1 (12 oz.) pkg. Jimmy Dean hot sausage
1 tsp. minced onion
1/3 c. chopped red pepper
1/3 c. chopped green or yellow pepper
1 (4 oz.) can chopped green chilies
4 to 5 sliced, boiled potatoes
8 (10”) flour tortillas
2 c. shredded Co-Jack cheese
1 pkg. Schilling enchilada sauce mix
1 (8 oz.) can tomato sauce
1 1/2 c. water
Brown sausage, onion, peppers and chilies; drain excess grease. Mix in sliced potatoes. Divide equally among the 8 tortillas and fold in an envelope-style. Place in a 9×13-inch pan and top with the enchilada sauce and cheese. Bake 25 to 30 minutes at 350°. Garnish with sour cream, sliced black olives, chopped tomatoes and salsa. Enjoy! Makes a nice breakfast brunch and can be made the day before.
Vonda Collette
6 med. potatoes
1/4 c. butter, melted
2 c. cottage cheese
1/2 c. milk, heated
1/4 tsp. white pepper
1 tsp. salt
6 slices cooked bacon, crumbled
Paprika
Wash potatoes; dry and oil the skins. Bake until done, about 45 minutes at 350°. Cut in half lengthwise; scoop out the inside and mash. Combine butter, cottage cheese, milk, salt and pepper, bacon and paprika. Add to the mashed potatoes. Spoon back into shells; bake 10 to 15 minutes longer, until lightly browned. Serve immediately.
Adelaide Naas
5 lg. red potatoes
1/2 box frozen peas
1/2 box frozen corn
1 (8 oz.) ctn. French onion dip
1 can cream of mushroom soup
1/2 c. milk
1 c. shredded Cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
Cook potatoes until tender and then drain. While you are waiting for the potatoes to cook, mix the corn, peas, onion dip, mushroom soup, milk, cheese and salt and pepper in a bowl. In a baking dish, alternate potatoes, then sauce mixture. Sprinkle with 1/2 cup shredded cheese and bake at 350° for 25 minutes.
Teresa Marsh
3 med. potatoes
1 c. shredded cabbage
1/4 c. margarine
1/4 to 1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. pepper
4 T. water
1 lb. smoked sausage, cut into 1” pieces
Peel and cube potatoes. Place in microwave dish. Shred cabbage and sprinkle over potatoes. Add 4 tablespoons water. Cover and microwave on HIGH for 4 minutes. Turn dish halfway and continue to cook for another 6 minutes. Remove dish and let stand 2 to 4 minutes, covered. Heat sausage pieces in a covered microwave dish on HIGH for 3 minutes. Mash potatoes and cabbage with margarine, sour cream and salt and pepper. Put all but 5 pieces of sausage in bottom of glass casserole dish. Spoon
potato mixture over, spreading to edge. Top with remaining pieces of sausage. Sprinkle with paprika for a golden crust. Bake at 350° for 20 to 30 minutes in conventional oven.
Jacki Rauschenberger
1 lb. ground beef
Instant potatoes to serve 8
1 egg
1 tsp. salt
1/8 tsp. pepper
1 sm. onion, chopped
1/4 c. ketchup
1 c. milk
1/2 c. shredded sharp Cheddar cheese
Mix meat, 1 1/3 cups dry instant potatoes, egg, salt, pepper, onion, ketchup and milk. Spread in 9-inch ungreased pie pan. Bake at 350°, uncovered, for 35 to 40 minutes. Prepare remaining instant potatoes as directed on package for 4 servings. Top baked meat loaf with potatoes. Sprinkle with cheese. Bake 3 to 4 minutes longer, until cheese melts. Serves 4 to 5.
Perry Gagnon
In greased 9×13-inch pan, add 2 pounds frozen hash brown potatoes and pour over that 1/4 cup melted butter.
In separate bowl, combine:
1 pt. sour cream
2 c. Cheddar cheese, shredded
2 cans cream of chicken soup
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
Pour over top of potatoes. Sprinkle 2 cups crushed corn flakes on top and dot with butter. Bake at 350° for 1 hour. Serves 12 to 15.
Christi Lamb
2 potatoes
1/4 lb. hamburger
1 1/2 tsp. butter
1/2 med. onion
1/2 tsp. salt
1/2 tsp. pepper
Dash of seasoned salt
1/4 c. milk
1/4 c. sour cream
Wash potatoes; cut in half. Place them in a pan and butter the tops. Cover with foil and bake for 35 to 40 minutes at 350° to 375°. Brown hamburger, adding salt, pepper, seasoned salt and chopped onion. Cook until done. When potatoes are done, cut the middle out and add 1 teaspoon butter, 1/4 cup milk and 1/4 cup sour cream. Mix all together until it looks like mashed potatoes. Add hamburger mixture to it, making sure all grease is drained. Stuff skins with meat and potato mixture. Cover with foil and bake 5 to 10 minutes. Garnish with Cheddar cheese and serve. Serves 2 to 4.
John Ficklin
2 flour tortillas
1 c. cooked potatoes, diced
1/8 c. chopped onion
1/8 c. chopped green pepper
1/8 c. green chilies
2 T. Mexican salsa
1/4 c. shredded Co-Jack cheese
Sauté onion, peppers, green chilies; fry potatoes. Mix together; simmer. Put in flour tortilla shell. Top with cheese and salsa. Microwave for 15 seconds.
Kathi Harrier
3 lg. potatoes
1 lb. ground beef
1 c. shredded Co-Jack cheese
1 pkg. taco mix
1/2 c. Mexican salsa (hot)
1/4 c. sour cream
1/2 c. lettuce
Cook potatoes in microwave for 15 minutes; cool. Peel the skins off and cut in half. Dig out some of the potato in the shape of a boat. Brown ground beef; add taco mix, 3/4 cup water and 1/4 salsa. Deepfry the potatoes that are shaped like a boat until golden brown. Add meat mixture; cover with cheese. Add lettuce, sour cream and salsa to liking.
Kathi Harrier
1/2 lb. thinly-sliced cooked ham
1 env. plain gelatin
1/2 c. boiling water
1 c. mayonnaise
1 tsp. salt
2 hard-boiled eggs (opt.)
1 sliced onion
1 tsp. parsley
1 or 2 tsp. pimento
1/2 tsp. white pepper
2 stalks celery
4 c. cooked, diced potatoes
1 c. diced ham
Line 9×5- inch pan with foil, letting foil extend up and over sides. Cover bottom and sides of pan with sliced ham. Put gelatin and water in blender; cover and blend for 30 seconds. Add remaining ingredients and blend again for 30 seconds. Pour mixture over potatoes and diced ham. Chill until firm. Turn out on cold platter and garnish.
Adelaide Naas