Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Carolyn Christiansen
Serves 4-6
6 cups mashed potatoes 2 cups cheese (I use hard: cheddar, colby) 3 Tb. chives or green chilies (for spice/color) 1/2 chopped & sauteed sweet onion
Mix these together and press into a casserole dish or pie pan (the deeper the better). Cook under the broiler for 2 minutes.
In a large bowl, mix: 3 cups leftover meat, shredded or chopped 3-4 cups of leftover or mixed cooked veggies 1 cup sour cream 1 can cream of celery soup 1 can (small) french fried onions 2 tsp. garlic
Pour into potato crust and bake at 350 for 30 min. Serve with a sprig of parsley and a cup of hot cider near a crackling fire with a good book. This is heartier than soup, but just as warm and comfy! It is great after the holidays, to use up all the leftovers. You can also make the crust out of leftover stuffing, but there is never any stuffing left at my house, as I use cranberries and apples in mine!
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