One of my favorites..1 lb of baconHead of cabbage (shredded)1lb of ground beef16 oz of sour creamSweet onionSalt..pepper...garlic 1 lb of bacon.. cut it up into pieces.. cook up in a deeper pan.. while that is cooking take 1 lb of hamburger and cook that up with some chopped onion..salt..pepper.. and of course garlic.. once the burg is cooked , drain it and set it off to the side.Once the bacon is cooked take shredded cabbage and put into pan with your bacon and ALL the bacon grease and cook cabbage till desired texture.. once the cabbage is cooked add the hamburger and sour cream.. stir all together and enjoy
your right rg everything is better with baconi save bacon grease from breakfast in a ice cube tray in freezer i cover with tin foil or clear wrap and i have my bacon cubes to start things off cooking when i need oil or greesegreat when frying homemade perogies!!!!
Potatoes O’BrienIngredients: 2 bags frozen, diced potatoes* 1 tsp. salt˝ tsp. pepper1 can cream of chicken soup, undiluted 2 cups shredded cheddar cheese2 cups sour cream1/3 cup melted butter2 cups crushed corn flakes* I use diced potatoes w/onions & peppersRecipe instructions:Thaw potatoes 1-2 hours in refrigerator. Mix all ingredients except potatoes, melted butter, corn flakes, and ˝ cup of cheese. Add potatoes and mix. Pour into a 9x13 baking dish. Cover with crushed corn flakes and top with cheese and drizzle melted butter. Bake 40-45 minutes in a 350 degree oven.
Yikes....chef Eddy strikes again! Sounds wonderful and I love making sauce reductions. In the fridge I have a jar of port wine reduction. It was a reward for turning a mortar and pestle for a good friend. He was a chef for many years. I've used it on beef, pork and chicken with delightful results. Ever had a Chambord Royal?Rg
We call these cheesy potatoes!The best potatoes in the world!!!!