Twice Baked Red Potatoes

Nothing is better than a new red potato dug fresh from the garden!












I like red potatoes no matter how they are fixed but this little recipe is especially tasty and I like them warm or even the baked leftovers eaten cold for a picnic. (Be sure and refrigerate leftovers) The combination of spices and cheeses in the potato filling are really delicious and complement each other.

1 1/2 lbs. small red potatoes

2 to 3 Tbsp. vegetable oil

1 cup (4 oz.) shredded Cheddar/Jack Cheese

1/2 cup sour cream

1 pkg. (3 0z.) cream cheese, softened

1/3 cup minced green onions

1 tsp. dried basil

1 garlic clove minced

1/2 tsp. salt

1/4 to 1/2 tsp pepper

1/2 lb. sliced bacon, cooked and crumbled or 1/3 cup Hormel precooked Real Crumbled Bacon

Wash the potatoes well and then dry. Pierce the potatoes and rub skins with oil. Place in a baking dish and bake uncovered at 400 degrees for 50 min. or until tender. Allow to cool to touch.

In a bowl, combine Cheddar/Jack Cheese, sour cream, cream cheese, onions, basil, garlic, salt, pepper and bacon. In another bowl. scoop out the potato pulp with a melon baller. (Leave enough potato in the shell so it can stand up.) Mash up the potatoes and then stir in cheese mixture. Fill the shells and sprinkle a little parsley on top. Bake in a 350 degree oven until heated well through.

Note: These can be made the day before and then refrigerated and baked fresh when you need them.

Happy 4th!

-Debbie-

Chicken (& Flank Steak) Marinade

Another Great Recipe From The Black Family!

Yum!

My mouth begins to water just looking at Deb's picture. It looks so delicious!


Thanks for this great submission.

Take a zip lock bag and put the following
ingredients in it:

1 cup soy sauce

1/2 to 3/4 cup brown sugar

1 cup water

2 cloves minced garlic

1 tsp. fresh grated ginger or if using dry powder 1/2 tsp.

Mix well inside the enclosed zip lock bag and then place about 2 lbs. of chicken in bag.

(If using flank steak, cut into 1 inch strips)

If you add more brown sugar, the sweeter the marinade - grill over low to medium flame until your desired tenderness. (For the two of us - I cut the recipe in half and put in two large chicken breasts and we made two meals out of it)

We had this on Sunday for lunch - it was wonderful on the chicken. I like trying different marinades for meats and this is one of our favorites - a little oriental - but sweet!

If you like tomatoes - here is a different recipe:

Grill Tomatoes:

Core the tomato then slice in half, place the tomato half on a baking sheet. Rub olive oil on the tomato, add a little salt (we like sea salt), add chopped fresh basil (about 1/4 to 1/2 tsp. per tomato). Turn your oven on broil and place the tray under the broiler for about 5 minutes. Pull from the oven and then sprinkle your favorite grated cheese on top. We have used feta, mozzarella and gouda. You will be surprised at the new creation on your plate. Put back under the broiler to toast and melt the cheese - about 4 to 5 minutes.

Happy grilling on the Mountain!

- Debbie -

Oven Roasted Vegetables

With garden planting starting to be on people's mind and all the great vegetables that come from them, I have this great recipe that can make a meal in itself!

You don't have to wait for the garden to start producing - go to your grocer tomorrow for dinner. * Deb


Submitted by: Deb B.

1 Medium Zucchini

1 Medium Summer Squash

1 Medium Red Bell Pepper

1 Medium Yellow Bell Pepper

1 pound of fresh Asparagus

1 Red Onion

3 Tbsp. Extra Virgin Olive Oil

1 tsp. salt (we like sea salt)

1/2 tsp freshly ground black pepper

Cut all the vegetables into bit size pieces and put everything into a large bowl - -toss together.

Place in a 450 degree oven in a large roasting pan or cookie sheet - spread out in a single layer. Roast for 30 minutes, stir occasionally until the vegetables are lightly brown and tender.

If you are trying to eat healthier - this is a great way to serve vegetables differently. You can put any vegetable that you like, increase or decrease another. Enjoy!

************************************************************

Thanks Deb for this wonderful recipe. I couldn't wait to make this for dinner. The married flavors of these vegetables is just fabulous! I recommend you make this before the fresh asparagus is off. Take my word, this is um, um, good!

-Debbie -

Brother Dave's Potatoes

Dutch Oven Potatoes With A Sweet Personality!

The surprising ingredient- Granny Smith Apples

My brother is one of the best dutch oven cooks I know! He has worked in the scouting program on and off for over thirty years and in that time, he never cancelled a camping trip. His word is his bond and if a trip was planned they camped. Sometimes they had to change the place, but they camped. The world is a better place because of his caring, gentle heart.

8-10 lbs. new red potatoes

2 sliced or diced onions (red are best because they adds color and are so sweet)

3 to 4 granny smith apples

4-6 coarse grated carrots (I also like to use matchstick carrots that are store cut)

1/2 to 1 lb. bacon

12 " dutch oven

During warm weather, about 18 briquettes on top and 10 briquettes on bottom but the day I cooked I needed to use more because it was cold.

Cut up bacon in small pieces (cold, partially frozen bacon is easiest to cut)

Cook bacon in dutch oven until done. If the bacon is very fatty, pour off part of the grease. Add sliced potatoes, sliced or diced onions, coarse grated carrots, quartered or sliced granny smith apples.

Salt and pepper. ( I like to drizzle a little extra bacon fat on top of potatoes)

Every once in a while, turn the dutch oven a quarter turn. Do not lift the lid until you smell the potatoes. There is no need to open the pot and lose heat until you smell the potatoes.

DO NOT OVERCOOK!

Have fun with this "frizzle" recipe. I love to see what comes out of my big black pot and I hope you have fun with this one.

Caution: Always use great care using briquettes. I use an industrial size old cookie sheet covered with foil. I also place old pie tins under my charcoal lighter to hold the coals. After you are finished, dump the ashes in a metal pail and dowse with water until totally out. Or dump coals on aluminum foil and drown with water and then roll everything up in foil. Just make sure your coals are TOTALLY out!

Have Fun! - Debbie-

Potato Canoes

These Little Potato Canoes are so much fun to make! Everyone gets to hollow out their own little "canoe" with a melon baller and then stuff it with whatever they like.

To begin, really scrub your potatoes well, dry them, and then put a coat of butter or shortening on the outside. Place each potato on a sheet of aluminum foil. If your potato doesn't set flat, cut a little slice off the bottom. Then cut a slice off the top. With the melon baller, scoop out the pulp, leaving enough pulp to hold a good shape on the potato. I like to leave the potato balls around the outside of the potato and then add onions, peppers, salt, pepper, and butter to them.

Once everything is scooped out, add some cream of chicken soup (or any other cream soup you like) to the cavity and then add things like cheese, ham, onions, peppers, tomatoes, broccoli, squash, anything your family likes. You could also use taco flavored cooked ground beef and vegetables you would use on a taco. Roast beef and gravy would also be good. Use your imagination!

When each "canoe" is hollowed out and stuffed, replace the piece you cut off at the beginning for a top, wrap it in aluminum foil, write each owners name on the outside with a marker, and bake in the oven on a cookie sheet at 350 for about an hour. These can also be cooked on the coals of a campfire. Everyone will have fun making their own canoe and family memories will be made. Have Fun!

Contributor: Debbie