More Cooking With Bobbie

Cheesy Potatoes
(vegetables & side dishes)

1 can condensed cream of chicken soup
1 8 oz. carton dairy sour cream
1 cup shredded cheddar cheese (4 oz.)
¼ teaspoon pepper
1 28-oz. package frozen loose-pack diced potatoes with onion and peppers, thawed
2 cups cornflakes, crushed
2 tablespoons butter or margarine, melted

In a large mixing bowl, combine condensed soup, sour cream, cheddar cheese and pepper. Stir in potatoes. Transfer mixture to an ungreased 2-quart rectangular baking dish.
Mix the crushed cornflakes and melted butter or margarine; sprinkle over the potato mixture.
Bake, uncovered, in a 375 degree oven about 35 minutes or until bubbly and golden brown.

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Chinese Fried Asparagus
(vegetables & side dishes)

1 tablespoon cornstarch
1 tablespoon water
¾ cup chicken broth
1 tablespoon soy sauce
1 large clove garlic, minced
1½ pounds fresh asparagus
1 tablespoon vegetable oil

Dissolve cornstarch in water. In a saucepan, combine chicken broth, soy sauce, cornstarch mixture and garlic. Bring to a slow boil and cook until thickened. Set aside and keep warm.
Cut asparagus into ½-inch pieces, using only the tender portions. Saute in oil for approximately 5 minutes until barely tender. Do not overcook. Cover with warm sauce and serve immediately.

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Consomme Rice
(vegetables & side dishes)

2 C white rice
1 stick butter
1 can beef consommé
1 can french onion soup
1 small can mushrooms

In a large saucepan, sauté rice in the butter until a bit golden.
Add beef consommé and french onion soups, along with one can of water.
Add the mushrooms.
Bring to a boil, then cover and reduce heat to low and simmer until cooked. You may need to add more water.

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Special Holiday Pecans
(this & that)

1 pound of pecans
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon cinnamon
1 teaspoon salt

Beat egg white and water together in a large bowl.
Add pecans and coat with egg mixture.
Combine sugar, cinnamon and salt in a bag.
Add pecan mixture and coat in sugar mixture.
Pour coated pecans evenly on a cookie sheet.
Bake at 300 degrees for 1 hour stirring very often.

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Pistachio Pudding Dessert
(desserts)

Crust:
1 cup flour
1 stick margarine
½ cup crushed walnuts

First layer:
½ large Cool Whip
1 8 oz. package cream cheese, softened
1 cup powdered sugar

Second layer:
2 packages pistachio instant pudding
3 cups cold milk

Combine flour, margarine and walnuts. Mix and spread on bottom of 9x13 pan. Bake at 375 degrees for 10-15 minutes. Cool.
Combine ½ large Cool Whip, cream cheese and powdered sugar. Mix for 2 minutes and spread over cooled crust.
Combine pistachio pudding and milk in large mixing bowl. Mix well with hand mixer for 3 minutes. Spread over first layer.
Spread rest of Cool Whip over pudding.
Sprinkle with crushed walnuts.
Refrigerate overnight.