Post by Allan on Aug 1, 2007 22:27:47 GMT -5
Celery Root and Potato Salad
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Ingredients
Ingredients
1 small celery root
Salt Lemon juice
1-pound new small potatoes
2 tablespoons snipped parsley
1/2-cup mayonnaise
2 tablespoons Dijon mustard
Pepper
Watercress (optional)
Procedure
Peel celery root, removing all dark eyes and spots, and cut in 1/2-inch cubes. Cook in boiling salted water with a few drops of lemon juice 6 to 8 minutes, or until just tender. Cool. Cook potatoes in boiling salted water until just tender. Cool, peel, and dice. Combine with celery root and parsley. Mix mayonnaise and mustard and thin slightly with lemon juice. Toss gently with vegetables. Add salt and freshly ground black pepper to taste. Chill. Garnish with watercress, if desired
Serving Information
Serves: 6
Cheddar Potato Casserole
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Ingredients
2 cups water
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1 garlic clove, minced
1/2 teaspoon salt
Dash pepper
3 tablespoons butter
2 cups instant mashed potatoes
3/4 cup milk
1/2 cup shredded cheddar cheese
3 slices bacon, crisply cooked, drained and crumbled
Procedure
Heat oven to 350*F. In medium saucepan, combine water, green pepper, red pepper, onion, garlic, salt, pepper and butter; bring to a boil. Remove from heat; stir in instant potatoes, milk and 1/4 cup of the cheese. Spoon into ungreased 1-1/2 quart casserole. Bake at 350*F for 15 to 20 minutes or until thoroughly heated. Sprinkle with remaining cheese and bacon. Return to oven and bake an additional 3 to 5 minutes or until cheese is melted.
Serving Information
Serves: 4
Cheese Ball
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Ingredients
½ cup Blue Cheese (2-1/2 ounces)
3 packages (8ounces each) cream cheese softened
1-1/2 cup shredded Cheddar cheese
½ cup finely chopped sweet pickles (or sweet pickle relish)
Procedure
Combine all ingredients and form into a ball. Chill. Take out of refrigerator about an hour before serving to soften. Serve with various crackers and veggies. Makes 1 Ball
Serving Information
Serves:
2 cups water
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1 garlic clove, minced
1/2 teaspoon salt
Dash pepper
3 tablespoons butter
2 cups instant mashed potatoes
3/4 cup milk
1/2 cup shredded cheddar cheese
3 slices bacon, crisply cooked, drained and crumbled
Procedure
Heat oven to 350*F. In medium saucepan, combine water, green pepper, red pepper, onion, garlic, salt, pepper and butter; bring to a boil. Remove from heat; stir in instant potatoes, milk and 1/4 cup of the cheese. Spoon into ungreased 1-1/2 quart casserole. Bake at 350*F for 15 to 20 minutes or until thoroughly heated. Sprinkle with remaining cheese and bacon. Return to oven and bake an additional 3 to 5 minutes or until cheese is melted.
Serving Information
Serves: 4
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Ingredients
Ingredients
1 small celery root
Salt Lemon juice
1-pound new small potatoes
2 tablespoons snipped parsley
1/2-cup mayonnaise
2 tablespoons Dijon mustard
Pepper
Watercress (optional)
Procedure
Peel celery root, removing all dark eyes and spots, and cut in 1/2-inch cubes. Cook in boiling salted water with a few drops of lemon juice 6 to 8 minutes, or until just tender. Cool. Cook potatoes in boiling salted water until just tender. Cool, peel, and dice. Combine with celery root and parsley. Mix mayonnaise and mustard and thin slightly with lemon juice. Toss gently with vegetables. Add salt and freshly ground black pepper to taste. Chill. Garnish with watercress, if desired
Serving Information
Serves: 6
Cheddar Potato Casserole
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Ingredients
2 cups water
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1 garlic clove, minced
1/2 teaspoon salt
Dash pepper
3 tablespoons butter
2 cups instant mashed potatoes
3/4 cup milk
1/2 cup shredded cheddar cheese
3 slices bacon, crisply cooked, drained and crumbled
Procedure
Heat oven to 350*F. In medium saucepan, combine water, green pepper, red pepper, onion, garlic, salt, pepper and butter; bring to a boil. Remove from heat; stir in instant potatoes, milk and 1/4 cup of the cheese. Spoon into ungreased 1-1/2 quart casserole. Bake at 350*F for 15 to 20 minutes or until thoroughly heated. Sprinkle with remaining cheese and bacon. Return to oven and bake an additional 3 to 5 minutes or until cheese is melted.
Serving Information
Serves: 4
Cheese Ball
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Ingredients
½ cup Blue Cheese (2-1/2 ounces)
3 packages (8ounces each) cream cheese softened
1-1/2 cup shredded Cheddar cheese
½ cup finely chopped sweet pickles (or sweet pickle relish)
Procedure
Combine all ingredients and form into a ball. Chill. Take out of refrigerator about an hour before serving to soften. Serve with various crackers and veggies. Makes 1 Ball
Serving Information
Serves:
2 cups water
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1 garlic clove, minced
1/2 teaspoon salt
Dash pepper
3 tablespoons butter
2 cups instant mashed potatoes
3/4 cup milk
1/2 cup shredded cheddar cheese
3 slices bacon, crisply cooked, drained and crumbled
Procedure
Heat oven to 350*F. In medium saucepan, combine water, green pepper, red pepper, onion, garlic, salt, pepper and butter; bring to a boil. Remove from heat; stir in instant potatoes, milk and 1/4 cup of the cheese. Spoon into ungreased 1-1/2 quart casserole. Bake at 350*F for 15 to 20 minutes or until thoroughly heated. Sprinkle with remaining cheese and bacon. Return to oven and bake an additional 3 to 5 minutes or until cheese is melted.
Serving Information
Serves: 4