Instant potatoes 3/4 stick of butter, reserved milk 1 T. sour cream salt & pepper to taste Make potatoes according to serving size directions on box EXCEPT use no water. Replace milk where it says water. Use 1/2 butter when boiling water and other 1/2 when when potatoes are done (mix in). When done, also stir in sour cream.
2 pkg. frozen spinach 6 eggs, beaten 4 T. flour 2 c. Ricotta cheese 1/2 c. butter, melted 12 oz. shredded cheddar cheese salt & pepper to taste Thaw spinach and drain well. Mix all ingredients together and pour into a 9 x 12 baking dish. Bake at 350 degrees for 1 hour or until set. *Cottage cheese may be substituted for Ricotta.
1 lb. peeled baby carrots 1 sm. onion, chopped fine 2 sticks butter 1 c. milk 1 tube Ritz or Townhouse crackers, crushed Boil carrots until tender, drain and mash. Saute onion in 1 stick of butter until almost transparent and soft. Slowly whisk in flour, then milk, cooking until thickened. Add carrots and stir to combine. (It is best to do the saute' in a pot.) Transfer to a 9 x 13 baking dish. Sprinkle crackers over top of the entire carrot mixture. Dot with remaining stick of butter. Preheat oven to 350 degrees. Bake about 25 min.
1 bag frozen whole kernel corn 1 1/2 c. milk 1/2 stick butter 1 tube crushed crackers 1 1/2 c. Velvetta cheese 1/2 t. seasoned salt 1/4 t. pepper In pot, bring milk and butter to a boil. Add corn and return to boil. Add cheese, reducing heat to a simmer. Once cheese is melted, add seasonings and stir 1/2 tube of crushed crackers into mixture. Let simmer ten minutes, stirring occasionally. Add remaining crackers to top, lightly pressing down, just barely covering them in mixture. Cook 5 min. longer.