Ranch Potatoes

Ingredients:
2 pounds potatoes, quartered
¼ cup vegetable oil
1 packet Ranch Seasoning
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon oregano

Instructions:
1. Place oil, ranch seasoning, garlic powder, parsley and oregano into a Ziploc bag.
2. Place potatoes into bag. Seal bag and toss until all potatoes are covered.
3. Place in a casserole dish and bake at 450 degrees for 30 to 35 minutes until potatoes are brown and crisp.

Spicy Squash Casserole

Ingredients:
2 yellow Squash
2 Zucchini
1 carrot
4 tablespoons butter
1 onion
1 garlic clove minced
2 cups Ritz cracker crumbs
1 cup shredded cheese
1 can mild green chili’s
2 eggs
Salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees.
2. Chop squash, zucchini, and carrots into bite size pieces. Place in a saucepan and cover with water. Bring to a boil and simmer for 20 minutes.
3. While vegetables are simmering melt 3 tablespoons butter in a skillet over medium low heat. Stir in onion and cook until translucent. Then add garlic and cook for another minute. Scrap onion and garlic mixture into a bowl and wipe skillet clean.
4. Melt the last tablespoon of butter into the skillet. Pour 1 cup of the Ritz cracker crumbs into skillet. Cook briefly until golden in color. Scrape the crumbs onto a small plate and reserve them.
5. Drain the vegetable mixture. Mash the vegetables just a bit.
6. In a mixing bowl stir vegetables, cheese, can of green chili, onion mixture and the remaining cracker crumbs. Stir in eggs and salt and pepper mixture to taste
7. Pour mixture into a greased baking dish. Scatter toasted cracker crumbs over top. Bake for 30 minutes.

Baked Beans

Ingredients:
3 cans pork n beans
1 teaspoon mustard
½ cup ketchup
2/3 cup brown sugar
½ cup onion
3 slices of bacon

Directions:
1. Cut back into bite size pieces.
2. In a bowl mix a beans, mustard, ketchup, sugar, onion and bacon.
3. Pour into a greased baking dish.
4. Bake for 1 hour at 350 degrees.