PW's Burgundy Mushrooms

4 lbs white button mushrooms
1/2 pound (2 sticks) butter
1 1/2 teaspoons worcestershire sauce
1 liter Burgundy wine (other dry red wines will work)
1 teaspoon freshly ground black pepper
2 cups boiling water
4 chicken bouillon cubes
4 beef bouillon cubes
1 teaspoon dill seed
1 teaspoon garlic powder
2 teaspoons salt (optional)

Wash mushrooms and through them into a large stock pot
Add all reminaing ingredients except salt. Stir to combine.
Bring mixture to boil over medium-high heat.
Reduce heat to low and simmer, covered, for 6 hours.
Remove lid, continue cooking uncovered for 3 hours.
Add salt to taste if desire.
The mushrooms will be dark in color.
They can sit in the pan until ready to serve.
Have crusty bread nearby to soak up the deliciousness.

I couldn't find a link to this recipe online.
TIP: use the correct amount of bouillon. I used the cheap Mexican stuff and it ended up being WAY TOO SALTY! Follow recipe exactly.

Pioneer Woman's Olive Cheesebread

Recipe found HERE

Ingredients

• 1 loaf French Bread
• 6 ounces, weight Pimiento-stuffed Green Olives
• 6 ounces, weight Black Olives
• 2 stalks Green Onions (scallions)
• 1 stick Butter, Room Temperature
• ½ cups Mayonnaise
• ¾ pounds Monterey Jack Cheese, Grated

Preparation Instructions

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

As quoted by Glen, "Unbelievable!"

Keri's Spanish Rice

2 ½ c. water
2 ½ c. tomato sauce
1 cube butter
3 beef bullion cubes
4 chicken bullion cubes
½ c. chopped onions
½ c. chopped bell pepper
½ c. bacon, cooked & chopped
2 ½ c. minute rice

Heat water, tomato sauce, butter, and beef/chicken bullion cubes.
Put rice uncooked in 9x13 pan.
Sprinkle on peppers, onion, and bacon.
Pour liquid over top.
Cover with foil.
Bake at 350 for 30 minutes.
Uncover, stir and bake for 30 more minutes.

Janel Adam's Pasta Salad

1 lrg. Bag of multi-colored spiral noodles
½ bottle of Kraft Zesty Italian
3 T. Mayo
2 cucumbers
6 carrots
½ red bell pepper, diced large
½ green bell pepper, diced large
Some cubed cheese
Salt and pepper to taste

Cook, rinse and cool the noodles.
Blend Zesty Italian with mayo.
Toss noodles with all the rest of the ingredients.

Pour on dressing.
Stir and Refrigerate.

Spanish Rice

2 1/2 cups water
1/2 cup chopped onion
2 ½1/2 cups tomato sauce
1/2 cup chopped bell pepper
1 cube butter
1/2 cup chopped cooked bacon
3 beef bullion cubes
2 1/2 cup minute rice

4 chicken bullion cubes
Heat first five ingredients together.
Put rice uncooked in a 9x13 pan.
Sprinkle bell pepper and bacon on the rice.
Pour liquid over top.
Cover with foil.
Bake 30 min. at 350 degrees.
Uncover and bake 30 min. more.

Marlo's Potatoe Salad

6 medium potatoes, cooked and peeled and cubed
4 eggs, boiled and peeled and diced
2 stalks celery, diced
2 bunch green onions, diced fine
¼ c. sweet relish

MIX:
1 ½ mayo
1 T. vinegar
1 T. mustard
1 t. salt
Some pepper

Toss and stir all ingredients together and refrigerate.

Keri's Sinful Potatoes

2 lbs. frozen hash browns (thawed)
½ c. melted butter (optional)
1 t. salt
¼ t. pepper
1 can cream of mushroom soup
2 c. grated cheese
½ c. fine chopped green onion
2 c. sour cream
Crushed potato chips or unseasoned bread crumbs.

Combine all ingredients except bread crumbs or chips.
Mix well.
Spread in 9x13 pan.
Top with chips or crumbs.
Bake at 350 for 1 hour.