Wonderful Stuffed Potatoes

Baked potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.

INGREDIENTS

• 4 medium baking potatoes



• 3/4 cup low-fat (1%) cottage cheese



• 1/4 cup 1% milk



• 2 tablespoons soft margarine



• 1 teaspoon dill weed



• 3/4 teaspoon herb seasoning



• 4-6 drops hot pepper sauce



• 2 teaspoon grated parmesan cheese

DIRECTIONS
1. Prick potatoes with fork. Bake at 425º F for 60 minutes or until fork is easily inserted.



2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.



3. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.



4. Sprinkle each top with 1/4 teaspoon parmesan cheese.



5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.



Yield: 8 servings--Serving Size: 1/2 potato each

from:Sparkpeople

Baked Mac & Cheese

2 1/2 cups dry macaroni or other small pasta shape (10 ounces)
3 cups milk
5 tablespoons Cabot Salted Butter
3/4 cup fresh bread crumbs (about 2 slices firm white bread)
1/4 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon grated nutmeg
Several dashes Tabasco Sauce
4 cups Cabot Extra Sharp Cheddar, grated (about 16 ounces)

1. Preheat oven to 350°F. Butter 2-quart baking dish or coat with nonstick cooking spray and set aside.

2. In large pot of boiling salted water, cook pasta until al dente (slightly underdone), 8 to 10 minutes. Meanwhile, heat milk in saucepan to just below simmer.

3. In another saucepan, melt butter over medium-low heat. Pour 1 tablespoon of butter into small bowl, add bread crumbs and toss together; set aside.

4. Add flour to remaining butter in saucepan and whisk over heat for 2 minutes. Slowly whisk in hot milk and continue stirring until mixture thickens and comes to simmer. Whisk in salt, nutmeg, Tabasco and 2 cups of cheese.

5. Drain pasta thoroughly in colander. Return to pot, add cheese sauce and mix together thoroughly.

6. Spread one-third of pasta mixture over bottom of prepared baking dish. Scatter one-third of remaining cheese on top. Spoon another one-third of pasta on top and add another one-third of cheese. Top with remaining pasta, then remaining cheese. Sprinkle with reserved bread crumbs.

7. Bake for 25 to 35 minutes, or until golden

*** I chopped up 2 Ham Steaks and threw it in when mixing all ingredients together to make a main dish***

this is apparently from Cabot Cheese

Perfect Crispy Potatoes

Ingredients

• 1/4 cup vegetable oil
• 3 russet potatoes, peeled, and cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons water
• 1 tablespoon unsalted butter

Directions

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

source: Melissa D'Arabian foodnetwork.com

Zucchini Fritters

21 min | 15 min prep

Ingredients

• 5 tablespoons Bisquick
• 1/2 cup parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 eggs, beaten
• 2 tablespoons butter
• 2 cups zucchini, grated

Directions

1. 1

   Blend the Bisquick, parmesan, salt, pepper.

2. 2

   Add eggs.

3. 3

   Mix zucchini into batter.

4. 4

   Grease hot pan or griddle with butter.

5. 5

   Pour batter into pan and fry 3 minutes on each side.

6. 6

   Serve warm, a delicious way of serving zucchini.

from: http://www.recipezaar.com

Broccoli Casserole

Broccoli Casserole

Serves 6 to 8

INGREDIENTS
3 tablespoons butter
1 onion, chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 large eggs, beaten
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon seasoned salt (Lawry's is a popular brand)
1 1/2 teaspoons lemon juice
1 1/2 cups Cheez-Its, crushed fine
2 tablespoons butter

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.

In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining
2 tablespoons butter.

Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

Vicki's Gourmet Potatoes

SERVES 8 -10

Change to: Servings US Metric

• 
  
• 1
  
• 2
  
• 3
  
• 4
  
• 5
  

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Ingredients

• 6-8 large potatoes, peeled and diced
• 1 teaspoon salt
• 1/8 teaspoon garlic salt
• 1 teaspoon grated onion
• 2 tablespoons butter or margarine
• 8 ounces cream cheese, softened
• 1 (8 ounce) container sour cream
• 1 cup grated cheese (optional)

Directions

1. Cook potatoes in salted water until tender. (About 10 minutes from time water gently boils) Drain.
2. Combine potatoes with salts, onion, butter, cream cheese, and sour cream.
3. Whip until mixture is smooth and fluffy.
4. Place in buttered 2-qt. casserole.
5. Top with grated cheese if desired.
6. (May be covered and refrigerated overnight or frozen at this point, if desired) Bake at 350 for 30 minutes or until golden brown.

from recipezaar.com

Broccoli Salad

Broccoli Salad (my mom gave me this recipe)

1 bunch broccoli
½ lb bacon crumbled (I skip this)
1 c walnuts
2 tbsp chopped onion
(other veggies you may want like cauliflower, carrots, peppers etc)

Dressing:
1 c mayo
½ c sugar
2 tbsp vinegar

Mix the dressing ingredients together and pour over the rest of
ingredients and toss. Refrigerate.

Baked Corn

Baked Corn (one of my cousins gave me this recipe)

1 pkg frozen corn
2 beaten eggs
2 tbsp flour
2 tbsp melted butter
1 c milk
¼ c sugar
1 tsp baking powder

Thaw corn & drain. Add flour, egg, sugar, salt, milk and melted
butter. Mix thoroughly then add baking powder. Pour in buttered
baking dish. Bake at 350 for 1 hr or until pudding consistency.