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Poke'mon boy,
ReplyDeletetexas potatoes
2 lb. frozen hash browns (not thawed)
1 cup chopped onion
1 cup grated cheddar cheese
1 cup sour cream
1 cup cream of chicken soup
1 tsp salt
1/2 cup melted butter
1/2 tsp. pepper
Mix ingredients together. Pour into greased baking dish. Top all with 1/4 cup melted butter mixes with 1/2 cup crushed corn flakes. Bake at 350 degrees for 45-50 minutes or until done.
puddeldud3000
ReplyDeletecheddar potato bake
2 cups water
3 tabelspoons butter
3/4 cup milk
2 cups instant potato flakes
1 can 10 3/4 onces cambells chedder soup
1/3 cup sour cream or plain yougert
generus dash ground black pepper
1 medium green onion,chopped about 2 tabelspoons
Sarah Sweet Potato Caserol
ReplyDelete3c.mashed sweet potato
3/4 stick margavine
/c evaperated milk
1/2c.sugar
1+vanilla
2 eggs1+ pumpkin pie spice
mix well pour bxa sprinkle with
15 min at 415o
1/2c. brown sugar
15 min at 400o
Spiderella
ReplyDeleteBroccoli Cheese Casserole
1 Large frozen broccoli flerets
11/2 cups chopped celery
1 med onion,chopped
1 can creamy mushroom soup
1 can cheese soup
1/2 cup small pack of velveeta cheese
11/2 cups minute rice
3/4 stick of butter
1.In skilled saute onion and celery in margarine, add cheese and mushroom soup (no water)
line bottom of dish with 1/2-3/4 cup of milk, add broccoli and rice (can cook rice if want to) Pour the contents of skillet over top of it
cover with foil and bake at 350 degrees uncover and finish baking 15 minutes
gameboy2000
ReplyDeleteNew Holland, pa
1 cup of frozen rasberries,
3 cups fresh or frozen peaches, thawed
3 tablespoons lemon juice
1 cup peach necter
1 cup (8 ounces) plain yogurt
1/4 cup sugar, optional
1 teaspoon almond extract
Place rasberries in a blender; cover and prcess until smooth. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender. Cover and process until smooth. Transfer to a bowl; stir in nectar, yagurt, sugar if needed (if fruit is tart) and extract. Cover and refrigerate for 2 hours. To garnish drizzle 1 tablespoon raspberry puree in a 3 inch circle on top of each serving. Use a toothpick to draw six lines toward the center of the circle, forming a flower.