42nd Recipe Street

http://www.food.com/recipe/incredibly-delicious-cheese-garlic-bread-spread-18914/photo

1 Stick of Butter
3 t Minced Garlic
1/2 t Garlic Powder
1/8 t Black Pepper
1/4 C Parmesan Cheese
1 C Shredded Cheddar Cheese

Preheat oven to 450F.

Microwave butter in bowl for about 30 seconds, or until halfway melted.

Mix in remaining ingredients using a fork.

Spread mixture of your choice of bread.

Bake for about 10 minutes or until top is golden brown and bubbly.

Source: http://allrecipes.com//Recipe/depression-era-corn-chowder/Detail.aspx

1 lb Bacon, Cooked and Crumbled
2 (14.5 oz) Cans Chicken Broth
1 Can Corn, Drained
1 Can Cream Style Corn
1 Onion, Chopped
3 Medium Baking Potatoes, Diced
2 (12 oz) Cans Evaporated Milk***
1 (8 oz) PKG Colby Cheese, Cubed
Salt & Pepper, To Taste


Start Bacon.

Combine chicken broth, corn, onion, and potato. Bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are soft.

When bacon is done, add to soup. You don't need to drain the bacon very well or pat dry with a paper towel.

Add evaporated milk and Colby cheese cheese. Stir until cheese is melted.


*** Replace 1 can of evaporated milk with a package of cream cheese?

http://www.food.com/recipe/subway-sweet-onion-sauce-67854

1/2 C Light Corn Syrup
1 T Minced White Onions (Do NOT Use Dried)
1 T Red Wine Vinegar
2 t White Distilled Vinegar
1 t Balsamic Vinegar
1 t Brown Sugar
1 t Buttermilk Baking Mix
1/4 t Lemon Juice
1/4 t Poppy Seeds
1/4 t Salt
1 Pinch Cracked Black Pepper
1 Pinch Garlic Powder

Combine all ingredients in a small microwave-safe bowl.

Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly.

Whisk well, cover and cool.

Alternatively, bring to a boil on top of stove.

http://www.food.com/recipe/macaroni-and-cheese-52799

1 (16 oz) PKG Elbow Macaroni, Cooked
1/2 C Butter
1 t Salt
Pepper, To Taste
1/2 C Flour
3 1/2 C Milk
1 LB Cheese, Cubed or Grated
Breadcrumbs, Croutons, or Chips To Taste, Optional

Preheat oven to 350 degrees.

In a pan cook butter, salt, pepper and flour and stir until smooth.

Remove from heat add milk, return to heat and bring to a boil.

Boil 1 minute.

Remove from heat and add cheese, stir until melted.

Pour over elbows, sprinkle with optional Topping and bake at 350 degrees for 30 minutes.

Source: http://www.food.com/recipe/southwestern-stuffed-bell-peppers-76043

1lb lean ground beef
1/4 cup chopped onions
1 (1 1/4 ounce) package taco seasoning mix
1 egg, beaten
2 cups cooked rice
4-6 bell peppers
1 (19 ounce) can diced tomatoes
1 (15-16 ounce) jar salsa
1 to taste shredded cheddar cheese
1 to taste sour cream

Combine beef, onion, seasoning mix and egg in a large bowl.

Add rice and mix well.

Cut peppers in half lengthwise; remove seeds and membrane.

Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.

Place peppers, cut side up, on top of the tomatoes.

Spoon beef mixture into peppers, mounding as necessary.

Top each pepper with salsa.

Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.

Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!

Serve with sour cream and additional salsa.

4 C Chicken Broth
4 C Peeled and Cubed Potatoes
1/4 C Minced Onion
1/2 t Seasoned Salt
1/4 t White Pepper
1/4 t Ground Red Pepper
1 (8 oz) PKG Cream Cheese, Cut Into Chunks

Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.

Revisions as of 8/27/2011
Skipped the onion
Steamed the potatoes, then plunged them in cold water to get the peels off.

1 lb chicken breast, diced
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated Monterrey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

Preheat oven to 400F

Cook diced chicken breast, onion, and green pepper in oil until chicken is done and vegetables are soft.

Place about 1/2 c of filling and a about 1 TB of cheese into a tortilla. Place tortillas seam side down in a lightly sprayed 13x9 lasagna pan. Melt butter completely in the same pan. Add flour and stir until bubbly. Add chicken broth. Bring to a boil--sauce will thicken.

Stir in sour cream and chilies. Pour white sauce evenly over enchiladas. Top evenly with additional shredded cheese.

Bake for 20 minutes, or until bubbly.