4 cups (1lb) refrigerated shredded hash-brown potatoes or frozen
hash-brown potatoes, thawed
2 cups whipping cream
1 ½ cups shredded, Cheddar cheese, divided
¼ cup sliced green onions (about 4 medium)
1 tsp salt
¼ tsp black pepper
Preheat oven to 350°F. Lightly spray four 1-cup ramekins with nonstick cooking spray.
Combine the hash browns, cream, 1 ¼ cups Cheddar, the onions, salt and pepper in a large bowl. Mix well.
Spoon the potato mixture into the prepared ramekins. Sprinkle with the remaining cheese. Bake until bubbly and golden brown and the potatoes are cooked, 35-45 minutes.
*** For a little twist of color and taste, sprinkle potatoes with paprika just before serving. Or sprinkle 2 cups crushed cornflakes on top of the potato mixture and drizzle with ¼ cup melted butter just before baking.
I have eaten this dish at Calhouns before and it is awesome to
say the least. I am trying this recipe for Easter so hopefully it is a good one. I was so excited when I found this recipe, hoping it is the same as Calhouns. Hope you enjoy!
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2 pkg chopped spinach
1 Tbsp butter
¾ -1 cup parmesan cheese
1 med onion
8 oz cream cheese
½ tsp cayenne pepper
Bread crumbs
Cook spinach and drain, mashing all of the water out of it. Saute onion in butter until tender, not brown. Add cream cheese and stir until melted. Add spinach, parmesan cheese and pepper to cream cheese
mixture. Cook in skillet until well blended. Place in a well greased 9x9x2 dish. Sprinkle bread crumbs on top. Bake at 350°F for 30 minutes.
12 whole plum tomatoes, quartered
¼ cup olive oil
1 Tbsp minced garlic
1 Tbsp minced shallots
2 tsp chopped fresh basil (or 1 tsp dried basil)
1 tsp dried oregano
1 tsp fresh thyme
¼ tsp salt
½ tsp fine black pepper
Preheat oven to 250°F.
Mix all ingredients and toss with tomatoes. Lay tomatoes on a sheet pan.
Roast in the oven for 1 -2 hours. Let cool before serving.
This recipe comes from Sylvia in TX. She says this is a family
favorite.
1 lb black turtle beans
1 small red onion, chopped
1 small carrot, chopped
2 whole Serrano chiles or 1 jalapeño chile (optional)
2 bay leaves
1 Tbsp ground cumin
¼ lb bacon, chopped
4 ¼ cups reduced-sodium chicken broth
½ tsp salt
Freshly ground black pepper
Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight.
Place bacon, onion, and carrot in a Dutch oven. Cook until back is crisp and onion is tender. Drain beans and add to pan. Add whole chiles, bay leaves, cumin, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, covered, 1 hour.
Uncover and simmer until beans are very tender, about 15 minutes.
Remove and discard bay leaves and chiles.
Serves 8.
I made this dish for a family gathering and it was a major hit.
It has been requested that I make it again for an upcoming event. I don't remember where I got the recipe, but it is very tasty. Hope you enjoy!
2 cups (8 ounces) dry elbow macaroni
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded Pepper Jack cheese, divided
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips (your choice of color)
1/4 to 1/2 teaspoon crushed red pepper (optional)
1. PREHEAT oven to 350° F. Lightly grease 2 1/2- quart casserole dish.
2. COOK macaroni in large saucepan according to package directions; drain. Return to saucepan.
3. ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.
4. BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.
***It makes 6-8 servings***
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