Hash Brown Casserole

A friend of mine used to bring this to all of our special occasions and it was always the first dish to be emptied.  It is really rich and good tasting.  It's one of those side dishes that goes with just about anything.

1 32oz. Bag frozen Hash Browns (slightly thawed)           1/2 Cup Melted Butter

1 8 oz. Carton of  Sour Cream                                               Salt and Pepper to taste

1 Can Cream of Chicken soup                                               2 Cups Crushed Potato Chips

1 Cup Shredded Cheddar Cheese                                          1/4 Cup Melted Butter

Preheat oven to 350 degrees.  Combine first 6 ingredients and spread in a 13x9" cake pan, slightly greased. When ready to bake, combine the 2 cups of crushed potato chips and 1/4 cup melted butter and spread on top of hash brown mixture. Bake for 1 hour.


Bean Salad

I have to admit I really don't like beans so this is not one of my favorites but it's been in the family for years and everyone else seems to love it so, give it a try if you like this kind of thing.

1 Can Yellow Cut String Beans                       3/4 Cup Sugar

1 Can Cut Green Beans                                     1/2 Cup Vegetable Oil

1 Can Kidney Beans                                           1/2 Cup Vinegar

1 Sm. can Butter Beans                                     1/2 tsp. salt

1 Sm. Onion, chopped                                         1/2 tsp. pepper

Wash Kidney beans and drain.  Drain the other beans and mix with the Kidney beans and onion.  Mix the sugar, oil, vinegar, salt and pepper and pour over the beans.  Mix well.  Cover and refrigerate at least 12 hours.


Peanut Butter Kiss Cookies

I don't usually "do" cookies but I make an exception with these.  At Christmas time I roll them in red and green sugar and they look very festive.

1 3/4 Cups Flour                                     1/2 Cup Peanut Butter

1 tsp. Baking Soda                                  1 Egg

1/2 Cups Sugar                                       2 Tblsp. Milk

1/2 Cup Brown Sugar                            1 tsp. Vanilla

1/2 Cup Shortening                                1/2 tsp. salt

Approx. 48 Kisses                                   Sugar for coating

Preheat oven to 375 degrees.  In a large bowl combine all ingredients except the Kisses.  Shape into balls about the size of a walnut.  Roll in sugar.  Bake on ungreased cookie sheet for 10-15 minutes.  Remove from oven and immediately top with candy Kisses pressing down firmly so cookie cracks around edges.  When finished putting on Kisses on each batch,  go back and turn each Kiss slightly to form a small "lip" around the bottom of the Kiss.  Enjoy :)


Butterfinger Cake

Not much to say about this one except, um, um good!

1 Devils Food Cake Mix, prepared

1 Can Sweetened Condensed Milk

1 Jar Caramel Ice Cream Topping

3 Butterfinger Candy Bars©

1 8oz. Carton of Prepared Whipped Topping

Bakes Devils Food cake according to package instructions.  When removed from oven poke holes in surface of cake with handle of wooden spoon.  Mix Sweetened condensed milk and Caramel Ice Cream topping.  Pour over top of cake while still warm.  Spread whipped topping over top of cake.  This is easier to do if topping is at room temperature.  Crunch Butterfinger bars and sprinkle on top of cake.


Apricot Nectar Cake

Another great moist cake that will please just about everyone.

Cake:  4 Eggs                                                   Icing:  2 Cups Sifted Confectioners Sugar

             1 Cup Apricot Nectar                                      1/3 Cup Apricot Nectar (more if necessary for thinning)

             3/4 Cup Vegetable Oil                                      

             1 Box Butter Recipe Cake Mix

Preheat oven to 325 degrees.  In a large mixer  bowl,  beat eggs,  add Apricot Nectar, oil and cake mix.   Mix well and pour into an Angel Food cake pan lined with waxed paper.  Bake for 1 hour.  Ice cake while hot.  Poke small holes in top of cake with fork so icing can soak in top of cake.  Let icing run down sides of cake.  Cool, slice and enjoy.


Sausage Balls

These are always a big hit at any get together.  They're even great for breakfast with eggs and toast.

3 Cups Biscuit Mix

1 lb. Pork Sausage

10 oz. of Cheddar cheese

Preheat oven to 350 degrees.  Mix biscuit mix and sausage together, add cheese and continue to mix thoughly with your hands until well blended.  Shape into small balls (they will expand during cooking) and bake for 20 minutes or until browned and the cheese is melted.


Cheese Ball

My sister Jan got this one from a lady at work and it's really good and easy.  Serve with your favorite crackers and enjoy.

4 - 3oz. Packages of Cream Cheese                1/2 tsp. Worchestershire sauce

1  Jar of Old English Cheese                           1 Cup Finely chopped nuts or Parsley Flakes

1/4 tsp. Garlic Salt

Combine all ingredients (except nuts or parsley) and form into ball.  Chill and finish by rolling in nuts or parsley.


Milnot © Cheese Cake

This is one of my Mom's favorite desserts.  If you love cheese cake this is an oldie but a goodie.

1 3oz. Pkg. Lemon flavored gelatin                      1 tsp. vanilla                   

1 Cup Boiling water                                                1 can Milnot ©, whipped

1 8oz. or 3 3oz. pkgs. Cream Cheese                   3 Cups Graham cracker crumbs

1/2 Cup Sugar                                                          1/2 Cup Melted margarine

Dissolve gelatin in boiling water, chill until slightly thickened.  Cream together cream cheese, sugar and vanilla; add gelatin and blend well.  Fold in stiffly whipped Milnot (this is easier to do if Milnot and beaters are chilled).   Mix graham cracker crumbs and melted margarine.  Pack 2/3 of crumb mixture on bottom and sides of a 9X13" pan.  Add filling and sprinkle with remaining crumbs.  Chill several hours or over night.  Cut into squares.  Serve plain or garnish with fruit.  Serves 12-16


Ice Cream Kolacky's

My sister Jan makes these every year at Christmas time and we all love them, they just melt in your mouth!  They're pronounced, Ko-lach-key and they're an old Slavic pastry.  Our favorite fillings are Apricot and Prune but there's lots to choose from so enjoy.

1 Pint Vanilla Ice Cream                        4 Cups Flour

1 lb. Margarine (4 sticks)                      2 Cans Solo © brand fruit filling

2 Tblsp. Sugar

Thaw ice cream and soften butter, cream together.  Add sugar then flour gradually.  Form into ball and refrigerate overnight.  Roll out to 1/4" thickness on floured surface and cut into squares.  Put small amount of Solo fruit filling in center, overlap and pinch opposite corners.  Bake in a 375 degree oven for 15-20 minutes or until lightly browned.  When cool dust with confectioner's sugar.


Broccoli Casserole

This is one of those dishes that's great to bring to office or family get togethers.  It's easy to make, reheats well and tastes great.

1 Cup Raw rice (not instant)                           1 Can Cream of Chicken soup

1 Pkg. frozen broccoli, cooked & drained    1 6oz. Can Evaporated Milk

1 Small jar Cheeze-Whiz                                1 Cup chopped Onion

2 Tblsp. Margarine                                           1 Cup chopped Celery

Preheat oven to 350 degrees.  Cook and drain rice and broccoli.  Saute onion and celery in margarine.  Mix all ingredients and pour into a greased 2 quart casserole dish,  Bake for 30 minutes uncovered.


Zucchini Fritters

My sister Sue sent this one. She makes them all the time for her family and they love em!

1 Med. to Large Zucchini                                      Salt and Pepper to to taste

1 Egg                                                                         1/4 Cup Shredded Cheddar cheese (or whatever kind you like)

1/4 Cup Flour                                                          Chopped onion (optional)

Shred zucchini, allow to drain in colander, squeeze in towel until most of moisture is absorbed and then put into a large bowl.  Add egg and mix well.  Add other ingredients and mix well.  In a large frying pan, heat about 1/4 inch of oil (or less) until very hot.  Pour mixture by spoonfuls into pan, about the size of a pancake.  Fry on each side until golden brown, drain.


Pecan Pie Bars

These are great little bars to take on picnics or to parties.  If you love pecan pie as much as I do you'll want to try these.

1 1/2 cups All purpose flour                                      1/2 cup chopped pecans

2 Tblsp. Brown sugar                                                  1/2 cup Dark corn syrup

6 Tblsp. Butter or margarine                                    2 Tblsp. melted margarine

2 Eggs                                                                             1 tsp. vanilla

1/2 cup packed brown sugar                                       1/4 tsp. salt

Preheat oven to 350 degrees.  Stir together flour and the 2 Tblsp. brown sugar.  Cut in the 6 Tblsp. butter.  Pat this mixture into an ungreased 11 x7 x 1 1/2" baking pan.  Bake for 15 minutes.  In a mixing bowl beat eggs slightly, stir in the 1/2 cup brown sugar, the pecans, corn syrup, the 2 Tblsp. melted margarine, the vanilla and the salt.  Pour over the baked layer.  Bake for an additional 25 minutes.  Cool slightly on wire rack and cut into bars.  Approx. 32 bars.


Potato Pancakes

I love these as a lunch or as a side dish with pork chops.

2 Large potatoes                                           1/2 tsp. salt

1/2 Medium onion                                         1/4 tsp. each baking powder and sugar

2 Eggs (slightly beaten)                               Pepper to taste

3 Heaping Tblsp. Flour                                Oil for frying

Grate potatoes and onion.  Stir in eggs, do not beat.  Add remaining ingredients.  In large frying pan put about a 1/2 inch of oil.  When oil is hot, drop batter in by spoonfuls.  Cook over high heat until golden brown on both sides, turning once.  Can be reheated in foil in a 350 degree oven.  Serve with sour cream, applesauce or syrup. Makes about 14 pancakes.


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