Dairyland Peach Recipe Corner

SCALLOPED POTATOES

1 (32 oz.) pkg. frozen hashbrowns

1 can cream of potato soup

1 can cream of celery soup

1 can evaporated milk

1 (8 oz.) pkg. sour cream

Chopped onion

Chopped pepper

Thaw potatoes and spread in bottom of baking dish. Mix all other ingredients and pour over potatoes. Bake at 325° for 1 1/2 hours.

 

SPINACH CASSEROLE

1 (10 oz.) frozen chopped spinach, slightly cooked and well drained

4 Tbsp. flour

1/2 stick margarine

1/4 lb. Monterey Jack cheese, cubed

3 eggs, beaten

1 small curd cottage cheese

1/4 lb. cheddar cheese, cubed

Melt margarine, add flour. Mix in remaining ingredients and pour into flat casserole dish. Bake at 350° for 1 hour. 

 

SWEET POTATO SOUFFLE

6 or 7 fresh cooked sweet potatoes

3 Tbsp. flour

1 egg

1 tsp. vanilla

1/2 c. margarine

1/4 c. milk

1/2 c. chopped nuts

1 tsp. cinnamon or raisins

1 c. sugar

Marshmallows

Mash the cooked sweet potatoes. Add all other ingredients except marshmallows. Place in greased baking dish. Bake at 350° for 45 minutes. Place marshmallows on top, then return to oven for browning. 

 

TWICE BAKED POTATOES

Instant mashed potatoes, prepared

Chives

Bacon bits

Sour cream

Cheddar cheese, grated

Milk

Prepare potatoes according to directions for amount desired. Put in ovenproof dish. Add sour cream, chives, bacon bits and grated cheese in desired amounts. Mix well. Add milk if it’s too dry. Grate cheese on top and bake at 350° for 20 minutes. 

 

CABBAGE AU GRATIN

1 medium head cabbage

1/2 c. diced cheese

1 c. white sauce

1/2 (2 to 4 oz.) jar pimentos

1/4 c. buttered crumbs

Cut cabbage as for a coarse slaw. Cook in boiling, salted water until tender (5-6 minutes). Drain. Make white sauce, adding seasoning and pimentos. Place in layers in pan sprayed with nonstick spray. Sprinkle buttered crumbs over top. Brown in moderately hot oven (350°). 

 

POTATO-CHEESE SOUP

4 c. sliced potatoes

1 c. grated cheese

2 c. chicken stock

2 Tbsp. butter

2 tsp. salt

1 tsp. salt

1 small onion, sliced

1/4 tsp. pepper

1 Tbsp. oil

Pinch of garlic

5 sprigs of parsley

1/2 tsp. dill

3 c. milk

Cook potatoes with 2 teaspoons salt in chicken stock until tender. Reserve cooking water. Saute onion in oil until soft. Place some potatoes, potato water, onion and parsley in blender, puree. Repeat. Return potato mixture to pot and add milk. Stirring continuously, add cheese, butter and seasonings; heat until cheese melts. Do not boil.

 

ZUCCHINI CRESCENT PIE

1 pkg. crescent rolls

1/4 tsp. garlic, basil, or oregano

4 c. thinly sliced zucchini

1 c. chopped onion

2 eggs, beaten

1/2 c. margarine or butter

8 oz. mozzarella cheese, shredded

1/2 c. fresh chopped parsley

Salt and pepper

2 tsp. mustard

Saute zucchini and onion in butter. Beat eggs, combine with herbs, cheese and zucchini mixture. Line pie plate with crescent rolls. Spread mustard on bottom and pour egg mixture over. Bake in 350-degree oven for 15-20 minutes. Let sit before serving. 

 

BROCCOLI DISH

3 pkgs. frozen broccoli

16 oz. jar Cheez Whiz

3 c. cooked rice (Minute Rice)

1 can cream of mushroom soup

3/4 c. chopped onion

3/4 c. chopped celery

1/2 c. water

1 stick butter

Place 3 packs of frozen broccoli in bottom of 13-by-9-inch cake pan. Add 3 cups cooked rice. Add on top 3/4 cup onion and 3/4 cup chopped celery. Mix in microwave:

1 stick butter

1 can cream of mushroom soup

1 (16 oz.) jar Cheez Whiz

1/2 c. water

Pour sauce over dish. Bake at 350° for 45 minutes to 1 hour. Do not cover pan. 

 

SNACK PIZZAS

1 pkg. refrigerator biscuits (10 biscuit size)

1/4 c. tomato paste

1 tsp. oregano

1/4 c. onion, chopped

1/3 c. canned mushrooms, chopped

1/2 c. sharp Cheddar cheese

Preheat oven to 400°. Grease baking sheets. Pat each biscuit round into 4-inch circle on baking sheets. Mix tomato paste and oregano. Brush on each biscuit round. Top with shredded cheese. Bake until crust is lightly browned (about 8 minutes). Makes 10 pizzas. 

 

MACARONI AND CHEESE DISH

 1 c. uncooked elbow macaroni

3/4 tsp. salt

2 c. cream-style cottage cheese

1/8 tsp. pepper

1 c. dairy sour cream

2 c. shredded Cheddar cheese

1 egg, slightly beaten

Paprika

Cook macaroni according to package directions. Drain well. Combine cottage cheese, sour cream, egg, salt and pepper. Stir in shredded cheese. Mix well. Stir in cooked macaroni. Spoon mixture into buttered 2 quart casserole or 9-inch square baking dish. Cover and bake in 350° oven for about 45 minutes. Uncover and sprinkle with paprika. Bake 5 minutes longer. Serves 8. 

 

STIR-FRIED RICE AND VEGETABLES

1 c. sliced celery, diagonally cut

2 c. fresh mushrooms, sliced

3 green onions, chopped (tops included)

Vegetable oil

3 - 4 c. cooked rice

3/4 chicken bouillon

2 Tbsp. cornstarch

3/4 tsp. white pepper

Soy sauce to taste

Combine bouillon, corn starch, pepper and soy sauce. Heat wok or frying pan. Add 1 tablespoon vegetable oil and stir. Add celery and onions. Stir-fry for 3 minutes. Add mushrooms and stir-fry for 1 minutes more. Add vegetables and liquid mixture. Stir-fry for 1 minute. Serve. 

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