so you peel and thinly slice the potatoes, then spread them out on a large casserole dish. Then, you put in the bacon, onion, green pepper, and soup. Season with salt and pepper. Then sprinkle with flour all over the top. You can do this in layers if you want like do a third of the potatoes and bacon and all. Sprinkle half the cheese on top. Pour enough milk in there to make sure the potatoes are covered. Now put pats of the margarine on top and then put the rest of the cheese.

Bake at 350 (F) for 1 1/2 hours

This is delicious I swear. Makes the best scalloped potatoes ever! Sorry that the measurements aren’t exact, but that’s the way my Grandma cooked.

Good luck!

* 2 boneless, skinless chicken breast halves (I usually use leftover chicken)
* 1/2 teaspoon Olive oil
* 1 cup onions
* 1/2 teaspoon minced garlic
* 1/4 teaspoon cumin
* 1 tablespoon Bottled lime or lemon juice
* 2 cups (14 1/2 ounce each) fat free chicken broth
* 1 cup chunky-style Mexican tomato salsa
* 1 cup frozen corn
* tortilla chips crushed (use baked chips for less fat)
* Shredded Cheese

PREPARATION:
1. Heat olive oil in a skillet.

2. Cook pieces of chicken (if not using leftover chicken) or add cooked chicken to the skillet.

3. Add onions, garlic, cumin and juice. Cook 2 minutes.

4. Add broth, salsa, and corn, heat 10-15 minutes Crush tortilla chips slightly in the bottoms of soup bowls.

6. Ladle soup over the chips and sprinkle cheese on top.

Variation: can add rinsed canned black beans more fiber.

12 Corn tortillas
2 c Tomato sauce
-(2 standard cans)
1/4 c Onion, chopped
Pork rinds, crushed
Mozzarella cheese,
-chopped
Avocado, chopped
Oil for frying

Cut the tortillas into strips (about 1 inch wide). Fry the
tortillas in the oil until golden brown and crispy. Dry them in a
paper towel and add a little salt.

To make the soup: In a medium kettle saute the onions in a bit of
oil until they become translucent. Mix about 2 cups of water with the
tomato sauce and bring to a boil. Set aside. Add salt and pepper to
taste.

To serve: pour the soup into 4 soup bowls. Put some tortilla
strips in each bowl. Bring them to the table along with the cheese,
pork rinds and avocado. Each person adds the rest to his/her soup to
their taste. You can add some tabasco sauce to the soup to make it hot
or use any cheese that will melt when added to the soup.^?

NOTES:

* A soup with crispy tortillas — This is my recipe for a soup that
is very popular in Mexico. If you have ever wondered what to do with
some leftover tortillas that are in your refrigerator, then read
this recipe. If you haven’t wondered, then do it with fresh tortillas.

* Pork rinds are a typical Mexican snack that is sold in many
supermarkets in bulk or in the snack area.

: Difficulty: easy
: Time: 10 minutes

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Tortilla Soup

INGREDIENTS:
1/4 bunch cilantro, well washed (leaves only)
2-3 garlic cloves
1/2 small onion, chopped
1 small can of green chilies
6 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
1 tsp. ground cumin
1 tsp. salt
2 tbsp. cornstarch dissolved in a small amount of water
Corn tortillas (about 10) cut into thin strips
vegetable oil
1-2 cups cooked chicken (2 oz. per serving)
Monterey Jack cheese (1 oz. per serving)
1-2 avocados, peeled, pitted and sliced
PREPARATION:
Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock.

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and:

Scalloped Potatoes Recipe

3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper

1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9×13 (bigger than the one shown) you’ll have more surface area, more of the potatoes will brown, and the cooking time will be faster.

2 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.

Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.

Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

3 Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

Serves 8.

For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.

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Take one large well hung sour kraut (looks up). Add Ham and mole sauce, dress in stockings, supenders, jack boots and spiky helmet. Leave to simmer in a double bed next to Granny Crabtree until she awakes. She’ll be surprised

The recipes here involve possum, I figured it might be worth it to include a section on how to get your hands on one.

I know of several ways to catch a possum. Perhaps the easiest is to simply drive around for a while in your truck. The problem will soon resolve itself.
(SCCRRRREEEEEEECCHHH!!. . . SPLAT. . .)

Much more fun, however, is to take your dogs and shotgun, and go into the woods and hunt one down. The advantage to this method is that you don’t have to scrape the possum off the pavement. The disadvantage is that you do have to worry about shotgun pellets in the meat.

Another thing you might want to take into consideration is that possums are scavengers. They eat anything. If a possum is in the road, chances are he’s there looking for lunch. Therefore, it’s best to catch them alive if at all possible and feed them corn for a few days to clean them out real good before eating them. You just don’t know whose garbage they’ve been into. After all, you wouldn’t want to eat something that’s been eating Granny Crabtree’s leftovers, would you? You know, she’s the one who brings that stuff that nobody ever touches .
(Hey, man, what IS that stuff? I think it’s still alive!)

Ingredients:
1 Still breathing, corn-fed Possum
3 Ripe but firm tomatoes
1 Large white or yellow onion
1/2 pound large mushrooms
2 large green peppers
1 package meat marinade
1/2 cup soy sauce
12 skewers (sticks are okay in Arkansas)

The possum must be alive so that you can scare it, giving you the “wild” taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it.
De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks.
Marinate overnight in a mixture of meat marinade and soy sauce. Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce.
Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly.
Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result. For added flavor, you can cook it over burning tires.

Servings: 6
Calories: 12,342
Carbs: Holly 4-barrel
Fat: If you eat this kind of crap, fat probably isn’t your biggest concern.
regards Tyler

1 onion, chopped
1 lg. or small jalapeno peppers, seeded and chopped
2 to 3 cloves garlic, mashed
1 tbsp. oil (more if needed)
1 (1 lb.) can stewed tomatoes
4 to 6 c. chicken or beef stock (canned maybe used, or 7 to 8 bouillon cubes to 6 c. water)
1 can tomato soup
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. pepper
1/2 tsp. Worcestershire sauce
1/2 tsp. Tabasco (or to taste)
4 tortillas, cut in thin slices like noodles (halve or quarter, then cut into strips)
Grated sharp cheese

Saute onion, pepper and garlic in oil until limp. Add tomatoes, stock and tomato soup. Stir thoroughly, then add cumin, chili powder, salt, pepper, lemon pepper, Worcestershire, and Tabasco. Simmer for 1 to 1 1/2 hours, uncovered, between medium and low. The last 10 minutes of cooking, add tortillas. Sprinkle cheese in bottom of bowl. Ladle hot soup over.

BEST-EVER SCALLOPED POTATOES

4 medium potatoes
milk
shredded cheddar
1 large onion
garlic powder
oregano

Scallop potatoes by slicing width-wise to create very thin circles. Thinly slice onion and separate into thin strips. Layer alternately: potatoes, onion, cheddar, dash of spices; repeat until casserole dish is 3/4 full. Top with cheddar. Pour milk into casserole until it’s about 1/2 filled up the sides.
Bake at 350°F for about 1 1/2 hours until potatoes are tender (sometimes longer for thicker-cut potatoes). Test with fork, let sit for 10 minutes before serving.

6 (6-inch) corn tortillas
1/4 cup vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
1 carton (32 oz) reduced-sodium chicken broth
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro, if desired
1 lime, cut into wedges

Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.
Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Makes 4 servings (1 1/3 cups each).

Substitution: You can substitute another cheese for the Monterey Jack — try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).

GOLDEN SCALLOPED POTATOES

1/4 cup all-purpose flour
1 1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
3 cups milk
1 sweet potato, peeled and thinly sliced
1 bay leaf (optional)
4 yukon gold potatoes, peeled and thinly sliced
1/4 cup freshly grated parmesan cheese

Preheat oven to 350F. Butter a 13″ x 9″ glass baking dish.
Whisk flour, salt, thyme and pepper into milk. Place sweet potato slices in large pot and over with milk mixture. Add bay leaf. Bring to boil; reduce heat to low and simmer, uncovered, for 4 minutes. Add Yukon gold potatoes and simmer, uncovered, for about 8 minutes or until potatoes are almost tender. Remove from heat and discard bay leaf. Spread potato mixture into prepared baking dish and sprinkle with cheese. Bake for 20 minutes or until top is golden and bubbling and potatoes are tender. Remove and let stand 10 minutes before serving.

Makes 6 to 8 servings.