Roxy15
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[SIZE=19pt]Chicken Wings/Grilled Tri-Tip:[/SIZE]
[SIZE=19pt]We had grilled chicken wings and grilled Tri-Tip last night along with salad and ham hock beans and Potato Romanoff.[/SIZE]
[SIZE=19pt]Used Pappy’s Seasoning on Chicken Wings. [/SIZE]Use Pappy’s Seasoning on chicken and pork.
[SIZE=19pt]Marinated the Tr-Tip In Ruby’s Hot Barbecue Sauce.[/SIZE]
[SIZE=19pt]Seasoned Tri-Tip and chicken wings with garlic salt and pepper.[/SIZE]
[SIZE=19pt]Used Ruby’s Hot Barbecue Sauce on [/SIZE]both[SIZE=19pt].[/SIZE]
[SIZE=19pt]Pinto Beans:[/SIZE]
[SIZE=19pt]***Can Use Northern Beans[/SIZE]
[SIZE=19pt]In a large bowl, soak beans in water overnight.[/SIZE]
[SIZE=19pt]The next morning, drain beans. [/SIZE]
[SIZE=19pt]Put the beans in a Dutch Oven and cover with water; bring to a boil.[/SIZE]
[SIZE=19pt]Turn down the heat to low and add a ham hock or diced bacon, diced white onions and diced garlic, all to taste. [/SIZE]We used a ham hock last night.
[SIZE=19pt]Put lid on; leave the lid a little open; slowly cook all day, stirring occasionally.[/SIZE]
[SIZE=19pt]***You can add hot sauce to it, if you want.[/SIZE]
[SIZE=19pt]Potato Romanoff:[/SIZE]
[SIZE=19pt]8 Medium Russet Potatoes, Peeled & Cut In Half: Wash In Colander.[/SIZE]
[SIZE=19pt]2 T. Butter[/SIZE]
[SIZE=19pt]1 Cup Sour Cream[/SIZE]
[SIZE=19pt]4 Whole Green Onions, Diced[/SIZE]
[SIZE=19pt] [/SIZE]1-1/4 Cups Shredded Cheddar Cheese
[SIZE=19pt]Salt & Pepper, To Taste[/SIZE]
[SIZE=19pt]1 Tsp. Paprika[/SIZE]
[SIZE=19pt]Boil potatoes until tender; drain.[/SIZE]
[SIZE=19pt]In large mixing bowl, add potatoes, butter, onions, 3/4 cup shredded cheddar cheese, salt and pepper; mix.[/SIZE]
[SIZE=19pt]Butter a 1-1/2 quart casserole/baking dish; add potatoes.[/SIZE]
[SIZE=19pt]Sprinkle 1/2 Cup shredded cheddar cheese on top.[/SIZE]
[SIZE=19pt]Sprinkle paprika on top.[/SIZE]
[SIZE=19pt]Bake-(uncovered)-for 40 minutes.[/SIZE]
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[SIZE=19pt]We had grilled chicken wings and grilled Tri-Tip last night along with salad and ham hock beans and Potato Romanoff.[/SIZE]
[SIZE=19pt]Used Pappy’s Seasoning on Chicken Wings. [/SIZE]Use Pappy’s Seasoning on chicken and pork.
[SIZE=19pt]Marinated the Tr-Tip In Ruby’s Hot Barbecue Sauce.[/SIZE]
[SIZE=19pt]Seasoned Tri-Tip and chicken wings with garlic salt and pepper.[/SIZE]
[SIZE=19pt]Used Ruby’s Hot Barbecue Sauce on [/SIZE]both[SIZE=19pt].[/SIZE]
[SIZE=19pt]Pinto Beans:[/SIZE]
[SIZE=19pt]***Can Use Northern Beans[/SIZE]
[SIZE=19pt]In a large bowl, soak beans in water overnight.[/SIZE]
[SIZE=19pt]The next morning, drain beans. [/SIZE]
[SIZE=19pt]Put the beans in a Dutch Oven and cover with water; bring to a boil.[/SIZE]
[SIZE=19pt]Turn down the heat to low and add a ham hock or diced bacon, diced white onions and diced garlic, all to taste. [/SIZE]We used a ham hock last night.
[SIZE=19pt]Put lid on; leave the lid a little open; slowly cook all day, stirring occasionally.[/SIZE]
[SIZE=19pt]***You can add hot sauce to it, if you want.[/SIZE]
[SIZE=19pt]Potato Romanoff:[/SIZE]
[SIZE=19pt]8 Medium Russet Potatoes, Peeled & Cut In Half: Wash In Colander.[/SIZE]
[SIZE=19pt]2 T. Butter[/SIZE]
[SIZE=19pt]1 Cup Sour Cream[/SIZE]
[SIZE=19pt]4 Whole Green Onions, Diced[/SIZE]
[SIZE=19pt] [/SIZE]1-1/4 Cups Shredded Cheddar Cheese
[SIZE=19pt]Salt & Pepper, To Taste[/SIZE]
[SIZE=19pt]1 Tsp. Paprika[/SIZE]
[SIZE=19pt]Boil potatoes until tender; drain.[/SIZE]
[SIZE=19pt]In large mixing bowl, add potatoes, butter, onions, 3/4 cup shredded cheddar cheese, salt and pepper; mix.[/SIZE]
[SIZE=19pt]Butter a 1-1/2 quart casserole/baking dish; add potatoes.[/SIZE]
[SIZE=19pt]Sprinkle 1/2 Cup shredded cheddar cheese on top.[/SIZE]
[SIZE=19pt]Sprinkle paprika on top.[/SIZE]
[SIZE=19pt]Bake-(uncovered)-for 40 minutes.[/SIZE]
View attachment 16967
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View attachment 16969