ix into pie plate. Roll potato mixture into 24 balls, using
Saute onion in oleo until onion is tender.
Add soup, milk and Velveeta cheese (do not salt).
Cook on medium heat until cheese and soup are melted and creamy.
This recipe can be halved.
n the top of the potato not going all the way
Mix Velveeta, milk and butter in saucepan until melts.
Pour over hash browns.
Bake about 40 to 45 minutes at 350\u00b0.
Makes 8 to 10 large portions.
Quick and delicious recipe.
Easy to make and great for large group casserole.
Enjoy it!!!
ix. Simmer 5 minutes. Slice Velveeta (or use shredded Cheddar). Place
Peel and cut potatoes into cubes and place in a large stock pot.
Add boullion cubes and cover with water (just enough to cover the potatoes.).
Boil until potatoes are fork-tender (about 30-40 minutes), but do not drain.
Add Velveeta and stir until melted. Add sour cream, and salt & pepper to taste.
Heat until warmed through.
Serve topped with grated cheese and bacon bits.
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
Put potatoes, carrots, onion and seasonings in a large pot.
Cover with water and cook till potatoes are tender.
(You don't drain the water, so don't overfill the pot.) In a separate bowl, mix the soup and softened cream cheese.
Add this to the cooked potatoes, along with the milk.
Let simmer for about 10 minutes, stir frequently so that it doesn't scorch.
Add the velveeta and allow the cheese to melt.
Serve hot.
Melt Velveeta cheese and mayonnaise over low heat.
Add potatoes; mix well.
Spread in a 9 x 13-inch baking dish. Sprinkle Bac*Os on top.
Bake until brown, approximately 45 to 60 minutes at 350\u00b0.
(Recipe is easy to half.)
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
/2 of the recipe as this recipe makes 2-9 inch
0 minutes or until the potato soup has the consistency of
Put potatoes in large kettle; cover with water.
Add salt, onion and carrots.
Cook until vegetables are tender.
Remove from heat.
Add sour cream and cheese.
Allow cheese to melt and serve. Do not drain off potato water.
Add milk to thin, if needed.
level cup of prepared Recipe #453973 (without added flour).
lices similar to the potato. Place the potato starch in a small
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
Cook potatoes without salt.
Mash with a little milk and butter. Mix all other ingredients (except Velveeta cheese) with the mashed potatoes.
In a 9 x 13-inch pan, spread half of the potato mixture.
Layer Velveeta cheese slices.
Top with remaining potato mixture. Dot with butter and cover with foil. Bake at 350\u00b0 for 30 minutes.
creating a bowl. Place the potato skins flesh-side up on
hour.
Cut each potato in half and each half
THER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID