Potatoes Romanoff

• 6 large Potatoes
• 500 ml Sour Cream
• 1 bunch Green Onions, chopped
• 1-1/2 cups Medium Cheddar Cheese, shredded

• 2 Tbsp. Chives, chopped
• 1-1/2 tsp. Salt
• 1/4 tsp. Pepper
• Paprika to taste

METHOD:

1. Cook potatoes in their skins until the potatoes are tender; cool and peel.
2. Stir in sour cream, 1 cup cheddar, chopped onions, chives, salt and pepper; mix.
3. Put mixture in a buttered casserole dish.
4. Top mixture with remaining cheese and paprika.
5. Cover casserole and refrigerate the mixture overnight.
6. Remove casserole drom refrigerate and allow it to stand at room temperature for 1 hour before cooking.
7. Preheat oven to 350°F.
8. Bake uncovered until heated - approx. 30 minutes.
9. Note: This recipe can be frozen ~ serves 10.

Shepherd's Pie

• 1 lb. Ground Beef
• 1 medium Onion
• 1 small clove Garlic
• Salt & Pepper
• Pinch of Thyme & Savory
• 1 Egg, lightly beaten
• 1/2 cup Milk
• 1/2 cup grated Cheddar Cheese

• 1–2 Tbsp. grated Parmesan Cheese
• 1–2 Tbsp. buttered Bread Crumbs
• 3 Tbsp. White Flour
• 1 10-oz. can Beef Broth
• 10 oz. Water
• Dash Worchestershire Sauce
• 2 medium Carrots, diced (small)
• 3 medium potatoes (about 2 cups mashed)

METHOD: