Fry pork chops in large skillet with a little oleo and oil. Pour undrained can of English peas over chops and add soy sauce (to taste).
Heat until contents of skillet are hot (do not bring to a boil).
Spoon peas and liquid over the creamed potatoes.
Boil whole, unpeeled potatoes in unsalted water until fork-tender. Remove and allow to sit until cool enough to touch. Peel potatoes, then chop into 1\" dice.
In a saucepan over medium-high heat, stir together butter and flour to make a light roux, but do not allow to darken. Add cream, salt, and pepper and whisk steadily until incorporated and thickened into a cream sauce, about 5 minutes. Stir in potatoes, turn heat to medium-low, and allow potatoes to stew just until warmed. Garnish with chopped dill and serve.
Boil the potatoes until tender.
Cool, peel and slice.
Place potatoes in baking dish.
Make sauce by melting the butter in a double boiler.
Add flour, salt, pepper and onion juice; blend thoroughly.
Pour in cold milk and stir constantly until mixture thickens.
Pour sauce over potatoes, cover dish and bake in a 350\u00b0 oven for 20 more minutes without stirring or basting.
Serves 6.
Cut the potatoes and eggs in thick slices. Place a layer of potatoes in a greased baking dish. Sprinkle with salt and pepper and cover with a layer of eggs. Repeat and pour over white sauce. Sprinkle with cracker crumbs and bake at 350\u00b0 for 20 minutes.
Preheat oven to 350.
Melt butter; add flour, cook 1 minute.
Add milk, salt and pepper and bring just to boiling point.
Place potatoes in greased baking dish.
Pour sauce over potatoes.
Cover and bake for 1 1/4 hours.
Prepare creamed potatoes.
Brown and drain ground chuck.
In large covered casserole, put 1/2 of ground chuck, spread 2 cans of vegetable soup over meat and add 2 cups creamed potatoes and spread smooth.
Cover with half of cheese slices.
Repeat each layer.
Cover and bake for 20 minutes at 350\u00b0.
Brown meat in skillet and drain off excess fat.
Add tomato sauce and cook for about 1/2 hour.
Add string beans and season to taste.
Pour into casserole dish and spoon creamed potatoes over top.
Bake at 350\u00b0 for 30 minutes.
Place drained hamburger meat in the bottom of a casserole dish.
Pour the creamed corn on top of the hamburger and then spread creamed potatoes on top of corn.
Top with a pat of butter and bake at 350\u00b0 for 30 minutes.
Brown ground beef, onions and bell pepper. Drain. Add soup, salt and pepper.
Pour into casserole dish. Top with potatoes. Bake at 400\u00b0 for 30 minutes. When making creamed potatoes, add a teaspoon of mayonnaise.
Use any amount of ground chuck and cream potatoes.
Brown ground beef in frypan.
Spread meat in a casserole.
Spread creamed potatoes over top.
Sprinkle cheese on top.
Brown in oven.
Cream some potatoes; set aside.
In skillet, brown ground beef with onion.
Sprinkle with salt and pepper.
Drain meat.
Pour into casserole dish.
Top with creamed potatoes, then add grated cheese on top.
Bake at 350\u00b0 until cheese melts.
Brown beef and onion lightly in melted fat or margarine in skillet.
Add salt.
Put carrots in bottom of well-greased, 1 1/2-quart, heat-resistant glass bowl.
Pour browned beef mixture over carrots.
Top with mashed or creamed potatoes.
Cook onions in small amount of hot fat until tender but not brown.
Add meat and seasonings, brown lightly.
Add green beans and soup.
Pour into casserole dish.
Top with creamed potatoes and 1/2 cup shredded cheese.
Bake at 350\u00b0 for 30 minutes.
Brown ground beef with onions; drain.
Add tomato sauce. Pour in a greased casserole dish.
Drain green beans.
Top ground beef with beans.
Sprinkle onion rings over this.
Mix creamed potatoes according to directions on box.
Spread potatoes over and top with grated cheese.
Bake at 350\u00b0 for 30 to 35 minutes.
Pare and slice potatoes into uniform sized pieces into a 2-quart casserole dish (with lid).
Place salt and water in with potatoes.
Cook on High for 15 minutes or until potatoes are tender enough to cream.
Do not drain. Place casserole dish on mixer stand.
Put margarine in dish and whip, using milk gradually, until potatoes are of serving consistency.
Can be made ahead and reheated at 70% power in microwave.
Place creamed potatoes on plate.
Take a spoon and make a hole in the middle of potatoes.
Fill hole with English peas.
Cut potatoes into 1/2-inch cubes.
Add sour cream, onion, chopped olives, salt and pepper into large pan.
Add potatoes; heat, stirring frequently, until the cream bubbles and potatoes are heated through.
Garnish with paprika and parsley.
Bake potatoes.
When done, take potatoes out of peelings.
Fix for creamed potatoes and put back in jackets.
Sprinkle with grated cheese, salt and pepper.
Put back in stove and brown.
Peel and cube potatoes and boil until tender.
Drain and season.
In separate pan, melt butter.
Add flour and salt.
Stir in milk.
Cook quickly, stirring constantly, until mixture is thick.
Add cheese and stir until melted.
Pour sauce over potatoes and mix.
For creamed potatoes, omit cheese.
Peel and dice potatoes very small.
Put raw potatoes in top double boiler or crock pot.
Cut up and add butter, salt and pepper.
Cover with cream just covering potatoes.
Simmer covered about 4 hours until potatoes are soft.
Stir during cooking to mix.