CHEESY POTATO CASSEROLE

All from http://www.cooks.com

HASH BROWN AND CHEESY CASSEROLE

Mix 2 pounds frozen hash browns (Southern style), thawed, with the following:

1/2 tsp. pepper
1 tsp. salt
1 pt. sour cream (2 cartons)
1 can cream of chicken soup
1/4 onion, sliced well
2 c. Velveeta cheese

Put mixture in a 9 x 13 pan. Mix together the following:

2 c. corn flakes or potato chips, crushed

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CHEESY HASH BROWN POTATO CASSEROLE

2 lbs. hash browns, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated sharp cheese (Colby or cheddar)

Mix above ingredients and put in a 9"x13" pan.

TOPPING:

2 c. crushed corn flakes (can use Ritz crackers)
1/2 c. melted butter

Melt butter and add corn flakes to mix. Sprinkle topping over potatoes and bake at 350 degrees for 45 minutes.

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HASH BROWN CASSEROLE (CHEESY SPUDS)

2 lb. frozen hash browns
1/2 c. diced onions
1 c. cream of chicken soup
1 c. sour cream
1 stick melted butter
8 oz. Cheddar cheese, grated
Salt and pepper to taste

Mix all ingredients and add to potatoes. Pour into a 9x13 inch pan. Bake at 375 degrees for 1 hour. Can be made ahead and refrigerated.

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CHEESY SPUDS

2 lbs. thawed hash browns
1 pt. sour cream
1/2 loaf Velveeta cheese
1 can cream of chicken soup
2 tbsp. minced onion
2 sticks butter
1/4 tsp. salt
2 c. Rice Krispies

Combine all but soup and cheese and Rice Krispies with 1 stick butter. Heat and melt soup and cheese; add to above. Place all into casserole. Melt 1 stick butter; add Rice Krispies and put on top and bake 1 hour at 350 degrees.

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AUNT NAN'S CHEESY POTATOES

2 lb. frozen, cubed hash browns
1/2 cup butter
1 can cream soup
1 cup sour cream
1 cup milk
8 oz. shredded Cheddar
1 tsp. salt
1/2 tsp. pepper

Mix all ingredients well and spread into casserole. Bake at 350°F for 1-1 1/2 hours or until bubbly and browned.


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CHEESY POTATOES

8 medium potatoes
1 stick butter
1/2 cup sour cream
1 1/2 cup shredded cheese
1 cup chopped cooked bacon

Peel and cut potatoes. Boil in salted water until tender. Drain and mash.
Mix in butter. Mix in sour cream and 3/4 cup of bacon, and 1 cup of the cheese.

Spread potatoes in caserole dish. Sprinkle with remaning cheese and bacon.

Bake in 350 degree oven for 20 minutes.


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CREAM CHEESY POTATO MASH

6 medium to large potatoes
1/2 cup milk
3 t. butter
1 t. salt
1/4 cup sour cream
1/2 stick softened cream cheese (4oz.)
1 small onion (chopped)
1 cup shredded cheddar cheese

Preheat oven to 325F degrees.
Peel potatoes and cut into cubes. Boil potatoes 15 mins. or until done. Drain and transfer potatoes into a large mixing bowl, add butter, salt, cream cheese, sour cream, milk.

Mix with hand mixer until blended together. Add chopped onion, cheese and stir.

Place in oven-safe casserole dish and bake at 325 degrees for 35-40 minutes.

Shrimp Dijonnaise

From http://www.mercurynews.com/recipes/ci_11723840

Don't Say Diet: shrimp Dijonnaise


From 'Taste of Home Cookbook'; adapted by Kathy Manweiler, Wichita (Kan.) Eagle


Shrimp Dijonnaise

Serves 4 as entree

½ cup fresh lemon juice

3 tablespoons olive oil

3 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

3 garlic cloves, minced

1 pound uncooked large shrimp, peeled and deveined

In a large resealable bag, combine all ingredients, seal the bag and turn to coat shrimp thoroughly. Refrigerate for 2 to 3 hours, turning occasionally. Drain and discard marinade. Preheat your oven's broiler. Spread shrimp onto a nonstick baking sheet and broil the shrimp about 4 inches from the heat for 3 to 5 minutes or until shrimp are pink and firm.

Each serving: 237 calories (48 percent from fat), 12.7 g fat, 23 g protein, 6 g carbohydrates, 317 mg sodium, 172 mg cholesterol.

From "Taste of Home Cookbook"; adapted by Kathy Manweiler, Wichita (Kan.) Eagle

Bresaola

From http://www.mercurynews.com/recipes/ci_11723792?nclick_check=1

John Torode: "For this classic Italian cured beef, meat is first marinated and then hung to dry, a process that takes about 30 or 40 days. ... This recipe will give you enough to last a family for 6 months. It can be scaled down to suit 2 pounds or so, but it's really not worth making less than that."


Bresaola

81/2-pound boneless top round roast

11/2 pounds coarse sea salt (about 5 cups)

1 bottle cheap red wine

1 bottle cheap white wine

Large bunch fresh rosemary

12 bay leaves

24 whole cloves

3 garlic cloves, crushed

40 black peppercorns

12 dried red chiles

4 strips orange peel

Trim the beef, removing the fat and sinews so that you have nuggets of meat — probably three or four — rather than one big hunk. Combine all ingredients except the beef in a large nonreactive dish that is big enough to hold all the meat comfortably. Add the meat, cover and leave for 2 weeks at the back of the refrigerator.

At the end of the marinating, cut squares of cheesecloth big enough to wrap each hunk of meat. Take the meat from the marinade and wrap up each piece, then tie it into a bundle with some string. Hang the meat somewhere cool that allows the air to circulate — a dry basement would be ideal — and let dry for 2 weeks. Check every so often that the bundles of beef are not touching each other; if they are, the air won't circulate freely around them.

To serve the bresaola, slice it very thinly. Sprinkle with olive oil and season with pepper and chives. Garnish with wedges of lemon and eat with chunks of bread. (Torode's "Beef" has several recipes and suggestions for serving bresaola, including salads and a pizza.)

John Torode, "Beef"

Quesadillas with Guacamole

This sounds delicious

From http://www.jamieoliver.com/recipes/veggies-and-sides/quesadillas-with-guacamole

quesadillas with guacamole
A quesadilla is basically a Mexican-style stuffed pancake, like a toasted sandwich, made with two tortillas sandwiched together with a cheese-based filling. They are warmed through and served with guacamole and sour cream. They are one of my favourite things to eat – Jools and I tend to have them every Saturday because we love them!

To make the guacamole I use 2 or 3 ripe avocados, 2 or 3 ripe deseeded tomatoes and a couple of deseeded red chillies, and I throw all this into a food processor with a handful of peeled and chopped spring onions and a good handful of fresh coriander. Once this has been chopped up nice and fine, I add a couple more chopped tomatoes, a good pinch of salt and half of another avocado, chopped, to give it a nice chunky texture. Transfer everything into a bowl and season carefully with sea salt, freshly ground black pepper and a good squeeze of lemon or lime juice. If you decide to buy ready-made guacamole, which is a bit lazy but probably very realistic, you can put it into a bowl and chirp it up a bit with a squeeze of lemon juice, a little extra salt and a bit of chilli to give it a kick.

To fill the quesadillas you will need a couple of big handfuls of grated Cheddar and/or red Leicester cheese, some finely sliced spring onions, a couple of handfuls of chopped fresh coriander, and a red pepper and some red or green chillies all deseeded and finely chopped. Mix all this up in a bowl and then sprinkle half a handful between two layers of tortilla. You can make up 4, 10 or even 20 quesadillas and keep them in the fridge until you need them if you want.

Some people like to fry them in oil, but this makes them greasy and is not all that healthy. You can grill them, but I like to put them in a dry non-stick frying pan on a medium heat, so that after about a minute and a half on each side you are left with a really crispy outside and an oozy, stringy filling. Serve the quesadillas cut into quarters, with the guacamole, sour cream and a beer.

PS You can also posh them up a bit using grilled chicken or seafood, leftover pork, shellfish, or a selection of grilled vegetables.