#3896 - Cheesy Baked Mashed Potatoes

(by Shirley McNevich)

1 TBSP butter
1/2 cup butter (melted)
4lbs. russet potatoes
1 cup milk
1 1/2 cups grated mozzarella cheese
1 cup fresh grated Parmesan cheese
salt
pepper
2 TBSP dry bread crumbs

Use the 1 TBSP butter to grease and coat a 9 x 13 glass baking dish. Peel the potatoes and cut them into bite sized pieces. Place the potato pieces in a pot and cover them with water (adding 1 tsp. salt to the water). Bring to a boil, then cook until potato pieces are very tender. Drain the potato pieces. In a large bowl add the drained potato pieces--mash them with a potato masher. Add the milk and melted butter--mash well. Add all of the mozzarella cheese and 3/4 cup of the grated Parmesan cheese--mix well. Add salt/pepper to your taste--mix well. Spread the mashed potatoes into the buttered baking dish. In a bowl add 1/4 cup grated Parmesan cheese and all of the bread crumbs--stir to mix. Sprinkle the bread crumb mixture evenly over the top. Bake UNcovered at 400 degrees 30-35 minutes or until heated through and topping is golden brown.

#507 - Italian Fried Chicken

(by Shirley McNevich)

2 1/2 pounds raw chicken pieces
1/2 cup flour
2 beaten eggs
1 envelope Spatini spaghetti sauce mix (NOTE: Spatini has been discontinued and has now been replaced with Lawry's Original Style Spaghetti Sauce--you can see it here http://www.lawrys.com/main/product.aspx?ProductId=127 )
2/3 cup dry bread crumbs
2 TBSP chopped parsley
canola oil for frying

Put the flour in a bowl or plastic bag. In a separate bowl, beat the eggs and set aside. In a third bowl, mix Spatini sauce, bread crumbs and parsley. Dip each chicken piece in water, then coat in flour, then dip in eggs, then coat with Spatini mixture. Pour 1/4" canola oil in a skillet and turn stovetop heat on medium. When hot, brown each chicken piece on both sides. After both sides are browned, place a lid on the skillet, turn heat back to low and simmer for 20 minutes (turn pieces occasionally). Remove the lid and cook an additional 10 minutes (turn pieces occasionally).

#458 - Cabbage Casserole

(by Pat Klase - friend)

1 large head cabbage (shredded--approximately 12 cups)
1 medium chopped onion
6 TBSP butter or margarine
1 - 14.75oz. can Campbell's mushroom soup (undiluted)
8oz. cubed American cheese
1 tsp. salt
1/2 tsp. pepper
3/4 cup dry bread crumbs

In a saucepan, add the cabbage, cover cabbage with water, and add 1 tsp. salt. Bring to a boil and cook until tender. Drain the cabbage. In a large skillet, saute the chopped onion and 3 TBSP butter/margarine until onion is tender. Add the mushroom soup to the chopped onion--stir until mixed well. Add the cubed American cheese to the soup and cook everything on low heat--stir and cook until cheese is melted. Remove from heat and stir in the cabbage with the soup. Add 1/2 tsp. pepper and stir. In a 2 qt. greased baking dish, pour entire mixture into the baking dish. Melt the remaining 3 TBSP butter in the microwave. Put the bread crumbs and melted butter in a skillet--cook until lightly browned. Spread the bread crumbs on top of the cabbage mixture in the baking dish. Bake uncovered at 350 degrees for 20-30 minutes or until heated through.