ix into pie plate. Roll potato mixture into 24 balls, using
n the top of the potato not going all the way
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.
ender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking
0 minutes or until the potato soup has the consistency of
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.
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
hour.
Cut each potato in half and each half
In large pot, place peeled and diced potatoes, minced onion, garlic and onion powder and chicken seasoning.
Add enough water to just cover potatoes.
Cook until potatoes are soft, then mash. While potatoes are cooking, cook and coarsely chop broccoli.
Add broccoli, milk, Velveeta and butter to mashed potato mixture. Heat until cheese is melted and serve.
If soup is too thick, add more milk.
If soup is too thin, add instant potato flakes.
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
Cook potato and onion until very tender in the smallest amount of water possible.
Watch closely.
Do not let it burn.
Cut Velveeta cheese into small pieces and add along with milk.
Add to potato and onion.
Simmer for 5 minutes, but do not boil.
Salt and pepper to taste.
Makes 4 servings.
Melt butter in 5 quart soup pot.
Add chopped celery, onion, and grated carrots and saute until tender, 5-10 minutes.
Add chicken broth, cover and simmer 30 minutes.
Add Velveeta and heat on low until melted.
Add cream of potato soup and heat through.
Just before serving, stir in sour cream.
dd 2 TBSP butter each potato.
Use half cup of
an pierce but not break potato chunk).
Chop onion, cube
ater.
Combine the potatoes, potato sauce mix (from the box
ranslucent. Drain.
Cube the Velveeta cheese.
Combine the beef
Mix Velveeta, hot pepper sauce and chicken in large microwaveable bowl.
Microwave on high 5 minutes, or until Velveeta is melted, stirring after 3 minutes. (Microwaves vary, so check frequently).
Stir in remaining ingredients.
Serve with celery sticks, tortilla chips, or crackers.
Note: This can also be made in the crock pot. Also, you can eliminate the 'strings' on celery sticks by lightly peeling the celery with a vegetable peeler.