Spanish Potatoes

1 tbsp Butter
1 tbsp Flour
1/2 tsp Salt
1/8 tsp White Pepper
1/8 tsp dry Mustard
1 c Milk
2 c cold boiled potatoes (peeled)
2 tsp Green Pepper, chopped
1 tbsp chopped Onion
8 Stuffed Olives, sliced
1/4 c grated American Cheese or a Mexican/Spanish cheese of choice

Preheat oven to 375 DF. Melt the butter and stir in the flour, salt, pepper, and mustard. Gradually add the milk, and stir to make a well-blended sauce.
Add the potatoes, green pepper, onion and olives. Place in a well buttered casserole dish. Top with cheese. Bake until the cheese has browned on the top.

Serves 4

Corn Chowder

1/2 c Butter
4 stalks Celery, sliced thin
2 Onions, sliced thin
1 large Green Pepper, seeded and diced
6 Potatoes, peeled and diced
3 c Chicken Broth
3 to 4 c cooked Corn, removed from cob
1/2 c minced Parsley
2 c Milk
1 c Half and Half
1 tbsp Worcestershire sauce
1 1/2 tsp. Salt
1/2 tsp White Pepper

Melt the butter in a soup kettle. Add celery, onion and green pepper. Saute for 4 minutes-do NOT brown. Add potatoes and broth; stir, and then heat to boiling. Reduce heat, cover and let simmer for 15 minutes. Add corn and parsley; simmer 5 minutes. Add milk, half and half, Worcestershire sauce, salt and pepper. Heat through, and serve.
Serves 6 to 8.

Zatarain's Jambalaya

Makes 12 (1 cup) servings
Prep time: 5 min
Cook time: 25 min

Ingredients:
5 c Water
1/4 c Oil (optional)
2 pkgs Zatarain's Jambalaya Mix, Original
1 pound boneless, skinless Chicken Breasts, cubed
1 pound smoked Sausage, sliced 1/4" thick
1/2 c sliced Green Onions (optional)

Bring water and oil to boil in large saucepan. Stir in rice mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.

Zatarain's Red Bean and Rice Party Bowl

Makes 60 (2 tbsp) servings
Prep Time: 10 mins
Cook Time: 40 mins

Ingredients:
3 c Water
1 pkg Zatarain's Red Beans and Rice
1 c Salsa
2 tbsp chopped Jalepeno peppers
2 pkgs (8oz ea) Cream Cheese, softened
2 c (8 oz) Shredded Cheddar Cheese

Prepare rice mis as directed on package, using 3 cups of water instead of 3 1/4 cups.
Reserve 1/4 to 1/2 cup of the shredded cheese to garnish, if desired. Stir remaining ingredients into rice mixture. Place mixture into food processor or blender; cover. Process/blend until smooth.
Keep dip warm in a chafing dish or slow cooker, if desired.

Zesty Chicken Breasts

1 tbsp Parsley
2 tsp unsalted Butter
1 tbsp Worcestershire Sauce
1 lb boneless, skinless Chicken Breast
1 tsp Dijon Mustard
1 1/2 tsp Black Pepper
2 tbsp Lemon Juice
2 tsp Lemon Zest

Rub equal amounts of lemon zest on to each side of chicken breast. Sprinkle with pepper, pressing with hands to adhere. Melt butter in a  heavy nonstick skillet over medium heat.
Saute chicken 4-5 minutes per side or until chicken is golden and opaque throughout. Transfer to a platter and keep warm. Add lemon juice, Worcestershire sauce,  and mustard to skillet, stirring with a wooden spoon to deglaze. Pour sauce over chicken breasts and sprinkle with parsley.

Banana Pancakes

1 1/2 c All Purpose Flour
1 1/3 c Milk
1 Banana, mashed
1/4 c Walnuts, chopped
2 tbsp Sugar
1 Egg, lightly beaten
2 tsp Baking Powder
3 tbsp Vegetable Oil
3/4 tsp Salt

Stir milk, egg, banana, and sugar in a bowl. Combine flour, baking powder, and salt in another bowl. Stir milk mixture into flour mixture until combined. Stir in walnuts.

Heat a heavy skillet over medium heat. Once hot, grease with oil... use approx. 1/3 c per pancake.

Serve with desired toppings.

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