Funeral Potatoes

INGREDIENTS

• 8 tbsp. butter
• 1 medium onion, chopped
• 3 tbsp. all-purpose flour
• 1 c. milk
• 2 c. chicken stock
• kosher salt
• Freshly ground black pepper
• 1 c. shredded cheddar, plus more for sprinkling
• 1 c. shredded monterey jack, plus more for sprinkling
• 2 lb. frozen hash browns, defrosted
• 1 c. sour cream
• 1 c. Cornflakes, crushed
• 2 tsp. Chopped chives

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Melt 3 tablespoons butter in a large skillet over medium heat. Sauté onion until beginning to soften. Sprinkle with flour and cook for 1 minute. Whisk in milk and chicken stock. Bring mixture to boil and let simmer to thicken, about 5 minutes. Season with salt and pepper. Remove from heat then stir in cheeses.
3. In a large bowl, combine cheese sauce with hash browns and sour cream. Check for seasonings and season with salt and pepper, if necessary. Transfer mixture to a a large casserole dish.
4. Make topping. Melt remaining butter and stir it into crushed cereal. Spread over potato mixture and sprinkle with more cheese. Cover with foil and bake for 45 minutes, until the mixture cheese bubbly.
5. Garnish baked casserole with chives. Serve warm.

Basic Spanish Rice

Ingredients

1

medium onion, finely chopped

1

small green bell pepper, chopped 

2

tablespoons vegetable oil

1

cup uncooked regular long-grain white rice

2 1/2

cups water 

1

teaspoon salt

3/4

teaspoon chili powder

1/8

teaspoon garlic powder

1

can (8 ounces) tomato sauces

 

1. In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown.

• 2 Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.

Fried Mozzarella Sticks

• 2 eggs, beaten
• 1/4 cup water
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 teaspoon garlic salt

• 2/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1 quart oil for deep frying
• 1 (16 ounce) package mozzarella cheese sticks
• Directions
• In a small bowl, mix the eggs and water
• Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
• In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
• One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

Cowboy Caviar 2.0

INGREDIENTS

• 1 (15 oz.) can black beans, rinsed and drained
• 1 (14 oz.) corn, rinsed and drained
• 6 roma tomatoes
• 1 avocado, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 jalapeño, seeds removed, minced
• 1/2 red onion, diced
• 3/4 cup Italian dressing
• 1/2 cup fresh cilantro, finely chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground pepper, to taste

Corn Chowder with Bacon

8 slices of bacon, chopped

1 cup onion, diced

1/4 cup unsalted butter

1/4 cup flour

2 cups chicken stock

2 cups heavy cream or half and half

2 cans (14.75 oz) cream style corn

2 cans (15 oz) white corn, drained

2 cans (14.5 oz) diced new potatoes, drained

1-2 bay leaves

1 tsp salt

1/4 tsp pepper (or to taste)

chives for garnish

Directions

In a large pot on medium-high heat, place chopped bacon and cook until crisp

Remove bacon from pot and drain on a plate lined with paper towels

Drain all but one tablespoon of bacon grease from the pot

Place diced onion in tablespoon of bacon grease and saute until translucent and soft

Add butter and allow to melt

Sprinkle in flour and stir until flour, butter, and onions are combined

Pour in chicken stock and stir until thickened

Add remainder of ingredients to the pot and simmer on low for 20 minutes

Serve with reserved bacon and chives on top

Ruth's Corn Chowder

1/2 package of bacon, diced
2 slices onion, chopped
1 1/2 Tbsp. margerine
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 can cream styled corn

*Fry bacon until nearly crisp. Add onion and cook slowly until golden.
*Stir in margerine and flour and cook & stir until bubbly or mixed well.  Let simmer for 1 min.
*Add seasoning. Quickly pour in milk & stir well. Cook over medium heat stirring constantly until scalding hot. Add corn & heat again. Serve.

Cafe Rio Rice

3 c. water
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chillies (or fresh)
3/4 tsp. salt
1 Tbsp. butter
1/2 onion
3 c. rice

Cowboy Caviar

2 pkg Italian Dressing (already made...or buy pre-made)
2 cans black beans, drained & rinsed
2 cans black eye peas, drained & rinsed
2 cans corn
2 green peppers, diced
1 can diced tomatoes
2 bunches green onions, diced
1 avacado, diced

*mix together and chill, serve with tortilla chips

Heidi's Oven Fried Potatoes

6 large potatoes
1/4 c. oil
2 Tbsp. grated Parmesan cheese
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. paprika
1/2 tsp. pepper

*Scrub potatoes well; peel if desired. Cut into strips. Combine oil, cheese, salt, garlic powder, paprika & pepper in a large plastic bag. Add potatoes & shake to coat. Spread strips on 2 cookie sheets in a single layer. Bake at 400 degrees for 20-30 min. or until golden brown & tender, stirring once.

Green Bean Casserole

2 (16 oz) cans of green beans
1 can cream of mushroom soup
1 tsp. lemon juice
1/2 of a 3 oz. can French-fried onions (about 1 cup)

*Drain green beans, put in casserole dish & add soup over beans. Add lemon juice. Mix well.
*Put in oven at 350 degrees for 30 min. Sprinkle french fried onions over casserole. Bake 5 min.

Baked French Fries

1 1/2 tsp. canola oil
2 large baking potatoes
2 large egg whites
salt & pepper

*Wash, peel & cut potatoes into French Fry slices(you can leave the skin on if you want).
*Pour oil and egg whites into a plastic bag. Add potatoes. Seal bag and shake. Put potatoes on baking dish. Add salt and pepper. Bake at 425 degrees for 30-35 min.

Carole's Fondu

1 lb Velveeta cheese
2 c. tomato juice
1 package of onion soup

*Mix ingredients together. Heat and eat with French Bread.

Grandma Lois's Baked Beans

Bushes Pork & Beans (big can)
1 tsp. dry mustard
1 med. onion
1/4 c. molasses (liquid)
1/3 c. packed brown sugar
1 Tbsp. vinegar
1/2 lb bacon

*Chop onion & saute in oil or butter until tender & transparent. Mix together with can of pork and beans & all other ingredients. Separately fry bacon, chop and add to mixture. Put mixture into square baking pan. Add a few strips of uncooked bacon to decorate the top. Bake at 300 degrees for 1 1/2 - 2 hours.