Twice-Baked Potatoes

Ingredients
2 large baking potatoes, washed and dried
Olive oil
3 tablespoons milk
2 tablespoons sour cream
1 tablespoon butter
1 teaspoon horseradish
1 tablespoon chopped chives; extra for garnish
2 tablespoons shredded Cheddar cheese

1. Preheat oven to 400 F.

2. Prick potatoes with fork and rub with a little olive oil, then place directly on top rack of oven and bake 1 hour, or until fork-tender.  Remove and cool slightly.

3. Slice an X into the top side of each potato and squeeze gently (don’t tear skin) to loosen pulp.  Spoon pulp into a bowl.  Set skins aside.  Mash pulp with fork, adding milk, sour cream, butter, horseradish, and chives.  Stuff skins with mixture and top wtih cheese.  (Potatoes can be refrigerated at this point if you wish.)

4. Bake at 400 F 10 minutes, and top with extra chives.

Home-Style Coleslaw

Ingredients
1/2 cup mayonnaise
1 tablespoon cider vinegar
1/4 teaspooon each dry mustard, celery seed, and salt
Freshly ground pepper to taste
2 cups each shredded red and white cabbage
1/2 cup chopped unpeeled red apple

1. In a large bowl, mix mayonnaise, vinegar, adn seasonings.

2. Using the shredder on your food processor or a sharp chef’s knife, thinly slice cabbage.  Toss in bowl with dressing and apple.  Refrigerate until ready to serve.

Parmesan Toast

Ingredients
1 long loaf semolina or Italian bread, sliced thin
1/4 cup olive oil
1/4 cup freshly grated parmesan

1. Preheat oven to 350 F.

2. Arrange bread slices on cookie sheet.  Drizzle with olive oil, then sprinkle each with 1 teaspoon Paremsan.  Bake until golden.  Serve warm.

Spinach Dip

Ingredients

• 16 oz sour cream
• 1/4 cup mayonnaise
• 2 green onions, minced
• 1 pkg frozen spinach, drained and chopped coarsely
• onion soup mix
• small can water chestnuts, diced

Mix ingredients and serve.

Tomato onion soup base

(use this in place of beef stock in recipes)

Ingredients

• 1 tbsp cornstarch
• 3 cups water
• 1 pkg dry onion soup
• 1 cup tomato sauce

Whisk corn starch into water until smooth.  Add onion soup and tomato sauce.  Fill in with veggies, chicken (cooked), leftovers, etc.  Cook until thickens.

Cauliflower salad

Ingredients

• Cauliflower florettes (raw)
• salt
• virgin olive oil
• 1 jar artichoke hearts
• 1 can small black olives, drained and rinsed

Sprinkle cauliflower florettes with salt and add olive oil; let set for 45 minutes. Add artichoke hearts and olives and coat with more olive oil. Marinate overnight in refrigerator and serve chilled.