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Roasted Potato Salad

2 pounds new potatoes, quartered
1 cup plus 2 tablespoons olive oil
Salt
Freshly ground black pepper
1 egg*
Juice of three lemons
1 tablespoon chopped garlic
1 tablespoon Creole Mustard
1/2 cup chopped green onions
1/2 pound bacon, chopped and browned until crispy
1 cup chopped red onions
4 hard-boiled eggs, peeled and sliced
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped fresh dill


Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil. Season the potatoes with salt and pepper. Place the potatoes on a baking sheet and roast for 35 to 40 minutes. Remove the potatoes from the oven and cool completely. In a food processor, fitted with a metal blade, add the egg, juice from one lemon, mustard, garlic, and green onions. Puree until smooth. Season the mixture with salt and pepper. With the machine running, slowly add the remaining olive oil until all of the oil is used and the mixture is thick. Reseason the mayonnaise with salt and pepper. In a large mixing bowl, toss the potatoes with the bacon, red onions, sliced eggs, parsley and dill. Season the mixture with salt and pepper. Stir in the mayonnaise and the remaining lemon juice. Mix thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Baked Potato Soup

6 Large Baking Potatoes
1/2 Stick butter
1/2 Cup flour
7 Cups of milk
1 Bunch of green onions (chopped)
1/2 Pound of fried bacon, crumbled
1-1/2 Cups grated Cheddar Cheese
1 Cup of sour cream
salt and pepper to taste


Bake potatoes until done; let cool..Peel and cut potatoes into bite size pieces.

In large pot on med. heat, melt butter. Add flour and stir until blended. Increase heat to med-high, slowly adding milk until mixture is almost to a boil. Add potatoes, green onions and bacon. Stir in cheese and sour cream. Salt and pepper to taste. Heat until cheese is melted; serve.

Texas Crawdads

2 (8 oz) packages of cream cheese
1/2 cup of mayonaise
1/2 cup of cheddar cheese
1/3 cup of chopped black olives
1 Tablespoon Worcestershire sauce
2 Green onions, chopped
garlic to taste
flour tortillas
picante sauce


Mix all ingredients together except tortillas and picate sauce and spread on flour tortillas. Roll and refrigerate covered overnight. Cut into slices and serve with picante sauce.

Sweet Potato And Apple Casserole

3-4 md. sweet potatoes, peeled
2 cups granny Smith apples, peeled and sliced
3 cups minature marshmallows
1 cup sugar
1 tsp cinnamon
1 tsp salt
1/2 cup pecans, chopped
2 tbsp cornstarch
1/2 cup water
1 tbsp butter

Slice sweet potatoes 1/4 inch thick. In a large buttered baking dish, layer sweet potatoes, apples and marshmallows. Sprinkle with mixture of sugar, cinnamon, salt and pecans. Blend cornstarch and water in small bowl and pour over layers. Do with butter and bake covered at 350 deg. for 1 hr.

Broccoli Stuffing

2 eggs, beaten
1 small onion, minced
1 (10-3/4 oz) can cream of mushroom
1/2 cup mayonnaise
2 (10 oz) package of frozen broccoli
cooked and drained
1 cup grated Cheddar Cheese
1 package herbed stuffing mix, prepared
1/4 cup butter, melted

Combine first 4 ingredients to make sauce.

In a 2 quart casserole dish, layer broccoli, cheese, and small amount of sauce. Repeat layers until all ingredients are used. Top with prepared stuffing mix. Drizzle melted butter over top and bake uncovered at 350 deg. for 30 min.

Tortellini Soup

3 lbs of Italian sausage
1 large onion , chopped
2 garlic cloves, minced
1 small bag baby carrots
3 cups beef boullion
3 1/2 sups tomato sauce
4 cups tomatoes, drained and crushed
1 cup water
2 tbsp dried parsley
2 tbsp dried oregano
1/2 tsp cayenne pepper
1/4 tsp celery salt
1 bay leaf
2 (9 oz) packages cheese filled tortellini
prepared as directed
fresh parmesan cheese

Saute sausage and drain fat. Add onion and garlic and continue to saute until onions are transparent. In a large pot, add all ingredients except totellini. Simmer for 1-1/2 to 2 hours. Add cooked totellini and serve. Sprinkle with parmesan cheese. Soup may be stored in freezer.

Yeilds 6 generous portions.

Shrimp with Lemon Pesto

1/2 cup firmly packed fresh basil, chopped
1/2 cup olive oil
2 tbsp grated lemon zest
2 tbsp parmesan cheese
1 clove garlic, finally chopped
1 lb large shrimp, shelled deveined

Combine all ingredients except shrimp and mix until well blended. Place shrimp in a baking dish and marinate in lemon pesto up to 4 hours. Thread shrimp on skewers and grill for approximately 4 to 5 minutes, or broil approximately 10 min.