Cover bottom of casserole dish with 1 can of apples.
Place sweet potato patties over the apples.
Cover patties with the other can of apples.
Pour 1/2 cup sugar over apples and patties; dot with margarine.
Bake for 30 to 40 minutes in a 350\u00b0 oven.
work surface. Cut sweet potato patties in half. Roll 1 half
Combine all ingredients and mix well.
Divide evenly into 4 well-greased custard cups.
Place cups on rack and add the frozen hash brown potato patties.
Spread with margarine.
Bake at 375\u00b0 until well browned.
Grease a 9-inch baking dish.
Cut and fit the potato patties into the bottom of the pie plate; press firmly, then brush with melted butter.
Bake at 425 degrees for about 20 minutes; remove from oven.
Reduce oven temperature to 350 degrees.
Sprinkle with grated cheese, ham and mushrooms.
In a small bowl whisk together eggs with whipping cream, seasoned salt and black pepper, then pour over the pie.
Bake for 30-40 minutes or until center is set.
Let stand for 10 minutes.
rizzle the mixture over the potato salad and stir in lightly
Mash sweet potatoes with butter in a medium bowl. Stir in basil, pine nuts, garlic, cheese and breadcrumbs. When cool enough to handle, shape into 8 patties.
Heat oil in a large frying pan. Cook patties, in 2 batches, until browned on both sides and heated through.
To make the salad, whisk together olive oil, white wine vinegar and mustard. Add remaining ingredients and toss to combine. Season. Serve with sweet potato patties.
he hands after making several patties: they get very sticky!).
ime, shape mixture into 12 patties. Place on baking tray. Cover
Place potato patties in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
Top with ham and 1 cup cheese.
Combine milk, soup, egg substitute, mustard and pepper.
Pour mixture over cheese.
Cover and refrigerate overnight.
Bake at 350 degrees for 1 hour.
Uncover and sprinkle with remaining cheese.
Bake 20 - 25 minutes longer or until a knife inserted near the center comes out clean.
Let stand 10 minutes before serving.
f necessary, place shredded sweet potato in several layers of clean
Preheat oven to 350 degrees.
line cookie sheet with parchment paper and spray with nonstick spray.
Mix first 9 ingredients together.
Mixture will be somewhat loose.
Scoop up in a 1/3 measuring cup mixture and gentle flip onto parchment paper flatten slightly.
You should have 5 patties.
Bake for 25 minutes.
Meanwhile cook balsamic vinegar with honey till reduced in half.
Remove patties gently from parchment paper and place on serving dish.
Pour sauce into a small bowl and dip patties into sauce.
In a bowl, combine the first six ingredients. Shape into four patties.
In a skillet over medium heat, brown the patties in oil; drain.
Add tomato juice.Reduce heat; simmer 20- 25 minutes or until meat is no longer pink.Remove patties to a serving platter; keep warm.
Combine flour and water; gradually add to juice in the skillet.
Cook over medium-low heat, stirring constantly until thickened. Spoon over patties. Serve immediately.
Coat a glass baking dish with butter or margarine; place potato patties, side by side.
Mix all remaining ingredients, except 1 cup of grated cheese for topping.
Spread mixture over potato patties.
Top with remaining grated Cheddar cheese.
Bake at 350\u00b0 for 40 to 45 minutes or until golden brown.
In medium
saucepan,
bring water, butter and salt to a boil; remove from
heat.\tStir
in
milk and 1 1/2 cups flakes until moisture
is
absorbed.
Stir
in egg and chives.
Using 1/3 cup mixture
for
each,
shape\tinto
patties;\tcoat with remaining flakes.
In
large\tskillet, brown patties in oil on both sides. Serve hot.
In a non-stick skillet, combine the marmalade, brown sugar, margarine, and water.
Add lemon juice, if desired. Cook over medium-low heat until sugar dissolves. Place patties in skillet and cook until glaze thickens and sweet potato patties are soft. Less than 1/2 gram of fat per pattie.
tir together the rice, sweet potato, onion and salt in a
and all ingredients for the patties.
Form 8 tennis ball
Prepare bacon in skillet over medium heat; drain and crumble. In large pot, combine potato patties, water and bouillon cubes. Cover and place over medium-low heat until patties are thawed and crumbled.
Add bacon and remaining ingredients in order listed. Stir until ingredients are well blended.
Cover and cook over low heat about 20 minutes, or until carrots are tender and soup is hot.
Do not allow soup to boil.
Prepare bacon, drain and crumble.
In large pot combine potato patties, water and bouillon.
Cover and place over medium-low heat until patties are thawed and crumbled.
Add bacon and other ingredients in order listed.
Stir until well blended, cover and cook 25 minutes, do not allow to boil.
Makes 14 servings.
Mix together the potatoes and onion.
Form into flat patties. Lightly grease a nonstick skillet with the margarine.
Fry the patties on one side and then the other until browned.
Add a dash of salt and pepper to taste.