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I'm looking for a recipe I swear was in one of them, but I can't put my hands on it!
It was for a potato pie - sliced white potatoes, a tub of cream cheese (garlic I think, but I know I used chive & onion) and it's baked in a pie shell.
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I have all of them....and I LOVE them. Thanks so much for reminding me of them....they're in my cookbook cabinet but I overlook them...WAY TOO MUCH!
I hope this is the one you're looking for!
From Mr. Food's Easy Cooking Jan/Feb 2000...
POTATO AND SPINACH CHEESE PIE
1 crust from one 15 oz. pkg. refrigerated pie crusts
2 Tbsp. butter
1 onion, chopped
1 (6.5-8 oz.) container soft garlic-and-herb flavor cream cheese
3 Yukon gold or long white potatoes (about 1 lb.), scrubbed and thinly sliced (makes about 4 c.)
1 (10 oz.) pkg. chopped frozen spinach, thawed and squeezed dry
2 c. (8 oz.) shredded sharp cheddar cheese
Preheat oven to 400 degrees. Line a 9 1/2" deep-dish pie plate with one piece of pie crust.
In a large skillet, melt butter over medium-high heat. Add onion and cook 4-5 minutes, or until golden, stirring frequently.
In a large bowl, lightly beat eggs. Whisk in cream cheese. Stir in the sauteed onion, the potatoes, spinach and 1 c. of the cheddar cheese.
Pour the mixture into the pie shell and sprinkle the remaining 1 c. cheddar cheese on top.
Bake the pie 15 minutes. Reduce oven temperature to 350 degrees and bake about 40 more minutes, or until a knife inserted in the center comes out clean and the pie is golden on top.
Let the pie stand 10 minutes before slicing and serving. Makes 6 servings.
Oh Carol! That is EXACTLY the recipe I was looking for!!!! This is so good! To save calories I started making it without the pie crust - it was great!
Thank you SO much!
Gotta tell ya.....I was DROOLING over the photo in the magazine! I like your idea of no crust to save calories too.
I'm so glad this is the recipe you needed. As I said above-I have all the Mr. Food magazines....wish they were still being published.......I LOVED that magazine. SO many good recipes.
Glad I could help out.....and thank YOU for reminding me these magazines are in the cookbook cabinet!
This is an old Mr. Food recipe. I follow the instructions, but I put it in the crock pot instead of the oven. Makes GREAT sandwiches!
COLA ROAST ...(Mr. Food)8 to 10 servings1 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon garlic powderOne 4 to 5-pound boneless beef bottom round roast1 can (12 ounces) cola1 bottle (12 ounces) chili sauce2 tablespoons Worcestershire sauce2 tablespoons hot pepper sauce1. Preheat the oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; mix well. Place roast in a roasting pan and rub mixture over the surface of the roast.2. In a medium bowl, combine the remaining ingredients; mix well and pour over the roast.3. Cover with aluminum foil and roast for about 3 hours, or until tender. Slice and serve topped with the sauce
Zak I make that recipe too! It's excellent on rolls with the juice, YUM!
Carol I've been browsing the magazines I dug out while I was looking for the one I couldn't find! So many yummy things in there!
check out his website: www.mrfood.com
Love the old classics from the magazines! He has some new ones; check them out. There are also eCookbooks available there. Enjoy.
This recipe sure sounds good,I think I would like it without the crust,
I have a Mr. Food magazine that has a potato and spinach cheese pie. It's dated Jan/Feb. 2000. The recipe is . . .
1 crust from one 15-oz packaged folded refrigerated pie crust
2 tablespoons butter
1 container (6.5 to 8 oz) soft garlic-and-herb flavor cream cheese
3 Yukon gold or long white potatoes (about 1 pound), scrubbed and thinly sliced (makes about 4 cups)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups (8 oz) shredded sharp cheddar cheese
Preheat oven to 400°F. Line a 9½-inch deep-dish plate with one piece of the pie crust.
In a large skillet, melt butter over medium-high heat. Add onion and cook 4 to 5 minutes, or until golden, stirring frequently.
In a large bowl, lightly beat eggs. Whisk in cream cheese. Stir in the sautéed onion, the potatoes, spinach, and 1 cup of the cheddar cheese.
Pour the mixture into the pie shell and sprinkle the remaining 1 cup cheddar cheese on top.
Bake the pie 15 min. Reduce oven temp to 350°F and bake about 40 more min or until a knife inserted in the center comes out clean adn the pie is golden on top.
Let the pie stand 10 min before slicing and serving.
Hope that's the recipe you're looking for
I hope you still check this blog. I also had a recipe from that magazine that I lost. I am pretty sure it was from there. It was for stuffed bell peppers and all I remember is that a few of the main ingredients were orzo and pesto. It was yummy.
My email is email@example.com Thank you.
I only have two of the magazine and I have to look,where I have them. I just had subscribed to them,when they were stopped. I liked them very much too and I was sorry,that I did not have more of them and that they were not published anymore,even I did not make anything out of them. For sue,I have to look for them .For how many years were they published?
Sauregurke I don't think they were published for long. A year - maybe two?
I did find this Orzo Stuffed Peppers on his website but it doesn't have Pesto in it.
I have all the Mr Food magazines that were published-I went looking for that stuffed pepper recipe in them today and struck out, joejjj........I was hoping to find it and post it here for you.I too wish they still published this magazine-while looking for that recipe I found all kinds of good ones that I had dog eared pages to try.
Don't you love going back through old magazines you had tucked away? I always find something that I might not have considered trying before and now it grabs my attention!
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