2- 4 medium size russet potatoes
coarse sea salt
Wash each potato and prick several times.
Pat dry, then rub with oil.
Coat with coarse sea salt.
Bake at 400 for 20 minutes.
Flip over and bake another 20 minutes.
Remove and let rest for a few minutes.
Cut open, fluff and add butter, sour cream, cheese etc
1 pkg Good Seasons Dry Italian Dressing Mix
2-3 cups Italian Dressing
1 yellow bell pepper, chopped
1 red bell pepper, chopped
8- 10 Campisi tomatoes, chopped into quarters
12 oz Skinner Garden Style Twirls pasta, cooked and drained
1 cup mozzarella cheese shreds
Stir dry Italian mix into regular Italian dressing.
Add in peppers, black olives and pasta.
Refrigerate, then add cheese shreds after pasta cools.
Return to refrigerator for several hours or even overnight before serving.
Addins could be raw broccoli, cauliflower, carrots etc.
Pickled artichoke hearts would be good also. Makes 8-10 large servings.
2 cups water, boiling
1/2 cup Instant Grits
2 oz mild Hatch chilies
4 oz grated Velveeta cheese
2 TB margarine
1/16 tsp Garlic Salt
1/2 cup Beyond Beef, browned
Add grits to boiling water.
Cook for 5 minutes, stirring often.
Add cheese, margarine and salt.
Stir until melted.
Add Beyond Meat and chilies.
Mix well and let cool for a few minutes.
Sprinkle tiny bit of sugar on top if you like sweet grits.
4 oz uncooked spaghetti
oz Velveeta cheese
1 can mild Rotel tomatoes (drained)
1/4 tsp minced garlic
1/2 can cream of mushroom soup
1 small can mushrooms, drained
1 can black olives, drained
1/4 cup frozen onions, thawed
2 oz cream cheese, softened
1 pkg chicken fajitas, chopped
1 pkg pretend chicken strips, chopped
1/4 cup shredded Monterey Jack cheese
Preheat the oven to 350°F.
Cook pasta and drain, pour into large bowl.
Add Velveeta and blend until cheese is melted.
Stir all other ingredients (minus chicken and MJ cheese) in large bowl, then add to pasta bowl.
Divide into two 8 X 8 baking dishes.
Stir chicken into each dish.
Top with Monterey Jack cheese.
Bake for 30 minutes.
Melt one stick margarine in the bottom of a large stock pot.
Cut up one head of cabbage into medium size chunks.
After margarine is melted, pour in cabbage.
Stir and cover, then cook on medium to low heat.
Allow it to cook down, stirring occasionally.
After it cooks down a bit, stir in 1/2 tsp of minced garlic.
The bottom bits will get almost carmelized, so stir often.
I season with salt and Perfect PInch Roasted Garlic/Bell Pepper.
This seasoning is the bomb!! I use it for everything.
2 cups noodles, cooked and drained
1 cup Beyond Meat, browned
1 cup frozen onions/peppers, thawed
1 small can tomato sauce
1 small can green chilies, drained
1/2 can diced tomatoes (flavored style), drained
1 tsp minced garlic
1 tsp Worcestershire sauce
Mix all ingredients, except meat and noodles.
Add meat and noodles.
Heat until bubbly in large pan.
Sprinkle sugar to taste to cut the acid of the tomatoes.
Top with grated cheese if needed.
2 sticks margarine
2 cups frozen peppers/onions
1 cup chopped celery
2 boiled eggs, chopped
1 can cream of celery soup
1/2 soup can of milk
3 tsps rubbed sage( for whole bowl)
1-2 tsps rubbed sage to add extra to second pie pan
2 pkgs cornbread, baked and shredded
Saute peppers/onions and celery in melted margarine. Can use microwave to do this.
Blend soup and milk.
Stir all ingredients together, mixing well.
Divide between two pie pans
Add extra sage to second pie pan
Bake at 350 for 60 minutes.
Make sure it’s done all the way through.
4 eggs, boiled and chopped
1 1/2 heaping large tablespoon mayo
1 1/2 heaping large tablespoon cream cheese
8-10 sweet pickles, chopped fine
Use largest silverware tablespoon.
Mix all ingredients together.
Add sweet pickle juice, if needed for stronger flavor.
Top with smoky paprika.
1 pkg of HEB Texas Style Queso Rice
2 cups chopped frozen broccoli, thawed and cooked
1/2 can water chestnuts, minced
1 cup Velveeta shreds
1 small can Hatch minced mild green chilies
Prepare Queso Rice per box instructions.
When cooked, stir in all other ingredients.
If you dont care for spicy, leave out the chilies.
This is a basic recipe. You can add lots of other ingredients.
Mushrooms, shredded carrots, black olives, baked chicken etc
2 bone in extra thick pork chops
1 pkg onion soup mix 3 cups hot water 1 lb small red potatoes, quartered 1/2 small package mini carrots Brown pork chops in skillet for a few minutes on each side. Blend water and soup mix. Place chops on bottom of crock pot. Add carrots and potatoes around chops. Pour soup mix over all. Bake on low for 6 hours.
2 qts water
2 TB powdered chicken stock
2 cans butter flavor biscuits
splash of milk
large spoonful of margarine
Bring water and stock to boil.
Add biscuits, after pulling into small pieces.
Lower heat and cook until done.
Add milk and butter, salt if needed.
10 small sweet pickles, chopped
1/2 cup frozen peppers/onions, thawed/chopped
2 heaping TBs mayo
2 heaping TBs cream cheese
3 TBs pickle juice
12 oz tuna ( 9 oz in oil, 3 oz in water)
2 hardboiled eggs, chopped
1/3 cup pecans, chopped
1/3 cup Craisins
Stir together and refrigerate for one hour.
Sub dill pickles and leave out the Craisins if you dont want it sweet.