1/3 c butter,   3 T all-purpose flour

2 c milk,   8oz pkg shredded Mexican cheese, divided

2 oz jar diced pimiento drained,  1 small can chopped green chiles drained

2 T chopped pickled jalapeno pepper,   1/2 t salt

2 lbs baking potatoes, peeled, thinly sliced

Melt butter in a medium saucepan over low heat. Add flour, whisking until smooth.  Cook, whisking constantly, 1 minute.  Gradually add milk and cook over med heat whisking constantly until thickened. Stir in 1-1/2 cups cheese. Remove from heat and stir till cheese melts.  Add pimiento, chiles, jalapeno peppers, and salt, stirring well.  Place half of potato slices in lightly greased 2 qt baking dish.  Top with half of cheese mixture. Repeat layers.  Bake, covered at 350 for 20 mins.  Uncover and bake for 40 more mins.  Sprinkle with remaining half cup cheese, bake 5 more mins.

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6-8 baking potatoes,    1/2 t. Dijon mustard

6 T shredded mozzarella ,  1/2 t. worchestershire sauce

6 T crumbled bleu cheese ,  1/4 t tabasco sauce

6 T shredded cheddar,    1/2 t salt

1/4 c grated Parmesan,    1/2 t black pepper

1/2 c butter 4-5 slices bacon, crisp-cooked & chopped

1 c sour cream ,  1/4 c thinly sliced green onions

1 t. minced garlic,    2 T minced fresh parsley

Bake potatoes.   Cut lengthwise and fluff up pulp.  In a food processor with mixer, combine cheeses, butter, sour cream, garlic, mustard, worcestershire, tabasco, salt and pepper.   Whip until fluffy.  If mixture separates, keep whipping.  It will recombine.  Fold in bacon, onions and parsley.  Top potatoes with mixture.

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2-1/2 lbs potatoes, unpeeled, washed,   1/2 c butter and quartered,  1/2 c sour cream

1/4 cup garlic cloves,    1 t salt

1 c milk or half & half ,  1/4 t black pepper

Boil or steam potatoes and garlic.  Just before potatoes are done, heat milk and butter until hot.   Do not let potatoes cool.   Place hot potatoes and garlic in large mixing bowl. Break up potatoes.  Mix in warm milk mixture on low for 30 secs.  Beat in sour cream, salt and pepper.  Beat until fluffy.

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1 cup corn meal,   1/2 cup flour,   1 teaspoon salt

3 teaspoons baking powder,   1 small chopped onion,   Buttermilk

combine all dry ingredients and put in buttermilk,  enough to make a medium thick batter.  Take spoon full and drop into hot grease. Cook till brown. (Batter should be able to stay on spoon when held, without running off. Thicker than pancake batter, or cake batter).  Drain on paper towels and serve :)))

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Ingredients needed:

4-5 medium potatoes,   1 stick butter or margarine,    3/4 lb Bacon

One bunch Scallions,    12 oz. sour cream,   Grated Cheddar Cheese,    Salt and Pepper to taste

Peel and cut potatoes up into chunks. Boil in SALTED water until potoatoes are tender. While the potatoes are cooking, Fry bacon and crumble into bacon bits, and finely chop the scallions. Drain potatoes. Add butter, bacon bits, scallions, and sour cream. Add the sour cream slowly..you don't want the potoatoes to be runny! Salt and pepper to taste. Pour into a shallow casserole dish, top with Cheese. Place in oven until cheese is melted. In case you haven't noticed..this is not heart healthy, but it's Damned good!

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One triangle of Romano Cheese ( it smells the worst! )

Grate that up and stir in mayonaise just to hold and make kind of spready.

Add parmasean cheese - however much you like.. not too much though.

Toss in some green onion - chopped small

A Touch of Garlic Powder and a Touch of Parsley.

Smooooooooooth over a loaf of french bread and bake uncovored until melty brown.

THE BEST!

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