Dinner...Supper...whatever you call it...make it a family time.
Ingredients:
3 lbs baking potatoes, peeling & quartered
2 (3 oz) packages cream cheese, softened
2/3 c sour cream
1/4 c milk
2 tbsp butter or margarine
3/4 tsp salt
1 tbsp butter or margarine, melted
1/2 tsp paprika
Directions:
Cook potato in boiling salted water covered for 15 minutes or until tender: drain and mash. Combine potato, cream cheese, and next 4 ingredients in a large miximg bowl; beat at medium speed of an electric mixer until smooth. Spoon mixture into a greased 11x7x1 1/2 inch baking dish. Brush with melted butter,and sprinkle with paprika. Cover and chill up to 24 hours.
Remove from refrigerator; let stand, covered, 30 minutes. Uncover and bake at 350 for 30 minutes or until heated.
Ingredients
4-6 slices bacon, crumbled
4 tablespoons butter, divided
1 medium onion, chopped
1 (9 ounce) package of fresh spinach, chopped
2 tablespoons all-purpose flour
1/2 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
1/2 cup fresh parmesan cheese
Directions
Wrap bacon in a paper towel, and set on a plate. Cook the bacon in the microwave oven until crisp, about 1 minute per slice. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until transparent. Add the spinach and remove from heat. Sprinkle with parmasan cheese.
In a separate skillet, melt the remaining butter over medium heat. Sprinkle the flour over the butter and whisk in using a fork until smooth. Season with garlic, salt and pepper; cook and stir until thick. Gradually stir in the milk so that no lumps form, and simmer until thickened. Add the spinach mixture to the cream sauce, and mix until coated. Crumble bacon and stir into the mixture.
Ingredients
1 package of fresh spinach, chopped
6 slices salami
1 1/4 lb ground meatloaf blend (beef/pork)
1 teaspoon dried Italian seasoning
1/4 cup diced pimientos, drained
1/4 cup pepperoni
1 (13.75-oz) jar bruschetta spread
2 eggs
2 cups shredded Italian-blend cheese
1 ready-to-bake rolled pie crust
Directions
Preheat large sauté pan on medium-high 2–3 minutes. Add ground meat and Italian seasoning; brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Stir pimientos, pepperoni, salami, spinach, and bruschetta spread into meat; cook 1–2 minutes or until thoroughly heated. Transfer to a medium bowl and set aside 1–2 minutes to cool. Stir in eggs and cheese, then transfer to a 9×13-inch baking dish. Unroll pie crust over meat mixture. (Stretch dough to fit or use extra dough that overlaps sides to cover extra space at each end of the baking dish; press edges together on each end.) Trim and seal or crimp edges.
Cut two small slits in center of crust. Bake at 350 degrees for 25–30 minutes or until mixture is bubbly and crust is golden. Serve.
Ingredients
4-5 lbs boneless pork spareribs
1 medium onion, thinly sliced
1 cup ketchup
½ to 1 cup water
¼ cup packed brown sugar
¼ cup cider vinegar
2 tbsp Worcestershire sauce
2 tsp ground mustard
1-1/2 tsp salt
1 tsp paprika
Directions
Place half of the ribs in a slow cooker; top with half of the onion. Repeat layers. Combine the remaining ingredients; pour over all. Cover and cook on low for 8-9 hours or until ribs are tender.
