RECIPE OF THE WEEK

Here is another pearl from the 50's -- a very tasty dish using a can of cream of mushroom or cream of chicken soup.  These kind of recipes were very popular in the 50's and 60's and then along came a social set that looked down their snoot at these concoctions.  Well that was too bad since most of them are very delicious and, on top of that, they are very easy to make.  Make these Cheesy Potatoes and your guests will ask you for the recipe - guaranteed!  Give it a go!

CHEESY POTATOES
Marge Needham

1 30 oz package frozen Shredded Hash Browns, defrosted. 
¼ lb butter, melted
1 14 oz can Cream of Mushroom soup or Cream of Chicken soup
2/3 of a 16 oz carton of sour cream
8 oz shredded Velveeta cheese or shredded mild cheddar cheese
Salt and pepper to taste

Mix together the butter, soup, sour cream and cheese.  Add mixture to potatoes; mix thoroughly.  Bake in 13” x 9” pan for ¾ to 1 hour at 350 degrees.   Or you can put the mixture in two 8"/9" round cake pans - 1/2 of the mixture in each.  Bake one; cover and freeze the other (will keep for several months.)

PREVIOUS RECIPE'S OF THE WEEK

Jan 23      Chicken Sherry Soup
Jan 30      Chili Verde
Feb 6        Yam Soufflé
Feb 20      72 Market Street Meat Loaf
Mar 6        Baked Beans
Mar 20      Banana Chiffon Cake
April 2       Green Beans Gretel
April 16      Rum Cake 
May 8        Quick Pie Crust
May 22      Oatmeal Cookies
June 19      Fruit Cocktail Cake 
July 4        BBQ Sauce
Aug 6         BBQ Limas
Sept 10      Banana Cake
Oct 15       Drunken Stew 
Nov 11        Party Onions
Dec 1         Chicken Supreme
Aug 1         Purple Smoke BBQ Beans
Oct 1         Ingalls Cafe Cole Slaw
Aug 1          Black Bean Soup
Oct 1          Yuka
April 1        Mocha Coffee Mix
 

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