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.
Substitute
half
of
the
liquid
called for with mild picante sauce, then follow the rest of the instructions on the box.
Men love it; women too.
Peel potatoes and slice thin.
Slice onions.
Cut garlic in half.
Beat eggs and mix with half and half milk.
In oblong dish, rub bottom of dish with garlic cloves and margarine.
Make layer of thin sliced potatoes, layer of onions, layer of grated cheese and repeat until they are all used. Pour egg and half and half mixture over layers.
Part with margarine.
Cook in oven at 350\u00b0 for 1 hour.
Layer in baking dish the potatoes and cheese.
Mix onion, cream of chicken soup and cream of mushroom soup and put a layer of this mixture.
Add 1 tablespoon milk.
Continue layering until you have your desired amount.
Bake at 300\u00b0 until potatoes are tender.
Boil 3 or 4 pounds potatoes, whatever your baking dish holds. Boil enough to stick a fork into and they are partly done.
Then drain. Put into baking dish.
Layer the potatoes, salt, pepper, butter and cheese up to the top of the dish.
Then, put your milk over that.
Preheat oven to 350\u00b0.
Bake for about 45 minutes.
Peel and slice potatoes, layer in roasting pan with ham.
Mix soups, evaporated milk and onion soup mix; warm mixture to blend, pour over potatoes and ham (with knife lift potatoes around side of pan to allow some soup mixture to go down into potatoes).
Cover. Bake at 350\u00b0 for 1 1/2 hours or until done.
Slice potatoes in 11 x 14-inch baking dish.
Slice onion on top.
Bring butter, flour and milk to a boil and gradually add cheese to mixture.
Add salt.
Add this mixture over potatoes and onion.
Bake at 375\u00b0 for 1 hour or until potatoes are done.
armesan cheeses.
Peel the potatoes and cut into slices. Lay
In a baking dish, place a layer of potatoes. Sprinkle with onions, bacon, salt, pepper and crushed saltine crackers. Keep layering until dish is nearly full. Pour milk 3/4 of the way up the potatoes. Cover. Bake at 350 for 1 1/2 hours or until potatoes are tender.
Combine mushroom soup, sour cream, water and dillweed in a small bowl; blend well.
Alternate layers of potatoes and soup mixture in lightly greased 2-quart casserole.
Cover; bake at 375\u00b0 for 45 minutes.
Sprinkle pork chops with salt and pepper.
Brown on both sides in small amount of oil in large skillet.
Drain on paper towel.
Place pork chops on top of potatoes.
Cover and bake an additional 30 minutes.
Garnish with parsley if desired.
Makes 4 servings.
Peel potatoes and slice thin.
Slice small onion and green pepper.
Mix the can of cream of celery soup with milk.
In a large baking dish, arrange a layer of potatoes, a few slices of onion, a few slices of green pepper, part of soup mixture, slices of American cheese; continue until dish is about 1/2-inch from the top.
Garnish with garlic, Cajun seasoning and salt.
Bake in a covered dish for 1 1/2 hours at 325\u00b0.
Place sliced potatoes in casserole dish.
Mix all other ingredients in pan on top of stove until melted together.
Then pour over potatoes and cook at 350\u00b0, covered, for 1 hour; uncovered, until browned on top.
Preheat oven to 375\u00b0.
Layer potatoes, ham and vegetables in lightly-greased, 9-inch square baking dish.
Sprinkle with flour, salt and pepper.
Pour in milk.
Dot with butter.
Bake 30 to 45 minutes or until potatoes are done.
In meduim sauce pan melt the butter (careful not to brown).
Add the flour and stir over medium heat.
Stir in all the spices and the minced garlic.
Gradually stir in milk until slightly thickened.
Stir in cheese and allow to melt slightly.
Pour over potatoes and evenly distributed onions (in a covered baking dish).
Put in a 350 oven and cook until potatoes are cooked through (if you find that the dish is drying out add a couple of tablespoons of milk).
Fill 6 quart pan with sliced potatoes to 2/3 full; add diced onions and water.
Cook until tender.
Drain all water off; add salt and pepper.
Set aside.
In a 4 quart pan, put milk and butter.
Have burner on medium heat.
Let get hot.
Dice cheese; add, stirring well all the time.
When all is melted, have flour dissolved in water, then add to mixture, stirring all the time. Pour over potatoes, then sprinkle parsley flakes over.
Put in oven and brown.
Boil potatoes about 10 or 15 minutes; peel and slice.
Place potatoes in well-buttered casserole dish.
Spread with some pimento (optional).
Put sliced potatoes and onion in a glass dish.
Mix soup, milk, salt and pepper.
Pour over potatoes and onion.
Slice some butter on top.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Scald milk with butter.
Peel and slice potatoes.
Put in a buttered, 2-quart casserole.
Mix the potatoes with dry cornstarch.
Pour scalded milk over.
Bake at 350\u00b0 for 45 minutes to 1 hour.
I never add salt.
It curdles the milk.
The butter helps to season.
Stir milk and cheese soup until smooth.
Layer potatoes and onion.
Pour soup mixture on layer.
Salt and pepper as you go. Put a sprinkle of turmeric, if you want to.
Bake in oven at 350\u00b0 until potatoes are done.
Melt butter; add flour, salt and pepper.
Add milk; stir until boiling.
Pour 1/2 sauce in dish.
Add potatoes; add remaining sauce.
Cover; cook 20 minutes in microwave.