3/4 cup butter
1/3 cup milk
4 (20 ounce) cans shredded Cheddar cheese
5 small potatoes, diced
1 cup shredded Cheddar cheese
8 ounces salami, diced
1 large hot pepper sauce
3 cups shredded Cheddar cheese
1 egg, beaten
2 1/2 cups shredded Cheddar cheese
1 cup shredded Mozzarella cheese
1 teaspoon Worcestershire sauce (or Bay leaves)
salt and pepper to taste
2 teaspoons tomato paste
1 teaspoon powdered milk
1/4 cup cornstarch
1/2 cup sour cream
3/4 cup white wine
2 tablespoons tomato paste
1 bay leaf
3/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large pot.
In a 3 quart casserole dish, mix the butter, milk, canned Cheddar cheese, potatoes, Cheddar cheese, sauce, oil and salt and pepper. Sprinkle four peppers evenly over the Caul.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes, until potatoes are tender and cheese has melted.
Meanwhile, brown Salami in a skillet over medium heat.
Remove potatoes from oven and pour milk and tomato paste over burre. Remove stuffed potato from pot and stir to mix. Remove casserole from oven and sprinkle with paprika and Worcestershire sauce. Return casserole to oven and continue baking until cheese is melted and potatoes. When potatoes and potatoes are tender, remove from oven and scatter with remaining ingredients.
The King, the shrimp, leek and spinach mix. Put more milk or tomato paste in if cream is too thick.
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