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by Gary Duke at Alley Oops 1 pound Ravioli, cooked as directed on package and drained 2 tablespoons olive oil 1 bunch fresh Swiss Chard, washed, large veins removed and torn into bite sized pieces 1/2More >>
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Saturday, June 15 2013 12:13 PM EDT2013-06-15 16:13:40 GMT
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Friday, June 14 2013 9:20 AM EDT2013-06-14 13:20:03 GMT
by Gary Duke at Alley Oops This a wonderful twist on traditional pancakes, instead of a sweet and buttery pancake, lets make them savory and perfect for a quick dinner. Basic pancake recipe 1 1/2 cupsMore >>
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Wednesday, June 12 2013 3:09 PM EDT2013-06-12 19:09:21 GMT
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Wednesday, June 12 2013 11:35 AM EDT2013-06-12 15:35:26 GMT
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Wednesday, June 12 2013 11:34 AM EDT2013-06-12 15:34:11 GMT
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Recipe from Kelley McNair of Huntsville, Ala.
Ingredients
1 regular sized package of frozen cubed hashbrown style potatoes
1/4 cup diced onions
3 tblspns butter
3 tblspns flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper to taste
Preheat oven to 425 degrees.
Directions
Place frozen potatoes evenly in a 10x13 baking dish.
Mix in diced onions with potatoes in baking dish.
Sprinkle with salt and pepper
Using a medium saucepan, melt the 3 tblspns of butter over medium high heat.
Once melted, add 3 tblspns flour and whisk until no lumps.
Once bubbles appear, add 2 cups milk, stirring constantly.
Continue stirring until sauce becomes slightly thicker(2-3 minutes).
Add 2 cups of shredded cheddar cheese all at once.
Stir often until cheese is all melted.
Once melted, pour sauce evenly over potatoes in baking dish.
Bake at 425 for 40 - 45 minutes or until golden browned on top.
10 minutes prep time; 45 minutes baking time
You can leave out the onions, depending on taste, or you can add other items. My family loves these potatoes with cubed ham or bacon bits added!
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