Parmesan Potatoes

Mother

6 large potatoes (3 lbs.)
1/4 c. flour
1/4 c. grated Parmesan cheese
3/4 t. salt
1/8 t. pepper
1/3 c. butter
Chopped parsley

Pare potatoes; cut into quarters. Combine four, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few at a time in bag, coating potatoes well with cheese mixture.

Melt butter in 9x13” baking pan. Place potatoes in a layer in pan. Bake at 375 degrees for about 1 hour, turning once during baking. When golden brown, sprinkle with parsley.

Roasted Vegetable Wraps

 Mary Beth W.

 One time when making these for company, I wasn’t paying attention and torched the tortillas. I couldn’t understand why I smelled paper burning….. The cookie sheet still bears the burn marks!

1 envelope Good Seasons Cheese Garlic or Italian Dressing Mix
2 T. red wine vinegar
2 T. olive oil
6 c. assorted cut-up vegetables: peppers, broccoli, carrots, mushrooms, onions, zucchini
6 slices mozzarella cheese
6 flour tortillas

Mix dressing mix with vinegar and oil. Pour over vegetables. Bake 20 minutes at 425 degrees. Please on tortillas; top with cheese. Broil just until cheese melts; roll up.