Archives: Recipes

3 T. butter or margarine
6 med. potatoes, sliced (6 c.)
1 can cream of celery soup
1 can cream of mushroom soup
2 T. chopped onion
3 T. flour
1 1/2 tsp. salt
3 c. milk
1/8 tsp. pepper

Spread potatoes in baking dish. Combine remaining ingredients as follows: Put butter in pan, melt, and add flour, salt and pepper. Brown and remove from heat. Add milk and stir well. Add soup and mix. (Can add Velveeta cheese chunks, ham and hamburger.) Pour all over potatoes and mix together. Bake 1 hour at 350°, covered. Uncover, and bake 30 minutes longer.

Lee Anderson

2 c. cold mashed potatoes
1 egg
1/4 c. chopped onion
Salt & pepper, to taste
Flour
Oil or butter

Combine 2 cups mashed potatoes, 1 slightly-beaten egg, 1/4 cup onion, salt and pepper, to taste. Mix well; shape into patties. Dip in flour, then brown slowly in butter or oil, about 5 minutes on each side. Great quick preparation for leftover mashed potatoes.

Sandy Hapka

2 T. butter
4 c. thinly-sliced raw potatoes
1/2 env. dry onion soup mix
1 c. evaporated milk
1/4 lb. grated cheese
Paprika
1/3 c. water
2 T. chopped parsley
1/4 c. water

Toss potatoes and butter in skillet. Add 1/3 cup water. Cover and cook over low heat for 20 minutes. Combine remaining ingredients, except paprika. Pour over potatoes. Cook until thickened, over low heat. Sprinkle paprika on before serving. Add a little more water, if needed, to keep from sticking. Variation: Ham or little smokies added are very good.

Sandy Hapka

4 whole, boned chicken breasts
8 slices Canadian-style bacon
4 T. butter
2 eggs, slightly beaten
2 T. water
1 tsp. onion salt
1/4 tsp. pepper
Swiss cheese
1 c. mashed potato flakes
Oil for frying

Cut chicken breasts in half, removing skin. Flatten each, using a meat mallet, until large enough to cover bacon slice. (To prevent breasts from tearing when pounding, cover with several layers of waxed paper.) Place a slice of bacon, 1 tablespoon butter, slice of Swiss cheese and second bacon slice on each half of chicken breast. Top with second breast half. Secure with wooden picks. Repeat to make 4 servings. Combine eggs, water, onion salt and pepper in bowl. Dip chicken in egg mixture; roll in potato flakes until well coated. Brown in oil 15 minutes over medium heat. Turn and brown 15 minutes more.

Sandy Hapka

6 med. potatoes, sliced thin
1 (15 1/2 oz.) lg. can pink or red salmon, drained
1/2 c. chopped onions
2 cans cream of mushroom soup
1/2 c. milk
1/4 tsp. Lawry’s seasoned salt
Salt & pepper, to taste
1 T. green onion
1 T. pimento or red pepper

Mix together soup, milk and seasoned salt. Pour over rest of ingredients in greased 2-quart casserole. Bake at 350° for 1 hour. This is a good recipe for those days when you want something warm and nutritious.

Sandra Chu

7 c. raw potatoes (sliced or diced)
1 lb. ground beef
1 can nacho cheese soup
1 c. milk
Dash of salt
Dash of pepper
Butter

Place raw potatoes in greased 9×13-inch pan. Brown hamburger and cover potatoes. Heat nacho cheese soup and milk. Pour over hamburger. Dot with butter and sprinkle with salt and pepper.

1 can tomato soup
1/2 tsp. oregano
1 tsp. sugar
1/2 c. chopped onion
2 c. pepperoni, sliced
1 to 2 c. Mozzarella cheese, shredded
Parmesan cheese to sprinkle

Mix tomato soup, oregano, sugar and onions. Pour this over nacho cheese soup. Place the pepperoni on top. Cover with foil and bake at 400° for 15 minutes. Turn oven down to 350° for 1 hour, or until potatoes are done. Take out and sprinkle with Parmesan cheese and Mozzarella cheese. Place in oven to melt cheese. Serves 8 to 10 people.

Variation: Canadian bacon, green pepper, olives or any other toppings may be added.

Ruth Gjelsness

2 lb. southern-style hash browns
1/2 c. butter
1 pt. sour cream
10 oz. shredded cheese
1 can cream of chicken soup
1/4 c. butter
3 c. crushed corn flakes

Makes 9×13-inch pan. Thaw hash browns. Mix with 1/2 cup melted butter. Add sour cream, soup and cheese. Mix thoroughly. In separate bowl, mix 1/4 cup melted butter and corn flakes. Top other mixture. Bake for 1 1/2 hours at 350°.

Carla Haas

1 1/3 lb. (4 med.) potatoes, cut into 1/2” cubes
2 (6 1/8 oz.) cans tuna packed in water, thoroughly drained
1 c. frozen peas
1/3 c. sliced green onions
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. low-fat milk
1/8 to 1/4 tsp. pepper
1 1/2 c. crushed potato chips

Heat oven to 400°. Place potatoes in shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 8 minutes, until just tender. Mix in remaining ingredients, except potato chips. Spoon into shallow 2-quart baking dish; level top. Cover with potato chips. Bake about 20 minutes, until mixture is bubbly and chips are lightly browned. Makes 4 servings.

Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.

Menu: Sliced Tomatoes with Nonfat French Dressing, Pineapple Rings and Orange Sherbet.

Nutritional Information Per Serving: 420 calories, 15 gm fat, 15 mg cholesterol, 820 mg sodium, 49 gm carbohydrate, 5 gm fiber, 24 gm protein.

2/3 lb. (2 med.) potatoes, cut into 1” chunks
2 (6 to 8 oz. ea.) salmon steaks
2 T. prepared pesto (thawed, if frozen)
1 T. olive oil
2 cloves garlic, minced
Salt & pepper, to taste

Heat oven to 400°. Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 6 minutes, until just tender. Meanwhile, spread top of each salmon steak with pesto, dividing equally. Place on rimmed baking sheet. Bake until salmon is opaque throughout, 15 to 20 minutes. While salmon bakes, in medium nonstick skillet over high heat, combine oil and garlic. Add potatoes. Pan-roast, tossing, 5 to 8 minutes, until golden brown. Season with salt and pepper. Serve salmon with potatoes. Makes 2 servings.

Note: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.

Menu: Italian Bread, Artichoke Hearts Vinaigrette, Poached Pears.

Nutritional Information Per Serving: Based on 6-ounce salmon steaks): 360 calories, 14 gm fat, 35 mg cholesterol, 1150 mg sodium, 20 gm carbohydrate, 2 gm fiber, 29 gm protein.