Easy Cheesy Swiss Potato Pancake

I'll let the video explain this dish!



This dish is really good. Also, FYI, I had to cook it a little more on each side then the video said.

http://www.gourmetmomonthego.com/2010/08/food-adventure-passport.html
http://www.gourmetmomonthego.com/

Texas Salsa

Mix ingredients in the order listed below. Just add ingredients to your taste. Keep bag of corn chips open and available for you to test the mixture throughout the process and make sure it tastes OK. This recipe makes a lot, so make sure you invite friends over for some.

• 1 Regular Can of Black Beans (drained and rinsed)
• 1 small can of Corn – abt. half the size of Black Beans Can (drained
and rinsed)
• 3-4 Diced Roma Tomatoes (de-gut and only use outside part of tomato)
• Cilantro (a lot, keep tasting until you feel it has enough)
• Salt (just a little to add flavor)
• Salsa Verde (Herdez brand)
• White distilled Vinegar
• Limes to taste (3 or 4 juicy limes usually do the trick – I also use the
already squeezed lime juice – it tastes just as good and is a lot easier)
• 2-3 diced Avocados – More if you like Avocados

Refrigerate for a couple hours (about 4 hours) before serving with chips and enjoy!

Recipe by Emily Seamons with some changes by me.

Au Gratin

So here I am craving funeral potatoes late at night. So here's what I plan to make.


INGREDIENTS:

1 bag frozen hash browns
2 cups Cheddar cheese
1 small minced onion (or you can use green onion)
1 can cream of celery
1 can cream of potato
1 container sour cream
1 minced green bell pepper
crushed cornflakes
butter
parsley




DIRECTIONS:
Mix hash browns, onion, cream of celery, cream of potato, sour cream, bell pepper, and parsley. Put mixture into dish. Put shredded cheese on top of mixture. Then top with dabs of butter and sprinkle the crushed cornflakes on top. Cook for 1 hour at 350.


Well I'll see how it turns out!


UPDATE:
It was so good, I LOVED it! Mason even liked it even though he said that he didn't like funeral potatoes. I asked Mason to grab a sour cream container that was 8 ounces. Well Mason quickly grabbed one and I thought it was too big. Sure enough it turned out to be 1 pound AND 8 ounces. Well as I was mixing the sour cream in, it really needed almost that much to be creamy, so I recommend using more than 8 ounces. I love sour cream so it was perfect.

Pineapple Casserole

Ingredients:

1/2 cup butter, softened 1 cup sugar 4 eggs

1 (20 ounce) can unsweetened crushed pineapple 5 slices white bread, cubed

Directions:

1.	In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in pineapple and juice. Gently fold in bread cubes.
2.	Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 35-40 minutes or until top is lightly golden. Serve warm.

Sublime Fruit Salad with Mint

Yields approx 10 1/2-cup servings

1 pt strawberries sliced
1 pt blueberries1 mango, peeled and cubed
1 peach, peeled and cubed
1/8 cup simple syrup (see instructions)
1/4 cup lime juice (about 3 limes)
1/2 cup fresh mint, chopped
1/8 tsp almond extract

1) Make simple syrup and chill while prepping fruit.
2) Simple syrup = 1 part sugar to 1 part water. Bring water to a boil, stir in sugar until dissolved completely. Remove from heat and allow to cool.
3) Wash, peel, and chop fruit as desired.
4) In a blender, combine simple syrup, lime juice, chopped mint, and almond extract.
5) Toss syrup over fruit.
6) Chill (overnight is good) and serve. Practice saying, “thank you.” You’ll be getting lots of compliments.

Roasted Green Beans

2 pounds fresh green beans (or a bag of frozen fancy green beans)
1-2 tablespoons olive oil
2 tablespoons minced garlic (I use the bottled garlic to save a little time)
Salt & Pepper
Zest from one lemon (save the juice for later)

Preheat your oven to 400 degrees. Grab a jelly roll pan and dump green beans on the pan. Sprinkle seasonings, lemon zest, and garlic over the green beans. Drizzle the olive oil over the green beans and then toss with your hands until they are all coated with the seasonings and zest. Spread out in a single layer and slide your cookie sheet into the oven. Roast fresh green beans for 20-25 minutes and roast frozen green beans for an additional 10-15 minutes. When they are done, pull from the oven and put them on a serving platter. Squeeze the lemon juice over the top (from the lemon you zested) and serve.

Lemony Rice Pilaf

1 teaspoon vegetable oil, preferably canola oil
1 cup finely chopped onion
1 1/2 cups long grain white rice
3 cups chicken stock (vegetable stock makes this vegetarian/vegan)
1 grated lemon, rind of
1 tablespoon freshly squeezed lemon juice
1/2 cup coarsely chopped flat-leaf Italian parsley
fresh ground pepper

In a heavy saucepan, heat oil over medium heat and cook onion for 5 minutes, or until softened. Stir in rice, then stock, and bring to a boil. Reduce heat and cover; let simmer for 20 minutes, or until rice is tender. Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish. Note: This reheats very well so you can make a double batch for another night, if you like!