INGREDIENTS

1 (7.25 ounce) package uncooked macaroni and cheese

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup margarine

3 tablespoons sour cream

1 cup shredded Cheddar cheese

12 buttery round crackers

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Cook the macaroni according to directions on the box. Remove from heat, drain, and add soup, 1/4 cup of the margarine, sour cream, shredded cheese, and the cheese packet from the box. Do not use milk as directed on the box.

Pour in a small casserole dish and top with crumbled crackers. Melt the remaining margarine and pour over the crackers. Bake in a preheated oven for 25 minutes.

INGREDIENTS:
4 large Vidalia onions
1/4 cup butter
4 cloves of garlic
salt and pepper, to taste

PREPARATION:
Peel onions and cut each one into quarters, making sure they are still connected at the bottom. Place 1 tablespoon of butter and 1 clove of garlic in the middle of each onion. Double wrap each onion in foil and place on hot coals. Cook for 30 to 40 minutes. Carefully remove from coals and unwrap. Season with salt and pepper, then eat. You can also serve with a Ranch dip or hot sauce.

Here is one I found on the internet that is very similar to the Hobo Dinner

INGREDIENTS:
ground beef
barbecue sauce
onions, finely chopped
potatoes, finely chopped
carrots, finely chopped
salt and pepper, to taste

PREPARATION:
Lay out a square of foil. Take a handful of ground beef and shape into an oval. Make a well, or boat, in the middle. Spread about 1 tablespoon of barbecue sauce in the hamburger well. Add in vegetables, salt and pepper. Wrap up and cook until the vegetables are desired tenderness.

I learned this recipe as a boy scout.

INGREDIENTS:
4 medium potatoes
1/2 onion
1 or 2 stalks of celery
1 lb ground beef
1/4 cup water
salt and pepper to taste
aluminum foil

DIRECTIONS:
Mix ground beef with water. Slice potatoes, onion and celery. Add vegetables and seasoning to the beef. Mix well. Separate into 3-4 servings. Wrap in double-thickness aluminum foil. Place seam side up on medium hot grill for 40 minutes, rotating periodically.

If you are like me, you used to be a bachelor who didn’t know a whole lot about cooking. I tried baking a potato myself for the first time and it came out hard as a rock (well as a raw potato anyway). I tried microwaving it for several minutes and got nothing, nothing edible. I finally looked up recipes on how to bake a potato on the internet. Everything I found was confusing. Everyone had a different way to bake them. I finally tried one of the recipes. it was ok. I changed it a bit to fit my taste. Now I am going to share my findings with you.

You will need:

1. Regular baking potatoes - I usually buy the bag and bake a whole bunch of potatoes at the same time. The leftovers are great refrigerated and eaten cold later in the week. They are like a good lasagna. They will taste better several days later (probably not longer than a week though).
2. Butter or margarine - Butter is of course better tasting, but if all you have in the house is margarine, that is ok.
3. Sea Salt - Sometimes called Kosher Salt. If you don’t have this, regular table salt will do. Again, Sea Salt will taste better.

Directions:

1. Set your oven to Pre-heat at 425 degrees
2. In a bowl melt a few tablespoons of butter in the microwave. How much? Well, the more potatoes you bake the more butter you will need. Just guestimate. If you need more, you can always nuke some more.
3. Rinse the potatoes under running water making sure there’s no dirt or grime left on the potatoes. Pat them dry (at least shake the worst of the water off the potato. Butter doesn’t stick to water).
4. Roll each potato in the butter, making sure every bit of the potato is covered. Place into a glass baking dish. (I usually line the dish with aluminum foil. This keeps the sea salt from melting to the glass which can be difficult to get off. It also makes for easy cleanup.)
5. Sprinkle sea salt over the top of each potato. How much? This is really a trial and error thing. It depends on your taste. I say put a little more than you think. If it is too salty when you go to eat them, you can always knock some of the salt off before you take a bite.
6. Turn all the potatoes over and sprinkle sea salt on the other side.
7. Your oven should be at temperature by this time. Put the dish with the potatoes in the oven and set your timer for 60 minutes. As long as your potatoes are not super large, it should not take longer than this.
8. When your timer goes off, pull the dish out. Take a steak knife and stab each one. There shouldn’t be any give when you stab them. If the knife goes in and comes out easy, they are done. If you have to really use force to make the knife go in, they are not done. cook them for another 20-30 minutes.

That is how to bake a potato. Easy isn’t it.

I like my potatoes loaded with butter, sour cream, cheese and bacon bits (green onions if I have them), but each person has their open preference. Eat them the way you like them.

Enjoy your baked potatoes.

Children please have your parents help you with this one.

What you Need:
• 2 Slices of Bread (I like Wheat, but Use your Favorite)
• 2 Slices of Cheese (American is Traditional, But I have been using shredded mozzarella)
• Spreadable Butter (or Margarine, I Like Country Crock)
• Butter Knife
• Spatula
• Frying Pan

This Grilled Cheese sandwich was taught to me by my father. You are able to get a golden brown Grilled Cheese without the bread being soaking wet with butter (although the butter drenched ones are pretty tasty, I will describe that one another time).

First place your frying pan in the eye of the stove and set the heat slightly above the half way mark. This heat will allow your sandwich to cook slowly so your bread doesn’t burn before the cheese has a chance to melt. Let the pan heat up while you prepare your sandwich.

Next you will want to take the two sliced of bread and place both pieces of cheese between them. If you try to assemble your sandwich on the frying pan, you will loose precious cooking time that the cheese will not have to be able to melt thoroughly.

When you are sure that your pan is good and hot, take your butter knife, and load it with a nice blob of butter (between 1 & 2 tablespoons worth). Scrape the butter into the hot pan. Now when you do this the butter will immediately start to melt. It is normal for a lot of steamy smoke to rise from the pan. Just turn on the fan and open a window. Give the butter a chance to melt. While I wait for it to melt, I usually tilt the pan and try to get the butter to the center of the pan. This will make it easier for me to place the bread on top of as much butter as possible.

Place your ready made sandwich on the melted butter and wait. I usually listen for the sizzling. When it stops, I give it a few more seconds then I slide the spatula underneath. Don’t flip it back into the pan. You need more butter. I hold the sandwich with the spatula in one hand and scrape another blob of butter into the pan with the other. Wait for the butter to melt (again, I tilt the pan slightly, allowing the butter to move to the center of the pan). Now flip the sandwich over (the sandwich may try to fall apart on you, so be careful) so the other side get some butter and a little cooking.You will most likely notice that the sandwich is not quite brown on the first side. This is OK. Once you are satisfied that the sizzling is done on the other side, feel free to turn the sandwich back over. By now the cheese has started to melt to the bread and the whole thing will hold together on its own. From this point on, it is up to you as to how brown the bread gets. Keep turning the sandwich every 20-30 seconds until you are happy with what it looks like. (Kids don’t try this at home) If you are daring, you might try to flip the sandwich (after the cheese is holding it together) with only the pan. Take the handle of the pan and shake the sandwich along the surface of the pan. Snap the pan up slightly forcing the sandwich into the air, hopefully flipping it over and back into the pan.