• 2 pounds red potatoes, sliced ½-inch thick
• 1/3 cup vegetable oil
• 1 envelope dry onion soup mix
• Combine all ingredients in a large plastic bag; shake until well coated.
• Empty bag into an ungreased 13-inch x 9-inch x 2 inch baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.

Yield: 6-8 servings.

• ¼ cup butter or margarine
• 3 Tbs. flour
• ½ tsp. ground mustard
• ½ tsp. salt
• 1-½ cups milk
• 1 tsp Worcestershire sauce
• 3 jars(15 oz. each) white onions, drained
• 1 package (10oz.) frozen peas
• ½ cup sliced blanched almonds
• 3 Tbs. grated Parmesan cheese
• Paprika
• In a saucepan over medium heat, melt the butter. Stir in flour, mustard and salt; cook and stir until bubbly. Stir in milk and Worcestershire sauce; cook and stir until thickened, about 2 minutes. Gently stir in onions, peas and almonds.
• Pour into an ungreased 2-qt. baking dish. Sprinkle with Parmesan and paprika. Cover and bake at 350° for 30 minutes.
• Yield: 8-10 servings.
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