I'm looking for a substitute for an old produce: "Cheddar Cheese &
Chive Potato Topping"

My late mother used it in her Easy and Elegant casserole recipe and if
I rememer correctly it was really good. We have a lot of pot lucks to
attend around Christmas and would like to make this casserole for at
least one of them.

Here's the actual recipe:

Easy and Elegant

3 cups diced chicken or turkey
1/2 pound diced cheddar cheese
1 7 oz. package uncooked elbow macaroni
1 can cream of mushroom soup
3/4 cup Cheddar Cheese & Chive Potato Topping
1 small can (5-1/2 oz) evaporated milk
1 4 oz. can mushrooms, undrained
1-1/2 cup diced celery
1/4 cup chopped green pepper
1/4 cup chopped onion
Butter bread crumbs and slivered almonds

Mix all ingredients except last one. Top with crumbs and almonds.
Refrigerate overnight.
Bake at 350-degrees for one hour, covered and uncover and bake an
additional 1/2 hour.

I thought I'd try a container of prepared dip, but if someone has any
better ideas they would be greatly appreciated.

Thank you.

On Sun, 28 Nov 2010 14:35:42 -0800, Linda wrote:

> I'm looking for a substitute for an old produce: "Cheddar Cheese &
> Chive Potato Topping"

Sour cream and chive chip dip.

-w

On Nov 28, 5:35*pm, Linda > wrote:
> I'm looking for a substitute for an old produce: "Cheddar Cheese &
> Chive Potato Topping"
>
> My late mother used it in her Easy and Elegant casserole recipe and if
> I rememer correctly it was really good. *We have a lot of pot lucks to
> attend around Christmas and would like to make this casserole for at
> least one of them.
>
> Here's the actual recipe:
>
> Easy and Elegant
>
> 3 cups diced chicken or turkey
> 1/2 pound diced cheddar cheese
> 1 7 oz. package uncooked elbow macaroni
> 1 can cream of mushroom soup
> 3/4 cup Cheddar Cheese & Chive Potato Topping
> 1 small can (5-1/2 oz) evaporated milk
> 1 4 oz. can mushrooms, undrained
> 1-1/2 cup diced celery
> 1/4 cup chopped green pepper
> 1/4 cup chopped onion
> Butter bread crumbs and slivered almonds
>
> Mix all ingredients except last one. *Top with crumbs and almonds.
> Refrigerate overnight.
> Bake at 350-degrees for one hour, covered and uncover and bake an
> additional 1/2 hour.
>
> I thought I'd try a container of prepared dip, but if someone has any
> better ideas they would be greatly appreciated.
>
> Thank you.

Would seem like a good Sour Cream and Chive dip (Heluva Good is one
brand, usually there is a store brand, too) would work here. Just add
some shredded cheddar cheese to the recipe. 1/4 cup would do it.
Or see if there is a cheddar and chive dip.

To be honest, I have been known to use leftover bacon and horseradish
dip on a baked potato or mixed in to mashed potatoes and it's pretty
darn tasty!!!!

Catmandy (Sheryl) wrote:

> On Nov 28, 5:35 pm, Linda wrote:
>
> >I'm looking for a substitute for an old produce: "Cheddar Cheese &
> >Chive Potato Topping"
> >
> >My late mother used it in her Easy and Elegant casserole recipe and if
> >I rememer correctly it was really good. We have a lot of pot lucks to
> >attend around Christmas and would like to make this casserole for at
> >least one of them.
> >
> >Here's the actual recipe:
> >
> >Easy and Elegant
> >
> >3 cups diced chicken or turkey
> >1/2 pound diced cheddar cheese
> >1 7 oz. package uncooked elbow macaroni
> >1 can cream of mushroom soup
> >3/4 cup Cheddar Cheese & Chive Potato Topping
> >1 small can (5-1/2 oz) evaporated milk
> >1 4 oz. can mushrooms, undrained
> >1-1/2 cup diced celery
> >1/4 cup chopped green pepper
> >1/4 cup chopped onion
> >Butter bread crumbs and slivered almonds
> >
> >Mix all ingredients except last one. Top with crumbs and almonds.
> >Refrigerate overnight.
> >Bake at 350-degrees for one hour, covered and uncover and bake an
> >additional 1/2 hour.
> >
> >I thought I'd try a container of prepared dip, but if someone has any
> >better ideas they would be greatly appreciated.
> >
> >Thank you.
>
>
> Would seem like a good Sour Cream and Chive dip (Heluva Good is one
> brand, usually there is a store brand, too) would work here. Just add
> some shredded cheddar cheese to the recipe. 1/4 cup would do it.
> Or see if there is a cheddar and chive dip.
>
> To be honest, I have been known to use leftover bacon and horseradish
> dip on a baked potato or mixed in to mashed potatoes and it's pretty
> darn tasty!!!!


Chicken and fish being a favorite flavor combo this thread reminded me
of my accidental discovery of a combo of flavors i am very fond of.
Potato and fish.

I was making something using anchovy paste and tasted the mashed
potatoes for seasoning with the spoon i had measured the anchovy paste with.

Took me a couple of seconds to figure out what i had done

But fortunatly there was a bit of anchovy paste still on the spoon i had
just used.

This accident led me to do some research on fish & potato combonations.
And i found a number of recipes for, among other things, stuffed baked
potatoes. Using grilled or otherwise cooked prawns or small,poached,
deboned fillets of fish.

The baked potaote has a bit of the side cut off, the insides scraped out
leaving a 1/2 to 3/4 inch shell of potato. Into which is placed the
poached fillet or grilled prawns, spinkle loosely with some of the
removed potatoe and cover with a Mornay or other cheese sauce.

Needless to say, but, rub the big russets with butter, garlic and salt &
pepper before baking. The stuffed potatoes are often recomended for
serving in a cloth napkin, but thats going a bit far IMO

There are lots of variations, what one pouches the fish in, coating the
inside of the potatoe with a white wine sauce and then fill with sea
food, potato and a cheese sauce. Sprinkle with parmesan and gratinate
if desired

Another variation on this would put butter sauted, thin aspergus stalks
in the potato shell, cover with a poached fillet of fish and then a add
bechamel or a dab of aspergus butter.

I have quickly steamed the thin aspergus till almost done, added the
mushroom poached fish to the potato with the steamed aspergus and drizle
the whole thing with garlic butter and finish with a squeeze of fresh
lemmon juice, freshly ground black pepper offered when served.

This form of stuffed potato does insure that the flavors will combine in
a way each individual ingredient served serperatly or individualy on a
plate would not.

They can be made in quantity ahead of time up to the sauceing of them.
When needed sauce and reheat.

But then im also fond of chicken divane, a casserole made with a layer
of diced potatoes along with the brocoli, chicken & cream sauce.

I tried to find a recipe on google but everything i found called for
frozen brocoli & cans of soup. Sometimes i will cheat and use half &
half with an inclusion of cheese for the sauce. But just as often i
will make a cheese sauce from scratch.
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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