8 cups potatoes, cooked peeled and diced
1 cup mayonaise
1 t. salt
1/2 t. pepper
1 lb. mild cheddar cheese cubed (I use 3/4 lb.)
1/2 cup chopped green onion (green are best)
Toss ingredients and place in 9x13 pan. Bake 325 for 1 hour. Can be made ahead and frozen.
Garnish with 4-6 slices crumbled cooked bacon and 1/2 cup black or green olives.
16 ounces cream cheese, softened and cut into 6 pieces
4 cup milk
12 ounces Parmesan cheese, grated
2 teaspoons ground black pepper
2 teaspoons salt, more to taste, if needed
DIRECTIONS
Melt the butter in a skillet over medium heat. Add the garlic and cook for about 1 minute, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a fork until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over 2 lbs. hot, cooked noodles.
2 cups of basil 1 cup walnuts 4 cloves garlic 1 cup olive oil 1 1/3 cups of fresh grated parmesan cheese 1 tsp. salt 1/4 tsp. pepper 1/2 cup heavy cream 1/4 cup hot water Process basil, walnuts and garlic. Add olive oil in a slow steady stream. Add parmesan cheese, salt and pepper and process. Add cream and hot water and process briefly again. Serve over 2 lbs. of noodles.
1 large jar Picante sauce (medium or hot) - I used homemade but store bought is fine
1 16oz. can black-eyed peas, drained
1 16oz. can black beans, drained
1 16oz. can white hominy, drained (I use 1/2 can white and 1/2 can yellow hominy)
1 cup dices green bell pepper
1-2 whole diced banana peppers
1 cup chopped onion
1 cup chopped freshtomato
1/2 cup finely chopped fresh cilantro
1/4 cup seeded and chopped jalapeno peppers
1 cup chopped green onions (include the green tops)
1 T sugar
1 T salt
2 T coarsely ground black pepper
2 T ground cumin
Mix all ingredients together. Cover and refrigerate overnight for best flavor.
Saute 2 medium onions in 1 stick butter.
Add 1/2 cup flour and 1 T. salt to 3 1/2 cups chicken broth. Add to onions and boil.
Add 2 cups Half & Half and 3 cups chicken and boil.
Pour on top of 1 lb. cooked noodles in a 9x13 pan.
Top with 1 1/2 cup parmesan cheese and bake @ 450 degrees for 15 minutes.
