Congratulations to all students for getting through another year and especially to our seniors — you did it! I can’t believe this time of year has come so quickly. All our local schools will have graduated our seniors and school will be out for the summer. We are going to need all the help we can get with the grad parties, gatherings, family reunions and such. You know how it is, more than one teen in the house and the cupboards are cleaned out quickly! Try one of these recipes when asked to bring a dish or keep in a covered container for those late night refrigerator raids.
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 tomato – peeled, seeded and diced
Directions: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.
1 1/2 pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (2.25 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions
Directions: In a large skillet, brown ground beef. Set aside to drain and cool to room temperature. Spread the beans into the bottom of a 9×13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
You can serve this dish immediately, or refrigerate it over night and serve cold. I’m told that it tastes better at room temperature.
I look forward to hearing from you. Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
