Tofu Hot-and-Sour Soup

Sorce	Post_Scriptum
Caloric	:1 Serving: Calories 95 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 780 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 10 g Percent Daily Value*: Vitamin A 48 %; Vitamin C 6 %; Calcium 6 %;
Ingridients	Prep Time:25 min Start to Finish:35 min Makes:6 servings 6 dried black (shiitake) mushrooms 1 medium carrot, shredded (2/3 cup) 3 medium green onions, diagonally sliced 1 cup chopped bok choy stems and leaves 6 cups reduced-sodium chicken or vegetable broth 1/3 cup rice vinegar 1 tablespoon soy sauce 1 tablespoon dry sherry, chicken broth or vegetable broth 1 teaspoon finely chopped gingerroot 1 to 2 teaspoons red pepper sauce 1/4 teaspoon white pepper 1/4 teaspoon sesame oil 1 package (10 1/2 ounces) extra-firm lite tofu, drained and cut into 2 1/2x1/4-inch strips
Instructions	1. Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Remove and discard stems; cut caps into thin strips. 2. Heat mushrooms and remaining ingredients except tofu to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 5 minutes. Stir in tofu. Cover and simmer 3 to 5 minutes or until thoroughly heated.

Potato-Spinach Swirl Casserole

Sorce	ertan
Caloric	:1 Serving: Calories 190 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 1/2g); Cholesterol 15 mg; Sodium 750 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 25 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:6 servings 1 cup hot water 1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup 2 tablespoons margarine or butter 1/2 package (7.2-oz size) Betty Crocker® homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning) 1/2 cup sour cream 1 box (9 oz) Green Giant® frozen spinach, made as directed on package and very well drained 1 1/3 cups Cheddar or original French fried onions
Instructions	1. Heat oven to 350°F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. 2. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly. 3. Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.

Reuben Casserole

Sorce	tankzor
Caloric	:1 Serving: Calories 240 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 5 g); Cholesterol 40 mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 13 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:9 servings 3 cups hot water 1 cup milk 1/4 cup margarine or butter 1 tablespoon yellow mustard 1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes 1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces 1 can (14 1/2 ounces) sauerkraut , rinsed well and drained 2 cups shredded Swiss cheese (8 ounces) 1 tablespoon caraway seed, if desired
Instructions	1. Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches. 2. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. 3. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed. 4. Bake uncovered about 20 minutes or until cheese is golden brown. High Altitude (3500-6500 ft) Increase bake time to about 25 minutes.

Vegetarian Shepherd's Pie

Sorce	Faktor
Caloric	:1 Serving: Calories 470 (Calories from Fat 225 ); Total Fat 19 g (Saturated Fat 25 g); Cholesterol 30 mg; Sodium 1570 mg; Total Carbohydrate 55 g (Dietary Fiber 5 g); Protein 12 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 16 %; Cal
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:4 servings 1 1/2 cups hot water 1/2 cup milk 2 tablespoons butter or margarine 1/2 package Betty Crocker® four cheese mashed potatoes 3 cups frozen vegetables, any variety, thawed and drained 1 can (11 ounces) condensed Cheddar cheese or cream of mushroom soup 1 can (4 ounces) sliced mushrooms, drained 1 can (2.8 ounces) French-fried onions
Instructions	1. Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside. 2. Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions. 3. Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown. High Altitude (3500-6500 ft) Heat oven to 375ºF. For Do-Ahead directions, heat oven to 375°F and increase first bake time to 40 minutes.

Barbecue Beef and Potato Bake

Sorce	Danny_gateforum
Caloric	:1 Serving: Calories 590 (Calories from Fat 280 ); Total Fat 31 g (Saturated Fat 16 g); Cholesterol 80 mg; Sodium 680 mg; Total Carbohydrate 58 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 12 %; Calci
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:6 servings 1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes 2 cups hot water 1 1/3 cups milk 1/4 cup butter or margarine 1 container (18 or 20 ounces) refrigerated original barbecue sauce with shredded beef 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 cup (from 2.8-ounce can) French-fried onions
Instructions	1. Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. 2. Make potatoes as directed on package for 8 servings, using 2 pouches Potatoes and Seasoning, hot water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes. 3. Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown. High Altitude (3500-6500 ft) Make potatoes following high altitude directions on package.

Barbecue Beef and Corn Shepherd's Pie

Sorce	theIggs
Caloric	:1 Serving: Calories 440 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 9 g); Cholesterol 65 mg; Sodium 1000 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g); Protein 21 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 16 %; Calci
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:6 servings 1 pound lean ground beef 8 medium green onions, sliced (1/2 cup) 1 cup barbecue sauce 1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained 1 can (4 ounces) Old El Paso® chopped green chiles, undrained 1/2 package (7-ounce size) Betty Crocker® Cheddar and bacon mashed potatoes (1 pouch) 1 1/2 cups hot water 1/3 cup milk 2 tablespoons butter or margarine 1/2 cup shredded Cheddar cheese (2 ounces) 1 cup corn chips
Instructions	1. Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm. 2. Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes. 3. Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

Savory Pork Stew with Potato Dumplings

Sorce	crab
Caloric	:1 Serving: Calories 290 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 5 g); Cholesterol 130 mg; Sodium 1350 mg; Total Carbohydrate 22 g (Dietary Fiber 3 g); Protein 22 g Percent Daily Value*: Vitamin A 38 %; Vitamin C 64 %; Calc
Ingridients	Prep Time:20 min Start to Finish:45 min Makes:4 servings 1 pound pork boneless loin, cut into 3/4-inch cubes 1/2 teaspoon pepper 1 1/2 teaspoons olive oil 1 jar (12 ounces) pork gravy 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1/8 teaspoon ground red pepper (cayenne) 1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms 1/2 package (7.2-ounce size) Betty Crocker® butter & herb mashed potatoes 1 1/4 cups hot water 1/2 cup milk 2 tablespoons butter or margarine 1 egg, beaten
Instructions	1. Season pork with pepper. Heat oil in 10-inch skillet over medium heat. Cook pork in oil 3 to 4 minutes or until brown, turning to brown evenly. 2. Stir together gravy, mustard, vinegar, Worcestershire sauce and red pepper; stir into pork. Heat to boiling, stirring occasionally. Stir in vegetables. Heat to boiling; cover and simmer over medium-low heat 8 minutes, stirring occasionally. 3. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Add egg; whip with fork until smooth. Spoon potatoes over simmering pork mixture. Cover and heat through 5 minutes. High Altitude (3500-6500 ft) No changes.

Potatoes Under Creamy Chicken

Sorce	drJAFjakester
Caloric	:1 Serving: Calories 305 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 55 mg; Sodium 1070 mg; Total Carbohydrate 31 g (Dietary Fiber 4 g); Protein 24 g Percent Daily Value*: Vitamin A 36 %; Vitamin C 30 %; Calci
Ingridients	Prep Time:5 min Start to Finish:20 min Makes:4 servings 1/2 cup milk 1 can (10 3/4 ounces) condensed cream of chicken or cream of mushroom soup 1 1/2 cups diced cooked chicken or turkey (1/2 pound) 1 package (10 ounces) frozen chopped broccoli 2 cups Progresso® diced tomatoes (from 28-oz can), drained 1 1/2 cups hot water 1/2 cup milk 2 tablespoons butter or margarine 1/2 package (7.2-ounce size) Betty Crocker® roasted garlic mashed potatoes (1 pouch)
Instructions	1. Heat 1/2 cup milk and the soup to boiling in 2-quart saucepan, stirring frequently. Stir in chicken and broccoli. 2. Reduce heat; cover and simmer about 5 minutes or until broccoli is tender. Stir in tomatoes. 3. Heat hot water, 1/2 cup milk and the butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Serve chicken mixture over potatoes. High Altitude (3500-6500 ft) Simmer chicken mixture about 7 minutes.

Roasted Garlic Mashed Potatoes with Toppings

Sorce	arkitekt
Caloric	:1 Serving: Calories 205 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 6 g); Cholesterol 25 mg; Sodium 510 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 16 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:16 servings 6 cups hot water 2 cups milk 1/2 cup butter or margarine 2 packages (7.2 ounces each) Betty Crocker® roasted garlic mashed potatoes Assorted toppings (shredded cheese; cooked bacon pieces; chopped bell peppers, broccoli, avocado, green onions; sliced ripe olives; sour cream)
Instructions	1. Heat water, milk and butter to boiling in 4-quart Dutch oven; remove from heat. 2. Stir in 4 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. 3. Spray inside of 3 1/2-quart slow cooker with cooking spray. Spoon mashed potatoes into slow cooker; keep warm over low heat. Serve with toppings.

Spicy Split Peas with Vegetables

Sorce	=[*AAO]= Satan Spawn
Caloric	:1 Serving: Calories 235 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 1 g); Sodium 120 mg; Total Carbohydrate 44 g (Dietary Fiber 11 g); Protein 10 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 8 %; Calcium 4 %; Iron 14 %&nbs
Ingridients	Prep Time:30 min Start to Finish:1 hr 45 min Makes:6 servings 4 cups water 1 cup dried yellow split peas 1 tablespoon vegetable oil 2 tablespoons flaked or shredded coconut 1 teaspoon coriander seed 1/2 teaspoon fenugreek seed 1 cinnamon stick, (1/2 inch long) 1/4 teaspoon salt 1/8 teaspoon ground red pepper, (cayenne) 2 tablespoons vegetable oil 3 medium carrots, diced 2 medium zucchini, diced 1 medium onion, finely chopped 1 small eggplant, diced 2 tablespoons water 1 tablespoon tamarind pulp 2 cups hot cooked rice Chopped fresh cilantro, if desired
Instructions	1. Heat 4 cups water and the split peas to boiling in 2-quart saucepan; reduce heat. Cover and simmer 45 minutes. 2. Heat 1 tablespoon oil in 8-inch skillet over medium heat. Cook coconut, coriander, fenugreek and cinnamon stick, stirring constantly, until coconut is light brown. Remove from heat; stir in salt and red pepper. Crush coconut mixture with mortar and pestle until finely ground; set aside. 3. Heat 2 tablespoons oil in 12-inch skillet over medium heat. Cook carrots, zucchini, onion and eggplant in oil, stirring occasionally, until tender. 4. Stir 2 tablespoons water into tamarind pulp until softened. Stir tamarind mixture, coconut mixture and peas into vegetable mixture. Cook over low heat, stirring occasionally and adding water if necessary until consistency of thick soup, until hot and well blended. Serve over rice. Garnish with cilantro.