ddition.
Transfer the sweet potato puree to a buttered 8
rizzle the mixture over the potato salad and stir in lightly
Place all ingredients except paprika, potato and cottage cheese into a cup and microwave 30 seconds or until butter is melted.
Stir mixture well, cut two slices half way into potato, fill with mixture and place a little over the outside.
Wrap with foil and bake for one hour at 180 celsius (350 Fahrenheit).
Remove potatoes from foil, spoon cottage cheese over top and sprinkle with paprika.
nd flour a 2-quart souffle dish.
In a medium
Boil potatoes until soft and put through a ricer. Heat cream and butter together. Mix potatoes together with cream mixture, horseradish, cheese and eggs. Season with salt and pepper. In a 2-ounce muffin tin apply the cooking spray and coat with Panko. Pour potato mixture in and bake in a 350\u00b0F oven for 25 minutes, or until a toothpick comes out clean. When souffles are done, invert onto a clean cutting board and serve.
In a large bowl, combine the first nine ingredients. Beat egg yolks; stir into potato mixture. In a small mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. Transfer to a 2-qt. souffle dish coated with nonstick cooking spray. Bake, uncovered, at 375\u00b0 for 40 - 45 minutes or until golden. Serve immediately.
00b0F Butter a 6 cup souffle dish.
Cook the butter
easoning.
Finally top with cheese.
Bake for 25 to
br>Add yolks, cheese, onion, chives and pepper to potato mixture; stir
Preheat oven to 300 degrees Fahrenheit.
Beat the egg whites in a bowl until you can make peaks in them.
Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes.
Fold the egg whites into the potato mixture.
Bake in a souffle dish for 20 minutes or until lightly browned on top.
Variations:
Add chopped cooked bacon, fresh herbs, or shredded pork or chicken. Use what you have on hand.
Thaw hash brown potatoes and mix all together.
Put in buttered casserole.
Bake covered 1 hour at 350\u00b0.
Uncover.
Bake until brown, about 10 minutes.
Stir occasionally as souffle bakes and allow to cool a bit before serving.
Combine the milk, salt, margarine, mustard, cheese and pepper. Mix well.
Add hot mashed potatoes.
Separate the eggs and beat both separately.
Add beaten yolks to potato mixture and mix lightly.
Fold in beaten whites.
Pour mixture into greased souffle dish or casserole and bake at 350\u00b0
for 50 minutes.
Serve hot.
Layer 2 cups potatoes, the chicken, mushrooms, water chestnuts, pimientos and onion in ungreased 11 x 7 x 1 1/2-inch rectangular baking dish.
Mix eggs, milk, mayonnaise, pepper and soup; pour over chicken mixture.
Arrange cheese slices on top. Cover and refrigerate at least 4 hours.
Heat oven to 300\u00b0.
Mix 1 cup potatoes and the margarine.
Sprinkle over cheese.
Bake, uncovered, about 1 hour or until potatoes are brown and chicken mixture is brown.
Makes 8 servings.
Beat hot milk, cheese, butter and seasonings into hot, mashed potatoes.
Beat egg yolks until thin and lemon-colored and add to potato mixture.
Beat egg whites until stiff and fold into potato mixture.
Put into buttered baking dish.
Bake at 400\u00b0 for 15 to 20 minutes or until puffed and golden brown.
Melt oleo and mix with potatoes.
Add sugar, salt, milk and flavoring.
Beat eggs and fold in.
Pour into greased souffle baking dish.
Mix brown sugar and flour together well.
Sprinkle over souffle mix.
Pour 1/3 cup melted oleo over this and sprinkle with chopped pecans.
Bake at 350\u00b0 for 30 to 35 minutes.
Spread peanut butter on both bread slices.
Place pickle chips on one slice.
Top with overlapping potato chips.
Close sandwich and eat.
*Plain Jane-spread mayonnaise on white bread and top with potato chips.
*Banana Crunch-spread peanut butter on white bread; add sliced bananas, and top with potato chips.
*Cheese 'n' Chips-make a grilled cheese sandwich with American cheese and potato chips on buttered white bread.
Other ideas--barbecue chips on ham and cheese sandwich; salt and vinegar chips or tuna fish sandwich.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
Place potatoes into a large pot; add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
Whip potatoes, cream, cream cheese, and egg together in a large bowl; season with hot sauce, salt, and pepper. Fold scallions into the potato mixture and transfer to the prepared baking dish.
Bake in the preheated oven until heated through and fluffy, about 45 minutes.
Preheat the oven to 400\u00b0F.
Wrap the potato in foil and bake for 1 1/2 hours. Mix the cottage cheese, cream cheese and horseradish sauce. Add the chopped watercress and season to taste.
Saute the ham cubes in a frying pan with a little oil for 2-3 mins. Remove and drain with a paper towel. Take the potato out of the foil and cut crosswise. Spoon in the cheese mixture and serve sprinkled with ham cubes and watercress to garnish.
br>Peel and cube sweet potato in to small cubes. Also
Melt cheese and butter in pan.
In large bowl, break bread. Beat egg yolks and the rest of the ingredients together with bread. Then add melted cheese and butter mixture.
Beat egg whites and fold into mixture.
Bake at 325\u00b0 for 40 minutes until browned. Serves 6.