Pour 2 cups of warm water into a bowl. Stir in the instant potato flakes until well blended. Mix in the mayonnaise, milk, relish, mustard and onion. Season with salt and pepper. Mix well, and refrigerate until needed.
Mix together hamburger, instant potato, salt, pepper and garlic salt.
Make into small meatballs and fry lightly.
Add sliced onions and simmer to light brown.
Then add ketchup and water and boil for a few minutes.
Turn stove down and simmer for 10 mins.
owl, combine, water,milk, butter & instant potato flakes, heat in microwave for
rumbled bacon, cheese, sour cream, instant potato flakes, and salt and pepper
all apart.
My trick -- Instant potato flakes. Rather than corn starch
dd cold milk.
Stir instant potato flakes gently and stir until
lended. Set aside. Place the instant potato flakes and salt ina food
Combine potato flakes and water in mixing bowl.
Beat until mix holds together and looks like mashed potatoes.
Start adding confectioners sugar, a cup at a time.
Continue adding until mixture can be formed into a ball.
Roll potato dough to a rectangle 8 x 12-inches.
Spread with peanut butter.
Roll up like a jelly roll, starting with 12-inch side.
Cover with plastic wrap; refrigerate until firm.
Cut into 1/2 inch slices.
Refrigerate. Makes 20 to 24 slices.
/3 c.
mashed potato Place in a large bowl
Cook vegetables in just enough water to cover until tender. Do not rinse.
Add milk, pepper and potato flakes.
Simmer until thickened.
(May use more instant potato flakes if you prefer a thicker soup.)
You may also add diced ham, canned salmon or bacon to this soup.
Garnish with shredded cheese prior to serving.
Combine first 3 ingredients in a large saucepan.
Bring to a boil.
Cover, reduce heat and simmer for 15 minutes or until well done.
Add milk and next 4 ingredients.
Gradually add enough instant potato flakes to make soup as thick as you like.
Cook over medium heat until thoroughly heated.
Garnish with thyme sprigs if desired.
Yields 3 1/2 cups.
Bring to boil water and dip mix.
Mix instant potato flakes in water and onion mix until consistent to taste.
Serves 4.
Heat water and milk in heavy saucepan to boiling.
Remove from heat.
Add potato flakes, cream cheese and remaining ingredients. Stir until blended.
Cover and keep warm.
REPARE 4 - 5 SERVINGS: Shake instant potato pancake mix before opening. Into
Brown sausage in a large pot.
Drain grease.
Add potatoes, onion and 2 cups water.
Bring to a boil and simmer, covered, about 15 minutes or until potatoes are tender.
Turn off heat and mash potatoes in pan coarsely.
Stir in evaporated milk.
(If you like thick potato soup; add instant potato flakes at this time.) Heat to serving temperature and serve.
Makes 4 to 6 servings.
Combine the potato flakes and water in a mixing bowl.
Beat until the mixture holds together and looks like thick mashed potatoes.
Start adding the confectioners' sugar, a cup at a time, and continue adding until the mixture can be formed into a ball. Roll the mixture out to a rectangle about 12 x 8 inches.
Spread the peanut butter over the potato mixture.
Roll up like a jelly roll, starting with the 12 inch side.
Cover with plastic wrap and refrigerate until firm.
Cut into slices about 1/4 to 1/2 inch thick.
eaten egg.
Toss in potato flakes.
Place chicken on
Make recipe on instant Potato Buds box except short water by 1/4 cup for 12.
Add cream cheese, sour cream, Miracle Whip, egg and finely chopped onions and tops.
With mixer, mix until smooth. Spray casserole with Pam.
Fill with mixture; don't cover.
Bake at 350\u00b0 for 1/2 hour or longer if made ahead and refrigerated.
Put potatoes, celery, onions and margarine in large pot. Adjust enough water to come to surface of mixture.
Cook until tender (approximately 30 minutes).
Add margarine, half and half and cubed Velveeta (reduce heat).
Do not boil mixture after adding cheese and cream.
If soup is thinner than desired, add a few instant potato flakes to thicken.
In a large bowl, mix potato flakes, mustard, salt, pickles and celery salt.
Add enough hot water to mixture--about two cups--to mix the ingredients.
Mixture should be fairly stiff.
Cover and let stand about five minutes.
Add eggs, garlic powder, celery (if using), dill weed, onion, mayonnaise and chopped olives.
Mix well and chill three or more hours.
Keep unused portion in refrigerator; will stay fresh up to a week if covered and chilled.
NOTE: Cooking time refers primarily to chilling time.