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Cheese Potato Puffs
Place potatoes in a large kettle and cover with water. Add ½ tsp. salt; cook until tender. Drain; mash potatoes until smooth. In a saucepan, cook and stir butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3-quart baking dish. Bake, uncovered, at 350° for 40 minutes or until puffy and brown. Sprinkle with chives, if desired. Yield: 8–10 servings. (May be covered and refrigerated overnight. Allow to stand at room temperature or at least 30 minutes before baking).
Drusilla’s Health & Wellness Recipe
Apple and Pineapple Chill
Combine crushed pineapple and unflavored gelatin in a saucepan. Allow gelatin to soften 5 minutes. Bring to a boil, stirring to dissolve gelatin. Remove from heat. Stir in cold water. Fold in grated apple. Pour into 8-cup dish. Chill until firm. Cut into 6 equal serving sizes. Top with two tablespoons reduced-fat whipped topping to serve. Makes six servings.
Note: Gel will turn the color of the apple peel unless folded after the mixture begins to set, or peel the apple before grating.
Nutrition Facts (includes topping): 89 calories, 0 grams fat, 0 grams cholesterol, 3 mg sodium, 21 grams carbohydrate, 1 gram dietary fiber, 1 gram protein
Mixed Vegetable Casserole
Use a shallow casserole dish, buttered. Mix soup, mayo, lemon juice, cheese and almonds together. Place frozen vegetables in dish first and then spread sauce over evenly. Place onion rings on top. Bake at 350° for 30–45 minutes.
Recipes shared by Joan Inzerillo Robinson of Park Ridge, IL.