Hash Brown Casserole


Great breakfast treat for out of town guests. You can make ahead, too! 


  • 12 eggs
  • 1 (12 oz.) can evaporated milk
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1/8 tsp. cayenne pepper (optional)
  • 1 (30 oz.) package frozen shredded hash brown potatoes, thawed
  • 2 cups cheddar cheese, shredded
  • 1 large onion, chopped
  • 1 (4 oz.) can Hatch green chili, mild
  • 1 cup cubed fully cooked ham (I use 2 cups of Dickey’s smoked ham and could have even put more for the meat lovers.) 


Heat oven to 350° F.

In a large bowl, combine the eggs, milk, salt, pepper, and cayenne (if desired). Then, slowly stir in the potatoes, cheese, onion and ham.

Pour into a greased 13” x 9″ x 2” baking dish and bake, uncovered, at 350° F for 45 – 50 minutes.

Perfectly Baked Beans

newbeans Baked beans are the ultimate comfort food, either on their own or as a side dish. This version uses a can of ready-made pork and beans, and doctors them with the addition of bacon and spices. Delish!


  • 4 slices bacon, diced
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 4 oz. jar Hatch Green Chile
  • 1 large can Van Camp’s Pork & Beans (net 53 oz. / 3 lb. 5 oz.)
  • 1 cup barbeque sauce
  • ½ cup brown sugar
  • ¼ cup distilled or cider vinegar
  • 2 tbsp. ketchup
  • 1 tbsp. yellow dry mustard


Place your oven rack to the middle-lower position and preheat to 325° F.

Fry your bacon in a large skillet until it is partially cooked. Add the onions, peppers, and green chile. Sauté until tender, about 5 minutes.

Add the beans, barbeque sauce, brown sugar, vinegar, ketchup, mustard, and mustard. Bring to a simmer. Pour the flavored beans into an aluminum pan, and bake until the beans are bubbly and the consistency is similar to that of pancake syrup, about 2 hours.

Let stand to thicken slightly and serve warm.

Buffalo Wings


Buffalo wings are the ultimate party food. They are crowd-pleasers, and can be accompanied by cut up vegetables, a variety of dips and other sauces. The Frank’s Louisiana Hot Sauce listed below is the classic sauce for these classic buffalo wings. If scorching hot doesn’t work for you, try another brand of hot sauce that is milder.


  • 30 chicken wings
  • 6 tbs. FRANK’s Louisiana Hot Sauce (now Durkee’s)
  • 4 tbs. Margarine (not butter)
  • 1 tbs. white vinegar
  • ⅛ tsp. celery seeds
  • ¼ tsp. Cayenne pepper
  • ¼ tsp. red pepper
  • ⅛ tsp. garlic salt
  • Dash black pepper
  • ¼ tsp. Worcestershire Sauce
  • 1 tsp. Tabasco Sauce  


Mix all sauce ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.


Separate the wings into “wingettes,” saving the tips to use in stock. Fry the wings using vegetable or peanut oil in a deep fryer set at 375° F. Fry just 15 wing pieces at a time for 12-15 minutes. Drain the wings for a few minutes after completely cooked and place into large bowl. After all the wings are fried, pour the sauce into the bowl and stir.

*Your wings are ready to eat now, but try putting them on a baking sheet in the oven for a few minutes to get that extra-crispy coating.