ugar mixture alternately with sweet potato mixture, beginning and ending with
medium saucepan cover the potato with salted cold water. Bring
Deep fry skins for about 45 seconds. Sprinkle with cheese and place under broiler just long enough for cheese to melt.
Sprinkle with crumbled bacon, green onions and sour cream
Serve along with soup.
Fold in about 2 cups cheese and stir until melted. Once
Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches.
Omit the catsup and bake as directed.
Drain off the excess fat.
Prepare the potatoes as directed on the package except -- stir in the remaining cheese.
Spread the potatoes on the sides and top of the meat loaf.
Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned.
Serve hot.
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
Combine potatoes, celery, green pepper, pimento, onion and pickle; toss lightly.
Chill.
Combine mayonnaise, seasonings and lemon juice.
Add to potato mixture.
Add cottage cheese; stir gently.
Yield:
4 to 6 servings.
Recipe is from Hills and Pines Garden Club in Raleigh, North Carolina.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
turn crusts over. Divide Fontina cheese, potato slices and sauteed onions over
lace the bacon, onion, and cheese in the bottom if the
br>To Make The Cream Cheese Filling: In the bowl of
Boil potatoes until tender; cut in half, if desired.
In separate saucepan, heat beans, milk and cream of chicken soup until hot.
Pour mixture over drained potatoes and sprinkle Mozzarella cheese on top.
Bake at 350\u00b0 for 10 minutes.
hour.
Cut each potato in half and each half
asil until softened.
Add potato and cauliflower and toss through
ubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
eat until smooth. Add cream cheese and blend until fully combined
Combine potatoes, celery, green pepper, pimento, onion and pickle in large bowl, mixing gently.
Chill for several hours.
Add mayonnaise, salt, pepper, dry mustard and lemon juice, tossing lightly.
Fold in cottage cheese.
Mix hash browns, ham, 1/2 cup cheese and onion.
In another bowl, combine sour cream, soups and pepper.
Add to potato mix. Mix well.
Put in a 3 quart greased baking dish.
Sprinkle with remaining cheese.
Bake at 350\u00b0 for approximately an hour or until potatoes are tender.
baking pan.
Rinse the potato slices in cold water then