How to Make Easy Meals

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Ingredients:

8 baking potatoes
1 package (16 ounces) shredded mozzarella cheese
4 tablespoons mild salsa or taco sauce
Ketchup to decorate

Instructions:

Wash and prick baking potatoes.  Place directly on rack of a preheated 450 degree oven for approximately 2 hours. Potatoes should feel soft when done. Remove potatoes and cool completely.  Slice each potato in half. With a spoon remove most of the soft potato from skin and place in bowl. Be sure to leave a little potato on the skin this will help preserve the skin to refill. Set skins on foil lined cookie sheet.  Add shredded mozzarella and the 4 tablespoons of salsa or taco sauce to soft potato in bowl.  Mix together well.  Spoon potato mixture back into the skins.  Add more ketchup to the top of potato to look like dripping blood.  Place potatoes back in the oven for 10 minutes or until warm and skins are of desired crispness.

Ingredients:

2 ripe, dark-skinned soft avocados
5 ounces of shredded cheddar cheese
10 sprigs fresh cilantro
4 tablespoons chunky salsa
Salt and freshly-ground pepper to taste

Instructions:

Wash and chop cilantro.  On a cutting board and using a sharp knife, slice avocados in half.  Remove the pits and put aside.  Remove the center of avocados with knife and place in a bowl.  Mash leaving a few lumps for brain effect.  Stir in salsa until well blended.  Add cheese and mix well.  Place cilantro in the mixture and continue to mix until all ingredients are blended together well. Place pits in dip to keep dip from turning brown.  Cover and refrigerate for at least 1 hour.  Remove from refrigerator and discard pits. Add salt and pepper to taste being sure to stir well.  Serve with your favorite chips or fresh vegetables.

Ingredients:

2 Italian breads loafs(12  inches long and 3 to 4 inches wide)
2 10 ounce packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
6 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie cheese
1 cup grated Monterey Jack cheese
1/2 cup freshly grated Parmesan cheese
One 6 1/2 ounce jar marinated artichoke hearts, drained and chopped
4 strips bacon, fried crisp, drained and cut into 1/2 inch pieces
8 ounces fresh lump crabmeat (pick out any pieces of shell)

Instructions:

Cut the bread in half lengthwise. Scoop out the inside of the bread and throw away, leaving a 1 inch shell from the bottom half of the bread.  Set the shell and top of bread on a cookie sheet and set aside.  Boil a medium pot of water and add the spinach.  Cook until wilted.  Drain and place in a bowl of ice water.  Remove all excess water by squeezing the spinach.  Chop the spinach and set it aside.  Melt the butter over medium-high heat in a medium pot.  Place the onions in the pot and cook for 3 minutes, stirring frequently.  Next, add the salt, pepper, garlic, and cayenne.  Cook for one more minute.  Stirring continuously, add the flour and cook for 2 more minutes.  Stir in the cream and milk cook still stirring for 3 to 4 minutes until creamy and thick.  Add the rest of the ingredients being careful not to break up the crab meat, including the spinach you prepared earlier.  Preheat the oven to 350° F.  Scoop into the hollowed out french bread and place the top half back on.  Wrap in aluminum foil and bake for 25 minutes.  Once finished unwrap and let cool for 5 minutes.  Cut and serve.

Ingredients:

11/2 cup frozen peas (do not use petite peas)
2 medium cloves garlic, peeled
11/2 tablespoons sesame oil
11/2 tablespoons fresh lime juice
11/2 tablespoons soy sauce
hot chili oil or Tabasco sauce, to taste
3 tablespoons chopped cilantro
3 tablespoons plain yogurt or sour cream

Instructions:

Microwave peas in bowl for 2 to 4 minutes on full power.  Place all ingredients in a food processor and puree for about one minute (don’t forget to scrape the sides).  Place in a bowl and serve.

Ingredients:

1/2 cup pecan halves, chopped
1 medium banana, coarsely chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 (12 ounce) jar of hot caramel ice cream topping

Instructions:

Preheat oven to 350F. Chop pecans and bananas.  Combine ingredients (except pecans) in mixing bowl.  Mix well.  Pour mixture into small casserole dish.  Sprinkle pecans over mixture. Bake 10-12 minutes until the top is bubbly.  Serve with butter cookies or apple wedges.

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