rizzle the mixture over the potato salad and stir in lightly
dges and middle of the frittata are cooked enough to hold
Bake potato in microwave 4 minutes. Remove
rom the skillet.
Stir potato slices, water, garlic, red pepper
inutes.
Stir in the potato and thyme; cook, stirring as
edium heat. Saute leeks, sweet potato and prosciutto for about 5
br>Start to watch the frittata after about 30 minutes to
Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat.
Layer half of the potato, onion and bell pepper slices in the skillet.
Season with salt and pepper.
Repeat layering and seasoning.
Cover and cook until potato and vegetables are tender, stirring and turning frequently with a spatula, about 20 minutes.
Sprinkle with the thyme and remove from burner.
Set aside, leaving in the skillet.
Combine water, bouillon cubes, carrots, potatoes, celery, onions, parsley, salt and pepper in large pot.
Cook over medium heat for 40 minutes; add milk and butter and cook another 30 minutes.
Serves 6.
This is a very easy and economical recipe. Serve with homemade bread.
and parmiggiano cheese (use a potato peeler to make thin strips
ven to 350f.
Put potato in saucepan and cover with
Heat the oil in a saucepan, add the onions and saute for 3-4 mins. Add the potatoes and saute for 2-3 mins, stirring. Pour in the stock and bring to a boil. Simmer for 10 mins. Add the leeks and cook for 5-6 mins. Stir in the instant mashed potato flakes and season then mix in the sausages and cook for 2-3 mins, until warm. Divide the soup between 4 bowls, add a dollop of sour cream and sprinkle with chives. Serve.
ream.
Coat with crushed potato chips.
Place chicken in
he oven, and add the potato slices, making sure they are
PREHEAT oven to 375\u00b0F Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
SPOON into greased 13x9-inch baking dish.
BAKE 45 minutes.
Toss crumbs with butter; sprinkle over potato mixture. Bake an additional 15 minutes
Variation Southwest Style Easy Potato Bake
Prepare as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.
Using a large saucepan, brown onion in butter.
Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
Let soup sit for approximately 5 minutes in order to thicken and then serve.
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
Wash chicken; remove skin and dip chicken in beaten egg. Place chicken in crushed potato chips and press both sides so chicken is evenly covered.
Place chicken in pan after putting a little oil in pan.
Bake at 350\u00b0 for 1 hour.
Makes 5 servings. Good with Easy Potato Bake.
Melt oleo in medium pan, add flour to oleo.
Add water, bouillon cubes and pepper.
Cook and stir over medium heat 10 minutes.
Stir in potato soup and soup can of milk.
Lower heat and cook 10 more minutes.
Right before serving, add 3/4 cup grated Cheddar cheese.
Serves 4.
Mix potato chips, bacon bits, chives, onion powder, garlic powder, and dill together in a bowl.