3 Small potatoes (3/4 pound)
2 Cloves of garlic, minced
1/2 ts Dried basil, crushed
2 tb Butter or margarine
1/4 ts Salt
2 tb (2-4 tb) milk
1 Medium onion, chopped
(1/2 cup)
1 Medium carrot, sliced
(1/2 cup)
1 tb Cooking oil
15 oz Canned red kidney beans,
Rinsed and drained
14 1/2 oz Canned whole tomatoes,
Drained and cut up
10 oz Package frozen whole kernel
Corn or mixed vegetables
8 oz Can, tomato sauce
1 ts Worcestershire sauce
1/2 ts Sugar
1 c Shredded cheddar cheese
(4 oz)
Paprika (optional)
Peel and quarter potatoes. Cook, covered, in a small amount of
boiling lightly salted water for 20-25 minutes or until tender.
Drain. Mash with a potato masher or beat with an electric mixer on
low speed. In a small saucepan cook garlic and dried basil in
margarine or butter for 15 seconds. Add to mashed potatoes along with
salt. Gradually beat in enough milk to make light and fluffy. Set
aside.
For filling, in a medium saucepan cook onion and carrot in hot oil
until onion is tender but not brown. Stir in kidney beans, tomatoes,
frozen vegetables, tomato sauce, Worcestershire sauce, and sugar.
Heat until bubbly.
Transfer vegetable mixture to an 8x8x2″ square baking pan. Drop
mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with
cheddar cheese and, if desired, paprika. Bake, uncovered, in a 375F
oven for 25-30 minutes or until heated through and cheese begins to
brown.
Yields
4 servings