Don’t worry about not having enough grease in your skillet the addition of 1/4 cup butter along with the bacon grease should be enough to mix in the flour, to save time the potatoes may be baked a day in advance

Servings 6

Ingredients:

8 to 10 slices bacon

1/4 cup butter

2 large garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon crushed chili flakes, or adjust to taste

2/3 cup all-purpose flour

3-4 teaspoons chicken bouillon powder

7 cups light cream (or half milk and light cream)

4 large baked potatoes, peeled and cubed

4 large green onions, chopped (more to sprinkle on top)

1-1/2 cups shredded cheddar cheese

1 cup sour cream

salt and fresh ground black pepper, or to taste

Instructions:————————————-

In a Dutch oven or pot cook the bacon until browned; remove and crumble (leaving the fat in the pot).

Add in 1/4 cup butter and heat to medium-high heat.

Add in garlic and crushed chili flakes; cook stirring for 1 minute.

Whisk in the flour and chicken bouillon until smooth and combined.

Slowly add in the cream whisking continuously over medium heat until thickened and smooth.

Stir in the chopped potatoes, green onions and cooked bacon; bring back to a simmer; reduce heat and simmer for 15 minutes.

Mix in shredded cheddar cheese and sour cream stirring until melted and combined (do not boil).

Season with salt and pepper to taste.

Ladle into bowls then garnish with more green onions if desired.

Yield about 1 cup

INGREDIENTS

1/2 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1 to 2 medium garlic cloves, minced

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

2 tablespoons olive oil

1 teaspoon Worcestershire sauce

1 tablespoon corn syrup (no substitutes, sugar or honey will alter the flavor and make it too sweet)

1-1/2 teaspoons dried oregano (rubbed between fingers to release the flavor)

1 teaspoon dried parsley

1/4 cup crumbled feta cheese

salt and freshly ground black pepper, to taste

This will work with a pork roast also

Servings 8

Ingredients:

1 boneless beef roast (about 3 pounds, a top round will work great for this)

1-1/2 to 2 tablespoons browning sauce (such as Kitchen Bouquet or similar)

1/4 cup all-purpose flour

1 teaspoon salt

fresh ground black pepper (use as much as you like)

1 medium onion, sliced

1 (8-ounce) can unsweetened pineapple tidbits

1/4 cup brown sugar, packed

2 tablespoons cornstarch

1/4 teaspoon ground ginger

1/2 cup beef broth

1/4 cup soy sauce

1 garlic clove, minced

1 medium green bell pepper, seeded and sliced

Instructions:———————————-

In a shallow bowl combine the flour with salt and pepper.

Brush the browning sauce over the roast then roll in the flour mixture.

Place the sliced onion into the crockpot then place the roast over the onions.

Drain the pineapple reserving the juice then refrigerate the pineapple.

In a small bowl combine the brown sugar with cornstarch and ginger; whisk in the beef broth, soy sauce, minced garlic and reserved pineapple juice until smooth and well combined; pour over the meat.

Cover and cook on low for 7-8 hours Adding in the pineapple tidbits and green bell pepper about halfway through cooking.

Taste Tester Notes; for more heat add in a finely chopped and seeded jalapeno pepper when cooking the ground beef, half of a green bell pepper, seeded and chopped is also a great addition, you will need a 3-quart crockpot for this..

This may also be cooked in the oven.

Servings 6-8

Ingredients:

10 to 12 bacon strips

1 pound ground beef

1 large onion chopped and divided

4 large garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or adjust to taste

2 (16-ounce) cans pork and beans

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can butter beans, drained

1 cup ketchup

1/4 to 1/3 cup brown sugar, packed

3 tablespoons white vinegar

1 teaspoon liquid smoke

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon fresh ground black pepper, or to taste

Instructions:———————————–

In a skillet cook the bacon until crisp; remove to a plate cool and crumble (do not drain the fat you will drain it after cooking the beef).

Add in the beef and half of the chopped onion then cook until no longer pink; drain fat then continue cooking until the meat is browned (this may take about 10-12 minutes or more to brown the beef) add in the garlic, remaining half of the chopped onion and chili flakes the last 2-3 minutes of cooking time.

Stir in all remaining ingredients until just heated through.

Transfer to crockpot.

Cover and cook on low for 6-7 hours.

Make sure to use 2 large cabbage heads you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning and burning which may happen during the long cooking time, cooked rice will also be fine for this and if you like lots of rice you may increase amount, make certain that the heads of cabbage are frozen then completely thawed before starting this recipe this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls and to save some time I remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead, no need to precook the ground beef it will cook thoroughly in the oven, the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired…

The amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger roasting pan or use two pans and freeze one for another meal just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated, if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.

Yield 16-20 cabbage rolls

INGREDIENTS:

2 large heads green cabbage (frozen then completely thawed)

1/2 cup sauerkraut, hand-squeezed out to remove excess moisture (optional or adjust to taste)

I warn you be prepared to eat this all by yourself!….this is best served warm or at room temperature and served the same day it is made

This recipe was tested using a 9-inch pie plate, although it may also fit into an 8-inch pie plate

Servings 6

INGREDIENTS:

1 cup 18% table cream (or can use half and half cream)

2 large eggs

1/4 teaspoon salt

1/2 teaspoon coconut extract (can use 1-1/2 teaspoons vanilla but will less the coconut flavor)

3/4 cup sugar (this will give you a sweet flavor you can reduce slightly if desired)

1/4 cup melted butter

1/4 cup all-purpose flour

1-1/2 cup sweetened flaked coconut

vanilla ice cream or sweetened whipped cream

INSTRUCTIONS:————————————-

Preheat oven to 350 degrees F.

Generously grease a 9-inch pie plate.

In a mixing bowl beat the table cream with eggs, salt and coconut extract and sugar for 2 minutes, then add in melted butter and beat for 1 minute.

Add in flour and beat until well combined.

Stir in the coconut.

Pour into pie plate.

Bake for 22-25 minutes or until just set (this will not take long to bake).

Serve warm or room temperature topped with vanilla ice cream or sweetened whipped cream.

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