Combine potatoes with
1/2 cup butter, season with salt and pepper; add onion,
sour
cream,
soup, and grated cheese; blend. Pour into
3-quart
buttered
oblong
casserole
dish. When ready to bake,
mix
crushed
potato
chips
with 1/4 cup melted butter and spread on top.
Cover and bake 45 minutes at 350\u00b0.
Remove cover and brown 15 minutes.
Serves 18.
ntil cheese melts. Pour the potato wedges in a 9x13x2 inch
Grease or butter a baking dish. Layer sliced raw potato and chopped ham (as much as you want). Potatoes, ham, then more potatoes. Sprinkle with chopped onion and chopped green pepper if you want. Sprinkle with salt and pepper.
White Sauce= Melt 1 Tbsp butter in a pan, stir in 1 Tbsp. flour and then slowly add 3/4 cup milk. Cook (med heat) until thickened and bubbly. Add shredded cheddar cheese and cook and stir until melted (turn-down to Low heat). Pour over ham and potatoes. Place in oven and bake about 30 -35 minutes.
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
/2 of the recipe as this recipe makes 2-9 inch
level cup of prepared Recipe #453973 (without added flour).
lices similar to the potato. Place the potato starch in a small
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
Mix together cream of chicken soup, sour cream, Cheddar cheese and onion.
Spread mixture over potatoes.
Dot top with butter. Refrigerate up to 24 hours.
Spread with crushed potato chips just before baking.
Bake 1 hour at 350\u00b0.
Peel and slice carrots. Cook until tender and drain. Saute onion in oleo. Add cheese. Heat until melted, stirring constantly. Stir in carrots. Spoon in 2-quart baking dish. Top with potato chips. Bake at 350\u00b0 for 20 to 30 minutes until bubbly. Makes 12 servings.
creating a bowl. Place the potato skins flesh-side up on
THER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID
ot, and slice the peeled potato and onion over the beans
aking dish, mix the sweet potato, 2 tblsp of oil, cumin
AKE THE CROQUETTES:
Place potato, yucca, butter, remaining seasoning mix
Smooth 1/2 of the mashed potatoes into a buttered 10 inch pie plate.
Saute the mushrooms and onions in butter, add lemon juice, salt and pepper.
Spoon this over the potato layer.
Spread sour cream over the onion/mushroom mixture.
Top with remaining potatoes.
Sprinkle with paprika and bake at 350 degrees for about 45 minutes or until browned.
Boil water, add peeled potatoes cut into large chunks, cook and drain.
Mash or use a ricer. Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate.
Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work).
Source: Idaho Potato Commission.
Serve with Lime Cayenne Mayonnaise(recipe posted separately).
rizzle the mixture over the potato salad and stir in lightly
nformation: CALORIES (per 1/4 recipe) 390kcal; FAT 21g; CHOL 105mg