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Applebee's Quesadillas In reply to
Ingredients:
2 Slices of Lean Bacon (sliced into 1/2" pieces)
2 Flour Tortilla Shells (8" diameter)
Softened Butter (softened for lightly spreading on tortilla shells)
1 Tbsp. Pico de gallo
1/4 C.Shredded Colby/Monterey Jack Cheese
Sour Cream
Guacamole
Picante Sauce


Preparation:
Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside. Spread butter lightly on one side of the flour tortilla shell. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 Tbs. Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon. Place the second flour shell on top of fixings, buttered side up. Cook for about one - two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned. Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream, and picante sauce.



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Bennigan's Potato Wedges In reply to
Ingredients:
4 medium baking potatoes
1/2 C. Shredded Colby Cheese
4 Tbsp. Oscar Meyer Bacon Bits
1 bunch green onions
1/2 C. Sour cream


Preparation:
Preheat oven to 350 degrees. Wash potatoes very well, score them with a knife and bake in an oven for one hour. Remove potatoes and allow them to cool, so that you can handle them.

When potatoes are cool, cut them in half and scoop out the "meat" of the potato. Be sure to leave at least 1/4" inch of meat on the skin. Spray a baking dish with Pam and place the scooped out halves in the pan. Sprinkle the potatoes with cheese, and bacon. Place the potatoes in a 350-degree oven for 5-10 minutes, or until the cheese has melted.

Remove from oven. Chop the tops of the green onion off, and sprinkle them on the potatoes. Serve with sour cream.



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Black Laborador Shepherds Pie In reply to
Ingredients:
2 lbs. ground chuck
2/3 C. chopped yellow onion
1/2 C. chopped celery
2 cloves garlic, minced
2 lbs potatoes, peeled
4 Tbsp. butter
2 carrots, sliced
2 oz. (about 2 1/2 tablespoons) beef base
1 C. water
2 Tbsp. flour
1 C. shredded Cheddar cheese


Preparation:
Saute beef, onion, celery and garlic in a large pan until well done. Strain
off fat. Boil potatoes until fork tender, about 20 minutes. Drain and mash
with butter. Blanch carrots and add to beef mixture. Make a gravy with beef
base and water. Whisk in enough flour to thicken, about 2 tablespoons. When
gravy comes to a boil, add beef=carrot mixture, reduce heat and simmer for 5
minutes.


Spoon meat mixture into a 2-quart casserole. Spoon potatoes on top. Bake for
20 minutes at 350 degrees. Top with cheese and let sit until cheese melts
from the radiated heat. about 5 minutes. Serves 6 to 8.



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Cheddar's Santa Fe Spinach Dip In reply to
Ingredients:
1 medium onion chopped (small)
2 cans spinach (drained)
1 small can plum tomatoes chopped (small)
1 (4 oz.) can green chiles chopped and drained
1(8 oz.) cream cheese (room temp)
1 C. half/half
10 oz grated Monterey jack
1 Tbsp. red wine vinegar
2 Tbsp. sour cream
salt and pepper to taste


Preparation:
Sauté onion in skillet over medium until softened. Add tomatoes and chilies and then cook 2 minutes. Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400 deg oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.



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