POTATO PUFF
Mix enough instant potatoes to make 4 servings by package directions.
Add:
three eggs
dash of garlic
dash of onion powder
2 cups sharp shredded cheddar cheese.
Mix well and place in a greased 2-quart casserole dish. Bake in a pre-heated oven at 350 degrees until puffed and golden (about 30 to 45 minutes). This reheats well and is delicious.
potatoes-washed and diced or run through any type of food processor
that slices, dices or juliennes. About 6
olive oil
garlic-one clove for every 6 potatoes
thyme- 2 tsps. of fresh for every 6 potatoes- use considerable less if
using dried
parsley-small handful of fresh-about 1 tbls. if using dried for every 6
potatoes
rosemary-1/2 tsp. of dried
salt and pepper-to taste
Cut up potatoes and put in hot skillet with olive oil, add all ingredients and cook to desired doneness. Serve for breakfast, brunch or toss in left over meats for a fast dinner. You can use any herbs you like, these are just may favorites, I occasionally add onions as well.
3-4 medium tomatoes
3 cloves of garlic
1/2 pound mozzarella cheese
1 pkg egg noodles
Peel tomatoes and dice. mince garlic. Cube cheese. Mix cheese, garlic and tomatoes and put in refrigerator for 2 hours. Boil noodles and drain. Put some noodles on plate, cover with tomatoes and eat . Serves 2-3.
One lb. box of broad noodles, but not lasagna,
6 eggs (you can you egg substitutes) or only four if you only found a 12
oz package
Cook to al dente. Rinse until cool in a colander. Mix eggs, salt and pepper; add noodles and put in a greased pan (aluminum throw-away is great. Bake at 350 until top is golden. If you add cinnamon, sugar and well drained fruit cocktail you can use it as a side dish instead of in soup.
Bake a potato in the microwave for 5 minutes Remove and wrap in a towel for another 5 minutes Cut 'em open and sprinkle w/Molly Butter, then add Cottage Cheese and Salsa! Mmmmmmm good! (really, just give it a try, okay?)
4 potatoes diced
1/4 cup ranch salad dressing
grated cheddar cheese
Bake diced potatoes until soft at 400 degrees. Remove from oven and coat with ranch dressing by stirring with a spoon. Top with cheddar cheese. Place back into oven and let bake until cheese has browned. Add salt and pepper to taste.
2 medium zucchini, sliced thin
1/2 cup canola oil
1 medium onion, chopped
1 cup reduced fat bisquick
4 eggs
1 cup grated romano cheese
Mix all ingredients in large bowl. Pour into pie dish that has been sprayed with cooking spray.
Bake 375 degrees 40-45 minutes, until golden brown. Enjoy!
You will need: two 12 oz packs of white mushrooms or one large basket
2 cans of cream of mushroom soup (fat free if you like)
1 stick of butter or margerine (low fat margerine if you like)
Wash the mushrooms well and put them in a pot large enough to hold all of them. Slice up the stick of butter (or margerine) into pieces about an inch and a half thick. Cover the pot and simmer until the mushrooms are done. Remove the mushrooms leaving the broth in the pot. Open the soup into a separate pot and gradually add your broth until you have the thickness you want. (The cream sauce should not be too thin) Add this to your mushrooms and mix them up well. This can be made ahead of time and heated up when you need it.
You can cut the recipe in half and you can also cook it in the microwave, but you need to keep a close eye on the mushrooms because they cook quite fast that way and you don't want to over cook them.
We try to watch calories, so now I am preparing it with fat free soups and low fat margerine, and you really can't tell the difference, it still tastes great!
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1-16 oz carton sour cream
1/2 cup butter or margarine, melted
1/4 cup chopped onion or 1 Tblsp instant dry onions
1/4 cup water
2 cans cheddar cheese soup
6 medium size potatoes, peeled and cut into chunks
Combine sour cream, butter, onions, water and soup in crock pot.
Mix in the potatoes.
Cook on low setting 6 hours or until potatoes are done.
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3 Eggs
2 tsp. Cinnamon
1 tsp. Salt
1 Can Evaporated Milk
1 tsp. Ginger
1 Cup Sugar (you can use brown sugar if desired) ----
1 Pkg. Butter Recipe Yellow Cake Mix
¾ Cup Margarine or Butter -- (¼ extra in sweet potato mix if you like it
rich like mine)
1 Cup Coarsely Chopped Walnuts or Pecans
Mix all of first grouped ingredients in a large bowl (plus ¼ margarine if
desired).
Pour mixture and spread into a slightly greased 9" x 13" pan or two smaller
ones.
Sprinkle cake mix over the complete mixture.
Melt ¾ cup of margarine or butter and drizzle over top of cake mix.
Sprinkle with walnuts or pecans.
Bake for 45 minutes at 350º.
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Ingredients:
Preparation:
6 to 8 Medium Sweet Potatoes
3/4 Cup (packed) Brown Sugar
1/4 Cup Butter
1 Can Whole Cranberry Sauce
1/2 Cup Orange Juice
Preheat oven to 350 degrees.
Boil sweet potatoes in jackets until done; peel and cut into slices.
Place half the slices in a layer in buttered casserole.
Add half the brown sugar; dot with half butter. Add a layer of cranberry sauce.
Repeat layers; pour orange juice over top. Bake at 350 degrees until heated through.
Serves: 6 to 8
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Ingredients:
1 lb. Hamburger
1 Can Tomato Soup
1 Can Pinto Beans
1 Small Onion, chopped
1 Box Jiffy Cornbread Mix
Directions:
Brown hamburger and drain.
In 2-quart casserole dish, add soup,
beans, hamburger and onion.
Mix cornbread and spoon over beef
mixture. Bake in oven for 25 to 30 minutes or microwave for 6 to 8
minutes.
Ingredients:
1 Can Sliced Mushrooms, drained
2 Cups Rice (I use instant rice, but can use regular)
1 Onion
1 Pkg. Chicken Noodle Soup Mix
1/4 Cup Soy Sauce
1/4 - 1/2 Cup Oil
Directions:
Preheat oven to 350°F.
Put all in a casserole dish and (you can mix it up if you like)
and put 2 cups boiling water over it all. Cook in 350°F oven for 1 hour.
Stir 1/2 way through.
Ingredients:
4 to 5 Medium Potatoes, peeled and cubed
1/3 Cup Onion, chopped
1 Envelope Ranch-Style Dressing Mix (1 ounce)
1/3 Cup Sour Cream
2 Cups Milk
1 Teaspoon Parsley
Preparation:
Precook potatoes in microwave or boil until slightly tender.
Spray a large skillet with non-stick cooking spray.
Over medium heat, brown onions and potatoes.
Add remaining ingredients and simmer just until sauce thickens.
Ingredients:
6 Medium Onions
1 Bag ( 3 3/4 ounces potato chips)
1/2 lb. Mild Colby Cheese
1 Can Cream of Mushroom Soup diluted with 1/2 Cup Milk
Directions:
Preheat oven to 350°F.
In buttered casserole, place alternate layers of thinly sliced onions,
crushed potato chips, and grated cheese. Pour soup over the top.
I
like Golden Mushroom Soup the best. Bake 1 hour at 350 degrees.
Ingredients:
1 1/2 lb. onions
6 Tbls. Olive Oil
Salt & Pepper
1/2 Cup White Wine
2 Tbls. Chopped Parsley
1 oz. Parmesan Cheese....about 1/3 cup grated (more if desired)
1 lb. Spaghetti
Preparation:
Cut onions into very thin slices. Combine onions with olive oil in a
large frying pan, cover and cook over lowest possible heat for 45 mins.
Uncover and cook over medium heat until onions are dark gold.
Add 1 tsp. salt and 1/8 th tsp. pepper and the wine. Cook over high heat
stirring until wine has evaporated, 3-5 minutes. Stir in parsley and
remove from heat. Cook spaghetti in boiling salted water until just done.
Drain. When pasta is nearly done turn heat under onions to medium low.
Add pasta to onions & toss over med-high heat for about 30 seconds. Transfer to a
serving bowl, add cheese and toss thoroughly. Serve at once.
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