The Works Baked Potato Salad

Yes, I know this sounds like a heart attack on a plate but some things in life are worth the risk......... this is one of them.


6 medium baking potatoes (about 2 pounds)
3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Preheat oven to 425°F. Scrub potatoes thoroughly and pat dry with paper towels. Spray potatoes with vegetable oil using Kitchen Spritzer. Prick potatoes with Hold 'N Slice™. Bake 50-60 minutes or until tender.

Meanwhile, combine sour cream and mayonnaise in small Colander Bowl. Chop bacon, red onion and celery using Food Chopper; add to sour cream mixture. Stir in salt and black pepper; cover with Small Lid. Refrigerate until ready to serve.

Remove potatoes from oven; cool completely. Coarsely chop potatoes into 1/2-inch pieces. Place in large Colander Bowl; fold in sour cream mixture. Cover with large Lid. Refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.

Yield: 12 servings

Nutrients per serving: Calories 310, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 21 g, Protein 8 g, Sodium 580 mg, Fiber 2 g

Crock Pot Barbeque

This recipe came from a recipe group I used to belong to online, way back in 1995.

2/3 lb. boneless chuck roast
1/2 c. water
1 bottle Heinz barbeque sauce (for some reason, this brand makes a
difference)
1/4 c. Worcestershire sauce
1 T. mustard
1 onion, chopped

Combine water, sauces, mustard and onion in a crock pot. Bring to a boil.

Add meat and turn heat to low. Simmer at least 7 hours.
When you're ready to eat, remove meat and "shred" it using 2 forks and mix in a little of the
sauce from the pot.

Serve on kaiser rolls with cole slaw - stick some potato
chips on the side, and you've got a terrific lunch or dinner!

Becky's Texas Brisket

From my friend who moved away after college, to Texas, never to return to Ohio.

1 large trimmed brisket
onion powder
garlic powder
celery salt
1 bottle liquid smoke
Worchestershire sauce
1 bottle of KC Masterpiece Honey Barbecue Sauce
salt & pepper

Place brisket in large pan and generously cover with onion POWDER, garlic POWDER and celery salt.

Rub into brisket, turn over and repeat.
Cover brisket with bottle of liquid smoke.
Cover tightly and marinate in fridge overnight, turning once.

Remove brisket from fridge and add salt and pepper and Worchestershire sauce.
Cover and bake at 275 for 5 hours.
Remove from oven and cover with KC Masterpiece sauce.
Cover and return to oven for 1 additional hour.
Remove from oven and let stand covered for 1 hour.
Slice thinly with electric knife. Arrange in pan and cover with additional sauce if desired.
Yum.

Becky's Artery Clogging Potatoes

My sons love these.... it's one of those heart attack on a plate recipes ... yummy too. This recipe is good hot or cold.... often I serve it hot first and eat the leftovers cold. (They go fast!)


5# bag of red potatoes
1 stick butter
1 pkg grated cheddar cheese
5 green onions - chopped
1 jar real bacon bits
16 oz sour cream
Clean spuds and cut into quarters leaving skin on. Boil until fork tender. Drain and add all the above ingredients, lightly toss and season to taste.

Bacon Tater Bake AKA Heart Attack on a Plate

I've never made this, it came from a friend and her kids LOVE it.......... I can't justify the calories but I'm including it here for those who can.

BACON TATER BAKE

2 Cans condensed Cream of Mushroom soup, undiluted
1 1/3 cups Sour Cream
1 large onion, chopped
1 pound sliced bacon, cooked and crumbled
1 32-ounce package frozen Tater Tots

In a large bowl combine soup, sour cream and onion, mix well. Add bacon and Tater Tots, mix well.

Transfer to a greased 13" x 9" x 2" baking dish. Cover and bake at 350 degrees for 50 minutes. Uncover and bake 8 - 10 mnutes longer until golden brown.
Serves 10