Bake 8 Potatoes, hot cooked and mashed
1 Cup Cottage Cheese
¼ Cup Each of Onion/Celery/Green Peppers
2 Tbsp Incredible Spread’Em
¼ Cup Grated Cheese of your choice
Add cottage cheese, onions, celery, green peppers and Incredible Spread’Em to hot potatoes.
Mix until smooth.
Spread in baking pan and sprinkle with grated cheese.
Cover and refrigerate for 24 hours.
Bake, uncovered for 30 or 40 minutes at 350F.
Great for a meal planned for next day.
(Al’s suggestion … topping for your Meatloaf)
Sautéed Sweet Taters and Apples
3 med. Sweet potatoes
3 med. Apples, peeled, cored and sliced (I used Rome)
½ Cup Incredible Spread’Em,
½ Cup Sugar
1 Tbsp Mixed Spices … Cinnamon, Nutmeg, & Ginger
1 tsp Vanilla
Boil the sweet taters til tender.
Drain, cool, peel and slice into rounds.
Melt the Incredible Spread’Em in the skillet, add the sugar and the Mixed Spices, stir to blend, and add the apples and the yams, stir gently to cover with liquid.
Cook on med/low till heated through – about 30 minutes
4 Cup Pre-cooked Mashed Potatoes
3 Tbsp Incredible Spread’Em
1 Lg Onion Grated or Diced
2 Lg Eggs
¼ Cup Corn Meal
In a large bowl mix eggs with potatoes and onions and of course, Incredible Spread’Em.
Add Corn Meal …Mix until not too soupy.
Spoon out into small well greased muffin tins.
Bake in 350’ oven for 20 minutes
Baked Sweet Potatoes
Serving Size : 12
5 lb Sweet potatoes, scrubbed*
¾ Cup Incredible Spread’Em
½ Cup Packed dark brown sugar
¼ Cup Orange marmalade
6 Tbsp Amaretto liqueur, divided
24 Almond macaroons or 20 gingersnap cookies
Butter a shallow 3-quart baking dish; set aside.
Position over rack in center and preheat oven to 450° F.
Lightly oil potatoes and place on oven rack.
Bake until soft, about 40 minutes for 8-oz. potatoes to 60 minutes for very large potatoes.
Cool potatoes, then peel and mash well with 1/2 cup Incredible Spread’Em, sugar and marmalade.
Stir in 4 tablespoons Liqueur.
Preheat oven to 350°.
Spread mixture in prepared dish. Using a food processor fitted with steel blade, chop cookies coarsely.
Add remaining 1/4 cup Incredible Spread’Em and remaining 2 tablespoons Liqueur; pulse to make a coarse crumb mixture.
Bake assembled casserole until steaming hot, about 35 to 40 minutes.
Note: Canned sweet potatoes can be substituted for fresh
Cheddar Potato Casserole
6 Medium potatoes, peeled and diced
2 Cup Shredded cheddar cheese
¼ Cup Incredible Spread’Em
1½ Cup Warm milk or sour cream
½ tsp Chopped chives
1 tsp. Onion salt
2 Tbsp Butter Paprika Parmesan cheese
Pepper to taste
Cook the potatoes, when tender, drain and mash.
Add the chives, seasonings.
Heat the Incredible Spread’Em and melt the cheese
Add the sour cream and fold sauce into potatoes.
Pour into a greased casserole and sprinkle with paprika and parmesan.
Bake at 350 for 30 minutes or until bubbly and golden.
Roasted Garlic-Parmesan Mashed Potato
2 Garlic bulbs -Olive oil
3 lb Potatoes, peeled and quartered
¼ Cup Whipping cream
¼ Cup Parmesan cheese
3 Tbsp Incredible Spread’Em
1/3 Cup Chopped fresh parsley
1 tsp salt
½ tsp Pepper
Cut off pointed ends of garlic bulbs; place garlic on a piece of aluminum foil, and drizzle with oil.
Fold foil to seal.
Bake at 350 for 1 hour; cool to touch.
Squeeze pulp from garlic cloves; set aside.
Bring potatoes, salt, and water to a boil in a Dutch oven
Boil 20 to 25 minutes or until tender.Drain.
Mash potatoes, or press through a ricer; stir in garlic, Incredible Spread’Em, whipping cream, Parmesan cheese, Fresh chopped Parsley and Pepper.
Yield: 8 servings
Sweet Potato Puff
This is an old Georgia recipe from my sister and it is heavenly!!
3 Sweet potatoes
1 Cup Sugar
½ Cup Incredible Spread’Em, softened
1 tsp Vanilla buying cipro extract
1/3 cup melted butter
1/3 Cup Flour
1 Cup Brown sugar
1 Cup Chopped pecans
1 tsp Cinnamon
Boil potatoes til tender.
Take skin off when cooled and able to handle.
Put in a large bowl and whip them til fluffy adding all other ingredients.
Pour into a buttered casserole and top with the crunch topping.
Bake at 350’ for 45 minutes.
These are from weight watchers….can’t remember the grams of fat or that….
4 russet potatoes—-peeled if you want and sliced
Dip them in melted Incredible Spread’Em and put in low pan.
Sprinkle with pepper and garlic powder and bake in oven
Turn over about 15 minutes and cook on other side at 400°.
2 Cup Mashed Potatoes
1 Can Salmon (drained)
¼ Cup Grated Cheese
2 Tbsp Incredible Spread’EmSmall Tart Shells (Pastry) -or- Small Cupcake Papers -or- Small Muffin Tins
Mix mashed Potatoes, Salmon, Cheese and Incredible Spread’Em until well blended.
Spoon to ¾ fill in desired containers.
Put in Oven (350’) for slightly toasted appearance.
Garlic-Gruyere Mashed Potatoes
6 Med. russet potatoes
3/5 Cup Hot whole milk
½ Cup Sour cream¼ C Chopped chives
¼ Cup Incredible Spread’Em, softened
1 Garlic clove, minced
¼ Cup Grated Gruyere cheese
2 Scallions, chopped
¼ tsp Ground white pepper
Peel the potatoes and cut up.
Cook in boiling water til tender.
Drain. Mash the potatoes and stir in the milk, Incredible Spread’Em, sour cream and the rest of the ingredients.
Serve at once.
½ Lemon Squeezed
2 Cloves Garlic, crushed
3 Tbsp Incredible Spread’Em¼ C Basil Leaves (fresh), chopped
4 Tbsp Parmesan Cheese
1 Broccoli, cut into flowerets
1 Zucchini, thinly sliced
1 Cup Mushrooms, thinly sliced
1 Onion, thinly sliced
1 Cup Fresh Tomatoes, chopped
2 Cup Cork Screw Pasta
Mix everything together and simmer, while cooking 2 cups of corkscrew pasta.
Add above while still hot.
Before serving put quartered Black Olives and Sweet Red Pepper on top as a garnish.
Serve as a side dish with either BBQ’d Chicken or Fish.
Makes a wonderful, light entrée.
**Serve as is –or- chill for a couple of hours.
2 Cup Minute Rice
2 Cup Boiling Water
4 Tbsp Incredible Spread’Em
½ Cup Chopped Onions
½ Cup Chopped Celery
½ Cup Green Pepper, chopped
1 can Mushrooms or Fresh Mushrooms Chopped
1 Tbsp White Sugar
½ tsp Dry Mustard
½ tsp Celery Seed
Cook rice as directed on package, except substitute 2 Tbsp of Incredible Spread’Em instead of Margarine or Butter.
Then cook onions, celery and pepper.
Mix in mushrooms.
Add the sugar, mustard, celery seed, and 2 Tbsp of Incredible Spread’Em.
Mix very well. Chill.
This salad can be refrigerated and will keep very well for up to 2 weeks.
Can be reheated as a side dish or left cold for stuffing, Fish, Chicken etc.
(Absolutely excellent in stuffed Baked Potatoes, Mushroom Caps or Green Peppers)
Baked Broccoli & Spinach
serves 6- 8
¾ Cup Incredible Spread’Em
1/2 Med. onion, chopped
3 Tbsp Flour
3 Garlic cloves, minced
1-10 oz pkg. frozen chopped spinach, drained and thawed
2 Cup Fresh raw broccoli, chopped coarse
3 Eggs, slightly beaten
2 Cup Small curd cottage cheese
8 oz Grated cheddarPepper to taste
Preheat oven to 350.
Heat ¼ Cup Incredible Spread’Em in a skillet (keeping ½ Cup Incredible Spread’Em for roux)
Sauté onion and garlic, when wilted and golden, add spinach and broccoli and blend well.
Cool and set aside.
Melt the remaining ½ Cup Incredible Spread’Em in a saucepan and when melted add the flour to form a roux.
Add to the veggie mixture along with the cheeses, eggs and pepper.
Mix well and pour into a casserole dish.
Bake 45 minutes
**To dress up this dish, remove dish from oven after 30 minutes and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 minutes.