Dave's Scalloped Potatoes

½ stick unsalted butter 

2 ½ lbs red potatoes, peeled and sliced ¼" thick

1 ½ tsp salt

1 tsp pepper

2 Tbs plus 2 tsp flour

½ lb sharp cheddar cheese, grated

½ lb Monterey Jack cheese, grated

½ lb Gruyere cheese, optional

2 cups milk

Preheat oven to 350º. Grease a 2 qt baking dish.

Put potatoes in large mixing bowl and add salt and pepper. Toss. Arrange layer of potatoes on bottom of dish. Sprinkle with 1 tsp flour. Dot with a tbs of butter. Sprinkle with ½ cup of each cheese. Repeat layers. Pour in milk and bake about 1 hour.

Note:

You can add some cut up ham between layers, if desired.

Kettle Corn

A delicious sweet and salty popcorn.

2 tbs cooking oil of your choice

¼ cup popcorn kernels

2 Tbs granulated sugar

¼ tsp salt

Set a large bowl on the counter to pour your popped corn into.

In a large heavy bottomed pot with a lid, add oil and 3 kernels of corn. Cover and heat over med-high heat until you hear all three kernels pop.

Add the rest of the popcorn and shake the pan a few times to cover the corn in oil.

Pour the sugar and salt directly over the corn. Cover and shake for 3 seconds, rest for 3 seconds, repeat until the corn begins to pop steadily.

Once that starts, shake the pan mostly continuously, pausing occasionally to listen for breaks in popping. Once there is a 2 second break between pops, pull off the heat. Transfer immediately to the large bowl.

Allow to cool for a couple minutes before eating, keeping an eye out for unpopped kernels.

Friendship Tea

 I served this daily in my beauty salon. It's a perfect gift in a jar.

1 cup instant tea mix, unsweetened

1 ¾  cups instant lemonade mix

20 ounces Tang beverage mix

1 ½ tsp ground cinnamon

1 ½ tsp ground cloves

Mix all ingredients together in a a zip-lock bag until blended uniformly.

Pour into glass jars and seal tight.

To serve, mix 2-3 tsp of mix with a cup of boiling water, more or less to taste.

Be sure to leave room at the top of the mug for fizzing.

Mary Lou's Chocolate Frosting

Great on Texas Sheet Cake or Brownies. Pour it on the cooled brownies/cake when hot off the burner. This recipe is for a 8 to 9" square pan. If using a 9x13" pan, use 1½  times the recipe.

6 Tbs butter

6 Tbs milk

1½ cups sugar

Boil this for one minute, or until dissolved. Then add ½ cup chocolate chips or Nutella.

Spread on cooled cake immediately. 

Mrs. Cunningham"s Baked Beans

This is our families favorite recipe for baked beans.

1 medium can B&M baked beans

1 can red kidney beans, not drained 

1 small can lima beans, drained

⅓ lb ground beef, browned

½ lb bacon, cut up and fried

1 onion, cut up and sautéed

½ cup brown sugar, packed

½ cup granulated sugar

½ cup ketchup

2 tsp vinegar

1 tsp prepared mustard

Mix together and bake at 350º uncovered, 40 min or until heated.

Remove from oven and let rest, covered, 15 minutes before serving.

Can bake longer for an old fashion taste.

Tuna Casserole

4 Tbs unsalted butter 

¾ cup thinly sliced mushrooms

¼ cup chopped onion

¼ cup flour

2½ cups half and half

1 cup shredded cheddar cheese

12 oz solid white albacore tuna

2 cups egg noodles

¼ cup minced parsley

Salt and pepper

½ cup breadcrumbs, cracker crumbs, or corn flakes

2 Tbs salted butter, melted

Preheat oven to 375º. Butter a 1.5 to 2 qt casserole dish.

Boil noodles as directed on package.

Melt butter in a medium saucepan until bubbly. Add vegetables and cook for 5 minutes. Stir in flour and cook for 1 minute. Remove from heat and whisk in half and half. Return to heat and whisk until the sauce comes to a boil and thickens, about 10 minutes. Remove from heat and add cheese, whisking until melted.

In a large bowl, flake the tuna with a fork (do not mince). Stir in hot cheese sauce. Add noodles, parsley, salt and pepper. Mix well and pour into casserole dish.

Mix together topping ingredients and sprinkle over the top.

Bake until bubbly and browned, 25 to 35 minutes (longer if you prepared ahead and mixture is cooled).

Tim's Italian Dressing

1 tsp garlic powder 

1 tsp dried oregano 

1 tsp dried basil 

1/2 tsp sea salt 

1/2 cup extra virgin olive oil 

2 Tbs red wine vinegar 

 Combine in a jar with tight fitting lid. Shake vigorously. Store in refrigerator up tp one week.