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Country Kitchen
January 1, 2012 Previous Recipe | Next Recipe
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E-Z ICE CREAM
SIMPLE CHOCOLATE CHESS PIE
MARSH BUTTER ROLL
BLACK-EYED PEA SALAD
PINEAPPLE CASSEROLE
COUNTRY QUICHE
SAUSAGE SPINWHEELS
QUICK SOUR CREAM BISCUITS
CHICKEN ENCHILADA DIP
TURKEY SALAD
HOT POTATO BAKE
MACARONI CASSEROLE
“MOMA’S” CHICKEN SALAD
TY’S PECAN PIE
TEXAS SALSA
HOT POTATO BAKE

8 medium-to-large potatoes, peeled and cubed
2 cups shredded cheddar cheese
12 slices bacon, cooked and crumbled
1 (8-ounce) container sour cream
½ cup (1 stick) margarine
1/4 cup milk
1/2 cup ranch salad dressing
Salt and pepper to taste

Heat oven to 325 F. Boil potatoes 10 to 15 minutes until tender; drain and place in large bowl. Add all other ingredients; stir well and pour into large casserole dish. Bake 20 minutes. Serve warm for a twice-baked potato-like side or serve cold for a side that’s more like potato salad.





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