Chard with Bacon and Sweet Onions

Ganked from Borepatch

Herbed Biscuits

H/T Parade Magazine

8 tbsp. unsalted cold butter, cubed
2 cups flour
1 tsp sugar
1 tbsp. baking powder
1/4 tsp kosher salt
3/4 tsp baking soda
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh tarragon
3/4 cup buttermilk

1. Preheat oven to 450
2. Combine flour, sugar, baking powder salt, baking soda, and herbs in food processor, pulse to combine. Drop in butter and pulse until mixture resembles coarse corn meal. Pour in buttermilk and pulse until mixture just comes together.
3. Turn dough out onto a lightly floured surface. Pat into a rectangle, then cut into thirds. Stack thirds on top of each other and pat out into a rectangle again. Repeat twice, then pat into a 4x12 rectangle. Cut in half lengthwise and then into 8 square biscuits.
4. Bake on a parchment-lined baking sheet until puffed and golden, 10 to 12 minutes.

Mormon Party Potatoes

1 package (32 ounces) shredded potatoes

1 can (10 ¾ ounces) condensed cream of chicken soup

16 ounces sour cream

12 ounces grated cheddar cheese

½ cup chopped onions

½ cup melted butter or margarine

salt and pepper to taste

Topping:

¾ cup crushed cornflakes or breadcrumbs

2 tablespoon melted butter or margarine

Mix ingredients together and pour into buttered baking dish (9- x 13-inch). Top with breadcrumb or cornflake mixture. Bake at 350 degrees F until it starts to bubble. Reduce heat of oven to 275 degrees and bake one hour or until it is no longer soupy.

I added smoked Gouda cheese instead of cheddar, and about three green onions, chopped coarsely, and substituted Campbell's Cheddar Cheese soup for Cream of Chicken.