Creamy Ham and Potato Salad

Sorce	LiquidGhost
Caloric	:1 Serving: Calories 330 (Calories from Fat 170); Total Fat 19g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 1370mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 4g); Protein 14g Percent Daily Value*: Vitamin A 20%; Vi
Ingridients	Prep Time:10 min Start to Finish:4 hr 30 min Makes:6 servings 1 box (4.9 oz) Betty Crocker® au gratin potatoes 3 cups water 1/2 cup mayonnaise or salad dressing 1 tablespoon Dijon mustard 2 cups cubed fully cooked ham 2 cups Green Giant® frozen sweet peas, broccoli or other vegetable, thawed and drained
Instructions	1. Heat Potatoes, Sauce Mix and water to boiling in 4-quart Dutch oven over high heat, stirring occasionally. 2. Reduce heat; simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender. 3. Remove from heat; stir in mayonnaise and mustard. Stir in ham and peas. Spoon into serving bowl; cover and refrigerate 3 to 4 hours or until chilled. Stir before serving. High Altitude (3500-6500 ft) After reducing heat, cover and simmer 19 to 20 minutes.

Potatoes Rancheros Casserole

Sorce	Janus
Caloric	:1 Serving: Calories 360 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 870mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 4g); Protein 18g Percent Daily Value*: Vitamin A 6%; Vitami
Ingridients	Prep Time:20 min Start to Finish: Makes:5 servings 1/2 pound lean ground beef 1 box (4.9 oz) Betty Crocker® au gratin potatoes 2 1/4 cups boiling water 2/3 cup milk 1 cup shredded taco-seasoned or Cheddar cheese (4 oz) 1 cup coarsely crushed tortilla chips
Instructions	1. Heat oven to 400ºF. 2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir together Potatoes, Sauce Mix, boiling water and milk in ungreased 2-quart casserole. Stir in beef and 1/2 cup of the cheese. 3. Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving. High Altitude (3500-6500 ft) Increase first bake time to about 35 minutes.

Chicken-Parmesan Potatoes

Sorce	bingster
Caloric	:1 Serving: Calories 300 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 1/2g); Cholesterol 80 mg; Sodium 870 mg; Total Carbohydrate 26 g (Dietary Fiber 3 g); Protein 34 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:5 min Start to Finish:30 min Makes:5 servings 1 package (4.9 ounces) Betty Crocker® au gratin potatoes 3 cups cut-up cooked chicken or turkey (1 pound) 2 1/4 cups hot water 2/3 cup milk 1 box (9 oz) Green Giant® frozen cut green beans 1/2 cup grated Parmesan cheese
Instructions	1. Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally. 2. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender. 3. Stir in cheese. Let stand 5 minutes. High Altitude (3500-6500 ft) No changes.

Skillet Ham and Vegetables au Gratin

Sorce	marsh
Caloric	:1 Serving: Calories 270 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 40mg; Sodium 1180mg; Total Carbohydrate 26g (Dietary Fiber 3g, Sugars 6g); Protein 16g Percent Daily Value*: Vitamin A 150%; Vitam
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:6 servings 1 tablespoon margarine or butter 1 1/2 cups cut-up fully cooked ham 1 large onion, chopped (1 cup) 1 package (4.9 oz) Betty Crocker® au gratin potatoes 2 1/2 cups hot water 1/4 teaspoon pepper 4 medium carrots, sliced (2 cups) 1 cup shredded Cheddar cheese (4 ounces) 1 box (9 oz) Green Giant® frozen cut broccoli, thawed and drained
Instructions	1. Melt margarine in 10-inch skillet over medium-high heat. Cook ham and onion in margarine, stirring frequently, about 5 minutes or until onion is tender. Stir in Potatoes, Sauce Mix, hot water and pepper. 2. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in carrots. Cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. 3. Stir in cheese and broccoli. Cover and simmer about 5 minutes longer, stirring occasionally, until cheese is melted and broccoli is hot. High Altitude (3500-6500 ft) No changes.

Mashed Potatoes Olé

Sorce	Kay
Caloric	:1 Serving: Calories 260 (Calories from Fat 130 ); Total Fat 15 g (Saturated Fat 5 g); Cholesterol 15 mg; Sodium 660 mg; Total Carbohydrate 26 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium 1
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:8 servings 1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes 2 1/2 cups hot water 1 1/3 cups milk 1/4 cup margarine or butter 1 1/2 cups French's® Cheddar French fried onions 3/4 cup shredded Cheddar cheese (3 ounces) 3/4 cup Old El Paso® salsa (any variety) 3 tablespoons sliced ripe olives or Old El Paso® chopped green chiles, if desired Sour cream, if desired Chopped fresh cilantro, if desired
Instructions	1. Heat oven to 425°F. Make potatoes as directed on package for 2 pouches (8 servings), using hot water, milk and margarine. Stir in 3/4 cup of the onions. 2. Spread mixture in ungreased 2-quart baking dish. Sprinkle with cheese. Spread salsa over cheese. Top with olives and remaining onions. 3. Bake uncovered 3 to 5 minutes or until onions are golden. Serve with sour cream and cilantro.

Potato and Beef-Tortilla Skillet

Sorce	Naddy
Caloric	:1 Serving: Calories 400 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 9 g); Cholesterol 80 mg; Sodium 910 mg; Total Carbohydrate 32 g (Dietary Fiber 2 g); Protein 25 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 1
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:5 servings 1 pound lean ground beef 1 package (4.9 ounces) Betty Crocker® au gratin potatoes 3 1/4 cups hot water 1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained 1 cup shredded taco-seasoned, Cheddar or Monterey Jack cheese (4 ounces) 1 cup coarsely crushed tortilla chips
Instructions	1. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. 2. Stir in Potatoes, Sauce Mix and hot water. Heat to boiling; reduce heat. Simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender. 3. Stir in corn; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted. Sprinkle with tortilla chips immediately before serving. High Altitude (3500-6500 ft) Increase hot water to 3 1/2 cups. Cover skillet loosely and simmer. After adding cheese, cover and simmer 3 to 4 minutes.

Potato-Clam Chowder

Sorce	xWARDx
Caloric	:1 Serving: Calories 380 (Calories from Fat 60 ); Total Fat 7 g (Saturated Fat 2 1/2g); Cholesterol 75 mg; Sodium 950 mg; Total Carbohydrate 50 g (Dietary Fiber 4 g); Protein 34 g Percent Daily Value*: Vitamin A 25 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:4 servings 4 cups hot water 1 package (4.9 ounces) Betty Crocker® au gratin potatoes 1/2 teaspoon salt, if desired 1 cup Green Giant® Niblets® frozen whole kernel corn 1 cup Green Giant Select® frozen broccoli florets 2 1/2 cups milk 1 small onion, chopped (1/4 cup) 2 cans (6 1/2 ounces each) minced clams, undrained
Instructions	1. Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 5 minutes; drain. 2. Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally. 3. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.

Slow Cooker Tamale Pie

Sorce	jcmeaydin
Caloric	:1 Serving: Calories 590 (Calories from Fat 220); Total Fat 24g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 115mg; Sodium 1310mg; Total Carbohydrate 65g (Dietary Fiber 7g, Sugars 15g); Protein 27g Percent Daily Value*: Vitamin A 25%;
Ingridients	Prep Time:15 min Start to Finish:5 hr 15 min Makes:4 servings 1/2 pound lean ground beef 1 medium onion, chopped (1/2 cup) 2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed 1 can (10 ounces) Old El Paso® enchilada sauce 1 pouch (6.5 ounces) Betty Crocker® cornbread & muffin mix 1/3 cup milk 2 tablespoons margarine or butter, melted 1 egg 1/2 cup shredded Colby-Monterey Jack cheese (2 ounces) 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 1/4 cup sour cream 4 medium green onions, chopped (1/4 cup)
Instructions	1. In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce. 2. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker. 3. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.

Creamy Dijon Pasta Salad

Sorce	jkdarkfire
Caloric	:1 Serving: Calories 230 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 2 g); Cholesterol 90 mg; Sodium 360 mg; Total Carbohydrate 20 g (Dietary Fiber 1 g); Protein 7 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 0%; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:8 servings (about 3/4 cup each) 1 package Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix 1/2 cup mayonnaise or salad dressing 1 tablespoon Dijon mustard 4 medium chopped green onions (1/4 cup) 1 medium celery stalk, thinly sliced (1/2 cup) 3 hard-cooked eggs, coarsely chopped
Instructions	1. Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta-Vegetable pouch. Gently boil uncovered 15 minutes, stirring occasionally, until tender. 2. Drain pasta. Rinse with cold water. Shake to drain well. 3. Stir together Seasoning mix, mayonnaise, mustard, onions and celery in large bowl. Stir in pasta and eggs until evenly coated. Cover and refrigerate leftovers. High Altitude (3500-6500 ft) Follow High Altitude directions on package.

Chef's Pasta Salad

Sorce	kayf
Caloric	:1 Serving: Calories 405 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 40 mg; Sodium 1540 mg; Total Carbohydrate 41 g (Dietary Fiber 2 g); Protein 22 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:4 servings 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix 2 tablespoons vegetable oil 3 tablespoons water 2 teaspoons yellow mustard or Dijon mustard 2/3 cup 1/2-inch cubes Cheddar or Swiss cheese (3 ounces) 1 cup julienne strips fully cooked ham (8 ounces)
Instructions	1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain. 2. Stir together Seasoning mix, oil, water and mustard in large bowl. Stir in pasta and Parmesan Topping. 3. Stir cheese and ham into finished salad. Cover and refrigerate any remaining salad. High Altitude (3500-6500 ft) Follow High Altitude directions on package.