Recipes24

4 large baking potatoes
1 (15 ounce) can chili beans — undrained
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Cottage Cheese Topping — (recipe follows)
Chopped bell pepper — if desired

COTTAGE CHEESE TOPPING
1 1/2 cups cottage cheese
1 tablespoon milk (1 to 2 tablespoons)
1 tablespoon lemon juice
|Heat oven to 375?. Pierce potatoes with fork. Bake potatoes 1 1/4 to 1 1/2
hours (or microwave on High 12 to 14 minutes) until tender. Cool just
until easy to handle.

Heat chili beans in 2-quart saucepan over medium heat until hot. Split
open potatoes; top with beans. Sprinkle with cheese, salt and pepper.
Serve with Cottage Cheese Topping. Sprinkle with bell pepper.

COTTAGE CHEESE TOPPING:

Place all ingredients in blender. Cover and blend on medium-high speed,
stopping blender occasionally to scrape sides, until smooth. Add
additional milk if necessary to achieve desired creaminess.

1 28-ounce can whole tomatoes — tomato puree, undrai
2 Fresh hot green chili pepper — seeded and minced,
1/2 c chopped canned gre — en chili peppers
1/2 C Finely chopped white or yell — onion
2 Garlic cloves — minced
2 Tbsp Lime juice| In a medium saucepan, bring all the ingredients to a simmer over
medium-low heat, then cook for 5 minutes. Spoon the salsa into hot,
sterilized jars and attach the lids. Process the jars in a boiling water
bath for 5 minutes. Remove from the water and cool at room temperature.
Note: The canned chili peppers will make a milder salsa than if you use
fresh chiles.
After opening, you can extend the salsa (and mute the heat a little) by
stirring in a cupful of minced bell peppers or thawed corn kernels. A
tablespoon or so of chopped coriander leaves adds a nice fillip. Makes
about 2 pints.

4 tb Butter
1/2 c Heavy cream
6 tb Parmesan cheese
1 tb Flour
Salt and pepper to taste| Combine ingredients in saucepan, cook & stir (DO NOT BOIL!) until it looks
and feels like Alfredo sauce.