BEST EVER Baked Potato Soup

BEST EVER Baked Potato Soup

Makes 8-10 servings
Ingredients:
2/3 cup butter, cubed
2/3 cup all-purpose flour
7 cups whole milk (I use all the whole 1/2 gallon)
4 large RED potatoes, Baked, cooled, peeled & cubed. (I have even micro-waved them)
4 onion greens, sliced
1/2 teaspoon pepper (I also add cayenne pepper)
1 pound bacon strips cooked and crumbled
1 1/4 cups shredded cheddar cheese (I used 2 cups)
1 cup (8 oz) sour cream
3/4 teaspoon salt

In a Dutch oven kettle melt butter, stir in flour until smooth. Gradually add milk till thick, bring to a boil,
stirring constantly. Reduce heat, simmer uncovered for 10 minutes.

Add bacon, cheese, sour cream, salt, peppers. Stir in potatoes.

From: Kym

Double-Cheese Macaroni

Double-Cheese Macaroni

Makes 12 servings (1 cup each)

Ingredients:
1 pkg (16 oz) elbow macaroni
3 cups (24 oz) 4% cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon garlic salt
3 cups half-and-half cream
1 cup 2% milk
4 cups (16 oz) shredded cheddar cheese

TOPPING
1 cup dry bread crumbs
1/4 cup butter, melted

Directions:
1) Cook macaroni according to the pkg directions.
2) Place cottage cheese in a food processor/blender and process until smooth. Set aside.
3) In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth.  Gradually add cream and milk. Bring to a boil, cook and stir for 2 minutes or until thickened.
4) Drain macaroni, transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce, toss to coat. Transfer to a greased 13 x 9 baking pan. (DISH WILL BE FULL) Combine bread crumbs and butter, sprinkle of the top.
5) Bake uncovered at 400 degrees for 20-25 minutes or until bubbly.

From: Kym

Toum (Garlic Sauce)

Toum (Lebanese garlic spread)

Ingredients:

1 cup peeled, fresh garlic cloves (refrigerate 1 day before making)
1 Tablespoon salt (we use sea salt with parsley in it) or you can use regular salt and 1 tsp dried parsley)
2 Tablespoons dried mint
3 cups of Mazola oil (refrigerate 1 day before making) (we’ve been using half Mazola and half olive oil)
½ cup lemon juice (refrigerate 1 day before making)



Directions:
Place the peeled garlic in a blender or food processor. (I use a food processor).

Sprinkle the salt, parsley, and mint over the garlic.

Begin chopping the garlic with the processor, adding the lemon juice, a little at a time until the chopped cloves are blended.

Begin adding the cold Mazola oil a little at a time. If necessary, stop processor and push the chopped garlic from the sides of the container.

The desired thickness is like mayonnaise.

Very Important:

*The key to the garlic sauce is beginning with cold ingredients – garlic cloves, Mazola, and lemon juice. If they are not chilled, it will not thicken.

The hotness of the garlic sauce depends on the life of the garlic, and you have no control over this. Sometimes it is mild and sometimes hot.

From: Karen

Oriental Cabbage Salad

Oriental Cabbage Salad

1 pkg. cut cabbage (1 lb) or 1 medium head of cabbage if cutting your own
4 green onions, sliced
1 pkg Ramen Noodles – crumble up; don’t cook
(doesn’t really matter which flavor you use)
1 T. Sesame seeds (I don’t usually use these)
½ cup slivered almonds
Toast sesame seeds (if using) and almonds at 350 degrees for 10 min
(watch closely; they are easy to burn)
1/2 cup oil
3 T. vinegar
salt & pepper
Seasoning packet from Ramen Noodle package

Mix oil, vinegar, and seasonings together

Just before serving, add noodles and almonds to cabbage and green onions,
pour vinegar mixture over the cabbage mixture and toss.

From: Karen