Cheese Ball

Published July 1, 2016 | By admin
Submitted by: Sherry Ball Lot # 1743
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Submitted by: Sherry Ball Lot # 1743
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Instructions
  1. Chop salami and ham into tiny pieces. Chop green onion into tiny pieces also.
  2. Cream the cheese, add Hidden Valley Ranch dressing to taste. Add onions and meats and mix thoroughly.
  3. Divide mixture in half. Shape into balls and roll in chopped walnuts.
  4. Refrigerate overnight.

Homemade Cheesy Potatoes (no canned soup in this recipe)

Published April 5, 2016 | By admin
Servings 6-8
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Servings 6-8
Instructions
  1. Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. I Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
  2. In a 10-inch skillet melt 3 Tbs. of butter over medium-low heat. Add the diced onions. Cook until just softened. Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes. While stirring, pour in broth and milk. Continue to stir until thick, about 5-9 minutes. Remove the pan from the heat and stir in the cup of cold sour cream.
  3. In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and grated cheese. Stir to combine and put into greased pan.
  4. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.

BLT Macaroni Salad

Published January 26, 2016 | By admin
Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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  1. In a large bowl, combine the first 4 ingredients.
  2. Add the macaroni, tomatoes & onions, toss to coat.
  3. Cover & refrigerate.
  4. Just before serving, add the bacon & lettuce, toss to coat. (If it's dry after refrigerating, I make more of the sauce & add to get the consistency I want. )

Polish Casserole

Published January 26, 2016 | By admin
Submitted by: Shelly Eddy Lot #643
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Submitted by: Shelly Eddy Lot #643
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Instructions
  1. Cook pasta according to package directions, drain & transfer to a large bowl. Stir in the sausage, soup, sauerkraut, 2 c Swiss cheese, milk, onions, mustard & garlic.
  2. Spoon into 9 x 13 greased baking dish. Sprinkle with remaining cheese.
  3. Bake uncovered at 350 for 45-50 minutes or until golden brown & bubbly.

Corn Dip

Published January 22, 2016 | By admin
Submitted by: Sarah Spargo Lot# 151
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Submitted by: Sarah Spargo Lot# 151
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  1. Mix all ingredients in a bowl and serve with tortilla chips.
Recipe Notes

**Can be served at room temperature or chilled.

Homemade Cheesy Potatoes (*no canned soup in this recipe*)

Published January 14, 2016 | By admin
Servings 6-8
Cook Time 1hr 15min
Submitted by: Carrie Morris Lot # 2451
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Submitted by: Carrie Morris Lot # 2451
Ingredients
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Servings:
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Servings 6-8
Cook Time 1hr 15min
Instructions
  1. Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. Set aside.
  2. In a 10-inch skillet melt three tablespoons of butter over medium-low heat. Add in the diced onions. Cook until just softened Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes.
  3. While stirring, pour in broth and milk. Continue to stir until thick, about 5-8 minutes.
  4. Remove the pan from the heat and stir in the cup of cold sour cream.
  5. In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and shredded cheese. Stir to combine and pour into greased pan. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Enjoy!
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