Kraft Food and Family - Festive 2008 - (Page 31) italian-marinated vegetable salad total makes 15 min. plus refrigerating 14 servings, 1/2 cup each. what you need toting tip: remember to bring a serving dish and serving utensils. 1/2 lb. fresh green beans, cut in half twice-baked potatoes 2 cups cauliflower florets 1 cup halved cherry tomatoes 1 cup canned chickpeas (garbanzo beans), drained, rinsed 1 cup sliced stuffed green olives 1/4 cup thinly sliced sun-dried twice-baked potatoes prep 20 min. total 1 hour 40 min. makes 4 servings. what you need 4 baking potatoes (11/4 lb.) 1/4 cup Kraft Ranch Dressing with Bacon 1/4 cup Breakstone’s or Knudsen tomatoes 1/2 cup Kraft Tuscan House Sour Cream 2 Tbsp. chopped fresh chives 1/4 lb. (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes Italian Dressing make it green beans and cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl. add remaining ingredients; mix lightly. refrigerate 3 hours or until chilled. add heat oven make it to 400°F. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350°F. cut off thin slice from top of each potato. Discard tops; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes. Add dressing, sour cream and chives; mash until fluffy. Spoon into shells; top with Velveeta. Place in shallow baking dish. bake 20 min. or until heated through. “ toni Kristoff Bloomington, IN registered nurse and grandmother Olives add a new element of taste. reader review HHHHH ” PurE tAStE, PurE Kraft check it out! Kraft Regular and Light Salad Dressings are made with absolutely no artificial preservatives. With real ingredients such as Parmesan cheese and aged balsamic vinegar, you get pure taste that’s worth shouting about. kraftfoods.com | 3 http://www.kraftfoods.com
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