Grain-Free Taco Shells

Line a cookie sheet with parchment paper [I use a Silpat]. Put 4 rounds of SLICED PROVOLONE on it (they will spread so leave space). Bake at 350 for 10 minutes [I did 12 in my oven]. Meanwhile, get a broom and set it between two chairs so it's suspended. Line it with a double-thickness of paper towels. Then drape the golden brown cheese rounds (crispy on edges at that point but still pretty gooey in center) over the broom to cool. Can do other kinds of cheese the recipe says, but provolone starts out the perfect shape.

*Recipe and image from my cousin, Allyson Updike Rogers

Cheese Boats (yes, these are real)

So, I've never had these anywhere but Globe, Arizona. I'm not sure how this recipe developed. But, I am certainly glad it did. The key to this recipe is LONGHORN style cheese. If you don't use longhorn style cheese, the cheese will not get yummy and melty as it should. Consider yourself warned.

1 lb longhorn style cheddar cheese, grated
1 small can tomato sauce (2 cans if you can't find El Pato - but you'll be sad if you substitute)
1 small can El Pato hot sauce (look in the Mexican food section of your grocery store)
(1 small jar diced pimentos - optional)
(4 hard-boiled eggs, chopped fine - optional)
1 can diced green chiles (size of can is up to you!)
1/2 c olives, chopped fine
1 bunch green onion, chopped
4 t vinegar
1/2 C vegeable oil
salt & pepper

1-2 dozen small hard rolls

Combine all ingredients (except rolls) in a large bowl. Slice the tops off the rolls (keep the "lids"). Scoop out bread from inside roll (don't tear through). Carefully fill each roll with the cheese mixture. Place lids back on rolls and wrap in a square of aluminum foil. Bake at 350° until heated through and cheese is melted (approx. 20 minutes).

These can be frozen - but freeze BEFORE you bake and not after or they get soggy. Just bake longer from frozen state - no need to thaw!