CHEESY POTATOES - A "COMFORT" FOOD

Ingredients:
12 cups frozen hash browns
1/2 cup melted butter
1/3 cup chopped onion
1 cup milk (1% or 2% milk is okay)
2 cups grated cheddar cheese
2 cups sour cream
2 cans cream of chicken soup

Instructions:
Mix wet ingredients together. Then add to the mixture the frozen hash browns, cheese, and onions. Pour into 9”x13” pan. Top with 2 cups crushed Corn Flakes. To keep the corn flakes from browning too quickly cover with tinfoil during the first 30-40 minutes and then remove for the remaining cooking time.

Bake at 350 degrees for 1 hour or more depending on your oven. Check the center for doneness.

BREAKFAST QUICHE

Breakfast Quiche
Contributed by Kimberly Walus

• 1 pkg. Ore Ida Frozen Hash Browns (Shredded)
• 1/2 Cup Butter (melted)
• 2 Cups diced Ham, Bacon, Sausage, Polska Keilbasa (pre-cook)
• 2 Cups Shredded Cheddar Cheese, Colby, or both
• Green Peppers, Onions, & Mushrooms are all optional
• 1/2 cup Milk
• 4-5 eggs (beaten)
• salt and pepper to taste

Empty hash browns into a 9”X13” un-greased Pyrex dish.

Drizzle melted butter over the top and place in a 425 degree preheated oven for 30 minutes.

While hashbrowns are cooking in the oven cook the meat but don’t overcook it.

Take hashbrowns from the oven and reduce the temperature to 350 degrees.

Then take the meat, cheese, green peppers, onions, mushrooms and spread evenly over the hash browns.

Beat eggs, milk, salt and pepper. Pour egg mixture over the ingredients in the dish.

Make sure you reduced the oven temperature and continue baking the quiche at 350 degrees for 30-40 minutes. Check for doneness at about 25 minutes and then cook until the center appears cooked. Let stand 10 minutes before cutting.

Serves 8-10 people (depending on the serving size)

CHINESE CHICKEN SALAD

"This has been an all-time family favorite for over 20 years now. "

Ingredients:

3-5 Boneless Skinless Chicken Breasts (quantity depends on size)
2 Heads Lettuce
1 package Sliced Almonds (toasted) or Sunkist Brand Honey Toasted Almonds
1/2 package of Maifun Rice Sticks (look in your grocery stores Asian Food Section)
1 Bunch of Green onions - sliced

Cook chicken until done. Cool and then dice or shred. While the chicken is cooking and cooling, cut up the lettuce and onions. Pre-heat the oil (about 1/4 cup or more) in a Wok or large frying pan. Once the oil is hot you’ll need to test a small amount of the rice sticks before making all of them. Take a small amount and place in the oil. The rice sticks will immediately puff up. Quickly turn them over and let the other side puff up. Immediately remove the rice sticks from the oil. Add small portions until you’ve used half the package. Toast the almonds in the oven under the broiler, being careful not to burn them.

Just before serving toss all of the ingredients in a very large bowl. Don’t pour the dressing over the salad until you’re ready to serve it because the vinegar with start breaking down the lettuce as soon as you pour it over the salad.

Salad Dressing:

6 tbsp. Sugar
3 tbsp. Salt
1/4 tsp. Black Pepper
1 cup Canola Oil
6 tbsp. White Vinegar
1/4 Cup Sesame Seeds (toasted under broiler)
1 tsp. Accent

Mix all of the ingredients in a bottle and pour dressing over the salad just prior to serving.

60 MINUTE ROLLS

This has been the standard roll recipe used in our family for over a decade now. I got this recipe from a friend in Fremont, Ca. in about 1993. Her name is Sandy Bennion.

3 1/2 cups warm water 1 cup oil
6 tbsp. Yeast 3/4 cup white sugar or 1/2 cup honey

Combine above ingredients and let rest for 15 minutes.
Then Add: 1 1/2 tbsp. Salt 3 eggs
10 1/2 cups White Flour or Whole Wheat Flour

Knead until the dough is smooth and elastic. Shape into Rolls (see variations below). Instead of putting butter on the inside of crescent rolls I like to spray them with “I Just Can’t Believe It’s Not Butter” Spray before cooking. Let rise 30-60 minutes or until double in size. Bake rolls for 8-10 minutes in a pre-heated oven at 400 degrees. I will sometimes spray them again after taking them out of the oven just to give them a little shine.

Kim’s Note: What’s nice about this recipe is you can make all crescent rolls or divide it up into 4 quarters and use two of the quarters to make the crescent rolls (makes 32) and the other two quarters to make two pans of cinnamon rolls or one pan cinnamon and one pan orange. It’s just that easy to make all three if you want it that way. Or you can make 4 pans of cinnamon rolls to give away to neighbors or for a family get together. Enjoy.

For Crescent Rolls: divide dough into 4 equal parts. Roll dough into 16” circle about 1/4” thick. Spread dough with soft butter. Cut into 16 wedges. Roll up, beginning at the rounded edge and ending at the point. Tuck point underneath, place rolls slightly apart on greased baking sheet. Makes 64 rolls.

For Cinnamon Rolls: use 1/4 of the dough. Roll in rectangle 15” x 9”. Spread with melted butter. Mix together 1/4 cup sugar and 2 tsp. Cinnamon. Sprinkle over butter. Roll up beginning at the wide side. Pinch edge of dough into roll to seal well. Using kitchen scissors, cut 1 inch slices and place slightly apart on a greased 9” x 13” pan. After baking, remove and while still warm, frost rolls with icing. Makes 15 rolls. Icing mix: Mix 1 1/2 cups powdered sugar, 1 tbsp. Soft butter, 1 tbsp. Milk and 1/2 tsp. Vanilla until smooth.

For Orange Rolls: use 1/4 of the dough. Roll in rectangle 15” x 9”. Spread with 1/2 of the orange filling below. Roll up beginning at the wide side. Pinch edge of dough into roll to seal well. Using kitchen scissors, cut 1 inch slices and place slightly apart on a greased 9” x 13” pan. After baking, remove and while still warm, frost rolls with icing. Makes 15 rolls. Orange filling: 1 1/2 cups powdered sugar, 3 tbsp. Soft butter, 1 tbsp. Grated orange peel, 2 tbsp. Frozen Orange juice concentrate and mix until smooth. Variation: Substitute 2 tbsp. Softened cream cheese for the butter and add 1/2 cup chopped pecans to orange filling recipe.

BUTTERCREAM FROSTING RECIPE (USE ON SUGAR COOKIES!)

Ingredients:
5 tbsp. butter
1 One-pound bag of Powdered Sugar (about 4 3/4 cups)
1/4 cup Light cream (you can use milk if you don’t have cream handy)
1 1/2 tsp. vanilla

Instructions:
Cream butter; gradually add about half of the sugar, blending well. Beat in 2 tablespoons cream and the vanilla. Gradually blend in the remaining sugar. Continue adding cream to a spreadable consistency, not too thick or too thin.

Amount will frost two 8” or 9” layer cakes. May have to double recipe for sugar cookie recipe if you like a lot of frosting.

I’ve used this recipe for years and have always had success. It’s from the Better Homes and Gardens Cook Book printed somewhere in the 50’s.

SUGAR COOKIE RECIPE

Ingredients:
1 1/3 C. Crisco Butter Flavor Shortening
1 1/2 C. Sugar
2 tsp. Vanilla
2 Eggs
2-3 tbsp. Milk
4 C. Flour
1 tbsp. Baking Powder
1/2 tsp. Salt

Instructions:
Thoroughly cream shortening, sugar, and vanilla. Add egg; beat till light and fluffy. Stir in milk, Sift together dry ingredients; blend into creamed mixture. Divide dough in 4 equal portions. Chill 1 hour. On lightly floured surface, roll to 1/8 inch thickness. Cut in desired shapes with cookie cutters. Bake on greased cookie sheet at 375 degrees for 6 to 8 minutes. Cool slightly; remove from pan.

Makes 4 dozen cookies (depending on size of cookie cutters).