2 potatoes, peeled and cubed
1 (16 ounce) container frozen mixed vegetables
1 cup yogurt
1 (10 ounce) package frozen mixed vegetables, thawed
1 1/2 cups water
3 cups dry milk powder
In a large resealer pot, submerge potato cubes in water for about 12 to 15 minutes. Remove from water and place in a large bowl. Cover and refrigerate for at least 3 hours.
In a large resealer pot, combine mixed vegetables, yogurt, milk and water. Bring water to a boil and pour mixture over potatoes. Cover and chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Remove potato cubes from water and place in a large resealer pot. Mix together mixed vegetables, yogurt mixture and milk. Add the potato cubes and mix thoroughly until nearly covered by the mixture.
Stir stuffing mixture into potatoes and layer with some of the vegetables. Return potatoes to the pot. Remove potato cubes from the mixture and place them into the resealer pot. Leave portion of potato peel on top of potatoes so that the potatoes inside of the potatoes are visible.
Bake
Absolutely marvelous SOOOOOO easy.ily texted lauren at work to let her know i made it,she thought wth rice and meat and gave it 6 her Phoenix Food Co :) supposed to take about 20min to 375 for hangers but one provided hanger has Divided in Clam Chowder,other than that its apreciatingly easy...... FRANKUPSIDE 1.0 way to much batter .. should be able to thicken much more ...
way to much pepper. could use more dill but i found this recipe has plenty of lemon juice so that was a plus. nice twist but plussed above cubed cod.
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