BAKED SPAGHETTI CASSEROLE

Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       oz           Potato
    3       oz           Spaghetti, cooked
    3       oz           Tomato -- chopped medium fine
    1 1/2   oz           Scallions -- chopped med fine
    1 1/2   oz           Sesame seeds
    1 1/2   tb           Sesame oil
      1/4   ts           Thyme
      1/4   ts           Garlic -- minced
      1/2   ts           Salt
	

    Preheat oven to 400 degrees. Lightly grease 4 x 8
   baking pan with sesame o8il. Bake potato for 40
   minutes. When cooled, cut into 1/2-inch cubes. Combine
   all ingredients together. Lower heat to 375 degrees.
    Transfer to a baking pan and bake for 15 minutes.
    Serves 2.

Au Gratin Potatoes And Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      C             potatoes -- peeled and sliced
     1/2  Med           onion -- coarsely chopped
     3/4  C             ham -- cooked, cubed
     1/2  C             american cheese -- shredded
     1/2  Can           cream of mushroom soup
     1/4  C             milk
   1      Dash          thyme
In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat
 layers.  In small bowl, combine soup, milk and thyme; pour over top.  Cover; 
cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours 
or until potatoes are tender.

Vegetable Latkes

2 lg Idaho potatoes 
2 md Carrots 
2 md Zucchini 
1 lg Yellow onion, finely chopped 
2 Eggs 
1/4 ts Pepper 
1 1/2 ts Salt 
1/4 c Flour 
Oil for frying
	
1. Pare and coarsley shred potatoes and carrots. 
Shred zucchini. Place in  a bowl with onion. 

2. Combine eggs, egg whites, salt and pepper; stir into 
vegetable mixture.  Sprinkle flour over top; stir to mix. 

3. Heat non-stick griddle, or heavy skillet to medium-high. 
Brush with oil. Drop batter by heaping tablespoonfuls onto 
griddle. Flatten slightly. Cook until browned.  Turn, brown 
other side, adding a little oil as necessary. 

4. Drain on paper towels and keep warm until ready to 
serve. Serve with applesauce or cranberry sauce or 
combination for dipping.

Stir Fried Beef

for 4 servings :


3/4 lb Round Steak 
1/4 c Olive Oil 
2 Cloves Garlic, pressed 
1 Jalapeno, sliced 
1 Red Bell Pepper, Sliced 
2 Carrots, Julienned 
1/2 Head Cauliflower, florets 
1 Potato, julienned 
1/2 lb Mushrooms, sliced 
Coriander 
Parsley 
12 Flour Tortillas
	
Cut the steaks into 1/3 inch strips. Heat oil and garlic in wok or 
wide frying pan until aromatic. Add the beef strips. Saute until 
browned. Remove and keep warm. Add peppers, carrot, cauliflower and 
potato. Saute until tender crisp (about 5 minutes). Add the mushrooms 
and return the meat to the pan. Cook 2 minutes longer or until the 
meat is heated through. Wrap the tortillas in foil and warm over 
medium heat in a separate frying pan until warmed through. Spoon stir 
fried meat and vegetables onto the tortillas, roll up and serve.

Vidalia Sweet Onion Chicken Breast Casserole

for 2 servings: 

1 Large chicken breast, split -and boned 
2 tb Vegetable oil 
2 Medium-sized potatoes, -peeled and sliced 
2 Medium-sized Vidalia sweet 
Sliced 
1 cn (10 3/4-oz) cream of mushroom soup
Paprika
	
Brown breast in oil and drain on paper towel. Oil a 1 
1/2-quart casserole. Layer potatoes on bottom; follow with a layer of 
onions and top with a layer of mushroom soup. Gently, place chicken 
breast over soup and sprinkle with paprika. Cover tightly and bake at 
350 degrees for 1 hour. Yield: 2 servings

Twice Baked Potato Casserole

Makes 12 servings 

5 pounds all-purpose potatoes, peeled and quartered 
1/2 stick (4 Tablespoons) butter 
1 1/2 cups shredded reduced-fat cheddar cheese, divided 
1 cup 1% low-fat milk 
1 cup reduced fat sour cream 
2 eggs 
1 cup sliced scallions 
4 slices bacon, cooked crisp 
2 1/2 teaspoons salt 
1/2 teaspoon ground black pepper
	
Preheat oven to 350 degrees. Lightly coat a shallow 3 quart baking 
dish with non-stick cooking spray. Cook potatoes in a large pot with 
water to cover for 20 to 25 minutes, until tender when pierced. Drain 
well and return to pot. While potatoes are still hot, add butter and 
mash with a potato masher until smooth. Stir in 1 1/4 cup of cheese, 
milk, sour cream and eggs until blended. Then add 3/4 cup of 
scallions, 2 slices of bacon, crumbled; salt and pepper. Spoon into 
the prepared baking dish. Sprinkle with remaining 1/4 cup cheese and 
2 slices of bacon, crumbled. Bake uncovered for 40 minutes or until 
the top is lightly golden brown. Sprinkle with remaining 1/4 cup 
scallions.

TOMATO GOULASH

Take 1 pint of fresh or canned tomatoes, 2 pounds of lean beef cut 
into small strips, 3 large onions, sliced, 2 tablespoons drippings, 1 
pint of shredded cabbage, 7 small potatoes, 1 teaspoon salt, 1 
teaspoon paprika, 1 cup of water, and 1 cup of milk. Place the 
drippings in a kettle; when smoking hot, add the meat; when the meat 
is brown, remove from the kettle, and put in the onions and cabbage; 
then put in the meat and the tomatoes; add the seasonings and the 
water; cook very slowly until the meat is tender; then add the 
potatoes; when they are done, add the milk; boil up once and serve.