Graham Cracker Crust
2007-06-30 02:53:00
10 large graham crackers2 tablespoons brown sugar6 tablespoons unsalted butter, meltedUse a food processor to turn the crackers into crumbs. You will get about 1 cups of finely ground crumbs. Add the brown sugar and pulse the machine. Add the butter and pulse until the mixture looks like wet sand. Do not let the machine run. Turn out the crumb mixture onto a 9- or 10-inch pie plate. Press the mixture along the bottom and up the sides to make a firm and even crust.Prebake the crust in a preheated 350-degree oven for 10 minutes. The crust can be made a day ahead of time.OptionalMeringue topping:2/3 cup egg whites (between 4 to 6 whites) cup sugar teaspoon cream of tartar teaspoon vanilla extractPreheat the oven to 375 degrees. Place the whites and sugar in a heatproof bowl and set over a pot of hot (not boiling) water. Stir gently until the sugar dissolves. Remove from the pot and stir in the cream of tartar.Using an electric mixer, beat the egg white mixture on high speed until high, st
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, Cracker
LEMON TART
2007-06-30 02:52:00
1 graham cracker crust (recipe to follow) or pastry crust3 large eggs 3 egg yolks cup lemon juice1 cup sugar cup heavy whipping cream1 teaspoon grated lemon zestPartially prebake the crust according to the directions in recipe below. Bake until it is only lightly golden because the crust will brown while the lemon filling bakes and then will bake further if a meringue is used. Prebaking is essential.Preheat the oven to 375 degrees.Whisk the ingredients together in the order listed. Whisk after each addition so that the batter is thoroughly blended though not bubbly. Pour the filling into the prebaked pie crust and bake for 25 to 30 minutes, until set and slightly golden on the surface.Serve plain or add meringue (recipe below).Serves eight.
EGG SALAD WITH CHIVES
2007-06-30 02:47:00
4 large hard-cooked eggs, peeled and quartered cup mayonnaise teaspoon kosher salt teaspoon ground pepper1 tablespoon minced fresh chives (or substitute tarragon, basil or bronze fennel)1 tablespoon minced fresh parsley2 tablespoons minced celery (from half a rib)Mash the eggs and mayonnaise together with a fork until it is the desired consistency. Golson likes hers chunky, but if you want it tidy and smooth, start with thinly sliced eggs.Add the remaining ingredients and stir with a fork until combined. Fills two sandwiches.
Poached Eggs Over Collard Greens & Shiitake Mushrooms
2007-06-30 02:40:00
Prep and Cook Time: 20 minutes Ingredients: 6 cups chopped collard greens (stems removed) 1 medium onion cut in half and sliced thin 6 fresh shiitake mushrooms, sliced medium thick stems removed 4 fresh free range chicken eggs about 4 cups water 1 TBS apple cider vinegar, or any white wine vinegar Dressing 1 TBS fresh lemon juice 1 TBS minced fresh ginger 3 medium cloves garlic pressed 1 TBS soy sauce 1 TBS extra virginolive oil salt and white pepper to taste Directions: -Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and pull or cut out stem. Discard stems. Chop leaf and steamfor about 7 minutes. Add mushrooms, onion and steam for another 5 minutes.-While steaming greens, get ready for poaching by bringing water and vinegar to a fast simmer in a small, shallow pan. You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs.-Mix together lemon juice, ginge
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, Mushrooms
Poached Eggs Over Sauteed Greens
2007-06-30 02:38:00
Prep and Cook Time: 20 minutes Ingredients: 4 free range chicken eggs 1 tsp light vinegar (rice, apple cider, or white wine) about 4 cups water 1 cup thinly sliced leeks, about 1 large leek, white part only 6 medium cloves garlic, sliced 4 cups chopped kale 3 +1 TBS chicken broth 2 TBS fresh lemon juice salt and black pepper to taste Directions: -Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.-While water is coming to a simmer, heat 1 TBS broth in a separate stainless steel 10-12 inch skillet. Healthy Saute sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute stirring constantly for another minute.-Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally. -When done season with salt and pepper.-Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk h
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, Greens
, Sauteed
Spicy Posole Soup
2007-06-30 02:36:00
Prep and Cook Time: Prep time:15 minutes Cooking time: 20 minutes Ingredients: 1 medium onion, chopped 6 medium cloves garlic, chopped 4 cups + 1 TBS chicken or vegetable broth 2 TBS fresh lime juice 3 cups kale rinsed and chopped fine (remove stems) 2 cups canned hominy, drained 15oz can diced tomatoes 4oz can diced green chili 3 TBS chopped fresh cilantro salt and pepper to taste Directions: -Rinse kale and remove stems. Chop fine.-Heat 1 TBS broth in medium sized soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent. Add garlic and continue to sauté for another minute. Add remaining ingredients except cilantro. Bring to a boil on high heat. Once it comes to a boil, reduce heat to medium low and simmer for 15 minutes, uncovered. Add cilantro, salt and pepper.-Serves 4Serving Suggestions:Serve with Romaine and Avocado SaladHealthy Cooking Tips: Make sure you chop the kale fine for this soup. The finer it's chopped the more it
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Indian Style Lamb with Sweet Potatoes
2007-06-30 02:31:00
Prep and Cook Time: 30 minutes Ingredients: ½ lb ground or minced lamb shoulder or leg 1 medium sized onion quartered and sliced thin 2 TBS minced fresh ginger 3 medium cloves garlic, pressed 1 tsp garam masala 5 cups finely chopped kale 3 cups sweet potatoes, peeled and cut in 1 inch cubes (about 1 large potato) 1 cup + 1 TBS chicken broth salt and white pepper to taste Directions: Prepare all the vegetables by chopping and have ready. Heat 1 TBS broth in a medium stainless steel large size braising pot or skillet. Healthy Sauté onion, garlic, ginger and lamb in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala, mixing well for about half a minute. Add 1cup broth and stir in sweet potatoes and kale. Simmer on medium low heat covered for about 15 minutes, stirring occasionally, or until lamb, potatoes and kale are tender. Season with salt and pepperServes 4Serving Suggestions:Serve with Marinated Beetssource:whfoods
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, Sweet
Beef Curry
2007-06-29 00:11:00
Curry was originally an Indian dish. It became popular in Britain during the British colonizationof India in the 1700s, and curry soon became a favorite in Australia as well. Thisdish is usually served with plain white rice and a variety of condiments for garnishing, suchas peanuts, sliced bananas, golden or dark raisins, diced pineapple, sliced or chopped hard-boiled,egg, and bottled chutney.11/2 lb. beef round steak cut into1-inch cubes (Ask the butcher todo this for you or check yourgrocery store for beef that hasalready been cut up.)*3 tbsp. vegetable oil2 large onions, peeled and finelychopped2 cloves garlic, peeled and crushed2 tsp. finely chopped freshgingerroot11/2 tbsp. curry powder1 tsp. salt1 large tomato, peeled and chopped11/2c. canned beef stock1 tbsp. soft butter2 tbsp. flour1. Use a sharp knife to trim any fat from steak. Place meat in a casserole dish.2. Preheat oven to 350°F.3. Heat oil in a large skillet over medium-high heat. Add onions,garlic, and gingerroot to th
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Indonesian Ice Drink/Es Campur
2007-06-28 23:55:00
1 package gelatin dessert, any flavor5 ice cubes per person1 14-oz. can pineapple chunks, cutinto small cubes3 tbsp. canned corn, drained andwashed3 tbsp. canned kidney beans, drainedand washed1 14-oz. can coconut segments, cutinto small pieces*1 14-oz. can mandarin orangesegments, drained, washed, andcut into small pieces1 mango, cut into small pieces*grenadine, snow cone syrup, orcherry-flavored Italian soda syrup1 14-oz. can reduced-fat sweetenedcondensed milk1. Make gelatin in a medium casserole pan, according to the package instructions. When it’s firm, cut into small cubes.2. Grind ice cubes in a blender until well crushed and divide ice evenlyinto three to six glasses, depending on how many servings you want.3. Into each glass, sprinkle 1 tbsp.gelatin cubes, 1 tbsp. pineapplepieces, 1 tsp. corn, 1 tsp. kidney beans, 1 tbsp. coconut segments, 1 tbsp. mandarin orange segments,and 1 tbsp. mango pieces.4. Top each glass with ø cup grenadine or syrup and ø cup sweetened condensed
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, Drink
Curried Java Soup/Sayur Kare
2007-06-28 23:52:00
Curried meat dishes, such as this savory soup, are typically served during Ramadan after the sun sets.1 lb. beef stew meat, cut intobite-sized pieces*4 c. water3 beef or chicken bouillon cubes2 tbsp. butter**4 scallions, chopped2 cloves garlic, minced1 red chili pepper, minced1 tbsp. ground dried ginger1 tsp. turmeric1 tbsp. ground coriander1/2 tsp. ground cumin1 tsp. shrimp paste1 stalk lemongrass1 salam leaf1 c. diced fresh or frozen greenbeans5 small red potatoes, peeled andchopped1 c. reduced-fat coconut milk¥ tsp. sugar1. In a Dutch oven, combine beef, water,and bouillon cubes and bring to a boil.Reduce heat and simmer for 1 hour.2. While meat is cooking, heat butterin a wok or skillet over mediumhighheat. Add scallions, garlic, chilipepper, ginger, turmeric, coriander,cumin, and shrimp paste and cook for 5 minutes.3. Add lemongrass and salam leaf and cook for 2 more minutes.4. Add spice mixture to the beef stock and simmer for 5 minutes.5. Stir in green beans and potatoes.Cover
Nasi Kuning (Yellow Rice)
2007-06-28 23:13:00
4 tbsp. canola oil2 cloves garlic, minced2 medium onions, chopped fine1 tbsp. turmeric1 lb. uncooked Thai fragrant rice3 c. water1 14-oz. can reduced-fat coconutmilk2 stalks lemongrass1 tsp. salt1 red chili pepper, seeded andchopped1 medium cucumber, peeled andsliced thickly1 tomato, cut into wedgesdeep-fried shallots (see tip on p. 41)10 fried shrimp crackers*1. In a Dutch oven, heat oil over medium heat. Add garlic, onions,and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.2. Add rice and stir to coat.3. Add water, coconut milk,lemongrass, and salt. Bring mixture to a boil, stirring frequently.4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnishwith chili pepper, cucumber,tomato, fried shallots, and shrimp crackers.Its aFestive Rice.The turmeric in this reci
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MOCK TURTLE SOUP
2007-06-27 12:19:00
5 lbs. lean ground beef 10 pts. water 2 (14 oz.) bottles catsup 2 bottles Worcestershire sauce 1 bag frozen chopped onions 2 lemons, quartered 2 oz. whole mixed pickling spice Instant potato flakes (Hungry Jack) Cheesecloth In large roasting pan, add all ingredients except the instant potatoes. Put the two ounces of pickling spice on a piece of cheesecloth and make a bag out of it; tie with string. Drop bag of spices into the mixture. Do not use lid on roasting pan. Bring to a boil and then cut heat back to simmer, 2 1/2 hours after the time is up, remove from stove and also remove spice bag and lemon pieces. Add instant potatoes to thicken. Be sure to use all of the mixture. May take 1 1/2 boxes of instant potato. Freeze what you do not use for future meals. Mason, Ohio 964832 -- BROCCOLI CHEESE SOUP Peas Carrots Corn Cabbage
REFRIGERATOR SOUP
2007-06-27 12:17:00
Leftovers Green beans Tomatoes Potatoes Onions Celery 3 beef bouillon cubes or chicken broth "Children are starving all over the world, now eat your, vegetables", Mother would say, and we did. But always there were some left; so clean, put in the refrigerator. Pop all those leftover vegetables into a pot along with chicken broth/beef bouillon cubes and fill up with water. Salt and pepper to taste. Cover and bring to boil, then reduce heat and simmer 2 hours. Enjoy! Cincinnati, Ohio
MY BEST NEW ENGLAND CLAM CHOWDER
2007-06-27 10:04:00
12 chowder clams 1 lb. potatoes, peeled & diced 1/4 lb. salt pork, diced 3 oz. flour 1 pt. whole milk 1/2 pt. heavy cream 1 tsp. "Old Bay Seafood Seasoning" 1 c. chopped celery 1 oz. vegetable oil 1/2 lb. onions, peeled & diced 2 qts. water Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the vegetable oil until they are transparent (hold). Simmer salt pork until light brown then remove the fat. Put the onions, potatoes, clam water, celery, salt pork and seasoning into a large pot and cook for 1 hour on medium heat, then add clams and cook for 5 minutes longer. Stir in the flour during this period. Heat the milk and cream in a separate pot and add to the chowder mixture when ready. Serve, topped with oyster crackers and a small pat of butter. Enjoy! Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.
EASY FRENCH ONION SOUP
2007-06-27 10:01:00
3 tbsp. bacon drippings 5 lg. onions 3 tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1 to 2 cloves crushed garlic 4 lg. garlic cloves 4 c. grated zucchini 1 sprig parsley 1/4 tsp. thyme 1 qt. chicken stock 1 c. dry wine 1 tsp. cognac Parmesan cheese Swiss, Gruyere cheese 1. In deep saucepan heat bacon drippings. 2. Saute in drippings: onions (chopped fine). Cook over medium heat until onions are soft. 3. Add 3 tablespoons flour, salt, pepper, garlic. Cook until mixture is golden brown but not burned. 4. Add a sprig of parsley, 1/4 teaspoon thyme, 1 quart chicken stock, 1 cup dry wine and simmer for 3/4 of an hour. Add 1 teaspoon cognac. In a bowl: sprinkle with Parmesan cheese, Gruyere or Swiss cheese. Melt under broiler. Preparation time: 1 hour 20 minutes. Serves: 4 to 8.
CHICKEN TIKKA
2007-06-27 09:56:00
5/8 c. yogurt 4 crushed garlic cloves 1 1/2 inch fresh ginger, peeled & chopped 1 sm. onion, grated 1 1/2 tsp. chili powder 1 tbsp. ground coriander 1 tsp. salt 4 chicken breasts, skinned & boned 1 lg. onion, thinly sliced into rings 2 lg. tomatoes, sliced 2 tbsp. coriander leaves Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through. Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.
CHICKEN WITH RICE
2007-06-27 08:45:00
3 to 3 1/2 lbs. chicken, cut into serving pieces 1/4 c. butter or margarine 1 1/2 c. instant rice 1 (10 1/2 oz.) can condensed cream of chicken soup 1 c. water 1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.
GAZPACHO
2007-06-26 11:09:00
3 c. V-8juice 1/4 tsp. Tabasco 1 c. minced onion 1/2 c. chopped parsley 4 c. chicken broth 1/2 c. fresh lemon juice Salt to taste 2 c. chopped fresh tomatoes 1 1/2 green peppers, minced 2 tbsp. olive oil (opt.) Place 1 cup of V-8 and the garlic in a blender or food processor and process until the garlic has been pureed. Transfer to a large bowl. Add the remaining ingredients. Season to taste. Refrigerate until well chilled, at least 4 hours.
ZUCCHINI SOUP
2007-06-26 11:07:00
1 c. boiling water 1 tsp. salt 2 lbs. diced zucchini 2 c. milk 1 c. chopped onion 1/2 sm. clove garlic, minced 2 tbsp. butter 2 c. light cream 1 tsp. sugar Salt & pepper to taste Sour cream Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.
Baked Carrots
2007-06-25 20:09:00
Cooking Method: BakePrep Time: 10Cooking Time: Over one hourMakes: 8 servingsIngredients 1 package (1 pound) peeled carrots, halved and quartered 3 tablespoons firmly packed brown sugar 1/4 cup orange juice Directions Preheat oven to 350°F. Place carrots in 7-inch by 11-inch baking dish. Combine sugar and orange juice; evenly pour over carrots. Bake for 50 minutes or until carrots are tender, stirring once to coat. Recipe courtesy of Chef Peter Davis, Henrietta's Table, Boston, Massachusetts
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Apple-Sweet Potato Bake
2007-06-25 20:04:00
Cooking Method: BakePrep Time: 20Cooking Time: 30 minutes-one hourMakes: 12 servings (1/2 cup each)Ingredients PAM® Original No-Stick Cooking Spray 1/2 cup firmly packed brown sugar 1/4 cup (1/2 stick) Blue Bonnet®-stick 1 teaspoon grated lemon peel 1/4 teaspoon ground cinnamon 2 cans (17 ounces each) sweet potatoes, drained, chopped 2 large baking apples, (such as Jonagold or Braeburn), unpeeled, cored and sliced 2 tablespoons raisins directions Preheat oven to 350°F. Spray 9x9-inch baking dish with cooking spray. Combine sugar, Blue Bonnet, lemon peel and cinnamon using a pastry blender or fork until mixture resembles coarse crumbs. Set aside. Place half each of the sweet potatoes, apples and raisins in prepared dish; sprinkle with half of the brown sugar mixture. Repeat layers. Cover with aluminum foil. Bake 35 minutes, or until apples are tender, tossing mixture once while baking. Serve warm. source:conAgrafood
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, Apple
, Potato
, Sweet Potato
GOLDEN CHICKEN NUGGETS
2007-06-25 13:44:00
4 whole chicken breasts, skinned & boned 1/2 c. unseasoned fine bread crumbs 1/4 c. grated Parmesan cheese 1 tsp. salt 1 tsp. thyme (or 1/4 tsp. powdered thyme) 1 tsp. basil 1/2 c. butter, melted Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.
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Yogurt with Fruit
2007-06-25 13:41:00
This recipe is great for breakfast and as a dessert.Yogurt with Fruit
Prep and Cook Time: 15 minutesIngredients: * 1 apple chopped * ½ cup raisins * 1 cup seedless grapes * 2 sliced bananas * 1 cup berries, whatever is in season * 2 cups plain or vanilla low fat yogurtDirections: 1. Mix all the fruit together and either top with yogurt, or mix all together.from:WHfoods
Breakfast Bagel
2007-06-25 13:33:00
This healthy version of an egg sandwich is just great. Not only is the egg cooked in a healthy way, the tomato and arugula add extra healthy benefits along with a wonderful combination of flavors.Ingredients: * 2 whole wheat bagels * 4 large free-range chicken eggs * 1 tsp apple cider vinegar, or any light vinegar * 1 large tomato, sliced * 1 bunch arugula * 2 TBS extra virgin olive oil * 2 medium cloves garlic, pressed * salt and black pepper to tasteDirections: 1. Bring water and 1 tsp vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs. 2. While water is coming to a boil, slice bagels in half and toast. Press garlic into oil and brush on cut side of toasted bagels. 3. Garnish bagel with arugula and sliced tomato. 4. To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk has filmed over. Remove with slotted spoon. Place on top of bagel and vegetables. Season with salt and p
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, Bagel
HIDDEN VALLEY CHICKEN DRUMMIES
2007-06-25 13:29:00
20 chicken drummies Good 1/4 c. butter, melted 1 tbsp. hot pepper sauce 2 tbsp. vinegar 2 pkgs. Hidden Valley dressing mix Paprika Celery sticks Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.
CREAM OF POTATO SOUP
2007-07-02 10:11:00
6 c. potatoes, diced 1 c. carrots, diced 1 c. onions, chopped 1 c. celery, chopped 1 1/2 tsp. salt 1/4 tsp. pepper 4 c. milk 1/4 stick margarine Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes
CARAT SOUP
2007-07-02 10:07:00
1 tbsp. butter 1 sm. onion, coarsely chopped (1/4 c.) 1/2 lb. carrots, pared and sliced 3/4 lb. potatoes, pared and sliced 3 c. degreased clear chicken broth 1 c. half and half Salt and pepper to taste Minced, plain or garlic chives In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. Simmer, covered, until vegetables are soft, about 30 minutes. Cool enough to use in electric blender, whirl (in two batches) until smooth. Return to saucepan; stir in the half and half, salt and pepper. Reheat. Sprinkle each serving generously with the chives. Makes 5 cups. Beautifully smooth, delicate in flavor and a lovely color. As good as gold!
BUSY DAY CHICKEN & RICE
2007-07-02 10:00:00
1 c. uncooked rice 1 chicken, cut up 1 stick oleo 1 pkg. dry onion soup mix 4 c. boiling water Salt & pepper to taste preheat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with oleo. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water over all. Bake 1 hour. If browner chicken is desired brown before placing on rice.
CHEDDAR CHICKEN
2007-07-02 09:59:00
1 (10 oz.) frozen chopped broccoli 2 whole chicken breasts 4 tbsp. butter 1/2 lb. shredded mild cheddar cheese 1/3 c. milk 2 tbsp. sliced almonds Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees, until heated through.
HOT CHICKEN SALAD
2007-07-02 09:49:00
4 c. diced chicken (6 breasts, baked) 2 c. diced celery 1/3 c. mayonnaise 1 can cream of mushroom soup 1 sm. jar chopped pimiento 1 can sliced water chestnuts, drained 1 tsp. salt 1 tsp. chopped onion 3 tsp. lemon juice 1 c. grated cheese 1 c. crushed potato chips 1/2 c. slivered almonds Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.
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