- 71. BUFFET POTATOES
- Mix all ingredients except Cheddar. Pour into 9 x 13 inch casserole. Sprinkle Cheddar over all. Bake 45 to 60 minutes at 350 degrees. Made day before ...
Ingredients: 8 (cheese .. cream .. onion .. paprika .. potatoes ...)
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- 72. BUFFET POTATOES
- Spray a 9x13 inch baking dish with non-stick cooking spray. In large bowl, mix all ingredients together. Spread in baking dish. Bake at 350 degrees ...
Ingredients: 6 (cheddar .. cream .. onions .. potatoes .. soup ...)
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- 73. BUFFET POTATOES
- Thaw hash browns. Mix potatoes, butter, onion, soup, and sour cream. Bake for 1 hour at 350 degrees. Just before removing from oven, add grated ...
Ingredients: 6 (cheese .. cream .. onion .. soup ...)
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- 74. BUFFET POTATOES
- In a large mixing bowl combine potatoes, half the melted butter, soups, sour cream, salt and pepper; mix well. In a large baking dish (larger than ...
Ingredients: 8 (cheddar .. cream .. soup ...)
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- 75. BUFFET POTATOES
- Mix all ingredients together well except bread crumbs. Place in 13 x 9 inch pan or Pyrex dish. Sprinkle with bread crumbs. Bake at 350 degrees for 1 ...
Ingredients: 7 (cream .. crumbs .. minutes .. soup ...)
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- 76. BUFFET POTATOES
- Cook potatoes until tender; peel and grate. Mix butter and soup. Stir in onions, cheese, and sour cream. Butter 2 1/2 quart casserole. Combine ...
Ingredients: 7 (cheese .. cream .. optional .. soup .. tops ...)
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- 77. BUFFET POTATOES
- Mix together: Pour into a greased 13 x 9 inch pan. Bake 1-1 1/2 hours at 350 degrees. This dish freezes well.
Ingredients: 6 (cheese .. chives .. cream .. soup ...)
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- 78. BUFFET RICE
- Mix all ingredients together (reserving 1/2 cup of the bread crumbs to sprinkle over the top). Bake in a pan approximately 9 x 13 inch pan at 350 ...
Ingredients: 9 (almonds .. celery .. crumbs .. mayonnaise .. oil ...)
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- 79. BUFFET SALAD MOLD
- Drain syrup from pineapple (save). Add water to make 2 cups; heat to boil. Dissolve both packages Jello and add salt. Chill until slightly thickened. ...
Ingredients: 7 (cheese .. jello .. mayonnaise .. pineapple .. salt ...)
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- 80. BUFFET SALAD
- Combine cauliflower, onion, cheese and lettuce. Toss well. Pour French dressing over salad; toss again. Yield: 8 servings.
Ingredients: 5 (florets .. pieces ...)
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