1 32 oz bag frozen southern style hash browns
1 can cream of celery soup
1 c. sour cream
1 t. dehydrated onions
2 c. grated cheddar cheese (reserve 1/2 cup for top)
1 cube butter melted in bottom of 9x13 baking dish.
Combine top five ingredients and pour into buttery baking dish. Sprinkle 1/2 c (reserved) cheese over top.
Bake 1 hr. @ 350 degrees
Sunday, October 28, 2018
Orange Oatmeal Cookies
1 c. flour
1 c. sugar
2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/2 c. shortening
1 egg
2 t. orange rind
1 T. orange juice
1 1/2 c. oatmeal
Combine sugar and shortening, add in egg and oj. Mix until well combined. Add in all dry ingredients except oatmeal. Mix well, then add in oatmeal, mixing until combined.
Drop by teaspoon onto greased cookie sheet. Bake @ 375 for 12 - 15 min. (don't over bake or these will turn out crunchy instead of soft.)
1 c. sugar
2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/2 c. shortening
1 egg
2 t. orange rind
1 T. orange juice
1 1/2 c. oatmeal
Combine sugar and shortening, add in egg and oj. Mix until well combined. Add in all dry ingredients except oatmeal. Mix well, then add in oatmeal, mixing until combined.
Drop by teaspoon onto greased cookie sheet. Bake @ 375 for 12 - 15 min. (don't over bake or these will turn out crunchy instead of soft.)
Cranberry Mousse
1 20 oz. can crushed pineapple in juice
1 6 oz pkg. strawberry jello
1 c. water
1 can (16 oz) whole berry cranberry sauce
3 T. lemon juice
1 t. grated lemon peel
1/4 t. nutmeg
2 c. sour cream
1/2 c. chopped pecans
Add pineapple juice to jello in 2 qt sauce pan. Stir in water. Heat to boil, stirring to dissolve jello. Remove from heat and add lemon juice, peel, and nutmeg. Chill until slightly thick then blend in sour cream. When thoroughly combined, gently fold in pineapple and pecans. Return to fridge to set up.
1 6 oz pkg. strawberry jello
1 c. water
1 can (16 oz) whole berry cranberry sauce
3 T. lemon juice
1 t. grated lemon peel
1/4 t. nutmeg
2 c. sour cream
1/2 c. chopped pecans
Add pineapple juice to jello in 2 qt sauce pan. Stir in water. Heat to boil, stirring to dissolve jello. Remove from heat and add lemon juice, peel, and nutmeg. Chill until slightly thick then blend in sour cream. When thoroughly combined, gently fold in pineapple and pecans. Return to fridge to set up.
Layered Jello Salad
1 lg box raspberry jello, made according to box
1 lg. can crushed pineapple (use juice in place of part of the water used to make jello)
4 mashed bananas
Let all of this set up
When set, spread top with 1 pt. sour cream
Set 1 lg. box raspberry jello with 2 cups fresh or frozen raspberries. Do this just till everything is thick.
Pour raspberry mixture over sour cream layer, then let everything set until firm.
1 lg. can crushed pineapple (use juice in place of part of the water used to make jello)
4 mashed bananas
Let all of this set up
When set, spread top with 1 pt. sour cream
Set 1 lg. box raspberry jello with 2 cups fresh or frozen raspberries. Do this just till everything is thick.
Pour raspberry mixture over sour cream layer, then let everything set until firm.
Mandarin Salad
2 sm. pkg. vanilla pudding (the kind you have to cook) cook as directed using water in place of the milk
While still hot mix in 2 sm. pkg of orange jello and mix until fully dissolved. Cool, whip, then add 2/3 c. cool whip, whip, then stir in 1 sm can, drained, mandarin orange slices. Refrigerate until fully set.
While still hot mix in 2 sm. pkg of orange jello and mix until fully dissolved. Cool, whip, then add 2/3 c. cool whip, whip, then stir in 1 sm can, drained, mandarin orange slices. Refrigerate until fully set.
Saturday, October 27, 2018
Clam Chowder
1 c. each, chopped: onion, celery, carrots.
2 c. peeled chopped potatoes
2 t. salt
2 chicken bouillon cubes
juice off of 2 cans clams (set actual clams aside)
Put all of the above in a large saucepan and add enough water to barely cover vegetables. Cover and simmer until barely tender.
Meanwhile, in smaller saucepan, melt 1 c. butter, and stir in 1 c. white flour, stirring constantly while you add 4 c. milk, stir until thick. Add this mixture to the tender vegetables, don't drain, stir until well blended. Add clams, 1 can Campbell New England clam chowder soup, 1 t. herbs and 1/2 t. All Season salt.
2 c. peeled chopped potatoes
2 t. salt
2 chicken bouillon cubes
juice off of 2 cans clams (set actual clams aside)
Put all of the above in a large saucepan and add enough water to barely cover vegetables. Cover and simmer until barely tender.
Meanwhile, in smaller saucepan, melt 1 c. butter, and stir in 1 c. white flour, stirring constantly while you add 4 c. milk, stir until thick. Add this mixture to the tender vegetables, don't drain, stir until well blended. Add clams, 1 can Campbell New England clam chowder soup, 1 t. herbs and 1/2 t. All Season salt.
Scottish Shortbread
1 c. butter
1/2 c. sugar
2 c. flour.
Cream butter and add sugar slowly until creamy. Add flour and mix thoroughly.
Lightly sprinkle flour on a pastry board or mat. Gently press dough into a rectangle ½” thick (about 10”x 12”). Cut dough into 1” strips lengthwise and then into 2-3” wide rectangles. Prick each cookie with a fork about 4 times.
bake at 350 until golden - Roberta Scott Everetts
1/2 c. sugar
2 c. flour.
Cream butter and add sugar slowly until creamy. Add flour and mix thoroughly.
Lightly sprinkle flour on a pastry board or mat. Gently press dough into a rectangle ½” thick (about 10”x 12”). Cut dough into 1” strips lengthwise and then into 2-3” wide rectangles. Prick each cookie with a fork about 4 times.
bake at 350 until golden - Roberta Scott Everetts
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