#2646 - Potato Tomato Bake

(by Shirley McNevich)

1lb. ground chuck
1 medium onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 cup (or more) chopped tomatoes
1 1/2 pounds garlic mashed potatoes
1 cup shredded cheddar cheese
1/4 cup chopped tomatoes
4 slices cooked bacon (crumbled)
2 green onions (chopped)

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned, then drain off any grease from the beef. Add 1 cup (or more) chopped tomatoes to hot beef mixture--stir to mix. Press the beef mixture into the bottom of a greased 9 x 13 glass baking dish. Spread the mashed potatoes over the beef mixture. Bake uncovered at 350 degrees for 25 minutes, remove from oven, sprinkle 1/4 cup chopped tomatoes, chopped green onions, bacon and cheese all over the top. Return to oven and bake another 15 minutes or until heated through.

#1726 - Garlic Mashed Potatoes

(by Shirley McNevich)

5 or 6 red potatoes
1 tsp. salt
2 TBSP Parkay margarine OR butter
1/4 cup milk (if too stiff, add more milk) OR 1/4 cup sour cream + milk
1 tsp. mined garlic (very fine)

Peel and wash potatoes--slice them in half. In a saucepan add the potatoes, enough water to cover them, and the salt. Do not put the lid on tight or they will boil over. Bring to a boil on medium heat, then cook for 20 minutes after water is boiling--test for doneness with a fork. Pour water off and mash them with a potato masher. Add the Parkay or butter and stir. When there are no more lumps left, either add 1/4 cup milk OR 1/4 cup sour cream. If you opt for the sour cream, add 1 tsp. milk at a time and restir until potatoes are the consistency that you like. Beat them again with the potato masher to make them fluffy. Add minced garlic--stir well. Add salt and pepper if you wish.