Potato

8 to 10 medium potatoes, peeled then cut 1/2 inch cubes

one can cream of mushroom soup, undiluted

1/4 C milk

one envelope ranch dressing mix

1 1/2 C shredded cheddar cheese, divided 

6 slices bacon, cooked & crumbled

salt & pepper

Boil potatoes10 to 12 minutes. 

Put drained potatoes into a greased 13x9 inch baking dish.

Combine soup, milk, salad dressing mix, 1 cup cheese, salt & pepper to taste; pour over potatoes. 

Sprinkle crumbled bacon and remaining cheese over the top. 

Bake uncovered, 350 for 25 to 30 minutes. 

Grilled Chicken

1 Whole Chicken washed and dryed
Dry Rub of  choice. Choose one with little or no sugar. 

Three hours prior to grilling, prepare the chicken.  Using kitchen shears, cut down each side of the backbone, discard. Lay the bird open skin side down. Use a sharp knife, crack the breast bone at the neck end. Grasp bird and bend to expose and remove the breast bone. Use the knife to slice both sides of the breast cartilage and remove. Remove the rib bones. Apply a liberal coating of Dry Rub and work into the bird.  Bag bird in gallon zip lock and return to fridge. 

Thirty minutes prior to grilling, remove bird from fridge and allow to come to room temperature. Preheat grill. Prepare a basting sauce of : 1/2 cup vinegar, 1 T oil, 1 t salt and a dash of Liquid Smoke. Put bird on grill and baste.  Flip and baste bird every 15 minutes three times.  Check for doneness. Apply your favorite BBQ sauce and grill another 5-10 minutes for appearance.  Remove from heat and rest for 5+ minutes. Carve and serve. 

Guacamole

2 Avocado. More if small. 

1 Lime, juiced

1 Garlic clove, minced

1 T Onion, diced

1/2 Jalapeño, minced 

Cumin, a sprinkle

Salt and pepper

Cilantro, optional

Add ingredients to bowl and mash with a fork.  Blend all. 

1-2 slices Tomato, diced

Fold into Guacmole. Allow to sit for at least 15 minutes if you can.