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3 small potatoes (3/4 pound)
2 cloves garlic, minced
1/2 teaspoon dried basil, crushed
2 tablespoons butter or margarine
1/4 teaspoon salt
2 to 4 tablespoons milk
1 medium onion, chopped
1 medium carrot, sliced
1 tablespoon cooking oil
15-ounce can kidney beans, rinsed and drained
14 1/2-ounce can whole tomatoes, drained and cut up
10-ounce package frozen whole kernel corn or mixed vegetables
8-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1 cup shredded cheddar cheese
Paprika (optional)

Peel and quarter potatoes. Cook, covered, in a small amount of
boiling lightly salted water for 20 to 25 minutes or until tender.

Mash with a potato masher or beat with an electric mixer on low
speed. In a small saucepan, cook garlic and dried basil in margarine
or butter for 15 seconds. Add to mashed potatoes along with salt.
Beat in enough milk to make light and fluffy. Set aside.

For filling, in a medium saucepan saute onion and carrot in oil
until onion is tender but not brown. Stir in kidney beans, tomatoes,
frozen vegetables, tomato sauce, Worcestershire sauce and sugar.
Heat till bubbly.

Transfer vegetable mixture to an 8 x 8 x 2-inch square baking pan.
Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle
with cheddar cheese and, if desired, paprika. Baked uncovered in
a 375 oven for 25 to 30 minutes or until heated through and cheese
begins to brown.

Makes 4 servings.

NOTE: Packaged instant mashed potatoes can be substituted. Any
combination of fresh vegetables can be sauteed along with the onion
and carrot, including broccoli or cauliflower florets and zucchini


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