___________________________________________________ P ARTY POTATOES DELUXE ‘GLUTEN FREE’ Jackie Simpkins ___________________________________________________ 1 2 lb pkg frozen hash browns 1 c sour cream 8 oz grated sharp cheddar cheese 1 1/2 sticks butter, melted 2 c gluten-free corn flakes Gluten-free condensed cream of chicken soup* DIRECTIONS: Preheat oven to 350°. Spray 13x9 casserole dish with cooking spray and set it aside. Mix in large bowl: sour cream, shredded cheese, GF cream of chicken soup and remaining half the melted butter. Fold in hash browns. Scoop mixture into a casserole dish and bake uncovered for 35 minutes. Mix the remaining half of melted butter with GF corn flakes. Top the casserole with cornflake/butter mixture and bake for 15-20 more minutes. +Gluten-Free Condensed Cream of Chicken Soup : 1 1/2 tsp extra virgin olive oil 2 tbsp butter 1/2 c finely chopped onion 2 tbsp gluten-free flour 3/4 c gluten-free chicken broth 1/2 c milk 1 1/2 tsp poultry seasoning 1/2 tsp salt 1/8 tsp pepper Directions for the Condensed Cream of Chicken Soup: Add extra virgin olive oil to a small saucepan over medium heat then add the chopped onions. Sauté until softened. Add 2 tbsp butter. Once melted, sprinkle in flour and whisk to combine. Cook while whisking for 30 sec then slowly add chicken broth while whisking to avoid lumps until a smooth sauce has been formed. Add milk and seasonings, turn heat up to medium-high, and bring to a bubble, stirring constantly. Reduce heat back to medium and cook while stirring for 3-4 mins. (will be fairly thick). Remove from heat to cool slightly. ___________________________________________________ N EW POTATO SALAD “visitation potato salad” Valerie Kemp ___________________________________________________ 3 lbs small red potatoes Kosher salt 1 c mayonnaise 1/4 c buttermilk 2 T Dijon mustard 2 T whole-grain mustard 1/2 c fresh dill, chopped Freshly ground black pepper 1/2 c celery, chopped DIRECTIONS: Place potatoes and 2 tbsp salt in a large pot of boiling water. Lower temp and cook 10-15 mins until potatoes are tender. Drain potatoes in a colander, place over pot and cover with a clean towel. Let steam for 15-20 mins. Meanwhile, in a small bowl, mix mayo, buttermilk, both mustards and dill, salt and pepper to taste. Set aside. When cool enough to handle, cut potatoes into bite-sized pieces, add chopped celery and warm dressing. Mix gently and store covered in the fridge until ready to serve.
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