3 Small potatoes (3/4 pound) Rinsed and drained
2 Cloves of garlic, minced 14 1/2 oz Canned whole tomatoes,
1/2 ts Dried basil, crushed Drained and cut up
2 tb Butter or margarine 10 oz Package frozen whole kernel
1/4 ts Salt Corn or mixed begetables
2 tb (2-4 tb) milk 8 oz Can, tomato sauce
1 Medium onion, chopped 1 ts Worcestershire sauce
(1/2 cup) 1/2 ts Sugar
1 Medium carrot, sliced 1 c Shredded cheddar cheese
(1/2 cup) (4 oz)
1 tb Cooking oil Paprika (optional)
15 oz Canned red kidney beans,
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 potatoe 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.
Nutritional Information (per serving): 456 calories, 20gm protein,
60gm carbohydrate, 19gm fat (8gm saturated), 31mg cholesterol,
1,130mg
sodium, 1,091mg potassium
Yields
4 servings