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~~Side Dishes~~ 
5 lbs. potatoes, peeled and cubed
3/4 cup sour cream
½ cup milk
3 Tablespoons butter
Salt and pepper to taste
3 cups (12 oz.) shredded cheddar cheese, divided
½ lb. sliced bacon, cooked and crumbled
3 green onions
Place potatoes in a dutch oven. Cover with water; bring to boil. Reduce heat; cover and simmer until tender. Drain and place in mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat on medium - low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions. Transfer to a greased 3 quart baking dish. Top with remaining cheese. Bake uncovered at 350º for 30 minutes or until heated through and cheese is melted. You can prepare this dish ahead and bake just before serving.
6-8 large potatoes, peeled and cubed
1 medium container sour cream
1 jar Real bacon bits
1 bunch green onions, minced
1 lg jar cheese whiz
Salt and pepper to taste
1½ cup milk
Potato buds or instant potatoes for thickening
Cook potatoes until tender. Combine all ingredients, just covering with water blending gently until smooth and bring to a boil stirring often so as not to stick.
10 minutes before time to serve, add 1 cup instant potatoes. If it gets too thick, add a little milk and water. Depends on what consistency you prefer.
4-5 lbs. potatoes, cut into wedges
1/2 cup butter, melted
1 med. white onion, thinly sliced
1-2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground, dried oregano
Preheat oven to 350 deg. Place potatoes, butter, onion, garlic, salt, pepper and oregano in a large baking dish; toss thoroughly. Cover with foil. Bake for 1 hour, stirring occasionally. Remove foil; cook 30 minutes more to brown. Makes 8-10 servings.
1 can (15 oz.) Pinto Beans, rinsed and drained
1 can Rotel tomatoes, undrained
1 cup frozen corn
1 teaspoon salt, optional
3/4 cup cooked rice
1 green onion, sliced
In a skillet, combine the beans, tomatoes, corn, salt if desired, and onion. Bring to a boil; stir in rice.
½ - 1 lb. noodles, cooked
1 - 2 lb. Velveeta, cubed
Tony’s, salt and pepper, sugar, to taste
1 - 2 cans evaporated milk
Mix mac and cheese in dish and season to taste. Stir in milk. Cover and bake at 350 deg. 30 45 minutes.
4 medium red potatoes, cut into wedges
1 pkg. (10 oz.) frozen green beans
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
½ teaspoon salt
1/8 teaspoon pepper
1 cup milk
Place potatoes in a saucepan; cover with water and cook until tender. Cook beans according to pkg. directions. Meanwhile, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; boil for 1 minutes. Drain potatoes and beans; place in a serving bowl. Add sauce and stir to coat.
Bacon ends, amount desired
2 (14½ oz.) cans Allen's Italian cut green beans, drained
Tony Chachere's Creole Seasoning
Black pepper
Fry bacon in small pot until done, but not crisp. Mix in green beans. Season to taste with Tony's and pepper. Place lid on pot. Cook on medium heat for 15 minutes. Stir occasionally.
12 oz. pkg. fettuccine noodles
8 oz. cream cheese
1 stick margarine
1 cup milk
3/4 cup shredded Parmesan cheese
Cook noodles. Mix rest of ingredients in saucepan and cook on medium heat until smooth. Pour over noodles.
Note: Sometimes I steam vegetables, (broccoli and carrots, etc.) and cook chicken breasts and put on top also.
8 - 12 oz. angel hair pasta
2 garlic cloves, minced
2 Tablespoons Canola oil
2 Tablespoons all-purpose flour
1 Tablespoon cornstarch
¼ teaspoon garlic salt
¼ teaspoon pepper
2 teaspoon dried basil
1½ cups milk
4 oz. cream cheese, cubed
¼ cup grated Parmesan cheese
1/3 to ½ cup diced fully cooked ham, optional
Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until lightly browned. Stir in the flour, cornstarch, garlic salt, pepper and basil until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; whisk in cream cheese and parmesan cheese until smooth. Add ham if desired; heat through. Drain pasta; add to sauce and toss to coat.
