| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Peeled potatoes |
| 1/2 |
c |
Softened butter |
| 1/2 |
c |
Grated Parm. cheese |
| 3 |
tb |
Finely-chopped green onions |
| 1/2 |
ts |
Salt |
| 1 |
c |
Undiluted Carnation 2% E. Milk |
|
|
Buttered Bread crumbs |
INSTRUCTIONS
Cook potatoes in boiling salted water until tender; drain. Break up
potatoes with fork. Add softened butter, cheese, onions and salt. Toss with
fork to combine. Spread mixture in shallow 1 1/2 quart rectangular baking
dish* Pour E. Milk over all. Sprinkle buttered crumbs over potatoes. Bake
in 375 oven 15 to 20 minutes or until browned and hot. Makes 6 servings.
*Prepare ahead up to this point. cover and refrigerate. Add E.Milk and
buttered crumbs just before baking. Increase baking time to 40 minutes.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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