Potato Soup

1 large onion chopped
2-3 cloves of chopped garlic
6-8 large redskin, baked potatoes sliced in chunks
Roux for thickening (equal parts of butter and flour melted together)
1 can of chicken stock
½ - 1 Gallon Milk
2-3 cups grated sharp cheddar cheese
1-2 T parsley
Salt and pepper to taste

In a large stock pot, over medium heat, caramelize onion and garlic in olive oil. Remove from pot. Add equal parts of butter (1 cup) and flour to pot (1 cup) melt into a paste. Add Milk. Whisk constantly to prevent burning. Let soup warm up until it thickens. If it doesn’t thicken, make more roux and add.

Once soup is thick, add potatoes, chicken stock, cheese, parsley, s n’p, and stir until cheese is melted. Sooo Yumo in a bread bowl.

Scary seven layer dip

I modified this since I, (and by I, I mean my little family) hate tomatoes. And lettuce. So it's 5 layer dip, okay?

1 can refried beans, cooked.
2 ripe avocados. I think it was Jill that told me to put the halves into a ziploc baggie and squish them that way. Then just cut off the corner and squeeze it out.
Salsa. We have some yummy home made salsa that rocks.
Cheese. Can never have enough of that.
And finally, some sour cream, in a baggie with the corner cut off, and piped into the shape of a spider web.
Tuh Duh!

Gaber's Chicken Salad/Mango Chutney

Gabe...I had to put this in here so it is archived!!!!

Chicken Salad
3-4 cups cooked and diced chicken breasts
1 cup Mayo
Juice from 1 lemon
1 cup chopped celery
1/3 cup slivered almonds
salt and pepper to taste
1-2 cups mango chutney

Cook chicken how you prefer. I usually tenderize, sn'p, and Foreman mine. Place in bowl. Add remaining ingredients.

Mango Chutney
2 1/2 cups diced mangos
2 shakes ground ginger
1 small shake of ground cayenne pepper
1 clove garlic, minced
1/4 teaspoon salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup chopped golden raisins
Freshly ground black pepper

Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container. If needed chop in food processor until chunky.

You can make this chicken salad without the chutney, but the chutney gives it a nice, sweet flavor. I like to put in on croissants.

Sweet and Sour Chicken

In a medium sauce pan, bring the following to a boil, then reduce to a simmer for 1 hour or until thick:

1 C White Vinegar
1 C Water
1 C Sugar
1 C Ketchup
Splash of Pineapple Juice
Dash of Brown Sugar

While this is simmering, bread chicken and fry.

1-2 pounds thin sliced chicken breasts
2 Eggs
Bread Crumbs ( I used plain, but I'm sure you can use seasoned ).

Dip chicken in egg, then coat with crumbs, and fry in a little oil

Cover with sauce, and serve with white rice and various veggies. Yummy!

Gabers Baked Penne

1 lb pork sausage (or ground beef/turkey for something lighter)
1 large chopped white onion
2-3 minced garlic cloves
1 jar of your favorite tomato sauce (about 28 oz.)
1 c. grated Parmesan cheese - split into 1/2 cups
3 Tbsp Butter
1 package (8oz.) of Shredded Mozzarella cheese
1 container (24 oz.) of Ricotta cheese
1 box (1lb) Penne or Spaghetti

Preheat oven 375. Boil Penne. As pasta is cooking, brown sausage in a large skillet. Drain and remove. Wipe skillet with paper towel to get rid of excess grease. Sautee onion and garlic until tender. Add tomato sauce and sausage in skillet. Heat until bubbly. Add any extra seasonings to meat sauce mixture (garlic salt, basil, oregano, sugar, pepper, etc) if desired.

When pasta is ready, drain and add back into pot. Add butter and 1/2 c. grated Parmesan. Toss. Place in 13X9 pan. Spread Ricotta on top of pasta. Spoon meat as next layer into pan. Top with Mozzarella and remaining Parmesan cheese.

Bake for 30 minutes. If top stars becoming brown, cover with foil. Let stand 10 minutes and then enjoy!