Katey's Kitchen

Mexican Bean Dip

April 26th, 2011 Posted in Appetizers, Kid Friendly, Sides Tags: Beans, Cheese, Mexican

1 lb hamburger

1 pckg (1oz) taco seasoning

1 can (16oz) refried beans

1 can (80z) tomato sauce

1 pckg (2 cups) cheddar cheese

Sour cream

Tomato (chopped)

Olives (chopped)

Onions (chopped)

Tortilla Chips

~Preheat oven to 350

~Fry hamburger, drain, add taco seasoning according to directions, set aside

~In small bowl combine refried beans and tomato sauce. Add taco meat and stir thoroughly

~Pour mixture into lightly greased 11 x 7 pan

~Bake for 25 minutes

~Remove from oven and sprinkle with cheese

~Return to oven and continue baking until cheese is melted

~Serve with tortilla chips, sour cream and chopped vegetables

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Macaroni & Cheese

April 26th, 2011 Posted in Pasta, Sides Tags: Bread Crumbs, Cheese, Macaroni

2 1/2 cups uncooked elbow macaroni

6 Tbl butter

1/4 cup flour

1 tsp salt

1 tsp sugar

2 cups milk

8 oz Velveeta cheese, cut into cubes

1 1/3 cup small curd cottage cheese

2/3 cup sour cream

2 cups shredded cheddar cheese

1 1/2 cups Planko bread crumbs

~Preheat oven to 350

~Cook macaroni according to package directions. Drain and pour into 2 1/2 quart baking dish

~In small saucepan melt 4 Tbl butter completely, stir in flour, salt and sugar until smooth. Gradually add milk and bring to a boil. Cook and stir for 2 minute or until thickened.

~Reduce heat

~Stir in Velveeta until melted

~Stir in cottage cheese and sour cream

~Pour over macaroni (do NOT stir)

~Sprinkle with cheddar cheese

*Optional – melt remaining butter and toss with bread crumbs, sprinkle over top prior to baking

~Bake for 30 minutes or until top is golden brown

Thanks Char!!!

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Classic Potato Salad

May 16th, 2010 Posted in Potatoes, Salads, Sides Tags: Eggs, Hot Sauce, Potatoes, Salad

3 large Yukon gold potatoes (about 1 3/4 pounds), peeled and cut into 1″ cubes

3 large eggs

1/2 cup diced onion

1/2 cup diced celery

2 Tbl sweet relish

1 Tbl Worcestershire sauce

1 tsp hot sauce

Kosher salt and freshly ground pepper

1 cup mayonnaise

2 scallions, thinly sliced

~Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then reove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.

~In large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 tsp salt, 1 tsp pepper and the maynnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.

~From Aaron McCargo Jr.

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