Ingredients
2 lb Potato Croquette Mix
2 1/2 qt Water, cold
Hacomat, to taste
2 ea Garlic, cloves, minced
1/2 tsp Basil, dried, crushed
2 tbsp Margarine or butter
1/2 cup Onion, chopped
1/2 cup Carrot, sliced
1 tbsp Extra virgin olive oil
15 oz Kidney beans, canned, rinsed, drained
16 oz Pomodorina
10 oz Frozen whole kernel corn or mixed vegetables
1 tsp Worcestershire sauce
1/2 tsp Sugar
1 cup Cheddar cheese, shredded
1/8 tsp Paprika, optional

Preparation
Mix Potato Croquette Mix with cold water. Season to taste with Hacomat and allow to set for 5 minutes. Stir dough until smooth and easily removable from bowl.

In a small saucepan cook garlic and basil in margarine for 15 seconds. Add to potato croquette mixture.

In a medium saucepan cook onion and carrots in hot oil until onion is tender, but not brown. Stir in kidney beans, Pomodorina, frozen vegetables, Worcestershire sauce, and sugar. Heat until bubbly.

Transfer vegetable mixture to an 8 x 8 x 2 inch square baking pan. Drop potato croquette mix in over vegetable mixture. Sprinkle with cheddar cheese and paprika, if desired. Bake, uncovered, at 375°F for 25 to 30 minutes or until heated through and cheese begins to brown.

Specialty Ingredients
#20103 Extra Virgin Olive Oil
#509 HACO-Swiss POTATO CROQUETTE MIX
#513 HACO-Swiss HACOMAT
#91027 Pomodorina