Potato and Bacon Tart

• 2 – 12 oz. packages of center cut bacon
• 4 medium potatoes
• 12 ounces shredded sharp cheddar cheese
• Salt
• Pepper
• Onion powder

Here is a dish for those who don’t like cabbage to celebrate St. Patrick’s Day.  Any other time it would also be delicious.  I was a little worried that it would make a mess in the oven, but it didn’t.  Nor did it smoke up the house, which I have heard some people claim to be a problem when they put bacon in the oven. 

Fan slices of bacon around a glass deep dish pie plate.
Sprinkle a layer of cheese over it.
Slice potatoes thinly and put a layer on top of the bacon.
Sprinkle with onion powder, salt and pepper.
Repeat steps 2-4 two more times, using up all the potatoes. 

Sprinkle the rest of cheese over the layers.
Flip the bacon ends up over the mixture and fan it all the way around the tart. 

Set the oven rack mid-oven height and bake for 2 hours on 325 degrees.  No need to preheat the oven.

Remove dish and blot the top of tart with paper towels to absorb some of the drippings. 

Let sit for 5 minutes. 

Put a plate on top and flip the tart onto it. 

Blot the top of it again with paper towels to absorb the drippings.

Let sit a few minutes. 

Repeat 2 more times the flipping between plates and blotting to absorb as many drippings as possible.

Sprinkle onion powder, salt, and pepper over the layer of potatoes. 

Slice into wedges and serve. 

Enjoy. 

Swiss Steak (Slow Cooker)

• 3 lbs. of round steak, trimmed
• 1 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup olive oil

• 4 green bell peppers, washed, seeded and cut in strips
• 4 onions, cleaned and sliced, and separated into rings
• 4 cans of tomato soup
• 1 soupcan of water
• 1 tablespoon minced garlic (the refrigerated kind in a jar)

1. Heat the oil on medium high.
2. While waiting for the oil to heat, spray a large slow cooker with olive oil.  
3. Meanwhile, combine the flour, salt, and pepper in a ziplock bag.
4. Put pieces of steak in the bag, close it, and shake until the steak pieces are coated well.  
5. Brown the pieces in two batches in a skillet, just long enough to make them a nice color.
6. Remove the steak pieces from the skillet and transfer to the slow cooker.  
7. Add the green bell peppers, onions, tomato soup, water, and minced garlic to the slowcooker.  Stir until mixed.  
8. Cook for 6 hours on high.  
9. Serve with mashed potatoes or cooked rice.   

Chicken Bruschetta Pasta

• 1 dry pint grape tomatoes, washed and chopped
• 2 tablespoons olive oil
• ¼ cup fresh chopped basil
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 1 ¼ teaspoon refrigerated minced garlic (or four cloves of fresh minced garlic)
• 6 ½ ounces spaghetti, boiled (½ box)
• 1/3 bag of Tyson chicken strips (not the breaded kind)
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ¼ cup shredded fresh parmesan cheese

1. In a bowl combine the first six ingredients (tomatoes, olive oil, basil, salt, pepper, and garlic).
2. Let sit for 15 minutes
3. Boil spaghetti until al dente stage.
4. Put two tablespoons olive oil in skillet, lightly brown on medium heat the chicken strips, about 10 minutes. Stir and turn frequently to prevent burning.
5. Add the Italian season and stir.
6. Remove from the fire.
7. Drain pasta and add to the skillet.
8. Add the tomato mixture and toss.
9. Add the parmesan cheese and toss again.
10. Plate and enjoy.

White Lasagna

• 9 lasagna noodles
• 1 pound ground sausage
• 2 celery ribs
• 1 medium onion
• 3 teaspoons refrigerated minced garlic
• ½ cup white whine
• 1 quart half and half
• ¼ teaspoon pepper
• ½ teaspoon red pepper flakes
• 1 teaspoon fennel seeds
• ½ teaspoon sage
• ¼ teaspoon salt (this doesn't seem like enough, but salt in cheese gives a lot of flavor)
• 3 ounces cream cheese, cubed
• 1/3 cup minced fresh basil
• ½ teaspoon dried oregano
• 1 egg, lightly beaten
• 2 cups shredded white cheddar cheese
• 1 ½ cups (12 ounces) 2% cottage cheese
• 1 8 ounce package of shredded mozzarella
• 8 ounces shredded Gouda cheese

This recipe is for using the lasagna noodles dry.

1. Preheat oven to 375 degrees.
2. Spray 13 x 9” baking dish with olive oil.
3. Chop onion and celery to a fine point in food processor.
4. Brown the ground sausage, stirring frequently.
5. When browned, blot the sausage with paper towels to eliminate excessive oil.
6. Add the celery and onion and cook to a sweating stage.
7. Add the refrigerated minced garlic the last minute so as not to burn the garlic.
8. Add the white whine and stir and cook another 3 minutes.
9. Add 1 cup half and half, cream cheese, herbs, pepper, and salt. Stir until the cream cheese is melted.
10. Remove from fire.
11. In a medium sized bowl, combine egg, cheddar and cottage cheese. Stir well.
12. Pour a small amount of the remaining half and half in the baking dish, add three of the lasagna noodles, half the meat mixture, and spread. Then spread half the cheddar cheese mixture and spread and a third of the mozzerella. Pour another cup of the half and half over the mixture. Repeat that set of layers. Add the three remaining noodles. Distribute the final third of mozzarella and all the Gouda over the top. Pour the remaining half and half over the noodles.
13. Cover with foil and bake 45 minutes. Remove foil and return to the oven for 10 minutes or until slightly brown. Remove from oven and let stand 15 minutes before cutting.

Enjoy.

Movie Time Mix

• 4 cups Rice Chex
• 4 cups Corn Chex
• 1 cup roasted cashews or roasted peanuts
• 1 cup thin straight pretzels 
• 3 cups cheddar Gold Fish crackers
• 6 tablespoons butter
• 2 tablespoons Worcestershire sauce
• ¾ teaspoon Lawry's seasoned salt
• ¾ teaspoon Jane's original Krazy Mixed-Up Salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon of Cayenne pepper

1. Microwave the butter one minute in a microwave safe container.
2. Mix all seasonings and Worcestershire sauce into the butter and stir well.
3. Pour all the crunchy ingredients into a 13x9” dish.
4. Pour the liquid mixture all over the dry ingredients, stirring to distribute it.
5. Microwave for 2 minutes on high.
6. Stir.
7. Microwave another 2 minutes on high.
8. While doing this put ingredients away and spread paper towels on a surface that will cover approximately 2 feet by 3 feet area.
9. Stir again.
10. Microwave another 2 minutes.
11. Pour contents over the paper towels, spreading them so that the towels absorb any excess of the butter and spice mixture.
12. Enjoy with your favorite movie or any other activity that you like.  

Peach Cobbler

• 4 cups unpeeled peaches sliced
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ cup water

    In another bowl, cut the butter into the flour and then add the sugar:

• ¾ cups sifted flour
• 1 cup sugar
• 1 ½ sticks butter

1. Grease a 9” x 13” baking dish.
2. Arrange the fruit layer over the bottom of the dish.
3. Sprinkle the crumbled layer over the fruit layer.
4. Add extra sugar (1/2 cup). Dust with more cinnamon.
5. Bake at 350 degrees for 60 minutes.

Philly Cheesesteak Boats

3 thin sliced breakfast steaks

3 green bell peppers

1 vidalia onion

Adolph seasoned tenderizer

8 ounches sliced mushrooms

Olive oil spray

6 slices of provolone cheese

Wash and half lengthwise the bell peppers. Scrape seeds and ribs out and discard.

Spray foil with olive oil spray.

Place bell peppers on the foil on a pizza pan. Cover with another piece of foil and bake for 30 minutes at 350 degrees.

Spray skillet with olive oil spray.

Season meat with Adolph's seasoned tenderizer.

Brown the steaks on each side. Remove skillet from the heat.

Chop onion into pieces about one inch in length.

Remove the meat from the skillet, replacing the meat with the onions and sliced mushrooms.

Saute the onions and mushrooms.

Cut the steak in ½ by 1 inch strips and return to the skillet to the heat.

Add 2 tablespoons water to aid in steaming the vegetables.

When sauteed, remove from the heat.

After the 30 minutes of baking of the the bell peppers, remove the pan of them.

Remove the foil from the top.

Spoon the meat, onion, and mushroom mixture into the six green pepper boats.

Return to the oven for 20 minutes.

Remove and place a slice of provolone on each boat.

Return to oven to melt the cheese.

Serve and enjoy.