Jacqueline Kennedy was known for her gracious hosting, that was part of her impetus to redecorate the White House and make it more comfortable for anyone who visited. She was also the queen of glamour at events of international importance, donning strapless gowns while rubbing elbows with dignitaries and leaders from across the globe. As chic as she was she also had a very homey side and enjoyed serving hearty dishes from time to time.
INGREDIENTS
- 2-3 Russet potatoes, peeled and cubed
- 1 lb ground beef
- salt and pepper to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15.5 oz) can whole kernel corn, drained
- 3/4 cup bbq sauce
- 1 (8 oz) package cream cheese, softened
- 2 tablespoons butter
- 1/4 cup whole milk or cream
- pinch white pepper
- 1 1/2 cups cheddar cheese, shredded
PREPARATION
- Preheat oven to 350˚F. Set potatoes in large pot of boiling water. Cook until fork tender, 12-15 minutes. Drain and set aside.
- While potatoes cook, heat skillet over medium heat. Add beef and onions and cook until beef is browned about 8-10 minutes. Add garlic, salt, and pepper cook for 1 minute.
- Add corn and bbq sauce to beef. Remove from heat and set aside.
- Mash potatoes with cream cheese, butter, salt, black pepper, white pepper, and milk or cream..
- Pour beef mixture into 9”x13” baking dish and top with potatoes in even layer. Top with cheese and bake for 25-35 minutes or until cheese is browned around edges of pan.
