Seven Layer Taco Dip

This recipe has many variations; I'm sharing the O'Brien favorite rendition! It's a must have for any gathering of our men. I've got it all assembled and ready to take tonight.

Ingredients

• 1 pounds ground venison (beef)
• 1 packet (1.25 ounces) taco seasoning of choice
• 1 (16 ounce) can refried beans
• 2 cups guacamole
• 2 cups (8 ounces) shredded cheddar cheese
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar Chi-Chi’s salsa(medium or hot) or your favorite!
• 1 (2.25 ounce) can black olives, chopped
• Shredded lettuce and chopped onions – optional
• Tortilla chips

Directions 

In a large skillet, brown ground beef. Mix with taco seasoning according to instructions on the packet. Set aside and cool to room temperature. 

Spread the beans into the bottom of a deep dish pie plate or 9x13 pan that is about 1 1/2 inches deep. Spread guacamole on top of beans. Sprinkle beef on top of guacamole. Spread sour cream very slowly on top of beef. Pour salsa over sour cream. Sprinkle 2 cups of shredded cheese on top salsa. Sprinkle (lettuce & onions) black olives on top

Serve with tortilla chips. 

You can serve this dish immediately, or refrigerate it over night and serve cold. 

 

  Happy New Year!

Polish Kielbasa & Potato Soup

This recipe is from Aunt Laura Petrone - she said it is Granny's recipe. Just another variation using that great winter staple of potatoes.

Saute' until onion is transparent:
2 Tbsp. butter
1 #  kielbasa, sliced
2 cups chopped celery and leaves
1 cup chopped onion

Add:
5 cups water
1 1/2 cups or 1can beef bouillon or consomme
4 cups shredded cabbage
2 cups sliced carrots
1 Tblsp. salt
1/2 tsp. thyme
2 Tbsp. vinegar
1 bay leaf
3 cups cubed potatoes

Simmer 1/2 hour or until potatoes are tender.

Potato Soup

This is Jason Petrone's recipe, a thick, hearty winter soup.

2/3 cup butter
2/3 cup all-purpose flour
7 cups milk
4 potatoes-baked, cooled, peeled, and cubed (I don't peel)
4 green onions, chopped
12 slices bacon
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 tsp. salt
1 tsp. ground black pepper

1. Place bacon in  large deep skillet, cook over medium heat, drain, crumble, and set aside.

2. In a large stock pot or Dutch Oven, melt the butter over medium heat. Whisk in the four until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

3. Reduce heat and cook 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

4. Serve topped with crumbled bacon and chopped green onions if desired.

No Fuss Potato Soup

It's a good soup and fresh homemade bread day. Here is an easy recipe from my friend and neighbor, Lorene Ashford. (Note - this appears to be the same recipe as in "Taste of Home", with cheese added.)

6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup butter
4 tsp. chicken bouillon granules
2 tsp. salt
1/4 tsp. pepper
12 oz. can evaporated milk
3 Tblsp. chopped parsley
8 oz. cheddar or Colby cheese, shredded

1.  Combine all ingredients except milk, parsley, cheese in slow cooker.
2.  Cover. Cook on "high" 7-8 hours or until vegetables are tender.
3.  Stir in milk and parsley. Stir in cheese until it melts. Heat through.

*Tip - top with chives or crumbled bacon. Craig likes meat so, I add sausage or ham.