Hometown Get-Togethers - Candace Floyd [35]
4 large baking potatoes
4 ounces cream cheese, softened
¼ cup sour cream
½ medium yellow onion, finely chopped
1 to 2 cups shredded Cheddar, to taste
3 ounces bacon bits
Salt
½ cup milk, scalded
One 1-ounce package dry ranch dressing mix
3 to 4 green onions, finely chopped (white and green parts)
1. Wash and pierce the potatoes in several places with a fork. Microwave on high for 10 minutes until tender. Set aside to cool slightly.
2. Preheat the oven to 350°F. Grease an 11 × 7-inch baking pan.
3. Combine the cream cheese and sour cream in a large bowl; beat until smooth. Add the yellow onion, half of the Cheddar, and half of the bacon bits. Season with salt. Mix well and set aside.
4. Peel the potatoes when they are cool enough to handle. Add to the cream cheese mixture, using a fork to mix well. Stir in the milk. Add 2 tablespoons of the dry ranch dressing, or more to taste.
5. Spread the potato mixture in the prepared pan. Bake, uncovered, for 30 minutes. Remove from the oven, sprinkle with the remaining Cheddar, the remaining bacon bits, and the green onions. Bake for 5 minutes longer, or until the cheese melts.
Dish of Fire
Kathy Keudell, Columbia City, Oregon
Serves 12 to 16
“Dish of Fire is one that gets rave reviews and many requests for the recipe. There are never any leftovers. I’ve been making it for twenty-four years now. Try it!”
1 cup uncooked long grain rice, preferably parboiled
2 bay leaves or ½ teaspoon dried oregano
1 teaspoon salt
¼ cup (½ stick) butter or ¼ cup extra virgin olive oil
2 medium onions, chopped
1 garlic clove, minced
2 cups sour cream
1 cup cottage cheese
1 teaspoon Tabasco sauce
1 teaspoon ground cumin
4 cups shredded Monterey Jack, mozzarella, or Mexican-blend cheese
Two 4-ounce cans chopped hot or mild green chiles, drained
¼ teaspoon coarsely ground black pepper
1. Combine the rice, 2 cups water, the bay leaves, and salt in a large saucepan. Bring to a boil, reduce the heat, cover tightly, and simmer for 15 to 20 minutes. Remove from the heat and let stand, covered, 2 to 3 minutes to allow the rice to absorb the liquid. Discard the bay leaves.
2. Preheat the oven to 350°F. Coat a 13 × 9-inch baking pan with nonstick cooking spray.
3. Melt the butter in a Dutch oven over medium heat. Add the onions and cook until just tender, about 5 minutes, stirring frequently. Add the garlic and cook for 30 seconds. Remove from the heat.
4. Add the rice, sour cream, cottage cheese, Tabasco, cumin, and 3 cups of the shredded cheese to the onions. Stir well.
5. Spoon half of the rice mixture into the prepared pan. Sprinkle with the chiles. Top with the remaining rice mixture, the remaining 1 cup cheese, and the pepper.
6. Bake for 25 to 30 minutes, until bubbly and golden on the edges. Remove from the oven and let stand for 10 minutes before serving.
* * *
TIPS FROM OUR TEST KITCHEN: This dish can go from mild to wild or somewhere in between. Use hot chiles, mild chiles, or one can of each. Be sure to use chopped chiles, not the pickled variety.
* * *
Spanish Rice
Mike Pineda, Carlsbad, New Mexico
Serves 12
“I have used this recipe at family reunions, summer cookouts, and wedding receptions.”
1/3 cup vegetable or canola oil
1½ cups uncooked long grain rice
2 medium onions, finely chopped
1 medium green bell pepper, finely chopped
2 medium celery stalks, finely chopped
One 20-ounce can crushed tomatoes, undrained
2 teaspoons ground cumin
2 teaspoons garlic powder
1½ teaspoons salt, or to taste
Two 14-ounce cans chicken broth
1. Heat the oil in a Dutch oven over medium-high heat. Add the rice and cook until golden, about 3 minutes, stirring constantly. Add the onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt, and 1 can of the chicken broth.
2. Bring to a boil, reduce the heat, cover tightly, and simmer for 20 minutes. Add the remaining can of broth; mix well.
Mexican Squash
Esmeralda Maynes, Clayton, New Mexico
Serves 6 to 8
“Serve this squash for get-togethers with friends and family.”
¼ cup canola oil