/4-inch). Cover potato slices from potato package with boiling water
live oil each.
Arrange potato slices on a towel. Dab
Preheat oven to 350\u00b0F.
Add salt and cabbage to the boiling water, stir and boil 2-3 minutes.
Remove from heat but do not drain.
In a bowl, combine eggs, vinegar and mayonnaise, mix in cabbage and cooking liquid.
Pour into a 1 quart casserole, top with cheese and potato chips and bake 25-30 minutes.
n 3/4 of the cheese.
Season with salt and
rumbs, then stir in the cheese, cooled shallots and the mashed
Cube and boil potatoes with salt until tender.
Mash potatoes and add next 4 ingredients.
Add milk alternately.
May not need whole can; potatoes should not be runny.
Pour in casserole dish. Top with cheese and Potato Toppers.
Bake at 350\u00b0 for 30 minutes. (Good left over.)
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
br>Add potato mixture to dish,sprinkle pamersan cheese and swiss cheese over
/4 inches. Cover potato slices from scalloped potato package with boiling water
Cook onions and potatoes in one inch of boiling watch to which the 2 tsps of salt has been added.
After boiling 5 minutes, drain.
Melt butter in top of double boiler.
Stir in flour, salt, pepper, paprika and milk.
Stirring constantly, cook until smooth and thick.
In a 2 quart casserole, arrange 1/3 of the vegetable mixture, topped with half of the hot dogs, which have been sliced lengthwise.
Repeat 2 more layers.
Arrange cheese slices on top.
Bake 45 mins 400F.
fter peeling the skin, make scalloped potatoes using a mandolin.
ish. Layer onion slices and potato slices alternately; sprinkle salt and
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.
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.
cup each, layer potatoes, cheese and sauce in crust.
eafood seasoning.
Lay 1 potato slice in the bottom of
Cook onion in oil in 10-inch skillet about 5 minutes, stirring frequently, until tender.
Stir in water, milk, potatoes, sauce mix, chicken and paprika.
Heat to boiling, stirring constantly; reduce heat.
Cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
Stir in green beans and cheese.
Cook about 10 minutes or until beans are heated through and cheese is melted.
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 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.
combine cream cheese, broth and milk in saucepan