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GRANDMA JUDY’S GREEN CHILE CHICKEN SOUP

1 cooked chicken breast cubed
6 cups chicken broth
1 Tablespoon. minced dried onions
1 Four oz. can diced green chilies or roasted and peeled fresh green chillies
8 oz. frozen or canned corn
2 medium size potatoes cubed (Yukon Gold or any firm cooking variety)
¼ cup cornstarch
¼ cup milk or cold water
Salt and pepper to taste

Add potatoes to chicken cubes and broth and cook until just tender. Add corn and dried onions and green chili. Make a paste of cornstarch and milk and add to soup. Cook on low heat until soup thickens. Add salt and pepper to taste. Serve with tortilla chips on top.

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POTATO CHIP POTATOES

6 medium potatoes, peeled and cut into ½ inch cubes
1-1/4 cup crushed potato chips
½ cup chopped onion
2 tablespoons of butter, melted
¾ teaspoon salt
¼ teaspoon pepper

In a large bowl, combine potatoes, ½ cup of potato chips, onion, butter, salt and pepper. Use salad tongs or hands to toss the mix to combine. Transfer to greased SHALLOW 2-quart baking dish. Sprinkle top with remaining potato chips. Bake uncovered at 350 degrees for one hour or until potatoes are tender. When fully cooked, the potato chips on the top will be getting golden brown and crispy.

For added flavor, add shredded cheese on top with crushed potato chips or try using your favorite flavor of potato chips. Enjoy!



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TWICE BAKED POTATOES WITH FILLING OPTIONS ON THE GRILL

Potatoes
Sour Cream
Salt
Pepper
Optional: Wasabi sauce, grated cheese, garlic, onion, chives

Prepare grill for indirect heat. When using a charcoal grill, bank coals to one side of the grill. When using a gas grill, use one side of the burners or place on a potato baking rack. Clean baking potatoes and place on the grill on indirect heat side (not directly over flame). No not wrap in foil as the lit charcoal gives the potato a nice smoky flavor. Grill covered until tender, usually about one hour. Remove from grill and carefully cut the top 1/3 off. Using a spoon, carefully as to not cut the skin, scrape out the potato meat into a bowl. Remove the potato meat from the piece that was cut off. With a potato ricer, mash the potato meat in the bowl. Mix in a quantity of sour cream to make a smooth potato mix. Add your choice of fillings:

-Wasabi sauce and cheese
-Additional sour cream and chives
-Garlic and onion
-Garlic and cheese…or anything you can think of!

Re-spoon the potato mix back in to the shells and top with more grated cheese. Place back on the grill until heated through and cheese on top has melted. Enjoy!

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BILL'S SURPRISE POTATOES

1 full size aluminum serving pan – this will serve 50-75 people
10 pounds of whole potatoes
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
½ cup of Texas BBQ rub
¼ cup of Paprika
3 cups of shredded cheese (best with cheddar or cheddar-jack)
¼ cup of granulated garlic (use less or more according to your taste)

First cut the potatoes in half (this will speed up the cooking time). Optional to leave the skin on or peel the potatoes.

In a large pot, boil the potatoes. Cooking time on the potatoes is approximately 30-45 minutes. When the potatoes are done, drain off the water and pour them into the serving pan.

While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, Texas BBQ rub and granulated garlic and mix into the potatoes. Add about ½ of the cheese and mix into the potato mix. Spread this out in the pan evenly and top with a large portion of cheese and sprinkle with paprika.

Cover with aluminum foil and heat in the oven at 225 degrees for about 60-90 minutes. Bill’s surprise potatoes are done when all of the cheese is melted. Enjoy!