Alturas Baked Potato Soup

4 Baking potatoes (2 1/2 lbs)
2/3 cup flour
6 cups milk
1 cup cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup sour cream
3/4 cup chopped green onions (divided)
6 bacon slices cooked and crumbled

Pierce potatoes, bake for 1 hour or until tender (or use leftover cooked baked potatoes)
Peel and coarsely mash.

Place flour in large soup pan, gradually add milk, stirring with whisk.
Cook over medium heat until thick and bubbly.

Add mashed potatoes, 3/4 cup cheese, salt/pepper.
Stir until cheese melts.
Remove from heat, add sour cream and 1/2 cup onions.
Cook over low heat 10 minutes.
Garnish and serve

Riverbend Inn Pecan Praline Bacon

1 lb thick cut bacon (12 slices)
3 T. brown sugar
1 1/2 T. chili powder
1/4 cup pecans, chopped fine

Preheat oven to 425.
Arrange bacon in one layer and cook in middle of over 10 minutes or until just begins to golden.
In small bowl stir sugar and chili.
Remove pan and sprinkle bacon with mixture and pecans.
Return pan and cook about 5 minutes until crisp.

Serves 6.

Parmesan Rice and Peas with Bacon

2 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
1 cup uncooked long-grain regular rice
1 can (14 oz) chicken broth
1/2 cup water
1 cup frozen baby sweet peas (from 1-lb bag), thawed
3/4 cup grated Parmesan cheese
1/8 tsp pepper

In 2-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
Stir in onion.
Cook about 1 minute, stirring occasionally until onion is tender.

Stir in rice until well coated with bacon fat.
Stir in broth and water.
Heat to boiling; reduce heat to low.
Cover and simmer about 20 minutes or until rice is tender and broth is absorbed.

Gently stir in peas.
Cover and cook 1 to 2 minutes or until peas are hot.
Remove from heat.
Stir in cheese and pepper.

8 servings

Best BLT (Spanglish)

Toasted
Mayo one slice with tomato
Salt
Layered bacon

Egg fried over bacon
Lettuce
Cheese on one slice broiled
Cut in half

Rustic country load bread
Monterey jack cheese