Cheesy Potatoes
2 lbs. Shredded Hash Browns1/2 C Chopped Onion
1/4 t Pepper
1 t Salt
1 Can Cream of Mushroom Soup
1 pint Sour Cream
10 oz. Shredded Cheese
1/4 C Margarine
2 C Corn Flakes Crushed
Mix together all ingredients, except margarine and corn flakes. Pour into greased 9 1/2 X 11 baking pan. Brown corn flakes in margarine over medium heat. Put on top of potato mixture and bake at 350° for 45 minutes.
Creamy Jalapeno Dip
1 C Mayonnaise
1/3 C Buttermilk
1/3 C Sour cream
4 oz. Can chopped jalapenos (cut this in half if you don't like spicy)
4 oz. can chopped green chilies
1/3 C Chopped cilantro
1 oz. Packet of dry ranch dressing mix (3 Tbs. if you have the large jar of powder)
1/2 tsp Minced garlic
Put all ingredients into a blender or food processor and process until smooth. Enjoy as a chip dip, salad dressing or sauce.
Refrigerate overnight to meld for better flavor.
Deviled Eggs
6 Boiled Eggs1/4 C Mayo
1 t Vinegar
1 t Mustard
1/2 t Salt
Dash of Pepper
Halve eggs lengthwise. Remove yolks and mash with seasonings. Refill egg whites. *dust with paprika to taste.
Franks Red Hot Buffalo Dip
1/2 C Blue cheese dressing
1/2 C Blue cheese crumbles
1/2 C Original Franks Red Hot
1 8 oz. Brick of cream cheese
2 C Shredded cooked chicken (optional)
Combine all ingredients in a crock pot. stir occasionally to help melting.
Serve with crackers, veggies, or baguette rounds.
Fried Yellow Squash
Yellow SquashBread Crumbs
Seasoned Salt
Garlic Pepper
Paprika
Eggs
Oil
Cut squash into slices as thick or thin as you want, set aside. on a medium frying pan heat up the oil while preparing the seasoning. Mix bread crumbs, seasoned salt, garlic pepper, and paprika to your liking. In another bowl blend the eggs together. When oil is hot and ready dip squash once in the eggs and once in the seasoning, repeat to get a good coating, then set in oil and fry till golden brown. Let cool.
Frisbee Fries
1 Large russet potato per person
The Spice Hunter Cajun Creole Blend
Bake potatoes for 45 minutes (or until baked all the way through). Let stand until they are cool enough to handle. Once cooled, slice potatoes into thick rounds and throw them in the deep fryer. Fry them until they are just past golden brown, remove from the fryer (I find its best to place them on a paper towel to soak up any spare grease). While they are still hot form the fryer sprinkle the Cajun seasoning over them. Enjoy with fry sauce or ketchup.
Garlic Roasted Potatoes
1 Bag of New Red Potatoes1 Large russet potato per person
The Spice Hunter Cajun Creole Blend
Bake potatoes for 45 minutes (or until baked all the way through). Let stand until they are cool enough to handle. Once cooled, slice potatoes into thick rounds and throw them in the deep fryer. Fry them until they are just past golden brown, remove from the fryer (I find its best to place them on a paper towel to soak up any spare grease). While they are still hot form the fryer sprinkle the Cajun seasoning over them. Enjoy with fry sauce or ketchup.
Garlic Roasted Potatoes
1/4 C Butter
1/4 Rosemary Garlic Seasoning
Pre-heat 9 X 13 pan with butter till melted. Cut potatoes into bite size pieces. Toss potatoes in butter and sprinkles with seasoning. Bake at 350° till golden brown.
Green Bean Casserole
2 T Butter2 T All-purpose flour
1 t Salt
1 t Sugar
1/4 C Onion, diced
1 C Sour Cream
3 14.5oz Cans french style green beans, drained (Can sub for fresh, steamed green beans)
3 C Shredded cheddar cheese
1/2 C Frenches crispy onions
1 T Butter, melted
Preheat oven to 350°. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion and sour cream. Add green beans and stir to coat. Transfer mixture to 9 X 13 casserole dish, mix in half the cheese and spread throughout the dish. Spread rest of shredded cheese over the top. In a small bowl toss together Frenches onions and remaining butter, sprinkle over the cheese.
Bake for 30 minutes in oven or until the top is golden and cheese is bubbly.
Holiday Yams
4-5 Large Yams1/2 C Brown Sugar
3 T Margarine
1/2 Pint Light Cream or Evaporated Milk
2 T Frozen Orange Juice Concentrate
3/4 t Salt
1 1/2 t Cinnamon
1/2 t Cloves
Peel and slice yams. Boil and cook until almost tender, about 15 minutes. Place in 9 X 13 baking pan. In medium sauce pan, combine remaining ingredients and cook over medium heat, stirring constantly, until smooth and bubbly, pour over yams. Cover with foil and bake at 350° for 30 minutes. * Can make ahead and refrigerate over night to allow flavors to blend, but will need to increase baking time to 45 minutes or until bubbly.
Souper Rice
1 Can Cream of Mushroom Soup1 3/4 C Minute Rice
1 soup can of water
Bring to boil soup and water. Add rice and stir. Cover and remove from heat. Let stand for five minutes.
Wilted Swiss Chard
1 Small Bunch Red Chard1 Small Bunch Green Chard
1 T Olive Oil
2 Garlic Cloves Thinly Sliced
Salt
Pepper
Remove stalks from leaves, cut smaller stalks into 2" pieces. Stack leaves and cut crosswise into 4" wide strips. Heat oil in a large skillet on medium heat. Add garlic and cook until golden. Remove and save garlic. Ad the stalks. Cook stirring 2-3 minutes to soften slightly. Add 3 t of water, cover and steam until tender, 4-6 minutes. Add leaves, cover and cook until wilted, about 3 minutes. Sprinkle with garlic and season with salt and pepper. Serves 4.
