Cheddar Parmesan Potatoes

5 tablespoons butter or margarine
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/4 cup dry bread crumbs
1 cup (4 oz.) shredded cheddar cheese
1/2 cup grated parmesan cheese
5 cups (about 5 medium) potatoes, sliced and cooked

In a saucepan, melt 4 tablespoons butter or low heat; stir in flour until smooth.

Gradually add milk; cook and stir over medium heat until thickened. Remove from heat; stir in salt and cheese until melted. Add potatoes; stir gently to mix.

Place in greased 2 quart baking dish.

Melt the remaining butter; toss with bread crumbs. Sprinkle over potatoes.

Bake uncovered at 350 degrees for 30-35 minutes.

Parmesan Potatoes

4 medium red potatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 tablespoons butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder

Place half of the potatoes in a greased 2 quart baking dish. Top with onion; add remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper, and garlic powder.

Bake uncovered at 450 degrees for 25-30 minutes or until the potatoes are golden brown and tender.

*My Notes:*
-This is a good side dish with any kind of meat.

Double Baked Sweet Potatoes

6 sweet potatoes, medium sized
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

Preheat oven to 400 degrees.

Rub potato skins with oil; wrap each in aluminum foil.

Bake in preheated oven for 1 hour, or until soft when poked in the center.

In a large bowl combine cream cheese, brown sugar, butter, vanilla, salt and pepper. Slice each baked potato in half lengthwise and scoop inside into the creamy mixture. (Caution they will be very hot so this works best using a clean towel to hold the potato.) Mix well and fold in walnuts.

Spoon mixture evenly back into each potato skin and bake for about 10-15 minutes longer at 350 degrees; heat through.
Yield: 12 servings

*My Notes:*
-Caution the potatoes will be very hot after baking so this works best using a clean towel to hold the potato while making the mixture.
-Thank you Gail

Creamy Italian Noodles

1 package bow tie noodles
1/4 cup butter, softened
1/2 cup evaporated milk
1/4 cup grated Parmesan cheese
2-1/4 teaspoons Good Seasons Italian Salad Dressing Mix

Cook noodles, drain and place in bowl. Toss with butter. Add the remaining ingredients and mix well.

*My Notes:*
-This is a wonderful side dish for chicken and other meats.