Wrap tightly in foil and cook slowly in coals or a 350\u00b0 oven for one hour or until tender when pierced with a fork.
When done, remove the bacon.
(I usually melt some butter and sour cream to pour over potato.) This is a guaranteed recipe for artery clogging.
nd bottom thirds.
Wash potato (or potatoes) thoroughly with a