Pizza Dip

Ingredients:

Thin sliced baguette pieces or bagel crisps

Mozzarella cheese

Parmesan cheese

Pizza sauce

Italian herb mix

some kind of topping - sausage crumbles, chopped pepperoni, mushrooms, pepper pieces,etc.

In a small baking pan, layer the pizza sauce, any toppings you choose, the cheeses and then the italian herb mix. Bake until slightly bubbly.  Serve with the Baguette slices.

Italian Herb Mix:

This would be a combination of Basil,  Oregano, Garlic powder, and Parsley.

Scott's Macho Mac Salad

Ingredients
3 cups of shells, elbows, or other sturdy pasta
6 heaping TBSPs Mayo (about 8 oz)
1 and1/2 TBSPs Dijon mustard (do NOT use regular mustard!)
1/8 TSP Chopped or fresh garlic
1/2 TSP Soy Sauce
1/4 TSP Black pepper, or white, whatever
2 cups frozen veggies

Optional extras:
1 can chunk tuna
1/2 cup chopped onion
1 sliced cucumber
Hard-boiled eggs

Instructions
Bring a large pan of water w/ a splash of oil to a boiL
Add 3 cups of shells, elbows or other sturdy pasta
Cook uncovered for 12-14 minutes to desired texture (12=al dente)
While pasta is cooking mix items 2- 6 in bowl.
When pasta is done put 2 cups frozen veggies (Scott prefers petite peas) in colander.
Strain pasta over veggies (this thaws them!)
Canned veggies are FORBIDDEN.

Add pasta and veggies to sauce and mix.
Toss in 1 can chunk Tuna, drained, and 1/2 cup chopped onion and/or cucumber if desired. Garnish with hard-boiled eggs

Chops and Gravy

Ingredients for 4 servings:

4 Pork chops
3 whole scaillions chopped
2/3 cup of rice
1 can of condensed mushroom soup
5 tablespoons milk

Start the rice. Usually I do this by bringing water to a boil (the water should be twice the amount of the rice) once the water boils, add the rice.  when that starts to boil, drop the heat so the rice is barely simmering. Then cook the whole thing without stirring and keeping it below a boil for 20 minutes or so.

Fry the chops over low heat for about 20 minutes, browning both sides. Add the scallions.  Thin the soup with the  milk, pour it over the chops on onions and let it simmer a few minutes.  Serve the chops and gravy over the rice, and you have a quick supper.

2 Person Potato Pancake

Ingredients:
2 medium-size Russet potatoes
2 Tbsp. salad oil or olive oil
2 Tbsp. butter or margarine
1 tsp. seasoned salt
¼ tsp. pepper
¼ cup sour cream, optional
Parsley sprigs or sliced green
Onion

To Shred Potatoes: Peel; rinse. Run potatoes lengthwise through the coarse blades of a vegetable shredder. Immerse shredded potato in cold water to prevent darkening until ready to cook. Drain well.
 
l Put 1 tablespoon each of the oil and butter in a 6- to 8-inch frying pan with non-stick finish. Set over medium heat to melt butter.

2 Add shredded potato. With a fork, press potato into a compact, even layer that covers the bottom of pan. Cover. Cook over medium heat for 5 minutes.
3 Uncover. Cook over medium to medium-low heat until bottom is well-browned, about 15 minutes. Sprinkle with salt and pepper.
4 Slide pancake out onto lid of pan or a large plate. Put remaining oil and butter into pan. Once butter melts, invert cake back into pan.
5 Cook, pressing down with fork to compact, until bottom is well-browned, about 15 minutes more. Sprinkle with salt and pepper.
6 Slide pancake out onto a warm plate. Cut into 4 equal wedges.
7 If you like, top each with sour cream. Garnish with parsley sprigs or green onion.