INGREDIENTS:

• 4 large potatoes, washed and pierced with a fork
• Steamed broccoli (1 bunch fresh or 3 cups frozen florets)
• Margarine
• Sour cream
• Cheddar cheese
• Black pepper to taste.

INGREDIENTS:

1. Microwave the potatoes on full power until done, about five minutes per potato.
2. Cut potatoes in half, lengthwise and fluff with a fork.
3. Fill each potato with margarine and sour cream.
4. Place broccoli in each potato.
5. Top with shredded cheddar cheese and black pepper to taste.

*To make this low-cal, use a low calorie margarine, fat-free sour cream, and a reduced fat cheese.

INGREDIENTS:

• 1 pkg. crescent rolls
• 1 lb. sage sausage, browned and drained
• shredded hash browns
• 1 pkg. mozzarella cheese, shredded
• 1 pkg. cheddar cheese, shredded
• 5 – 6 eggs, beaten

DIRECTION:

1. Press crescent rolls in bottom of a 9 x 13 pan.
2. Sprinkle with browned and drained sausage.
3. Layer with some of the cheddar and mozzarella cheeses.
4. Add frozen hash browns and top with cheeses. 
5. Beat eggs slightly and pour over dish.
6. Bake at 375 degrees for 25 – 30 minutes until eggs are set.

I saw on television recently that tater tots were better for you than french fries because they are baked, not fried.  So, I thought I’d include a recipe that includes a favorite of kids and since it’s so easy to make, the kids can help you with dinner!

INGREDIENTS:

• 2 lbs. ground beef
• 1 family size cream of mushroom soup
• 16 oz. cheddar cheese, shredded
• 1 bag tater tots

INGREDIENTS:

1. Brown and drain ground beef.
2. Mix soup with ground beef and put in a 9 x 13 baking dish.
3. Sprinkle shredded cheese over meat mixture.
4. Put a single layer of tater tots over cheese. 
5. Bake at 425 degrees for 17 – 20 minutes.

This is a little different version than the Company potatoes; it adds meat to the meal.

INGREDIENTS:

• 1 pkg. 32 ounce frozen hash brown potatoes, thawed slightly
• 1/2 cup butter or margarine, melted
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder
• 2 cups shredded cheddar cheese
• 1 can SPAM luncheon meat, cubed
• 1 can cream of chicken soup
• 1-1/2 cups sour cream
• ½ cup milk
• ½ cup chopped onion
• ¼ cup CHI-CHI’s diced green chilies, drained
• 2 cups crushed potato chips 

DIRECTIONS:

1. Heat oven to 350′F.
2. In large bowl, combine potatoes, melted butter, salt, pepper, and garlic powder.
3. In another bowl, combine cheese, SPAM, soup, sour cream, milk, onion, and green chilies.
4. Add SPAM mixture to potato mixture; mix well.
5. Pour into 2-quart baking dish.
6. Sprinkle with potato chips.
7. Bake 45-60 minutes or until thoroughly heated.

 SERVES:  8

INGREDIENTS:

• 8 medium-size sweet potatoes or (2) 29 oz. cans of yams
• (1) 20 oz. can of sliced applies, drained
• 4 tablespoons sugar
• 3/4 cup light brown sugar
• cinnamon
• 1 – 2 cups miniature marshmallows

DIRECTIONS:

1. Preheat oven to 350 degrees F. 
2. Wash and boil yams in skins until tender if not using canned.  Cool, peel, and slice lengthwise.
3. In a two quart casserole dish, arrange half of the yams.
4. Spread 1/4 cup sugar, cinnamon and half the butter.
5. Add apples, arranging as a layer.
6. Repeat sugar, cinnamon and butter layer.
7. Top with remaining half of yams, 1/4 cup sugar and cinnamon sprinkled over all.
8. Bake one hour.
9. Arrange marshmallows on top and place under broiler until golden, about five minutes.

This recipe is a favorite with the in-laws!  Sure to impress at mealtime.

INGREDIENTS

• 2 lbs. hash browns (thawed)
• 1/2 cup onions (optional)
• 1/2 cup margarine (melted)
• 16 oz. sour cream
• (2) 8 oz. shredded cheddar cheese
• 1 can cream of chicken soup
• crushed potato chips
• salt and pepper (to taste)

DIRECTIONS

1. Preheat oven to 375 degrees.
2. Mix all ingredients (except potato chips). 
3. Put mixture in 9 x 13 pan and top with crushed potato chips.
4. Bake for approximately one hour (when sides bubble).

This will be a family favorite and don’t expect leftovers!  Nobody leaves leftovers when Company Potatoes are on the menu.