VEGETABLES

MASHED POTATOES CASSEROLE

7 or 8medium potatoes, peeled and cooked in salt water till tender. Drain
and put into electric mixer bowl.
Add: 80z. cream cheese
1 cup sour cream
Salt and pepper
Onion powder (optional)
Beat until fluffy — add more sour cream if necessary.

Place in buttered casserole, brush with melted butter and sprinkle with paprika.
Bake at 375° for 30 minutes. Can be made the day before. Serves 8 to 10.

Helen Young

DUTCH FRIED POTATOES

% cup butter 1 large cooking onion, sliced
4to 6medium sized potatoes, Salt and pepper to taste
sliced thin Milk

Melt butter in a HEAVY saucepan and add potatoes and onion, stirring frequently,
until partially browned (about 10 minutes). Add seasoning to taste and enough
milk to cover well. Cover tightly and let simmer, stirring occasionally, for about 20
minutes, or until done — add more milk if necessary. Should be consistency of
scalloped potatoes.

Aileen Law
SPICED RICE
2 cups rice 2 cans consomme
74 cup onion, sautéed in 3 tbs. 2 cups water
margarine 1 package onion soup mix.

1 teaspoon salt
¥% teaspoon EACH marjoram,
thyme, curry, basil and sage

Mix well and bake 1 hour at 375°.
Elva Dennis

RICE WITH RIPE OLIVES AND DILL

2 teaspoons chicken stock base % cup sliced ripe olives

1 teaspoon beau monde 1 cup dairy sour cream

seasoning % teaspoon dill weed
1% cups hot water 2 teaspoons toasted slivered almonds
% cup rice (opt.)

Add chicken stock base and beau monde to hot water. Bring to a boil and add rice.
Cover and steam 25 to 30 minutes or till rice is cooked. Fluff with fork; add balance
of ingredients and sprinkle with almonds. If prepared in advance, reheat at 300°

for 20 minutes. Serves 4.
Greta McIntosh

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