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Recipes |
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Comfort Country Breakfast |
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1/3 cup butter or margarine 4 cups cubed cooked potatoes ½ cup chopped green pepper 2 Tbsp. chopped onion 4 eggs 1 cup shredded cheddar cheese Melt butter in skillet on medium heat. Add potatoes, green pepper, and onion. Cook until potatoes are lightly browned, occasionally stirring. Add eggs, 1 at a time, to potato mixture, spacing eggs evenly over the potatoes. Cover and cook until eggs are set. Sprinkle evenly with cheese, and cover until cheese is melted. Yields 4 servings. |
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Frosty Grape Salad |
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1 pound walnuts or pecans 1 cup sour cream 8 ounces cream cheese, softened 1 tsp. vanilla extract 2 pounds seedless red grapes 2 pounds seedless green grapes 1 cup packed brown sugar Preheat oven to 375 degrees. Spread the walnuts or pecans in a single layer on a baking sheet and toast until fragrant. Cool and chop. Beat the sour cream, cream cheese and vanilla in a mixing bowl until smooth. Combine the sour cream mixture and grapes in a bowl and toss to coat. Mix the brown sugar and walnuts or pecans together and spread over the grape mixture. Cover and chill for 1 hour or longer. Serve very cold. Yields 10 to 12 servings. |
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Twice Baked Potato |
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8 medium baking potatoes (4 lbs.), baked 2 cups shredded cheddar cheese 16 oz. sour cream 8 oz. cream cheese 1/2 cup milk 1/2 cup melted butter 2 garlic cloves, minced 1 1/2 tsp. salt 1/2 tsp. pepper 6 bacon slices, cooked and crumbled Bake potatoes, peel and coarsely mash. Stir in 1 cup cheddar cheese and the next 7 ingredients into potatoes. Spoon into lightly greased 9 x 13 baking dish. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 cup cheese and bacon. |
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Mojito |
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sprigs of mint crushed ice 2 oz. rum 1 tsp. sugar 1/8 tsp. lime juice club soda Mash mint sprigs in a highball glass, fill with crushed ice, and add the rum, sugar, and lime juice. Fill with club soda and stir. Garnish with a sprig of mint. Yields 1 serving. |
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