I just posted this on another thread:

GORGONZOLA POTATOES (serves 12)
6 large baking potatoes
Vegetable oil
1 cup sour cream
6 TBL butter, softened
3 TBL milk
4 oz Gorgonzola, crumbled
1 tsp salt
Wash potatoes & rub skins w/oil. Bake in a preheated 450° oven for 45 minutes. Cut in 1/2. Scoop out potato pulp
in a large bowl. Add sour cream, butter, milk & cheese; blend well. Stir in salt. Mound in potato skins. Bake 10 more minutes to heat. If you freeze ahead, reheat at 350° for 30 minutes.~~

These potatoes freeze well too. What other side dishes do you like to make? I went through a period when all my kids were home when I froze a lot, so I may have more recipes for you if you know what you'd like to serve.

Becky

* Exported from MasterCook *

Rich Mashed Potatoes

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Freezer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Potatoes (12 medium)
4 cloves garlic -- pressed
1 package Cream cheese -- (8-oz.)
1/8 teaspoon white pepper
1 stick butter or margarine
1 cup sour cream
2 teaspoons Salt
1/2 teaspoon paprika

Grease casserole dish. Cook potatoes and pressed garlic in water, drain, mash. Add butter,
cheese, sour cream, salt and pepper. Beat
until fluffy. Sprinkle with paprika. Bake 350 for 30 minutes. This
keeps in freezer, but thaw bake when ready to use.
- - - - - - - - - - - - - - - - - - -
NOTES : Makes one 9x13 pan or two 8x8 pans.

Spinach Madeleine\

Spinach Madeleine, the most famous recipe from the River Road Recipes cookbook series, has undergone a makeover! Kraft Foods has discontinued making its jalapeno cheese roll which is an important ingredient in the original Spinach Madeleine recipe. As a result, River Road Recipes has developed a substitute for the jalapeno cheese roll. We believe your family will never know the difference!

Ingredients:

2 packages frozen chopped spinach
3/4 teaspoon celery salt
4 tablespoons butter
3/4 teaspoon garlic salt
2 tablespoons flour
Salt to taste
2 tablespoons chopped onion
6 ounces Kraft Velveeta
1/2 cup evaporated milk
2 teaspoons finely chopped fresh jalapeno peppers
1/2 cup vegetable liquor
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
Red pepper to taste

Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat.

Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps.

Cook until smooth and thick; continue stirring. Add seasonings, peppers and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach.

This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen.

Serves 5 to 6.

Spinach Madeleine is an extremely versatile dish. It can be served with crackers as an appetizer, as a side dish or even as a main course when stuffed in a tomato!

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