Party Potatoes
8 to 9 cups diced peeled potatoes
2 T. butter
2 T. milk
3/4 t. salt
1/4 t. pepper
1 pkg (8 oz) cream cheese, softened
1 carton French onion dip (8 oz)
Paprika
In a large pan, cook potatoes in boiling salted water until tender;
drain. Mash potatoes with butter, milk, salt and pepper until smooth.
Add cream cheese, and onion dip. Mix well. Spread in a greased 2 1/2
quart baking dish. Sprinkle with paprika.
Cover and refrigerate for 8 hours or overnight. Remove form refrigerator
30 minutes before baking.
Bake, uncovered, at 350 for 50 to 60 minutes or until heated through.
Serves 12 to 14
____________
Western Soup
2 lbs. ground beef
1 large onion, diced
2 cans whole kernel corn (1 can corn and 1 can hominy may be used) 2
cans pinto beans
1 can diced tomatoes
1 can Ro-Tel tomatoes and green chilies
1 pkg. taco seasoning mix
1 pkg. Ranch dressing mix
Shredded cheese
Brown beef and onion in large pan. Add all other ingredients except
cheese. Heat thoroughly.
Top with shredded cheese.
Serve with tortilla chips or corn bread. ____________
Three Cheese Chicken Tetrazzini
1 pound spaghetti or fettuccine
3 tbs unsalted butter
1 cup sliced white mushrooms
1 small onion, chopped
1 clove garlic, chopped
1 sweet red pepper, cored, seeded and chopped 1/4 cup flour
2 cups chicken broth
1 cup heavy cream
1 cup milk
1 1/2 cups shredded cheese ( a mix of equal parts Swiss, Cheddar, and
Parmesan) 1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
2 cups cooked diced chicken
Heat oven to 350 degrees.
Coat a 13X9X2 inch baking dish with cooking spray.
Cook spaghetti following package directions. Drain and rinse with cold
water. Set aside.
In a skillet, melt butter. Add mushrooms, onion and garlic. Saute 5 min.
Add red pepper and sprinkle with flour. Cook, stirring 1 min. Stir in
broth, cream and milk. Simmer 1 min. or until thickened.
Turn off heat, add cheeses. Stir until melted. Add salt, thyme, pepper
and chicken. Toss with cooked spaghetti and pour mixture into dish.
Bake 30 min. or until bubbling. Remove from oven and let stand 10 min.
before serving.
MAKES 8 SERVINGS.*
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