Swiss Potato Casserole
1 (2 pounds) package frozen southern-style hash-brown potatoes
8 oz. (2 cups) shredded Swiss cheese
1/4 cup margarine or butter
3 tablespoons all-purpose flour
3 cups milk
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
Heat oven to 350º. In a 9 x 13 inch baking dish, sprayed with non-stick cooking spray, combine potatoes and cheese, toss to mix.
Melt margarine in a saucepan. Stir in flour; cook over medium heat until bubbly, stirring constantly. Gradually add milk, stirring constantly. Add salt, onion powder, pepper and nutmeg; mix well. Cook and stir until mixture comes to a boil. Pour over potato mixture. Bake at 350º for 55 to 65 minutes or until mixture is set and top is lightly browned. 12 servings.
Prosciutto Provolone Panini
On four slices of white bread, layer a slice of provolone cheese, a slice of prosciutto and second slice of provolone. Top with a slice of bread. Brush both sides of sandwiches with 3 tablespoons olive oil; sprinkle with 3 tablespoons minced fresh sage. Cook in a panini maker or indoor grill until toasted and the cheese is melted. Makes 4 servings
Quick and Easy Salad
To one can of cherry pie filling add l can sweetened condensed milk. Stir until mixed. Add 1 (8 ounces) carton of Cool Whip, thawed. Fold together until mixed. Add 1 small can of crushed pineapple-juice and fruit. Refrigerate until ready to serve.
