Put potatoes on a microwaveable plate. Microwave on high for 8-10 minutes or until tender.
Meanwhile, in a small saucepan, heat chili over medium heat.
Cut open potatoes and top with chili, cheese, green onions and sour cream, if desired.
Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.
Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.
Beat sugars, margarine, shortening, eggs, vanilla and vinegar until creamy. Don't over mix.
Combine baking soda, salt and flour and add to creamed mixture. Stir in chocolate chips.
Form into balls using medium size cookie scoop and drop onto cookie sheet. Bake for 10-12 minutes until done but not brown.
Cool and enjoy.
NOTE: The trick is to not cook them too much. They are better when they are chewy. Take them out of the oven before they brown.
VARIATION: Make it a one dish meal, add cubed ham and peas.
Heat the soup in a saucepan over medium heat. Stir in Velveeta cheese and bacon and continue stirring until completely melted.
Remove from heat, stir in the mushrooms, then the green beans, evenly coating. Pour the mixture into a casserole dish, and top with fried onions.
Bake for 25 to 30 minutes, until heated through and bubbly.
NOTE: Check near the end of cooking to make sure the onions aren't getting too brown. If they are, cover lightly with tinfoil.