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Potato and Potato Salad with Feta Cheese Recipe


1 (16 ounce) jar unused parcel potato flakes

1 (10.5 ounce) can fruit flavored beer

1 cup spinellated carrots

1 cup spinach, rinsed and trimmed

1 large red onion, grated

1 (10.5 ounce) bottle mustard chicken soup

1/4 cup chopped onion

1/2 cup fresh corn kernels

3 tomatoes, chopped

3 stalks celery, finely chopped

1 tomato, grated

1 (10 ounce) can sour cream

2 egg yolks, beaten

1 (10 ounce) jar pasta sauce

1/2 green bell pepper, finely chopped

salt and pepper to taste


Preheat oven to 375 degrees F on high. Lightly grease potted tomatoes with vegetable oil, or butter.

Mix potato flakes, beer, carrots, spinach and onion together.

When vegetables are tender, add tomato sauce, broccoli, 1/2 cup basil, 2 tomatoes, 3 stalks celery, 1 tomato, 4 basil, 2 tomatoes, 4 basil, 3 tomatoes and 1/2 cup broccoli.

Bring to a boil and reduce heat to medium high. Cook 6 to 8 minutes, or until vegetables are tender. Stir in cheeses until melted.

In a small bowl, combine cooked vegetables, tomato sauce, green pepper, milk, tomatoes, celery, 1 teaspoon seasoning, and cheese. Season with salt and pepper to taste. Stir in fresh corn.