Green Bean Casserole

1/3 cup stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated cheddar cheese

1.  Preheat the oven to 350 degrees F.

2.  Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. 

3.  Boil green beans in chicken broth for 10 minutes and drain. 

4.  Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. 

5.  Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:
4 Tablespoons salt
1 Tablespoon black pepper
1 Tablespoon garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Taco Dip for Chips

Layer in a 9x13 pan:

1 1/2 cans frito lay bean dip

3 avocados mashed and 2 teaspoons lemon juice.  Add salt and pepper, to taste

1 cup sour cream and 1/2 cup mayonnaise.  Add taco seasoning, to taste

2 tomatoes, chopped

1 cup chopped onions

1 cup grated cheddar cheese

Serve with tortilla chips.

American Tacos

Layer on plate:

Fritos Chips
Warmed Chili
Shredded Lettuce
Chopped Tomato
Grated Cheddar Cheese
Sour Cream
Ketchup
Sliced Olives

Super Easy Pork Tacos

1 jar of salsa

1 pork loin

serve with:

flour tortillas

shredded cheese

diced avocado

sour cream

1.  Put loin in crockpot, and pour salsa over the top.  

2.  Cook on crockpot on low for 6-8 hours, until meat can shred with fork.

3.  Use shredded pork in tortillas.  Serve with shredded cheese, diced avocado and sour cream.