Review of last recipe (photo above) - A really interestingly good soup; a keeper!! Photography not all what it should be. The bowl is really white, although it looks pink. The soup, however, is a bit funky looking in person ... like the pic.

TODAY'S RECIPE - POTATO CHEESE PUFF
From Woman's Day, October 4, 1983 issue (which, crazy enough, was my 29th birthday)

Serves 4

1 cup water
2 tbsp butter
1/2 tsp salt
1/3 cup milk
1 package (4 serving size) instant mashed potatoes (have never used instant potatoes in my life)
2 eggs, beaten slightly
1/2 cup (2 oz.) coarsely shredded sharp cheddar cheese
1/8 tsp cayenne pepper, to taste
1 tbsp grated parmesan cheese

Bring water, butter and salt to a boil. Remove from heat and stir in milk and potatoes. Cool slightly. Beat in egg, cheddar cheese and cayenne until well blended. Turn into well greased 1 quart casserole and sprinkle top with grated parm.

Bake in preheated 400 oven for 25-30 minutes until golden, puffed and set. Serve at once.

Nutritional information/serving: 236 calories, 9G protein, 17G carbs, 14G fat, 163 mg cholesterol, 505 mg sodium