___________________________________________________ H ASH BROWN CASSEROLE Debra Chandler ___________________________________________________ 2 lbs frozen hash browns, thawed 1/2 c butter, melted 1 can (10.75 oz) cream of chicken soup 1 pint sour cream 1/2 c onions, chopped 2 c grated cheddar cheese 1 tsp salt 1/2 tsp pepper DIRECTIONS: Mix in a large bowl all together, then put in a 9x13 glass dish. Cook at 350° for about 1 hr. ___________________________________________________ H ASH BROWN CASSEROLE Brenda Burton ___________________________________________________ 1 bag frozen hash browns 1 can cream of chicken soup 1 bag cheddar or Colby cheese stick melted butter 8 oz sour cream DIRECTIONS: Mix all ingredients into cool melted butter. Stir lightly to blend. Pour into a 9x11 baking dish. Bake at 375° for 45 to 55 mins. until lightly browned. Let stand for 10-15 mins. ___________________________________________________ H AM & CHEESE ROLLS Elizabeth Orange ___________________________________________________ 2 tsp dried minced onion 1 tsp prepared mustard 2 tsp poppy seeds 1/2 c butter, melted 24 dinner rolls 1/2 lb sliced ham 1/2 lb sliced Swiss cheese DIRECTIONS: Slice rolls open. Layer ham and cheese onto each. Close. Mix all other ingredients. Brush onto top of sandwiches. Bake at 325°F for 20 minutes. ___________________________________________________ P OTATO SALAD WITH A BITE Martha Brooke Perry Martin ___________________________________________________ 3 lbs red-skinned potatoes, diced 3 stalks celery sliced 3 tbsp white wine vinegar 2 T chopped fresh chives (can substitute green onions) 1 tbsp Dijon mustard 1/4 tsp cayenne pepper & Salt to taste DIRECTIONS: Boil the potatoes in salted water until cooked, then drain & cool. Place in a large bowl and lightly toss with vinegar until coated. In a separate bowl, mix remaining ingredients. Add to potatoes & stir until mixed. Salt to taste. Enjoy.
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