Cheesy-Topped |
3-4 Medium White Potatoes, unpeeled and sliced thin
1 1/2 Cups Fresh Mushrooms, sliced
1 Small Onion, thinly sliced
2 Beef Bouillon Cubes (or 1 Cup Beef Stock)
1 Cup Boiling Water
Salt and Pepper to Taste
Thyme
Lo-Fat Mozzarella Cheese Slices |
Layer potatoes, mushrooms and onion into 1 1/2 Qt
casserole. Dissolve bouillon cubes in boiling water or use stock. Pour over vegetables.
Sprinkle with thyme, salt and pepper. Bake covered at 350° for 30 minutes. Uncover and
top with cheese slices. Bake another 30 minutes or until potatoes are tender and cheese is
golden brown. |
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| Glazed Potatoes |
3
Large Sweet Potatoes, peeled and sliced 1/4" thick
1/4 Cup Water
2 Cups Granulated White Sugar
1/4 Cup Butter or Margarine |
| Place
sliced sweet potatoes in large frypan with a cover. Pour sugar and water over potatoes.
Cut butter into pats and distribute over all. Cover with lid and cook for 15-20 minutes
over medium heat. Potatoes will be fork tender and glazed with syrup. With slotted spoon,
remove potatoes from syrup to serving dish. |
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| Sweet Potatoes with Orange, Nuts and Sherry |
4
Large Cooked Sweet Potatoes
1/3 - 1/4 Cup Brown Sugar, packed
1 Tbs Cornstarch
1 Cup Orange Juice
1/4 Cup Raisins (opt.)
3 Tbs Sherry
2 Tbs Chopped Walnuts
1/2 Tbs Grated Orange Peel |
| Cut
cooked sweet potatoes in lengthwise pieces. Mix potatoes with all remaining ingredients
and place in a 1 1/2 Qt casserole dish. Cover and bake ate 350° for 25-35 minutes or
until hot and bubbly. |
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