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Recipes from the Pantry

Ranch Potato Bake

2 servings


1 quart canned potato chunks
1 Tbsp dehydrated onion
1 Tbsp dehydrated green pepper
2 Tbsp dehydrated sliced black olives
1/2 cup grated cheese (fresh or dehydrated)


Reheat oven to 400o

1.  Drain the potatoes very well - reserving liquid.

2.  Place dehydrated onion, pepper and olives in a small sauce pan - cover with the potato liquid and bring to simmer.  Simmer on very low for 10-15 minutes - cover and let soak for another 10 minutes (or so).

3.  Make sure the potatoes are well drained (use a paper towel if necessary - you want them dry).
Remove the rehydrated vegetables from the saucepan and drain very well.
Combine everything in a mixing bowl and gently toss to mix. 

4.  Put in a greased baking dish and top with grated cheese.

5.  Bake for about 35 minutes or until cheese is toasted and bubbly.

Remove from oven and enjoy.

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