by: Betty G.
bag Potatoes O'Brien
1 10 3/4-ounce can cream of mushroom soup
1 cup sour cream
grated cheddar cheese*
1 2.8- ounce can French's Fried Onions
salt and pepper to taste
|In large bowl, mix potatoes, soup and sour cream.
Add salt and pepper to taste. Place in 13x9 pan
and top with cheese. Bake in 350°F oven for
35 minutes or until bubbly. Top with French's
French Fried Onions and bake an additional 5
minutes at 400°F. Remove and cool 5 minutes
Serves 6 to 8.
I use a combination of Jalapeno Jack and Cheddar
cheese but the choice and amount are up to you.
1 dozen eggs, hard cooked
1 teaspoon garlic salt
1 tablespoon any all-purpose seasoning
green olives for garnish
1 dash paprika, on each egg
1 tablespoon dill relish (optional)
parsley to decorate (optional)
eggs. Bring water to boil, cover pot and turn heat on low for 20
minutes. Simmer very low with the lid on the pot - then immerse
in cool water and peel. Cut each egg in half and put yolks in
small bowl. Arrange whites on serving plate. Add real mayonnaise
to yolks and mash with a fork until desired consistency. Add
garlic salt and all-purpose seasoning and mix well. Fill egg
whites and top each with half of an olive. Decorate with parsley.
You may sprinkle additional seasoning on each also to make
attractive for serving. Makes 12 eggs.
Easter Egg Devilled Eggs
6 eggs, hard-cooked and halved
1/4 cup mayonnaise
1 teaspoon mustard
1 teaspoon white vinegar
1/2 teaspoon salt
egg yolks into bowl. Set aside egg whites. Add mayonnaise,
mustard, vinegar, and salt to yolks. Mash together with fork
until smooth. Spoon mixture into egg white halves. Garnish by
sprinkling tops with paprika. Serve on a platter with bunches of
fresh parsley. Serves 6.
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