Quick Potatoes Au Gratin
16 oz Frozen Souther-style hash brown potatoes
8 oz Kraft Natural Shredded Sharp Cheddar cheese
1 cn Cream of chicken soup
1 c Miracle Whip Salad Dressing
1/2 c Chopped onion
1/8 ts Pepper
2 c Crushed Post Toasties Corn Flakes
2 tb Parkay margarine, melted
Heat oven to 350. Mix potatoes, cheese, soup, salad dressing, onion and pepper. Spoon into 12 x 8-inch baking dish. Sprinkle with combined crushed corn flakes and margarine. Bake 45 to 55 minutes or until thoroughly heated. Makes 6 servings.
Quick Pound Cake
3 Eggs
1/2 c Milk
1/2 ts Vanilla extract
3 c Basic Cake Mix
Preheat oven to 300 degrees.
Beat eggs until foamy; add milk and vanilla and continue beating.
Add dry mixture to eggs, 1/2 cup at a time, beating well after each addition.
Pour into a greased 9-inch loaf pan and bake for 1-1/2 hours.
Idea: For a fruit shortcake, pour batter into a greased 9-inch square pan and bake for 1 hour and 15 minutes. When cook, cut cake into 2-inch squares. Slice each square in half, fill with berries and juice, and replace top half. Cover with sweetened whipped cream.
Quick Quesadillas
1 (7-in) Soft tortilla
1/2 ts
Dijon
1/3 c Grated old cheddar
1 tb Each sliced green onions and chopped coriander or parsley
Spread tortilla with
Dijon
. Sprinkle with cheddar, green onions and coriander or parsley. Roll snugly. Cover with plastic wrap. Microwave for 20 to 25 seconds. Or wrap in foil andbake at 350F for 12 minutes. Slice into 1-in. pieces and serve warm with salsa. Each tortilla makes 6 pieces.
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