Deluxe Potatoes

 

Deluxe Potatoes 

-2 1/2 lbs Potatoes

-1/4 cup melted Margarine 

-1 tin Cream of Chicken or Mushroom Soup

-1/2 cup Sour Cream

-1/4 cup Water

-1 cup shredded Marble Cheese

-1/2 tsp Sunset Gourmet Oh!So Onion (optional)*

-1/2tsp Sunset Gourmet Oh!So Garlic (optional)**

-Salt & Pepper to taste 

-1 cup shredded Marble Cheese

-1/2 lb Bacon, diced and fried

Place washed Potatoes with peel on into a pot. Cover with water. Bring to a boil and simmer until the potatoes are just barely cooked. Do not overcook them! Drain the water and cool completely. Peel the potatoes and then shred with a large shredder. Or you can use a knife to slice thinly. Put the shredded Potatoes into a large bowl. Drizzle the melted Margarine over the Potatoes. 

In a separate bowl mix together the soup, sour cream,water, 1 cup shredded cheese, seasonings, salt and pepper. Then pour over the potatoes and mix well. Put potato mixture into a greased casserole dish. Top with 1 cup shredded cheese and bacon. 

Cover and bake for 45 minutes at 375. Uncover and then continue to bake for another 15 minutes. 

This recipe can easily be doubled but then the baking time will need to be increased. 

* This can be left out or replaced with 1/4 tsp dry onion flakes. Or you can add about 1/2 of a small onion, diced and fried

** This can be left out or replaced with a pinch of garlic powder or Seasoning Salt. 

Fudge Puddles

 Fudge Puddles:

1/2 cup Butter or Margarine

1/2 cup Peanut Butter

1/2 cup white Sugar

1/2 cup Brown Sugar

1 large Egg

1/2 tsp Vanilla 

3/4 tsp Baking Soda

1/2 tsp Salt

1 1/4 cup Flour

Cream Butter, Peanut Butter and Sugars. Beat in Egg, Vanilla, Salt and Baking Soda. Gradually add in Flour. 

Refrigerate for about an hour.

Shape into 1 inch ball. Place into greased muffin tins. Bake at 325 for 12-14 minutes or until 

lightly browned. Immediately press a 1/2 inch deep hole into the center of each cookie with the handle of a wooden spoon. Cool in pan for at least 5 minutes. Remove from pan.

Fudge Filling

2 cups Chocolate Chips

1 tin (14 oz)Sweetened Condensed Milk

1 tsp Vanilla 

Melt the chocolate chips in a microwave; stirring occasionally. Stir until smooth. Whisk in Sweetened Condensed Milk and Vanilla.

Fill each cookie with the warm filling. Sprinkle with peanuts, skor bits or candy spinkles if so desired. 

Leftover fudge can be refrigerated and reheated to use as an ice cream topping.

Teriyaki Meatballs

 Teriyaki Meatballs:

Meatballs:

2 lbs Ground Beef

1 Egg

1 tsp dry Onion Flakes(optional)

1/2 cup milk

1 cup rolled Oats or Breadcrumbs 

1 tsp Salt

1/4 tsp Pepper

1/4 tsp Garlic Powder

1 tsp Chili Powder

Mix above ingredients. Form into meatballs. Place into a cookie sheet and bake for about 20 minutes @ 350. Put meatballs into a casserole dish and add the following sauce:

Sauce:

1/4 cup cornstarch

2/3 cup Brown Sugar 

1 cup Water

2/3 cup Soya Sauce

1 tsp minced Garlic 

1/4 tsp Ginger Powder

1 Bell Pepper, cut into chunks

1 tin Pineapple tidbits(Do Not Drain juice!)

Whisk together the Cornstarch and Brown sugar. Slowly add water, whisking until smooth. Add Soya Sauce, Garlic, Peppers and Pineapple. Make sure to add in the juice from the pineapple as well. Pour Sauce over Meatballs. Bake at 350 for about 30 minutes, stirring the sauce about halfway through.

Zucchini, Cheddar & Chive Buttermilk Quick Bread

 

Zucchini, Cheddar & Chive Buttermilk Quick Bread:

2 cups Flour

2 Tbsp Sugar

1 1/2 tsp Baking Powder 

1/2 tsp Baking Soda

1 cup Buttermilk

1 Egg

1/4 cup melted Butter

1 cup shredded Cheddar Cheese 

2 Tbsp fresh Chives*

1 cup shredded Zucchini 

2 Tbsp melted Butter

1/4 cup shredded Cheddar Cheese 

Whisk the first 4 ingredients together in a mixing bowl.

In a separate bowl whisk together the Buttermilk, Egg and melted butter. Pour the Buttermilk mixture into the flour mixture and gently combine; do not over mix!

Stir in the Zucchini And chives.

Line a 9 x 5 bread pan with Parchment paper. Put the dough into the bread pan. Brush with melted butter. Sprinkle cheese on top. 

Bake at 350 for 1 hour or until toothpick inserted into the middle comes out clean.

Serve with your favorite soup, stew, chili,  pasta or casserole. Or use it to accompany your favorite hot dips. 

* 1 tsp dried chives can be used in place of fresh chives.

Creamy Carrot and Zucchini Soup with Ham

 

Creamy Carrot and Zucchini Soup with Ham:

1 Onion, diced

3 tbsp Butter

1/2 tsp Garlic cloves

1 lb fresh Mushrooms, sliced (optional)

1/4 cup Flour 

1- 2 cups cooked *Ham, cut into bite sized pieces 

2 cups Water

2 cups Milk

2-3 Carrots, Shredded

2 Medium Zucchini, Shredded 

1 tsp Clubhouse Italiano 

1 tbsp Chicken Bouillon Powder 

Salt and Pepper to taste

Shredded Cheddar or Parmesan Cheese, for garnishing

Melt butter in a large pot. Add onions, garlic and mushrooms. Saute for a few minutes on medium heat until onions are soft. Sprinkle in the flour, whisking it until smooth. Slowly add in the water, still whisking it in. Add remaining ingredients except the shredded Cheese. Bring to a boil; simmer for about 20 minutes. Ladle into a soup bowl and enjoy. Garnish each bowl with a small amount of your choice of Shredded Cheese. 

*Ham can be replaced with 1/2 lb fried Bacon

Beet Relish

 

Beet Relish:

-16 cups shredded Beets*(bake and peel prior to shredding)

-2 cups Vinegar 

-1 cup Water

-1 tbsp Pickling Salt 

-2 1/2 cups Sugar

-1/2 cup Flour 

- 1 tbsp dry Mustard 

- 1 cup Water

Put your baked and shredded beets into a large pot along with the vinegar, 1 cup of water and pickling salt. Bring to a boil on medium heat. 

In the meantime, combine the sugar, flour and dry mustard in a small mixing bowl. Gradually whisk in 1 cup of water. Once the mixture is smooth you can slowly add it to your beets, stirring it as you do so. Continue to stir and simmer until your beets relish has thickened. Remove from heat. Ladel into sterilised jars and process in a hot water bath for about 15 minutes. Remove from canner and allow your jars to cool on your countertop. A popping sound will indicate a proper seal.

 

This can be used as a condiment on your Hot Dogs, Hamburgers, Sandwiches, in wraps or as a side dish alongside your Thanksgiving or other holiday meals!

*I used about 7 lbs of beets to get my 16 cups shredded beets.

Cowboy Candy

Cowboy Candy:

2 cups Sugar

1/4 cup Clear Jel

2/3 cup Apple Cider Vinegar

2 Tbsp Mustard Seeds

1 tsp Garlic Powder

1/4 tsp Turmeric

1/4 tsp Celery Seed

1/4 tsp Paprika 

1 lb Jalepeno Peppers*, sliced

4-5 Jelly Jars (1/2 pints)

In a saucepan whisk together Sugar and Clear Jel. Add remaining ingredients except for the Jalepeno Peppers. Mix well and then bring to a boil on medium heat. Simmer 5 minutes. Remove from heat. Stir in sliced Jalepeno Peppers. Ladel into prepared jars; leaving about 1/2 inch head. Process in a hot water bath for 15 minutes. Remove from water. Set jars onto counter top and wait for the sweet sound of popping to indicate a seal.

Serve with cream cheese and crackers. Also good on Hamburgers, Hot Dogs, Sandwiches or as a topping on your Steak.

* Sweet Red or Orange Peppers can also be used in place of or combined with your Jalepeno Peppers.