recipes

1 can (10 oz.) condensed cream of mushroom soup (low sodium recommended)

1/2 cup milk

1/8 teaspoon pepper

4 cups cooked green beans (or use two 14.5 oz. cans, drained; or two 10 oz. packages frozen, thawed)

1 1/3 cups (about 2 oz.) Pik-Nik Original Shoestring Potatoes, divided

Preheat oven to 350°F.

Mix the soup, milk, and pepper. Stir in the green beans and 2/3 cup of the shoestring potatoes. Bake in a 1½-quart casserole for 30 minutes. Top with the remaining 2/3 cup shoestring potatoes and bake about 5 more minutes, until shoestring potatoes are heated through and golden.

Serves 6.

1 cup diced carrots

1 cup diced celery

1/4 cup diced onion

2 cups diced chicken breast, cooked and chilled

1/4 cup lemon juice, fresh squeezed or bottled

1 cup salad dressing (Miracle Whip or similar)

salt and pepper to taste

2 cups (about 3 oz.) Pik-Nik Original Shoestring Potatoes

Blend together all ingredients except the shoestring potatoes. Chill.

Immediately prior to serving, fold in the shoestring potatoes. Serve on a lettuce leaf.

Makes about 10 servings (2/3 cup each)

This recipe comes to us courtesy of Kathleen West and was a popular dish at the Party House Supper Club in La Crosse, WI.

Prep Time: 25 minutes

Nests

2 1.75 oz. cans Pik-Nik Original Shoestring Potatoes, coarsely crushed

1 egg

1/4 teaspoon paprika

Filling

2 5 oz. cans cooked white chicken breast, drained

2 tablespoons finely chopped red onion

2 tablespoons dried currants

1/4 cup mayonnaise

2 teaspoons mild Asian curry paste

4 teaspoons chopped fresh parsley

24 tiny parsley leaves, if desired

Heat oven to 350°F. Spray 24 miniature muffin cups with nonstick cooking spray. In medium bowl, combine all nest ingredients; mix well.

Divide mixture evenly into sprayed muffin cups. With back of spoon or fingers, press into bottom and up sides of cups.

Bake at 350°F for 10 minutes or until crisp. Cool 3 minutes or until slightly cooled. Remove nests from muffin cups.

Meanwhile, in medium bowl, combine all filling ingredients except parsley leaves; mix well.

Spoon filling into baked nests. Top each with a parsley leaf.

Yield: 24 appetizers

This recipe originally appeared in the Pillsbury Complete Book of Baking and is reprinted with permission of General Mills, Inc.

1 /14oz bag of seasoned bread cubes or stuffing mix

2 ½ cups of chicken broth

1 large onion chopped

2 stalks celery chopped (about a cup).

½ stick of butter

1 cup PIK NIK original potato sticks

Combine in a sauce pan the broth, butter, onion, celery and bring to a boil.

Remove from heat and let stand 2 to 3 minutes.

In a mixing bowl combine stuffing mix with the PIK NIK potato sticks and add them to the broth, butter, onions, and celery slowly. 

Spoon the mixture into a 9X13 baking dish and bake 30 minutes or until hot. For crispier stuffing bake uncovered. 

You may also stuff the mixture into a 12 to 15 pound turkey and bake until the turkey is ready to eat.

14 oz. can (about 2 2/3 cups) Pik-Nik Original Shoestring Potatoes

3 eggs, slightly beaten

1 cup milk

1 1/2 cups (6 oz.) shredded Wisconsin Swiss cheese

1/2 cup (2 oz.) grated Wisconsin Parmesan cheese

2 tablespoons chopped green onion

1/4 teaspoon pepper

1/4 teaspoon paprika

1/4 teaspoon salt

Dash of cayenne pepper

Preheat oven to 375°F.

Reserve 1/4 cup of shoestring potatoes for topping. Combine beaten eggs and milk. Stir in all other ingredients except shoestring potatoes. Fold in shoestring potatoes and pour into a lightly greased 9-inch pie pan. Sprinkle reserved 1/4 cup shoestring potatoes on top. Bake for 20 minutes or until knife inserted comes out clean. Let stand for 10 minutes. Cut into pie-shaped wedges.

Serves 6.

This recipe ©2005 Wisconsin Milk Marketing Board, Inc. and used with their permission. www.wisdairy.com

This Utah recipe is also known as Funeral Potatoes because of its popularity at large gatherings.

6-8 medium precooked potatoes (or a 2 lb. package of frozen hash browns or country style potatoes)

1 can (10  3/4 oz.) cream of chicken soup (or cream of celery)

1/2 soup can milk

1 cup sour cream

salt and pepper to taste

1/4 cup diced onion

1 tablespoon butter

1 cup sharp cheddar cheese, grated

3/4 cup (a little over 1 oz.) Pik-Nik Original Shoestring Potatoes, coarsely crushed

Heat oven to 350°F.

Cook and cube the potatoes (peeled or unpeeled as you prefer) or thaw the frozen potatoes.

In a bowl, combine the soup, milk, sour cream, salt, and pepper. Mix well. Add the potatoes and stir together.

Spray a 2-3 quart casserole with non-stick cooking spray. Place the potato mixture in the casserole.

Sauté the onion in butter and spread over the potatoes.

Sprinkle the grated cheese over the mixture.

Bake uncovered for about 30-40 minutes or until hot and bubbly.

Sprinkle the shoestring potatoes over the potato mixture and return to the oven for 3-5 minutes or until the shoestring potatoes are warm.

Serves about 8.

1 roll (18 oz.) refrigerated sugar cookie dough

1 cup peanut butter chips

1/4 cup semi-sweet chocolate chips

1/4 cup creamy peanut butter

1 1/4 cups Pik-Nik Original Shoestring Potatoes

1/4 cup chopped lightly salted peanuts

3/4 cup flaked sweetened coconut

Preheat oven to 350°F

Spray 9-inch square pan with cooking spray. Remove half of cookie dough from wrapper; re-wrap and refrigerate remaining dough until needed. Break up half of dough into pan; press evenly to form crust. Bake 10 to 12 minutes, or until edges are light golden brown.

Remove baked crust from oven; cool on wire rack 10 minutes. Meanwhile, combine peanut butter chips, chocolate chips and peanut butter in medium microwave-safe bowl. Cook in microwave on medium (50%) power, 1 to 1 1/2 minutes, or until melted, stirring every 30 seconds until smooth. Gently stir in shoestring potatoes and peanuts.

Carefully spread peanut butter mixture over crust. Crumble remaining half of cookie dough on top; sprinkle with coconut. Pat down lightly.

Bake at 350°F, 20 to 25 minutes, or until top is golden brown. Cool on wire rack until firm, about 1 hour. Cut into bars; cool to room temperature.

Makes 20 bars.

High Altitude (above 3500'): After breaking up half of cookie dough into pan, stir or knead 2 tablespoons all-purpose flour into dough until well blended. Increase first bake time to 12 to 14 minutes at 350°F. Before crumbling remaining half of dough onto top, stir or knead in 2 tablespoons all-purpose flour until well blended. Increase second bake time to 20 to 30 minutes.

Courtesy of Carolyn Coughlin

Culinary Creations by Carolyn

1 can (10 3/4 oz.) condensed cream of mushroom soup (low sodium recommended)

1/2 cup whole milk

1/8 teaspoon pepper

4 cups cooked green beans (or use two 14.5 oz. cans, drained; or two 10 oz. packages frozen, thawed)

1 1/3 cups Pik-Nik French Fried Onions

Preheat oven to 350°F

Mix soup, milk, and pepper. Stir in the green beans and 2/3 cup of the fried onions. Bake in a 1 1/2-quart casserole for about 25 minutes. Top with the remaining 2/3 cup French Fried Onions and bake about 5 more minutes, until onions are lightly browned.

Serves 6.

1 can (10  3/4 oz.) condensed cream of mushroom soup (reduced sodium recommended)

1/2 cup milk

1 teaspoon Worcestershire sauce

1/8 teaspoon ground black pepper

4 cups (18 oz.) frozen cut green beans, thawed (or use two 14.5 oz. cans, drained, or fresh, cooked)

1 1/3 cups Pik-Nik French Fried Onions

1/3 cup thinly sliced water chestnuts

1/4 cup toasted or roasted sliced almonds (unsalted)

Preheat oven to 350°F.

Mix cream of mushroom soup, milk, Worcestershire sauce, and pepper in a 1 1/2-quart casserole. Stir in green beans, 2/3 cup French Fried Onions, and the water chestnuts. Bake for 30 minutes. Stir. Top with remaining 2/3 cup French Fried Onions and sliced almonds. Bake another 5 minutes.

Serves 6.

Courtesy of Carolyn Coughlin

Culinary Creations by Carolyn

1 can (10  3/4 oz.) condensed cream of mushroom soup (reduced sodium recommended)

1/2 cup milk

1 teaspoon Worcestershire sauce

1/8 teaspoon ground black pepper

3 cups (13.5 oz.) frozen cut green beans, thawed (or use canned, drained or fresh, cooked)

1 1/3 cups Pik-Nik French Fried Onions

1 cup corn kernels (frozen, thawed or canned, drained or fresh)

1/2 cup shredded cheddar cheese

Preheat oven to 350°F.

Mix cream of mushroom soup, milk, Worcestershire sauce, and pepper in a 1 1/2-quart casserole. Stir in green beans, 2/3 cup French Fried Onions, and corn. Bake for 30 minutes. Stir. Top with cheese and remaining 2/3 cup French Fried Onions. Bake another 5 minutes.

Serves 6.

Courtesy of Carolyn Coughlin

Culinary Creations by Carolyn