Glazed Potatoes
French Fried Potato Casserole
Potato Casserole



Glazed Potatoes

1 (20 oz.) pkg. frozen shoestring potatoes
1/2 cup whole natural (unblanched) almonds
1/4 cup grated Parmesan cheese
1 tsp. paprika
Watercress sprigs
Pimento strips

Arrange potatoes in single layer on baking sheet. Bake in 450 degree oven
for 15 minutes. Add almonds, cheese and paprika. Toss thoroughly, and
again arrange in single layer. Return to oven and continue to bake about
10
minutes, until lightly browned. Meanwhile, line individual serving dishes
with watercress. Arrange bundles of potatoes on watercress. "Tie" with
pimento strips. Sprinkle with almonds. Makes 4 to 6 servings.



French Fried Potato Casserole

2 lbs. frozen shoestring potatoes
2 cans cream of chicken soup
2 cup shredded cheddar cheese
3/4 cup milk
1/4 cup minced onions

Heat soup, cheese, milk and onions in pan over medium heat until well
blended. In 9"x13" baking pan place frozen potatoes. Pour heated mixture
over potatoes and bake for 45 minutes at 350 degrees.



Potato Casserole

2 lbs. frozen shoestring potatoes,thawed & drained on paper towels
1/2 cup melted butter
1 tsp. salt
1/2 cup chopped onion
1 can cream of chicken soup, undiluted
1 pt. sour cream
10 oz. grated cheese
2 cup crushed corn flakes
1/4 cup melted butter

Drain potatoes and combine with butter, salt and pepper. Add onion, soup,
sour cream and cheese. Mix 1/4 cup butter and corn flakes; spread on top.
Bake at 350 degrees for 45 to 50 minutes.



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