4 large potatoes
2 T. butter or magarine, melted
1 cup shredded Colby-Monterey Jack cheese
1/2 cup sour cream
8 medium green onions, sliced
1. Heat oven to 375. Pierce potatoes to allow steam to escape. Bake 1 hour or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 in. shells. Save potato pulp for another use.
2. Set oven control to broil. PLace potato shells, skin sides down, on rack in broiler pan. Brish with butter.
3. Broil with tops 4 to 5 in. from heat 8 to 10 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.
8 oz. dill dip or spinach dip
16 oz. pizza crust
2 cups chopped veggies
1/2 cup finely shredded Cheddar cheese
1. PSread dill dip pver pizza crust within 1/2 in. of edge.
2. Sprinkle with veggies and cheese. Cut into 1 1/2 in. diamond shapes.
6 hard-boiled eggs, peeled
3 T. mayo or salad dressing
1/2 t. ground mustard
1/8 t. salt
1/8 t. pepper
1. Cut eggs lengthwise in half. Slip out yolks and mash with fork.
2. Stir in mayo, mustard, salt and pepper. Fill whites with mixture. Cover and refridgerate up to 24 hours.
2 cups Bisquick
1 cup milk
2 T. yellow mustard
1 egg
6 oz. thinly sliced cooked ham, chopped
1 cup shredded cheddar cheese
1. Heat overn to 350. Grease square baking dish, 8x8x2 in.
2. Mix Bisquick, milk, mustard, and egg until blended. Pour half of the batter into baking dish. Top with half of the ham and 1/2 cup of the cheese. Top with remaining ham. Pour remaining batter over ham.
3. Bake 45 to 50 minutes or until golden brown and set. Sprinkle with remaining 1/2 cup cheese. LEt stand 5 minutes before cutting. Cut into 9 squares.