Gloria's Cowboy Cavier

2 (15 oz) cans black beans, rinsed and drained
1 (17 oz) can whole kernel corn, drained  (Frozen corn can be thawed and used also)
2 large tomatoes, chopped
2 avocados, diced
1 small red or sweet onion, chopped
1/4 cup chopped fresh cilantro
1 large red bell pepper, chopped

Dressing:
2 Tbsp red wine vinegar
4-5 Tbsp lime juice
2 Tbsp olive oil
1 tsp monteral seasoning
1 tsp garlic salt

Combine all ingredients in a bowl.  Stir in dressing to cover.  Store covered in  refrig.  Garnish with avocado slices or cilantro sprigs.  Serve with tortilla chips.  Can be kept in refrig for a couple of days.

Caesar Dressing

1 egg
1T lemon juice
1T Dijon mustard
1 T red wine vinegar
3/4 T Worchestershire sauce
2 T chopped garlic
4 anchovies
1/4 C. Shredded Parmesan Cheese
1/2 C. extra virgin olive oil

Put all ingredients (except olive oil) in a blender and mix.  Then add olive oil slowly in a thin stream until blended smoothly.  Put left over in jar and can be stored in fridge for 2 weeks.

Jan's Zucchini Casserole (via Darlene)

2 Tbls. butter
1/4 cup chopped onions
3 crushed garlic cloves
2 lbs. zucchini
1/2 tsp salt (or to taste)
1/8 tsp pepper (or to taste)
1/4 tsp dill (or to taste)
1 very large or 2 medium tomatoes diced
4 oz sharp grated cheese (or more)
1/4 soft bread crumbs sauted in butter

Saute onions in butter, add garlic, zucchini and seasonings.  Cook for another 5 minutes or longer.
Butter casserole dish, then layer zucchini, tomato and cheese.  Repeat another layer.  Top with bread crumbs and bake at 350 for 35 minutes.  Serve warm.

Grandpa Holmes' Scallop Potatoes

10 Russet Potatoes
2 Bell peppers chopped; one red, one orange
2 Medium yellow onions chopped
2 Tbls Olive Oil
1 can cream of mushroom soup
1 1/4 cup milk
2- 2 1/2 cups shredded Cheddar/Jack Cheese (available @ Costco)
Aluminum Foil
Peel Potatoes and place in water. Sautee chopped onions and bell peppers, set aside. Whisk together mushroom soup with milk.

Slice Potatoes 1/4 inch thick. Layer on bottom of 9x13 Pan until covering bottom one layer thick of potatoes.  Evenly drizzle onion/ peppers mixture over Potato layer. Using a spoon drizzle a portion 1/3 of Mushroom soup mixture. Add grated cheese. Repeat two more times.

Cover in aluminum foil
350F for 2 or more hours. Take off foil and let it brown 15 minutes before ready.
It will be hot. Enjoy

Two -Potato Gratin

2 each medium baking potatoes and sweet potatoes, peeled and cut into 1/4 thick slices (about 7 cups
2 quarts chicken stock
2 TBLS canola oil
3 TBLS flour
2 garlic cloves, crushed
1 1/2 cup milk
2 thyme sprigs
3.4 tsp salk, divided
pepper
5 oz shredded cheese (mixture of swiss, colby and mozzerela or whatever)
2 TBLS chopped chives, divided ( fresh is really good)
1 1/2 tsp fresh thyme
1/3 cup Parmigiano-Reggiano cheese, grated

Preheat oven to 350.  Bring potatoes to boil in large pan.  Remove from heat and carefully remove potatoes using a slotted spoon.  Reserve the cooking liquid.  Arrange potatoes on jelly roll pan to cool slightly.  Strain cooking liquid and reserve one cup.  Toss the rest.  In medium saucepan add canola oil, sprinkle four over oil; cook 1 minute stirring with whisk.  Add garlic, cook 2 more minutes, continue stiring.  Combine milk and reserved 1 cup cooking liquid.  Gradually pour milk mixture into flour mixture--keep stirring.  Add thyme sprigs and bring mixture to a boil; cook 4 minutes or until slightly thick--keep stirring. Remove from heat add salt, pepper and shredded cheeses.
Spread 1/2 cup sauce in bottom of oven safe 2 quart baking dish, coated with cooking spray.  Arrange a single, flat layer of sweet potato and then baking potato slices over sauce.  Keep  alternating potatoes in shingle-like fashion.  Sprinkle evenly with remaing salt and chives and thyme.  Pour remaining  sauce over potatoe mixture.  Bread crumbs can be added now, if you want.   Sprinkle with Parmigiano-Reggiano cheese.  Bake for 1 hour.  Remove dish from oven preheat broiler.  Place dish back in oven to broil for 3 minutes.  Add more chives if desired.  Serve warm.

Praline Pumpkin Dessert

1 can (15oz) pumpkin (not the pie mix)
1 can evaporated milk
3 eggs
1 cup sugar
4 tsp pumpkin pie spice
1 pkg (1 lb 2.25 oz) golden vanilla or butter yellow cake mix
1 1/2 cups chopped pecans
3/4 cup melted butter
Whipped cream to garnish and additional pie spice, if desired.

Heat oven to 350.  Grease bottom and sides of 9 x 13 pan.  In medium bowl, beat pumpkin, milk, eggs, sugar and 4 tsp pumpkin pie spice with wire whisk until smooth.  Pour into pan.
Sprinkle dry cake mix over pumpkin mixture.  Sprinkle evenly with pecans.  Pour melted butter evenly over top of dessert.
Bake 50 to 60 minutes or until knife inserted in center comes out clean.  Cool slightly.   Serve with a dollop of whipped cream sprinkled with pumpkin pie spice.  Store covered in refrigerator.

Easy Cheesy Chicken Casserole

Saute a medium sweet onion in butter/olive oil on stove.  Use a large pan or skillet.
Add 2 cans of cream of chicken soup and 1/2 cup chicken broth to onions.  Stir in pan.
Add a 24 oz container of sour cream to mixture.  Stir in pan.
Add shredded cheeses.  l 8oz package of Colby/Monterey Jack and the same amount of shredded Mozzarella cheese.  Sometimes at this point I add a little chopped green chili---and why not?  Pour mixture over a cooked 16 oz pkg of egg noodles in 9 x 13 greased casserole dish. Stir lightly.  Sprinkle more cheese on top.  Can also add bread crumbs.
Cook in oven at 350 for about 50 to 60 minutes.  Can be served with sliced almonds for garnish.