Prep/Cooking Time: 2 Hrs 20 Min

Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 cucumber, thinly sliced

Directions:

In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.

In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.

Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Ingredients:

1 package dry Angel Hair Pasta (or thin spaghetti, fettuccini or pasta of choice)
1 large can (preferably Italian) Whole Tomatoes
5 cloves of fresh garlic
2 dried red chili peppers (or cayenne pepper to taste)
4 oz. of good quality Olive Oil, can be Extra Virgin
1 package of Fresh Basil leaves or 8-10 fresh basil leaves from farmers market
Kosher Salt and Freshly ground black pepper to Taste
Freshly grated Parmesan cheese to taste.

Directions:

Fill a large pot with water and season with a couple of pinches of salt. Bring to a boil, add pasta and cook till just tender. Drain and toss is with a little oil, and hold. In a Large sauté pan add olive oil and garlic clove and place over medium high heat. Cook the garlic till just golden brown and tender. Add chilis and lightly brown. Carefully add the tomatoes, using a wooden spoon to crush them in the pan. Allow this to simmer for 5 to 8 minutes, add pasta and mix or toss thoroughly. Add basil leaves, season with salt and pepper. Add Parmesan cheese over the top and serve.

Serves 4 to 6.

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 20 Minutes

Ingredients:

4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil

Directions:

Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.

Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.

Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

Makes 4 servings.

Ingredients:

3/4 cup long grain brown or white rice
1/4 cup broken spaghetti (or just use more rice)
1 tablespoon dry onion
1 tablespoon dry parsley
2 tablespoons margarine
2-1/2 cups water
1 tablespoon soy sauce
3 beef flavored bouillon cubes or 1 tablespoon powdered bouillon

Directions:

In a 2-quart saucepan combine all ingredients. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.

Ingredients:

2 cups sour cream
1 tablespoon mascarpone
1 scant tablespoon whole-grain mustard
4 dashes Tabasco sauce
1 tablespoon finely sliced chives
Juice of 1/2 lemon
2 dashes Worcestershire sauce
2 red onions, sliced 1/2 inch thick and charred about 5 minutes per side (outer ring reserved for garnish and remaining charred onion finely chopped
Salt and freshly ground black pepper

Directions:

Combine the sour cream, mascarpone, mustard, Tabasco, chives, lemon juice, and Worcestershire in a mixing bowl. Fold in the chopped onions then taste and adjust the seasonings. Place dip inside the reserved outer ring of the grilled red onion. The dip is great right away but the next day the flavors are even better. Serve with potato chips.

Also known as “Mexican Haystack”

Prep/Cooking Time: 5-10 min

Ingredients:

1 (16 ounce) bag Fritos corn chips
1 (16 ounce) can refried beans
1 cup cheese
1 cup chopped tomatoes
1 head lettuce
1 (16 ounce) carton sour cream
1 (16 ounce) can olives

Directions:

Heat refried beans. Grate Cheese. Shred Lettuce. Layer and serve.

Serves 8.

Prep/Cooking Time: 2 Hrs 20 Min

Ingredients:

1 pound shredded Cheddar cheese
3/4 cup mayonnaise
5 medium green onions, finely chopped (white parts only)
1 pinch cayenne pepper
1 pinch garlic salt, or to taste
1 (10 ounce) jar raspberry preserves
1 (10 ounce) package thin wheat crackers

Directions:

In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.

Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.

Prep/Cooking Time: Prep Time: 10 Minutes / Cook Time: 30 Minutes

Ingredients:

2 slices bacon
2 tablespoons butter
1 tablespoon diced onion
4 potatoes, peeled and sliced
salt and pepper to taste
2 eggs
1/2 cup shredded Cheddar cheese

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan.

Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.

Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.

Prep/Cooking Time: Preparation time: 5 minutes / Cooking time: 55 minutes

Ingredients:

1 package (16 ounces) penne pasta
1 can (14.5 ounces) diced tomatoes
2 cans (16 ounces) BUSH’S BEST Light or Dark Kidney Beans, drained and rinsed
1 jar (26 ounces) spaghetti sauce
2 cups shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan. Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella. Bake until cheese is melted and golden, about 40 minutes.

Makes 6-8 servings.

Ingredients:

1 and a half bunch of Vermicelli noodles (bean thread)
2 or 3 carrots
1 celery stick
2 jalapeno chilis (peppers)
2 green onions
1 tsp salt
1 Tbsp light soy sauce
3 Tbsp vinegar
4 tsp sugar
3 tsp sesame oil

Directions:

Boil some water in a kettle, and place the dry noodles in a big bowl. Pour the boiling water and leave the noodles soaking till soft and tender. Drain them and rinse them with cold water.

Peel the carrots and cut into small sticks.

Gut the green onions into 1 1/2 inch strips.

In a bowl, mix the soy, sugar, vinegar, chili oil, and sesame oil. Mix well.

Mix the noodles, green onions and carrots, and mix with the sauce when ready to serve.

Prep/Cooking Time: Prep: 15 minutes / Bake: 25 minutes

Ingredients:

4 cups thinly sliced potatoes (4 to 5 medium)
1 tsp. dry mustard
1/2 lb. (8 oz.) Velveeta, cut up
1/4 tsp. pepper
1/2 cup chopped onion

Directions:

Cook potatoes in boiling water in a large saucepan for 8 to 10 minutes or until fork-tender; drain.

Toss potatoes with remaining ingredients in 2-quart casserole; cover. Bake at 350 degrees F for 22 to 25 minutes or until potatoes are tender and Velveeta is melted. Stir gently before serving.

Makes 7 servings.

Prep/Cooking Time: Prep: 30 Minutes / Cooking: 1 Hour 30 Minutes

Ingredients:

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Directions:

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.