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1 and 1/2 pounds small red potatoes
2 tablespoons vegetable oil
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
3 ounces cream cheese, softened
1/3 cup minced green onion
1 glove garlic, minced
1/2 teaspoon pepper
1/2 cup crumbled bacon
Pierce washed potatoes. Rub skins with oil. Place in a baking pan and bake, uncovered at 400 degrees for 50 minutes or until tender. Allow to cool enough to handle. In a mixing bowl, combine the cheese, sour cream, cream cheese, onion, garlic, salt and pepper. Cut potatoes in half. Carefully scoop out pulp, leaving a thin shell. Add pulp to cheese mixture and mash. Stir in bacon. Stuff potato shells. Broil for 7 minutes or until heated through.
2 8oz. cans refrigerated crescent dinner rolls
8 oz. package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups chopped assorted fresh vegetables (bell pepper, broccoli,carrot,cucumber,green onion,etc.)
Heat oven to 375 degrees. Remove dough from cans in rolled sections. Do not unroll. Cut each section into 8 slices (16 slices per can). Place slices touching each other on ungreased cookie sheets. Slices can be placed in the shape of a tray by placing rows of 4 slices across and 4 slices down. There are enough slices to make 2 trays. Bake for 11-13 minutes or until golden brown. Cool for one minute, carefully loosen with spatula and slide onto wire rack to cool. Place on serving tray once cooled.
In small bowl, combine cream cheese, sour cream, dill and garlic powder. Blend until smooth. Spread the mixture over the baked roll-tray. Top with the assorted vegetables. Refrigerate until serving time. To serve, just pull apart the slices of the roll-tray.
3 pounds of carrots
1 cup margarine
6 eggs
1/2 cup all-purpose flour
1 tablespoon baking powder
3 cups sugar
1 tablespoon vanilla
Boil carrots till tender. In food processor bowl, add drained carrots and remaining ingredients. Process till smooth; stopping once to scrape down sides. Spoon into a lightly greased souffle dish. Bake at 350 degrees for 1 hour or until set and lightly browned. Dust with powdered sugar and serve immediately.
2 cups chicken broth
2/3 cup sherry, divided
1 6oz. package long grain and wild rice mix
1 small onion, chopped
3 small carrots, grated
1 small bell pepper
1/2 block margarine
3 cups diced cooked chicken
1 4oz. can sliced mushrooms
8 ounces cream cheese
1 cup evaporated milk
2 cups shredded American cheese
1/3 cup grated Parmesan cheese
1/2 cup sliced almonds
Carrots and green onions for garnish(optional)
In a medium saucepan, bring broth and 1/3 cup sherry to a boil. Add contents of rice package, cover and simmer over low heat 25-30 minutes or until all liquid is absorbed.
Preheat oven to 350 degrees. In a large pot, saute onion, carrots and bell pepper in margarine until soft. Add rice, chicken, and mushrooms. Mix well. Place cream cheese, American cheese and milk in a saucepan and melt cheese over medium heat, stirring until smooth. Add to contents in large pot with remaining 1/3 cup sherry. Mix thoroughly. Pour into a buttered casserole dish. Top with Parmesan cheese and almonds. Cover and bake 35 minutes; uncover and bake 15 minutes longer or until bubbly. If desired, garnish with carrots and green onions.
1 small onion, chopped
1/2 cup chopped celery
1 small can sliced mushrooms
1 10oz. packeage frozen chopped broccoli, thawed
1 tablespoon margarine
1 8oz. jar process cheese spread
1 can condensed cream of mushroom soup, undiluted
1 small can (5oz.) evaporated milk
3 cups cooked rice
In a large skillet over medium heat, saute onion, celery, mushrooms, and broccoli in margarine for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8inch sqare baking dish. Pour cheese mixture over rice in dish. Do not stir. Bake uncovered at 325 degrees for 25-30 minutes or until hot and bubbly.
