Potato Casserole
1 lg. pkg. frozen hashbrown potatoes
1/4 tsp. pepper
1 can cream of chicken soup
1/2 cup melted butter
1 tsp. salt
1/2 cup chopped onion
1 pt. sour cream
1 can cheddar cheese soup
1 to 2 cups shredded sharp cheddar cheese
2 cups crushed cornflakes
1/4 cup melted butter
Thaw potatoes and mix with other ingredients, except the crushed cornflakes and 1/4 cup melted butter. Put in greased casserole dish. Mix together the crushed cornflakes and remaining 1/4 cup butter. Spread over potato mixture and back 45 minutes at 350 degrees. Huge recipe that freezes well. This recipe is almost a mandatory companion to ham and fried fish at our house.
Italian Sausage & Cornbread Stuffing
1 box Jiffy cornbread mix
8 oz. mild Italian sausage
1 1/2 sticks butter
1 cup chopped onions
1 cup chopped celery
1 cup sliced mushrooms (canned is fine)
1 tbsp. sage
1 pkg. seasoned croutons
1/2 cup chicken or turkey stock
Preheat over to 350 degrees. Bake cornbread according to package directions. In skillet cook sausage, skin removed, till slightly browned, stirring to crumble. Transfer to large bowl. Melt butter in skillet; saute onions, celery, and mushrooms until tender. Stir in sage. Mix in with sausage. Add crumbled cornbread, along with croutons and stock, tossing lightly. Pour mixture into 13x9x2-inch baking dish and cook at 350 degrees for approximately 30-40 minutes.
Cold Pea Salad
1 (17 oz.) can English peas
2 tbsp. chopped green bell pepper
1 tsp. chopped pimento
2 tbsp. chopped celery or dash celery salt
1 tbsp. chopped onion
2 tbsp. cubed sharp cheddar cheese
1 tbsp. dill pickle relish
1 hard-cooked egg, diced
1 1/2 tbsp. light mayonnaise
Drain peas. Combine next 6 ingredients and mix well. Add peas, egg, and mayonnaise, and mix gently. Chill. Serves 4 to 6.
