French
Escalloped Potatoes
Submitted
by: Wolfmama |
2 sticks margarine or butter
1 2 pounds bag of frozen hash browns
1 can cream of chicken soup
1 pint sour cream |
1/2 cup onions, chopped
2 cup Mozzarella cheese (or Cheddar)
2 cup Corn Flakes, crushed
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| Melt 1 stick of butter in 13 x 9
inch glass baking dish. Mix in hash browns. Mix together soup,
sour cream, onions and cheese. Pour over potatoes. Melt second
stick of butter and stir in Corn Flakes. Put Corn Flakes mixture
over potatoes. Bake at 350 degrees for 1 hour or until top is
brown. Serves 8 to 10. |
|
Raisin Sauce For Ham
Submitted
by: Lady Nickitta |
|
1/2 cup brown sugar
3 tablespoon cornstarch
1/4 teaspoon salt
1+1/2 cup hot water |
1/2 cup pineapple juice.
1/2 cup raisins
2 tablespoon butter |
|
Put all ingredients into saucepan and cook on low heat for 20
minutes,
stiring occasionally. |
|
Escalloped Corn
Submitted
by: Lady Nickitta |
|
1 can cream style corn
2 eggs
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon salt |
1/8 teaspoon pepper
2/3 cup half & half
4 tablespoons grated cheese
bread crumbs |
|
Mix and pour into buttered casserole ( all except cheese & bread
crumbs ). Bake at 325 degrees. When 1/2 done, sprinkle top
with cheese and bread crumbs. Bake for 1+1/4 hour. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
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