October 2009 Recipe from Chef Ron

TRUCK STOP POTATOES

Preheat oven to 350°

2 lb. small red potatoes, cubed with skin on
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
2 cups diced ripe tomatoes
¼ cup chopped green onion tops
½ cup sour cream
1 stick (1/4 lb.) butter, melted

Boil potatoes just until tender. Drain and pour on cookie sheet. Drizzle with melted butter. Sparingly, sprinkle with salt and black pepper.

Bake in 350 degree oven for 15 minutes. (This dries the potatoes).
Pour into mixing bowl and add all other ingredients. Toss together.
Pour into serving dish and WOW!
Good with Hamburgers, Hot Dogs, Chicken, Beef and Pork.

RECIPE ARCHIVE

Looking for last month´s recipe from Chef Ron… and it´s gone? Don´t worry. We´ll be maintaining an archive of all Chef Ron´s favorites and posting links here. So no matter how long ago you saw the recipe on the web site, it will still be available. Right Here!

August, 2008: Ron's No Fuss, Refreshing Watermelon and Red Onion Salad

September, 2008: Ron's Favorite Banana Pudding

October, 2008: Chicken Roulade

November, 2008: Hot Chicken Dip

January, 2009: Scrambled Egg Casserole

February, 2009: Chocolate Peanut Butter Torte

March, 2009: Lemon Icebox Pie

April, 2009: Irish Cream and Coffee Saboyon

May, 2009: Mushroom Strudel

July, 2009:Blackberry Cobbler

August, 2009: Summer Squash Dressing

September, 2009: Three Cheese Potatoes