Cheesy Potatoes (Funeral Potatoes)

By Kristin Riedel

Saute:
3 chopped green onions
1/4 cup butter (1/2 stick)

Mix together:
1 can cream of chicken soup
1 pint sour cream
2 cups grated sharp cheddar cheese
2 pounds Oreida Hash Browns
Sauted onions and butter
Salt and pepper to taste

Place this in a 13x9" pan

Bake at 350 degrees for 1 hour

Cucumber Salad

by Kristin Riedel

3 cucumbers
1/2 of a large onion
Miracle whip
Ranch dressing
Milk

Peel and slice the cucumbers into circles. Dice the onions. Now the rest is up to you. I don't usually measure things I just add them until it taste right. Maybe 2 TBS of miracle whip, a good squeeze of dressing and 1/4 cup (?) of milk. It's better when you can taste more of the ranch dressing than miracle whip.

Macaroni Salad

by Kristin Riedel

Macaroni pasta noodles
1 6oz can of tuna in water
2 celery sticks
1 cup of frozen peas
Miracle whip

• Boil the pasta.
• Drain the tuna.
• Cut the celery into small pieces.
• Drain and rinse the cooked pasta.
• Add all of the ingredient together. I don't have a specific measurement for the Miracle whip you just keep adding it until the salad isn't dry.
• Refridgerate until cold.
• Sprinkle with salt and pepper and enjoy.

Pasta Salad

by Kristin Riedel

Spiral pasta noodles
1 large onion
2 cucumbers
1 large tomato
1 small can of black olives
1 16 oz Italian dressing
McCormick's Salad Supreme
Sharp cheddar cheese (shredded)

• Boil the pasta.
• Dice onions, cucumbers, and tomato's.
• Drain the pasta and rinse with cold water.
• Place the pasta and vegetables in a large serving dish and add the dressing (not all 16oz is needed).
• Sprinkle with Salad Supreme and mix together.
• Just before you eat add the cheese.

Funeral Potatoes

1 large bag of hashbrowns

Heat and stir until smooth:
1/2 c butter
2 cans cream of chicken soup
1 1/2 c grated cheese
1 pint sour cream
1/3 c grated onion

Pour above sauce over potatoes in a 9x13 pan. Mix slightly with fork. Sprinkle top with cheese and if desired crushed corn flakes. Bake uncovered at 350 for 30 min.

Christmas Cranberry Jello

by Denise Robison

Mix till smooth, add drops of red food coloring for color.
2/3 C. Mayonaise
8 oz. cream cheese
2/3 C. powdered sugar

Add and mix by hand:
1 can crushed pineapple
1/2 can whole cranberry sauce
2 cups cool whip
Spoon into individual fruit cups or a large loaf pan and freeze.

Broccoli Bacon Raisin Salad

by Jen Redfearn

1 bunch fresh broccoli
1/2 c. red onion, chopped
1 c. celery, chopped
1 lb. bacon, cooked and crumbled
1/2 c. sunflower seeds
1/2 c. raisins

Dressing:
3/4 c mayo
1/4 c sugar
2 Tbsp. vinegar

Combine first 6 ingredients in medium bowl. Whisk dressing in a small bowl and pour on top of veggies. Stir and enjoy!

Twice Baked Butternut Squash

Serves 4

2 butternut squash
1 t. salt, plus more to taste
1/4 t. freshly ground black pepper, plus more to taste
1/2 c. sour cream
2 T. butter, softened
3/4 t. paprika
6 fresh chives, cut into 1/8-inch pieces (optional)
2 T. fresh breadcrumbs, lightly toasted and/or Parmesan cheese

Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with salt and pepper. Fill a roasting pan or 9 x 13 baking pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle.

Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around the halves so they will keep their shape. To the bowl, add sour cream, butter, paprika, chives, and remaining teaspoon salt and teaspoon pepper. Stir until smooth and well combined. Taste it to see if it needs more salt. Fill each squash shell with mixture (or fill two halves and discard remaining two). Sprinkle tops with toasted breadcrumbs and/or Parmesan cheese. Bake until golden brown and warm throughout, 15-20 minutes. Serve.

Really Good Corn Bread

by Abby Welker

3 Beaten eggs
1 ½ c. Milk
1 ½ cubes melted butter
(Mix together)

3 c. Bisquick
¾ c. Cornmeal
½ c. Sugar
¾ t. Salt
(Mix together)

1 c. shredded cheese

Preheat oven to 325°. Add liquid ingredients to dry ingredients, along with cheese, and mix just until moistened. Pour into a 9x13” baking pan, bake for 30 minutes.

For extra flavor, add diced bell pepper or chopped green chili to the mixture before baking.