When baked, cut in half and fluff pulp with a fork. Serve with butter, sour cream, cheese, bacon bits, salt and pepper.
NOTE: If you want to speed up the process, you can put the potatoes in the microwave on high for 2 minutes after you prick them and before greasing with oil. This will take about 20-30 minutes off your baking time.
Add peas, thyme and water. Cook until peas are tender.
Cook pasta according to package directions; drain.
Add pepper, carrots and onion to pasta.
Pour dressing over macaroni. Mix well. Chill overnight.
Stir together flour, baking soda and salt.
In a separate bowl beat together sugar and butter until well blended.
Add eggs one at a time, beating well after each addition.
Add banana, yogurt and vanilla. Beat until blended.
Add flour mixture. Beat on low until just moist.
Spoon batter into prepared pan. Bake at least 50-60 minutes, until a toothpick come out clean. Cool 10 minutes before removing from pan.
Remove beans and discard water. Place skillet back on medium heat. Add beans to skillet and cooke 1-2 minutes until dry.
Add butter and garlic; cook for 1 minute, stirring occasionally. Season to taste with salt and pepper.
Mix the salad dressing, mustard, milk and sugar together until well blended. Season with salt and pepper, to taste.
Fold together the fresh vegetables and pasta. Toss well with the dressing mixture. Chill before serving.
**NOTE: In place of sweetened condensed milk, you may substitute half & half cream and use double the sugar.
Pile potatoes onto a sheet of aluminum foil. Dot with butter and season with spices.
Fold-up aluminum foil like a foil dinner, be sure to seal tightly. Grill on medium flame for about 15 minutes per side.
NOTE: Be careful when opening package as steam will escape!