#503 - Pizza Potatoes

(by Shirley McNevich)

1 - 4.9oz. package scalloped OR augratin potatoes mix
1 - 16oz. can Hunt's tomatoes
1 1/2 cups water
1/4 tsp. oregano (more if you wish)
1 - 4oz. package pepperoni slices
1/2 lb. ground chuck
1 medium chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 - 4oz. package shredded mozzarella cheese

In a saucepan, add tomatoes, water and oregano--stir and bring to a boil and cook for 2 minutes once boiling. Set aside. In a skillet, brown ground chuck with onion, salt and pepper--drain and set aside. Add potato mix and ground beef to the tomato mixture--stir well. Grease a 2 qt. casserole and pour tomato/potato/beef mixture into the casserole. Spread the pepperoni slices over the top. Bake uncovered at 400 degrees for 25 minutes--remove from oven, add cheese on top, return to oven and bake 10 more minutes until cheese melts.

#205 - Super Scalloped Potatoes

(by Shirley McNevich)

1 1/2 cups milk
1 level tsp. salt
1/2 tsp. pepper
3 baking potatoes, peeled and thinly sliced
2 TBSP butter
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese

In a saucepan, bring milk to boiling over medium heat. Add the salt and pepper and stir. Add the sliced potatoes and butter and stir. Put a lid on the saucepan, turn heat on low and cook 15 minutes--make sure lid is tilted. Pour the potato mixture into a 2 qt. greased casserole. Sprinkle cheeses onto potatoes and stir to mix well. Bake at 325 degrees for 60 minutes.

#82 - Scalloped Potatoes

(by Shirley McNevich)

Peel 4-5 medium red potatoes. Slice them into chips about 1/4" thick. Put in a 2 qt. casserole sprayed with Pam. You can dice a small onion and add if you wish. Sprinkle with a tsp. of salt and 1/2 tsp. pepper over the top. Add enough milk to cover potatoes. Add 2 heaping TBSP of flour. Stir everything with a spoon until well mixed. Put 2 TBSP Parkay over the top and bake 375 degrees for one hour. Test with a fork to make sure they're done. Don't cover with a lid or they will cook out.