A Recipe for Me

Use this basic recipe and change it up with different types of potatoes and spices.

Preheat oven 425.

• 1-2 medium-size potatoes per person
• Olive oil
• Salt and Pepper

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• 2-2 1/2 c Tang
• 1/2 c instant tea (unsweetened)
• 2 t ground cinnamon
• 2 t ground clove
• 3/4 c sugar
• 1 pkg instant lemonade mix

Use approximately 2T per cup of hot water

• 2 T margarine
• 2 c water
• 1 c ketchup
• 2-3 T liquid smoke
• 1 chopped onion
• 1 clove garlic (opt)
• 1/2 t celery seed
• 1 t dry mustard
• 1 t chili powder
• 1 T worchestershire sauce
• 1/3 c vinegar
• 1/4 t pepper
• 2 t salt

Cook onion in margarine until soft and slightly browned. Add remaining ingredients. Pour over cubed meat and simmer until tender. Break up with a fork. Serve on hamburget buns.

• 4 cups chicken broth
• 1 bag frozen shredded hash browns
• 1/2 onion, chopped
• 1 bay leaf
• 1/2 tsp seasoned salt
• 1/4 tsp white pepper
• 1 1/2 tsp dill weed
• 8 oz package cream cheese
• handful of chopped ham

Combine all ingredients except cream cheese and ham. Bring to boil. Simmer 15 min. Remove bay leaf. Add cheese. Stir until cheese melts. Add ham.

• 1 package creem cheese, softened
• a bunch of ketchup
• a few shakes of dry mustard
• 1 fork load of horseradish (start with less…you can always add), or 2 half loads…hee
• a splash of vanilla extract

Mix in a bowl. Chill. Add more horseradish if it isn’t spicy enough for you. It does get a better flavor to it after it has been chilled.