Cheest Tater Topper Recipe - Cooking Index
Cheest Tater Topper Recipe - Cooking Index
| 1 cup | 237ml | Skim milk |
| 1/2 teaspoon | 2.5ml | Dry mustard |
| 3/4 cup | 109g / 3.8oz | Shredded american cheese |
| 1 cup | 237ml | Baking potatoes - baked ** (medium) |
| 1 tablespoon | 15ml | Cornstarch |
| 1/8 teaspoon | 0.6ml | Pepper |
| 1 | Frozen mixed vegetables* |
* cooked and drained ** (6-8 oz each), baked ** To bake potatoes, scrub thoroughly and prick with a fork. Bake in 425F oven for 40-60 minutes or till done. (or, prick skin of potatoes; place in microwave oven. Cook on 100% power [high] for 14-17 minutes or till done, rearranging once. Let stand for 5 minutes to finish cooking.)
In a small saucepan stir together the milk, cornstarch, mustard, and pepper. Cook and stir till thickened and bubbly. Add cheese, stirring till melted. Stir in mixed vegetables and heat through. Serve warm over baked potatoes.
Source:
Cooking Light, March 1995, page 164
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