Wash and boil the potatoes until tender; quarter them.
Spray a 9 x 12-inch pan with Pam.
Place the quartered potatoes in the pan.
Melt the cheese in the microwave; add the bacon bits, mayo and green onions.
Mix well.
Spoon over the top of the potatoes. Bake at 325\u00b0 for 25 to 30 minutes.
nd pare white and sweet potatoes; wash redskin potatoes, do not pare. Cut
Wash potatoes and cut in chunks. Load
Wash and remove eyes from the potatoes. Place in medium size serving bowl or small casserole.
Microwave 10 minutes. Check for doneness.
Using a fork and sharp knife, slice the potatoes in the serving bowl. Add all other ingredients and continue cutting through the potatoes with knife and mixing with the fork until a nice chunky, \"buttery\" look is achieved.
(It happens very quickly.) Roundly shape the top a little and garnish with paprika and parsley flakes.
Serves 2.
Heat 1 inch depth of water to boiling.
Add potatoes.
After 15 minutes of cooking time, add broccoli.
Cook 3 minutes.
Add zucchini.
Cook until vegetables are tender, a total of 20 minutes cooking time.
Drain well.
Add olives, dill, salmon and dressing; toss to mix.
Cover and refrigerate at least 2 hours.
Add pepper and onion; toss to mix.
Serve chilled.
Serves 6.
Place the potatoes and garlic into a large
Scrub potatoes peel & cube.
Chop onion.
Heat oil until hot.
Add potatoes & onion.
Add salt & pepper ( I use lots of ground black pepper).
Stir until well coated.
Fry over med heat until tender.
oom temperature.
Put the potatoes in a medium pot and
Combine meat, salt, egg, 1/2 can tomato sauce, Italian seasoning and 1/2 can French fried onions.
In 9 x 13-inch baking dish, form 3 mini loaves.
Place potatoes around loaves.
Bake, covered, at 375\u00b0 for 35 minutes.
Place vegetables around loaves; stir to combine with the potatoes.
Lightly season with salt and pepper, if desired.
Top meat loaves with remaining tomato sauce. Bake, uncovered, 15 minutes.
Top loaves with remaining onions; bake, uncovered, 5 minutes longer.
Makes 3 to 6 servings.
Boil potatoes until done.
Drain well.
While potatoes are still hot, pour Garlic Expressions over and toss lightly.
Add onions, parsley, dill and seasonings and lightly toss again.
Add mayonnaise and mix.
Serve immediately or refrigerate.
Preheat oven to 450\u00b0.
Wash and quarter potatoes.
Place in an extra large mixing bowl.
Drizzle with oil; toss.
Then toss with cheese and seasonings.
Place potatoes into a 9 x 13-inch casserole baking dish.
Bake for approximately 25 to 30 minutes or until potatoes are fork-tender and slightly browned.
Serve immediately.
Serves 10.
Place potatoes in baking pan.
Arrange onions on top of potatoes.
Place rock on top of onions.
Put 3 to 4 rings of onions on top of rock and then lay strips of bacon across.
Bake, covered, until fish and potatoes are tender, about 1 hour at 350\u00b0.
Arrange potatoes in a 2-quart microwave-safe dish, skin side down; cover.
Cook on High 8 to 10 minutes, or until almost done. Rotate after 4 minutes of cooking.
In a 1-cup glass measure, melt margarine or butter on High 30 to 45 seconds.
Add remaining ingredients and mix. Pour over potatoes; stir to coat and cover. Cook on High 1 1/2 to 3 minutes, or until done.
Let stand for 5 minutes.
Wash and cook potatoes with skins on.
Fry bacon crisp.
Slice onion into thin rings.
Layer slices of potatoes, layer of green beans, onions, crumbled bacon, dash of Italian dressing in a sealable bowl.
Repeat layers until all ingredients are used. Seal bowl and refrigerate.
Turn upside down to distribute dressing.
Prepare the day before.
cover potatoes with cold water, bring to boil.
reduce heat; cook at slow boil 4 to 5 minutes until tender.
drain and run under cool water; quarter.
combine with remaining ingredients and toss.
In a skillet, saute the onion, and garlic until onion is translucent, 4-5 minutes or so.
Stir in the tomatoes, followed by the potatoes, along with the salt and pepper (amounts are really to suit your taste).
Cover, turn heat to low, for about 15 minutes, or as soon as the potatoes become tender.
Uncover, raise heat to medium, and cook down the sauce until thickened, and mostly cooked away.
Remove from heat, check the salt again, and add the cilantro and vinegar.
Serve at room temperature.
In a medium saucepan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. In same saucepan, melt Becel Buttery Taste margarine over medium heat and cook garlic, stirring for 1 minute or until fragrant.
Return potatoes to saucepan; mash. Stir in remaining ingredients.
More great recipes and their nutritional information can be found at Becel.ca.
ashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow
Boil potatoes over medium heat, uncovered for
00 degrees F. Bake the potatoes for 1 hour. Let the