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Go Big Red Recipes For Jan. 6


Roxy

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Bacon Cheese Spread:

 

1 lb. bacon

1-8 oz. pkg. shredded Cheddar cheese

1/8 tsp. garlic salt

1-8 oz. pkg. cream cheese

1/4 tsp. onion salt

1 tsp. Worcestershire sauce

 

Cook bacon until crisp. Drain and crumble. Combine cheeses, mixing until well blended. Add onion salt and garlic salt, Worcestershire sauce and bacon, mix thoroughly. Chill. Serve with crackers.

 

Baked Potato Casserole

 

Potatoes (I had eight at the time) any kind will do

Bacon (8-10 slices or more)

Green Onions (2 bunches) chopped

Garlic ( 2-3 cloves) minced

Butter (a stick or so)

Sour Cream (I had almost a cup)

Cream Cheese(I had 1/2 8 oz. pkg.)

Milk(1-2 cups)

Cheese ( Extra Sharp Cheddar - almost 16 oz.)grated

Salt and Pepper to taste

 

 

1. Peel and boil potatoes in salted water until fork tender. Drain. Put in large bowl. ( If you are using red potatoes you could leave the skin on. Mine were just ugly)

2. Fry bacon. Drain. You can use the some of the drippings to saute the onions and garlic for about 2min.

3. Add crumbled bacon, onions, garlic, butter, sour cream, and cream cheese to the potatoes.

4. Add milk to get the consistency you desire.

5. Pour into a prepared caserole dish. ( I think mine was 2 qt.)

6. Top with cheese. Bake at 350 for about 30 min.

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