rizzle the mixture over the potato salad and stir in lightly
ash well.
Slice each potato crosswise into 1/4-inch
On a dinner plate, combine oil, Italian seasoning, paprika and salt.
Add potato wedges, turning to coat with mixture; arrange in a spoke-like fashion, cut sides down.
Cook, covered with wax paper, on High for 4 to 5 minutes, until tender; rotate each wedge halfway through cooking.
Sprinkle with Parmesan cheese.
Let stand 3 minutes.
If you like, serve with catsup or tomato sauce. Makes 1 serving.
nto halves.
Scoop out potato leaving 1/2 inch thick
Combine the chicken stock and cream in saucepan on medium heat.
Slice the washed, unpeeled potato into 1/4 inch slices, then quarter the slices and add to broth.
Add the washed kale. Saute the sausage.
Cool and add to broth.
Add the spices and let soup simmer for about 1 hour slowly.
Stir occasionally.
Boil potatoes in jackets.
Peel and mash with potato masher. Put in large bowl and add salt, pepper, garlic powder, parsley, Parmesan cheese, diced ham, eggs and Mozzarella cheese.
Mix by hand and put in a casserole dish that has been greased with butter or margarine.
Put pats of butter or margarine on top and sprinkle with the Italian bread crumbs.
Bake for about 1/2 hour at 350\u00b0.
f you like. Slide the potato frittata back into the skillet
pour dressing over potatoes in a large mixing bowl.add celery and onions, tossing gently.set aside.
chop egg whites, mix into potato mixture.
mash egg yolks in a medium mixing bowl.stir in mayonnaise, sour cream and mustard.
add to potato mixture, stir to coat.
season with salt, pepper and celery seed.
cover and refrigerate until chilled.at least 4 hours.
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.
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
Boil potatoes, eggs and onion.
Fry bacon and crumble.
Mix altogether using equal amounts of sour cream and creamy Italian dressing.
Salt and pepper to taste.
Peel and chop cooked potatoes.
Place in a large bowl.
Add dressing and toss to coat.
Cover and chill for 2 hours.
Add eggs, celery, onion, cucumbers and green peppers.
Mix well.
In a small bowl, combine mayonnaise, sour cream and horseradish; mix well.
Pour over potato mixture and toss.
Chill at least 1 hour. Top with chopped tomatoes.
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
ircle.
spoon half of potato mixture onto half of circle
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
Cook potatoes; when done, dice and chill.
Place all ingredients in a bowl and carefully blend in Italian dressing and oregano.
Slice potatoes into wedge shaped slices, leaving skins on. Put into baking pan.
Sprinkle with steak and Italian seasonings. Bake in 400\u00b0 oven for 45 minutes.
Turn after 25 minutes. (A great alternative to French fries.)
Cook potatoes; cube.
Chop green peppers into medium pieces. Chop onion into fine pieces.
Prepare package of Seven Seas Italian dressing.
Dice potatoes and add salt to taste; boil until done.
Drain potatoes.
Pour 2 to 3 tablespoons Italian dressing over the potatoes while hot (low calorie is good).
Add 1/2 onion, 1/2 bell pepper, 2 stems celery and 2 tablespoons sweet pickle chips. Stir these ingredients together. Add 1/2 teaspoon mustard and 4 or 5 tablespoons mayonnaise.
(Be sure the ingredients are chopped fine.)
Mix well.
Serve on lettuce and garnish with green olives.
Prepare and cook potatoes.
Drain, dice and chill.
Add diced celery, cucumber, olives and onion.
Toss together lightly with a fork.
Blend in Italian dressing.
Cover and chill in refrigerator at least 1 hour.