ugar mixture alternately with sweet potato mixture, beginning and ending with
ater to a boil. Immerse pierogi. Cook until the dumplings float
Cook the pierogi according to the instructions on
Preheat oven to 425.
Boil pierogies for 3-4 minutes, or until they float to the water's surface.
Drain well.
Place in an 8-inch pie plate (glass, preferably).
Put the 3 inividual tablespoons of butter on the top of the pierogies.
Sprinkle the cheese over all.
Bake for 15-20 minutes, until edges brown and the cheese and pierogi edges are crispy.
If you did it right, the bottoms of the pierogies should be crispy, too.
Serve hot.
Assemble 3 lasagna strips into a buttered 9x12 inch baking dish.
Mix cheese into hot mashed potatoes.
Add 1/2 potato-cheese mixture.
Layer 3 more lasagna noodles and repeat with potato and cheese mixture.
Saute oleo and onions until golden.
Pour over casserole.
Bake 20 minutes a 350 degrees uncovered.
ake filling: Mix together potatoes, cheese, salt, pepper and onion salt
Preheat oven to 350 degrees.
Coat a 2-quart casserole with nonstick cooking spray.
In medium saucepan, over high heat, thaw frozen pierogies in boiling water for 5 minues.
Drain: set aside.
In large saucepan, over medium heat, combine soup, mushrooms, peas and chicken.
Cook stirring about 5 minutes, or until heated through.
Place pierogies in casserole.
Place vegatables over pierogies.
Sprinkle with grated cheese.
Bake 15 minutes.
round panko.
Cut each potato in half lengthwise, then cut
br>Sprinkle evenly with the cheese.
Cover and bake in
mash them and add the cheese and mash together.
In
Cheese Filling.
Mix all together
Preheat oven to 375\u00b0F
Mix the oil, garlic and creme fraiche together in a large bowl.
Add the sweet potato slices and toss until coated.
Lightly grease a gratin dish.
Layer in sweet potato mixture and leeks ending with potato on the top.
Top with cheese and breadcrumbs or just the cheese.
Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.
nd add processed cheese, sharp cheddar cheese and Swiss cheese and simmer for
s you work, place the potato slices in the bowl with
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Put potatoes in large kettle; cover with water.
Add salt, onion and carrots.
Cook until vegetables are tender.
Remove from heat.
Add sour cream and cheese.
Allow cheese to melt and serve. Do not drain off potato water.
Add milk to thin, if needed.
Bring canned things to a full boil, salt and pepper to taste.
Add potatoes to thicken.
Add cheese and bacon.
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
Preheat oven to 375\u00b0.
In large bowl, beat eggs well.
Add remaining ingredients and stir to combine.
Spray 4 (5 1/4 x 1 1/2-inch) foil tart pans with nonstick cooking spray.
Divide potato mixture into pans and bake until top of each pie is golden brown and mixture is set, about 45 minutes.
To serve, invert pies onto serving platter.
Makes 4 servings.
One serving equals 1 bread, 1 vegetable and 2 meats.
lace the bacon, onion, and cheese in the bottom if the