Friday, May 16, 2008
1 cube margarine or butter
1 lg package hashbrowns, thawed
1 cup cheddar or swiss cheese
1 cup jack cheese
1 cup diced ham or crumbled bacon
1/2 t. salt
1 cup milk
4 eggs, lightly beaten
Melt butter in a 9x13 pan. Add all ingredients and mix well.
Bake at 350 degrees for 45 minutes or until bubbly.
Saturday, May 10, 2008
1 Garlic Clove
2 Tbsp Fresh Lime Juice
2 Tbsp Soy Sauce
2 Tbsp Sugar
1/8 tsp Cayenne pepper
1/3 Cup Water
1 Tbsp Rice Wine Vinegar
1/2 Tbsp Sesame Oil
Dash of ground Ginger, or 1/8tsp finely chopped Ginger root
Blend all ingredients in small food processor, Blender, or with immersion Blender. Serve with meat marinated in Teriyaki Marinade. Enjoy. Will last up to two weeks in refrigerator.
I created this recipe, when I couldn't find a peanut sauce I liked...it was always too much Ginger, too bitter...what not. Anyway, I really like this one, and I hope you all do to.
Thursday, May 8, 2008
5 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1 1/2 pounds sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3 dashes Tabasco sauce
Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; set aside.
Add onion and garlic to 1/4 cup drippings; sauté until tender. Do not brown. Add soup; slowly stir in milk, over medium heat; blend until smooth. Add cheese, a little at a time, stirring until melted. Add bacon, reserving some for garnish. Add Worcestershire sauce, mustard and
Yields 5 cups.
Thought I would post this recipe, it is so delicious for a fondue party. Everyone love it!