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Print this Recipe    CHEESY POTATOES

Oven: 375* F.

3-4 medium potatoes, peeled and sliced approx. 1/4 in. thick.
1 cup frozen broccoli (of fresh!)

Arrange by layers (potato, broccoli, potato, broccoli) in a
greased casserole.

Make sauce:

2-3 scallions, minced (green parts too)
1 tbs. margarine
1-2 tbs. flour
1 tsp. garlic powder
dash nutmeg
1 1/3 cup skim milk
1/2 cup Nutritional Yeast
Salt to taste

Melt margarine with onions. Add flour and stir around for a
minute or so. Add skim milk. Whisk for a while until the four
is totally combined. Add other ingredients and stir for another
2 minutes or so... just until it begins to thicken.

Pour over potatoes and adjust the liquid level with water until
it just comes up to the top of the potatoes.

Cover and bake for about an hour or until potatoes are soft.

Let it sit for 15 min. to thicken and absorb the liquid, then
serve!



GARLIC BAKED POTATOES
(Serves 6)

6 large potatoes, scrubbed
3 tsp. olive oil
1 tbs. finely chopped fresh rosemary
freshly ground black pepper
6 cloves garlic, peeled and cut
in half.

Preheat barbecue or oven to med. heat. Using an apple corer,
carefully remove a plug from each potato, making sure not to
go right through the potato. Reserve the plugs.

Combine oil, rosemary and black pepper. Fill hole in each
potato with two garlic halves and a little oil mixture.
Cut off two-thirds of each plug and discard. Replace
remaining plug in potato and wrap potatoes in aluminum foil.

Cook potatoes for 1 hr. or until tender.



MASHED POTATOES WITH CARAMELIZED ONIONS AND CABBAGE

8 tbs. unsalted butter
2 large onions, thinly sliced
3 cups packed thinly sliced cabbage (about 1/2 small head)
2 lbs. russet potatoes, peeled, cut into 1-inch pieces
1/4 cup half and half
2 tbs. red wine vinegar
1 tbs. canned chicken broth or water

Melt half of the butter in heavy large skillet over medium heat.
Add onions, cabbage and large pinch of salt. Cook until
vegetables are deep brown, scraping bottom of pan frequently,
about 40 minutes. Season with salt and pepper.

Preheat oven to 375 degrees.

Steam potatoes until tender, about 20 minutes. Transfer to
large bowl. Add remaining butter and half and half and mash
potatoes. Season with salt and pepper.

Mix 1 cup onion mixture into potatoes. Mound potato mixture
in shallow casserole.

Add vinegar and broth to remaining onion mixture in skillet.
Stir over high heat until liquid is almost completely evaporated,
about 1 minute. Spoon onion mixture over potatoes.

Bake until very hot, about 20 minutes.

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