Loaded Smashed Potatoes

4 lbs. red potatoes
16 oz sour cream (I use a bit less)
1 lbs bacon (I just used a package of crumbed bacon)
½ c. sliced green onions
3 c. cheddar cheese
1 c. butter ( often half this and it is still good)
¾ c. milk
1 t. salt
1 t. black pepper

Wash potatoes and chop them into quarters (or smaller). Leave the skin on. Boil in slightly salted water, until they start to break apart when you poke them with a fork. While they boil, fry your bacon (if you aren’t using the already pre-package crumbled bacon) and let it cool and drain on a paper towel.

Chop up the butter. Drain potatoes and put them in a large casserole dish. Add the butter to the hot potatoes. Stir gently until butter is melted. Add the rest of the ingredients and stir gently. Cover and put in a warm oven until ready to serve.

Cheese Bread

1 Round loaf of Sourdough Bread (large one)
1 lb. Monterey Jack Cheese
¼ c. Chopped green onion
½ c. Melted butter
1 T. Poppy Seeds

Slice bread almost but not completely through. Turn one quarter turn and slice again being careful not to cut through. (It should look like a grid with squares an inch or even smaller). Insert cheese slices into the openings. Put them in every cut you can. Melt butter in dish and add onions. Pour over bread. Wrap in foil and bake 20 minutes at 350 degrees. Unwrap and bake 10 minutes more.

Christmas Salad

1 head iceberg lettuce
1 head romaine lettuce
2 c. thinly sliced celery
4 green onions, thinly sliced
2 - 11 oz. cans of mandarin oranges
1 large pomagranite (seeds of)
3/4 c. sliced almonds
1/3 c. sugar

Dressing
3/4 tsp. salt
1/4 c. sugar
6 drops of Tabasco sauce
2 Tbsp. chopped parsley, fresh (optional)
1 dash pepper
1/4 c. rice vinegar
1/2 c. vegetable oil

1. In a small pan on med. low heat, mix sugar and almonds. Melt (this takes a while and I end up adding a little water) then spread out to cool on a plate.
2. Mix all dressings ingredients in blender.
3. Mix salad ingredients. *(Add, oranges, pomagranites, sugar almonds, and dressing just before serving) (salad will go down considerably with dressing on it.)

Favorite Chicken Enchiladas

Chicken Enchiladas




Enchilada Sauce:

2 Tbsp. Oil

2 Tbsp. Flour

1 Tbsp. Chili Powder (you can add more if you like)

1 tsp. ground Cumin

1 can (14 oz) chicken broth

1 can (8 oz) tomato sauce

1 tsp. salt

¼ tsp. garlic powder



Rest of ingredients:

2 c. shredded cooked chicken

½ c. thinly sliced green onions

¾ c. cheddar cheese (divided)

¾ c. Monterey jack cheese (divided)

¼ c. sour cream

1 can (4 oz) green chilies

Salt and pepper to taste

12 6-in corn tortillas



1. Enchilada sauce: heat oil in large sauce pan: stir in flour and chili powder. Cook for one minute. Add remaining ingredients, bring to boil and simmer for 10 minutes.

2. In a bowl mix together chicken, green onions, ½ c. cheddar, ½ c. Monterey jack, sour cream, chilies. Stir in ½ c. of the enchilada sauce, stir until blended and season with salt and pepper.

3. Heat corn tortillas (both sides) in a frying pan. I don’t use oil or anything. You just need to get them soft so they don’t crack. They usually bubble up a little when they are ready.

4. Put a little bit of sauce in a 9X13 inch pan.

5. Spread about 2 Tbsp. (heaping) of mixture into each tortilla and roll up and place side by side (seam side down) in pan.

6. Pour remaining sauce over the top and top with remaining cheese.

7. Bake at 350 degrees until bubbly (about 15-20 minutes)