Delicious mashed potatoes that you make in advance, store in the refrigerator, and then heat and serve.

5 pounds potatoes, pared and quartered (9 large)
6 ounces cream cheese, low fat
1 cup dairy sour cream, low fat
2 teaspoons onion salt
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

Cook potatoes in boiling salted water until tender. Drain well.

Mash until smooth.

Add other ingredients.

Beat with a whisk until smooth and fluffy.

Place in refrigerator container.

Cool and cover.

To Serve:
Place desired amount of potatoes in 2 quart greased casserole.

Dot with butter and bake in 350 degree oven 30 minutes or until heated through.

Note: you can heat the potatoes in your crock pot instead of the oven!

Servings: 16 (Makes 8 cups)

1 package frozen chopped broccoli
3 stalks celery, chopped
1 small onion, chopped
1 small can mushroom pieces
Butter or margarine
1 roll garlic cheese
3/4 can condensed mushroom soup

Cook the broccoli; drain.

Saute celery, onion, and mushrooms in butter.

Meanwhile, melt cheese in double boiler.

Mix ingredients.

Serve in chafing dish.

May be frozen and reheated.

If too thick, add more soup.

1 cup beer, chilled
1-1/4 cups self-rising flour
1 pound fresh mushrooms

Mix the beer and flour together.

Dip mushrooms into batter and fry in deep fat until golden brown (about 5 minutes).

For variation, fry broccoli and cauliflower.

Serves 6.

2 cups broccoli, chopped
1 garlic clove
1/4 pound mushrooms, chopped
1/4 cup yogurt, low fat plain
1 tablespoon vegetable oil
1/2 onion, chopped
3/4 cup cottage cheese, low fat
1 pinch salt
1 pinch pepper

Cook broccoli just until tender-crisp, about 3 minutes.

Drain and put under cold water.

In nonstick skillet, heat oil over medium heat.

Add garlic, onion, and mushrooms. Cook until onion is tender. Set aside.

In blender, combine cottage cheese and yogurt.

Season with salt and pepper to taste.

Process just until mixed.

Cover and refrigerate.

Makes 2 1/2 cups.

3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1/2 teaspoon garlic powder
1/2 cup chopped onion
Salt and pepper, to taste
2 pounds potatoes, cut in quarters

Heat oven to 425 degrees.

Coat baking sheet with no-stick spray.

Stir together oil, rosemary, garlic powder, onion, salt, and pepper in a large bowl.

Add potatoes.

Toss well until coated.

Spread evenly in prepared pan.

Bake 30 to 35 minutes, stirring occasionally until potatoes are fork tender and golden brown.

4 servings

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24 ounce carton cottage cheese
8 tablespoons sour cream
1 (1 ounce) package dry ranch dressing mix

Use food processor or blender and cream entire carton of cottage cheese until it becomes very smooth and creamy.

Blend and cream for about 5 minutes or longer.

Add sour cream. Blend until well mixed.

Add dry ranch dressing mix and blend.

Serve as a dip for raw vegetables, pretzels, or use on baked potato.

1 tomato
2 cucumbers
2 cups sour cream
1 package dried Italian salad dressing mix
1 avocado, peeled and diced

Peel, seed, and dice tomato.

Peel, split lengthwise, seed, and dice cucumbers.

Thoroughly drain all liquid from tomato and cucumbers.

Mix all the ingredients and chill before serving.

Serve with chips or vegetables.