1 1/2 pounds medium potatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 cup water
1/2 teaspoon salt
1 pound uncooked white rice
1/2 cup water
1 pound mushrooms, sliced
1 large onion, sliced
7 ounces sharp processed cheese food, sliced
3 tablespoons butter
1 tablespoon Worcestershire sauce
3 tablespoons distilled white vinegar
2 tablespoons McCormick Hays' fresh thyme-rosemary-garlic mixture (optional)
1/3 cup salt-mild black pepper
1 teaspoon garlic powder
1 pound shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes on cookie sheets. Bake 10 minutes in the preheated oven, until crisp and golden brown. Remove from oven and cool at room temperature. Core, removing the skin, from the bottom of the potato storage containers. Microwave cook in microwave oven on 1/2 minute 131 175 degrees F. (75 degrees C).
Then place the peeled potatoes into the freezer container in the microwave on 2 minutes 117 37 degrees F (7 degrees C). Microwave twice while potato are still in freezer container, or on top of the potatoes in microwave container.
While the potatoes are still in the freezer, combine water and rice together in a small saucepan, stirring constantly. Once the potato has begun to turn translucent, add the liquid. Boil 4 minutes and stir in the garlic powder. Continue stirring until the potatoes are golden brown. Remove from heat, and stir in the mushroom, onion, mushrooms, steak and cheese. Pour into a 12 quart casserole dish.
Cover lid of microwave-safe dish with aluminum foil so that steam may not escape. Place top of dish on foil, covering; cook uncovered, turning once, for 20 minutes.
Remove foil the following day, and reheat oven to 350 degrees F (175 degrees C). Cover, and cook 15 minutes. Flip to cook on top of potatoes, cover, and cook 10 minutes more, until potatoes are tender.
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