- • 1 cup Bleu Cheese
- • 1 pound ground beef
- • Salt and Pepper
Form 1 oz beef patties. Place Bleu Cheese on top of one patty in center of the meat and place another 1 oz patty on top, forming the sides together. Season with salt and pepper and grill patties at 300 degrees. Serve on Baguette toast or slider buns with your favorite toppings.
- • 1 cup flour
- • 1/2 tsp. salt
- • 1/8 tsp. ground cayenne pepper
- • 1-1/2 tsp. baking powder
- • 4 tbsp. butter
- • 1/2 cup shredded Cheddar cheese
- • 3 tbsp. sour cream
Combine dry ingredients. cut in butter and cheese with a pastry blender; stir in sour cream. Shape into a ball and chill for 2 hours. On a lightly floured surface, roll out dough 1/8-inch thick. Cut into strips 1/4-inch wide and 3 inches long. Bake at 425 degrees for 8 minutes.
- • 1 cup Milk
- • 1 cup Heavy Cream
- • 2-1/2 cups Monterey Jack and Cheddar Cheese, shredded
- • 1 tablespoon Butter
- • 2-3 cups leftover turkey
- • 4 large russet potatoes
- • 1 cup left over gravy (if availalbe)
- • 1 large onion, diced
- • 2 teaspoons chicken base or bouillon cube
- • Salt and Pepper to taste
Preheat oven to 375 degrees. Slice potatoes with the skin on into 1/4 inch thick rounds. In a medium pan, saute diced onions in butter. Add milk, heavy cream, chicken base, and gravy. Bring to light boil. Add two cups of cheese, stirring until cheese is melted. Reduce heat to low and add potatoes. Cook on stove for another five minutes. Add turkey and stir. Pour mixture into casserole dish. Cover with foil and cook until potatoes are done, about 25 minutes. When potatoes are done, remove foil, top with remaining cheese, and cook until bubbly.