Gable House Potatoes

5 slices bacon-crumbled
2 cups grated cheese
1 cup sour cream
1/2 cup sour cream
2 TBSP. green onion
1/2 tsp. salt
6 Large potatoes

Mix sour cream, cheese, butter and minced green onion. Refrigerate mixture overnight. Bake potatoes for 1 hour 15 minutes @ 400 degrees. Make a slit in top of the potato and squeeze open. Prick at white part of potato with a fork to loosen insides. Scoop on heaping scoop of topping and sprinkle with crumbled bacon pieces. Return to oven for about 5 minutes to melt topping.

Favorite Potatoes

1 pkg. frozen hashbrowns
1 can Cream of Chicken Soup
1 cup sour cream
2 cups grated cheddar cheese
1/2 cup chopped onions
1/4 cube melted butter
1 cup crushed cornflakes

Preheat oven to 375 degrees. Mix everything together exept the cornflakes, butter, and 1 cup of cheese. Make at 375 degrees for 1/2 hour. Pull out of oven and top with remaining ingredients and bake for 20 more minutes.

Pasta with 4 cheeses

Recipe courtesy of Deborah Mele: www.italianfoodforever.com

Serves 4 to 6

1 Pound Dried Pasta (Penne, Rigatoni, or Fusilli Are Good Choices)

2 Tablespoons Butter
1 1/2 Cups Heavy Cream
1/3 Cup Grated Parmesan Cheese
4 oz. Fontina Cheese, Grated
3 oz. Gorgonzola Cheese, Crumbled
3 oz. Marscapone Cheese
Ground Black Pepper
Chopped Italian Parsley For Garnish

Cook the pasta in boiling salted water until it is al dente. Meanwhile, heat butter and cream in a heavy, medium-sized saucepan and stir, over low heat, until butter has melted. Stir in the cheeses, and continue stirring until completely melted. Season with pepper. Drain the pasta, and return to the pot with the prepared sauce. Cook over medium heat for a minute or two stirring constantly to allow the sauce to coat the pasta. Serve piping hot, sprinkled with chopped parsley. Serve with additional grated parmesan cheese if you wish.

Black Bean and Corn Salsa/Salad

1 can black beans, rinsed
1 can corn, drained
3-4 seeded tomatoes (or canned, if you’re in a pinch)
Purple onion – ½ cup or so
Cilantro (1/2 to 1 bunch)
2 limes, juiced
Salt and pepper, to taste
Mix and chill. Serve as a salad, or with chips.

Bob’s Habanero Hot Sauce

From allrecipes.com

12 habaneros, seeded and chopped
1 (15.5 oz) can sliced peaches in heavy syrup
½ cup dark molasses
½ cup yellow mustard
½ cup light brown sugar
1 cup distilled white vinegar
2 Tbsp salt
2 Tbsp paprika
1 Tbsp black pepper
1 Tbsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
½ tsp ground allspice

Place first six ingredients into a food processor or blender. Measure in the remaining ingredients. Blend until liquefied. Pour into clean jars or bottles and refrigerate overnight before using.

If you can’t find squeeze bottles for food, try the travel-size shampoo bottles from target or walmart.

Taco Seasoning

From allrecipes.com

1 Tbsp chili powder¼ tsp garlic powder¼ tsp onion powder¼ tsp crushed red pepper flakes¼ tsp dried oregano½ tsp paprika½ Tbsp ground cumin1 tsp sea salt1 tsp black pepper
Mix and store in an airtight container. Can be used for tacos, or as a base for enchiladas or other Mexican dishes.