Blue Cheese Potato Salad

Blue Cheese Potato Salad

Ingredients:

6 slices bacon

2 pounds red new potatoes

1/4 cup olive oil

3 tablespoons red or white vinegar

1 bunch green onions, chopped

1/2 teaspoon salt

1 teaspoon ground black pepper

1 1/2 ounces blue cheese, crumbled

1-2 tablespoons blue cheese salad dressing


Directions:

Place bacon in a large, deep skillet and cook over medium high heat until evenly brown. Drain, crumble and set aside.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Cook longer if potatoes are bigger. Drain and cool potatoes. Dice potatoes, leaving the skins on.

In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

Sweet & Sour Stuffed Shells

Sweet & Sour Stuffed Shells

Ingredients:

1 box jumbo shells

1 lb. ground beef

1 cup bread crumbs

1 egg

1 clove of garlic, minced

½ teaspoon dry mustard

½ teaspoon ginger

½ teaspoon salt

½ teaspoon pepper

1 Tablespoon soy sauce

Sweet and sour sauce:

4 Tablespoons melted butter

2 cups chicken broth

½ cup chopped green pepper

1 15 oz pineapple chuncks and juice

1 cup sugar

1 teaspoon salt

½ teaspoon ginger

4 Tablespoons soy sauce

Cornstarch Mixture:

8 Tablespoons cornstarch

¼ cold cup water


Directions:

Bring water to a boil in large pot of water and dump shells in. Partially cook shells enough to get them open enough to stuff, about 5 to 7 min.

While shells are boiling, combine ground beef, bread crumbs, egg, garlic, dry mustard, ginger, salt, pepper and soy sauce in a large bowl. Make sure to incorporate ingredients together evenly.

Drain shells and stuff with meat mixture.


Sweet and Sour Sauce:

Combine cornstarch and water and set aside.

In a large sauce pan, bring all sauce ingredients to a boil and slowly add corn starch/water mixture stirring contantly. Continue stirring over medium heat until thickened.

Pour sweet and sour sauce over the top of stuffed shells and cover with ¼ cup water.

Bake 1 hour at 350 degrees