4 large potatoes, peeled and cubed
1 package velveta cheese, cubed
2 tbsp parkay gold margarine
3/4 cup miracle whip salad dressing
1/4 cup sour cream
5 slice bacon, crisp and crumbled
4 green onions, sliced
1/4 cup pimento, chopped
1/4 tsp pepper
1/4 tsp paprika
Directions
1) Heat oven to 350 F. Cook potatoes in boiling salted
water and drain.
Combine potatoes, half the cheese and margarine and
stir over low heat
until cheese is melted.
2) Add salad dressing, sour cream, 2 tb bacon, 2 tb
onions, pimento and
pepper. Mix well. Spoon into a 2 qt casserole.
3) Top with remaining cheese, bacon and onions.
Sprinkle with paprika.
4) Bake 25 minutes or until thoroughly heated.
Tip: This recipe reheats perfectly the next day so
make it ahead.
Typed for you by Peggy and Bruce Travers, Cyberealm
BBS Watertown NY 315-786-1120
Servings: 6 servings
Kraft Creamy Potato Bake Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Historians have tracked the existence of recipes way back into the far past, at least as far back into recorded history as the Egyptians, and quite possibly further than that. However, mostly, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius describes how the Roman cooks used a good variety of aromatic flavors, including some familiar names like thyme, fennel and dill. As our culinary historical trip moves to more modern times we have a couple of interesting books from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that appears on menues today, but instead descriptions of the types of meals on the menues of the upper classes of those days. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, including spices like parsley and basil. These new herbs and spices created an explosion in publications on food, some of which are kept safe in academic collections. By the arrival of the twentieth century, cooking books are in great demand, due to more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this Kraft Creamy Potato Bake recipe.
