12 large potatoes or 1 (32 oz.) bag frozen shredded hash browns
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/2 cup chopped onion
2 cups crushed corn flakes
2 tbsp. butter, melted
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 inch baking dish. Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tbsp. melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 12 servings.
* also called Funeral Potatoes
Wednesday, December 25, 2013
creme brulee french toast
1 cup brown sugar, packed
1/2 cup unsalted butter
2 Tbsp. corn syrup
1 loaf french or Challah bread, sliced into 3/4 inch slices ( I prefer Challah bread)
1 1/2 cups half & half
5 large eggs
1 tsp. vanilla extract
1 tsp. orange juice
1/4 tsp. salt
1. Heat brown sugar, butter and corn syrup in a heavy saucepan over medium heat until will blended, stirring frequently. Pour the syrup into a 9x13" baking dish, tilting the dish to cover. Arrange the bread slices in a single layer over the syrup. Just squish the bread pieces in so that they all fit in there.
2. Whisk half & half, eggs, vanilla, orange juice and salt in bowl until will blended. Pour over the bread layer. Cover with plastic wrap and chill for 8 to 24 hours.
3. Preheat oven to 350 degrees. Remove dish from refrigerator and let stand until room temperature (about 30 minutes). Bake on middle rack for 35 to 40 minutes or until edges are golden brown and puffer. Serve with a sprinkle of powdered sugar, and /or syrup, if desired.
Serves 6 ( I double the recipe for a crowd)
* so good and very impressive
1/2 cup unsalted butter
2 Tbsp. corn syrup
1 loaf french or Challah bread, sliced into 3/4 inch slices ( I prefer Challah bread)
1 1/2 cups half & half
5 large eggs
1 tsp. vanilla extract
1 tsp. orange juice
1/4 tsp. salt
1. Heat brown sugar, butter and corn syrup in a heavy saucepan over medium heat until will blended, stirring frequently. Pour the syrup into a 9x13" baking dish, tilting the dish to cover. Arrange the bread slices in a single layer over the syrup. Just squish the bread pieces in so that they all fit in there.
2. Whisk half & half, eggs, vanilla, orange juice and salt in bowl until will blended. Pour over the bread layer. Cover with plastic wrap and chill for 8 to 24 hours.
3. Preheat oven to 350 degrees. Remove dish from refrigerator and let stand until room temperature (about 30 minutes). Bake on middle rack for 35 to 40 minutes or until edges are golden brown and puffer. Serve with a sprinkle of powdered sugar, and /or syrup, if desired.
Serves 6 ( I double the recipe for a crowd)
* so good and very impressive
Monday, December 23, 2013
Lasagna Soup
Sausage (Italian or regular)
mushrooms
4 cans chicken broth
3 cups bowtie pasta
1/2 cream cheese
1/2 cup onion
2 tsp. garlic, minced
stewed tomatoes
4 tsp. fresh basil
spinach
mozzarella cheese
Brown meat and add onions, mushrooms and saute. Add garlic, broth and tomatoes and bring to a boil. Add basil. Stir in pasta, simmer 10 minutes. Add cream cheese until all melted. Add Spinach and cook 1 minute. Serve with mozzarella cheese.
Recipe from Lauren Whiting
mushrooms
4 cans chicken broth
3 cups bowtie pasta
1/2 cream cheese
1/2 cup onion
2 tsp. garlic, minced
stewed tomatoes
4 tsp. fresh basil
spinach
mozzarella cheese
Brown meat and add onions, mushrooms and saute. Add garlic, broth and tomatoes and bring to a boil. Add basil. Stir in pasta, simmer 10 minutes. Add cream cheese until all melted. Add Spinach and cook 1 minute. Serve with mozzarella cheese.
Recipe from Lauren Whiting
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