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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - April 27, 2007

Casserole Potatoes

Serves: 6


        

  Download this recipe.

8 to 10 russet potatoes medium, peeled
Salt
1 8-ounce package cream cheese softened
2/3 cup sour cream
1/2 cup green onions minced
8 slices bacon fried crisp and crumbled
Salt and freshly ground pepper
2 tablespoons butter or margarine, melted
2 tablespoons parsley minced fresh


In a large saucepan cook potatoes in boiling salted water until tender. Drain. Over low heat shake pan to dry potatoes. Keep warm.

Preheat oven to 375° F. Heavily butter a 2 1/2 -quart casserole. In a large mixer bowl beat together cream cheese and sour cream until smooth. While beating add potatoes, one at a time. Add green onions, bacon and salt and pepper to taste; mix well. Pour into dish.*

Drizzle with butter or margarine. Bake for 20 to 25 minutes or until heated through.

Serve hot, sprinkled with parsley.

* Casserole Potatoes can be prepared to this point and refrigerated. Bake for 30 to 40 minutes.


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