Brown ground beef.
Stir scallop potato mix into meat.
Add dried potatoes.
Add rest of ingredients; stir well.
Cook for about 1 hour, until vegetables are tender.
he carrots, zucchini, and potato into thin strips. Core the
ream in savoury or sweet recipes.
Make sure that all
ow, add green pepper and potato and cook, stirring, 3-4
hape the mixture into 20 scallop-size cakes, about 1/2
nd let cool. Cut each potato crosswise into 4 slices.
he shallots, fennel, celery and potato and saute until soft. About
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
Salt and pepper the pork chops to taste; brown.
Mix potatoes and sauce mix.
Stir in pimento and liquid for water and milk. Bring to a boil, stirring occasionally.
Place pork chops on top of potatoes in a baking dish.
Bake at 350\u00b0 for 30 to 35 minutes.
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
if necessary.
*NOTE: This potato salad is intended to be
oiling.
Stir in butter, potato slices and sauce mix from
Heat oven to 350\u00b0.
Trim excess fat from pork chops. Rub skillet with fat trimmed from pork.
Brown pork in skillet. Sprinkle with salt.
Heat water to boiling in 3-quart saucepan. Add carrots and frozen beans.
Heat to boiling.
Stir in butter and potato slices and sauce mix from scalloped potato mix.
Preheat oven to 400\u00b0.
In a 2-quart baking dish, layer half of each of the following:
spinach, potatoes, seasoning from potato mix and dry salad dressing mix.
Pour on 1 cup boiling water and 1/2 cup milk.
Top with all of salmon, distributing evenly. Repeat layers with remaining ingredients in same order, ending with milk.
Cover with aluminum foil and bake 30 to 35 minutes, or until hot and bubbling.
Let stand 5 minutes before serving.
Mix the potato soup, celery soup, sour cream, chopped onion, salt and pepper.
Carefully mix potatoes into sauce.
Pour into a 9 x 13-inch greased casserole dish. Sprinkle the cheese over top. Bake at 350\u00b0 for 1 1/2 hours, uncovered.
Serves a group.
Combine ingredients and place in greased 1 1/2-quart casserole dish.
Sprinkle crushed potato chips on top.
Bake at 350\u00b0 for 1 hour.
Cover scallops with cold water.
Bring to boiling.
Reduce heat and simmer 2 minutes.
Drain; reserve 1 cup liquid.
Slice scallops 1/4-inch thick.
Cook onion in butter until tender. Blend in flour and pepper.
Add reserved liquid and milk.
Cook and stir until thickened.
Remove from heat.
Stir in mushrooms, Parmesan cheese, parsley, pimento and scallops.
Put into 1 1/2-quart casserole.
Sprinkle with shredded cheese.
Top with potato chips.
Bake 20 to 25 minutes at 350\u00b0.
he ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In
Boil scallops for 1 minute in chicken broth, then simmer and add milk and potato soup.
Mix thoroughly and stir in cream and snipped chives.
Heat to boiling, then serve.
In 2-quart shallow baking dish (12 x 8 x 2-inch) arrange beans.
Combine soup, wine, chicken and cheese; pour over beans. Bake at 350\u00b0 for 25 minutes or until hot.
Stir.
Top with potato sticks.
Bake 5 minutes more.
Yields 6 servings.