Baked Potato Soup

Prep: 10 Minutes

Cook: 20 Minutes

Serves 4

Ingredients

• 3 Bacon Strips, Diced
• 1 Small Onion, Chopped
• 1 Clove Garlic, Minced
• 4 Tablespoons All-Purpose Flour
• 1 Teaspoon Salt
• 1/2 Teaspoon Dried Basil
• 1/4 Teaspoon Dried Thyme
• 1/2 Teaspoon Pepper
• 3 Cups Chicken Broth
• 2 Large Baked Potatoes, Cubed (I leave the skin on)
• 1 Cup Milk
• 1/2 Teaspoon Hot Pepper Sauce
• Shredded Cheddar Cheese
• Minced Fresh Parsley

Instructions:

1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, milk and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Meat Loaf

Prep: 20 Minutes
Bake: 1 Hour 10 Minutes
Rest: 10 Minutes (the meat loaf, though you can too.)

Ingredients:

2 Beaten Eggs
3/4 Cup Milk
2 Cups Soft Bread Crumbs (just stick 2 - 1 1/2 slices of bread in a food processor and pulse until you have crumbs)
1/4 Cup Finely Chopped Onion
2 Tablespoons Dried or Fresh Snipped Parsley
1 Teaspoon Salt
1/2 Teaspoon Dried Leaf Sage, Basil, or Oregano, crushed
1 1/2 Pounds Ground Beef, Lamb, or Pork
1/4 Cup Catsup
2 Tablespoons Brown Sugar
1 Teaspoon Dried or Regular Yellow Mustard
1/8 Teaspoon Black Pepper

Instructions:

1. In a bowl, combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and black pepper. Add meat; mix well. Lightly pat mixture into an 8x4x2 inch loaf pan.

2. Bake in a 350 Degree F oven for 1 to 1 and 1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine catsup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before serving.

Tostada Pizza

Prep/Cook Time: 40 Minutes
Serves: 6
Bake at 400 Degrees F

Ingredients:

1 lb Lean Ground Beef
1 (4 oz) Can Diced Green Chile Peppers, drained
2 Tablespoons Taco Seasoning
1 Teaspoon Chili Powder
1 Tablespoon Cornmeal
1 (10 oz.) Package Refrigerated Pizza Dough (Or make your own)
1 (15 oz) Can Pinto Beans with Jalapeno Peppers, rinsed and drained. (Can use regular pinto beans instead)
1 Cup Shredded Cheddar or Monterey Jack Cheese (about 4 oz.)
1 Cup Shredded Lettuce
1 Medium Tomato, chopped
1/2 Cup Thinly Sliced Green Onions
Bottled Taco Sauce (Optional)

Instructions:

1. In a large skillet cook mat until brown. Drain off fat. Stir in 3/4 cup water, chile peppers, taco seasoning, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.

2. Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 Degree oven for 5 minutes.

3.  In a bowl, mash beans with a fork; spread over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with cheese. Bake 1 to 2 minutes more or until cheese melts. Top with Lettuce, tomato, and onions. If desired, serve with taco sauce.

Bean and Bacon Soup

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves: 4

Ingredients:

2 (15 oz) Cans Pinto Beans
1 (8 oz) Can Tomato Sauce
2 Cups Chicken Broth
1/4 Cup Chopped Onion
2-4 Slices Bacon

Instructions:

1. Cook bacon in pan until done. Remove from pan, crumble and set aside. Sauté chopped onions in remaining fat.

2. In a large saucepan, combine crumbled bacon, sautéed onion, beans, tomato sauce, and chicken stock. Bring to low boil, reduce heat and simmer for 10/15 minutes.

3. Using a potato masher, carefully mash some of the beans in the soup to make it thicker if desired.