By NEMS Daily Journal
Hash Brown Casserole
1 (30-ounce) bag frozen shredded hash browns, thawed
2 sticks melted butter, divided
1 can cream of chicken soup
1 (8-ounce) carton sour cream
11⁄2 cups shredded Cheddar cheese
1⁄2 onion, chopped
1 teaspoon salt
2 cups crushed cornflakes
Place thawed potatoes in a greased 9×13-inch casserole. Combine 1 stick melted butter, soup, sour cream, cheese, onion and salt and pour over potatoes. Top with crushed cornflakes. Drizzle with remaining stick of melted butter. Bake at 350 degrees for about 45 minutes.
Serves 6 to 8.
2 pounds almond bark, broken into pieces
1⁄4 cup peanut butter
6 cups Cap’n Crunch’s Peanut Butter Crunch cereal
2 cups Spanish peanuts
Melt bark in microwave. Blend in remaining ingredients until well mixed. Drop by teaspoonful onto waxed paper.
Chocolate Pecan Pie
11⁄2 cups sugar
1 teaspoon vanilla
1⁄2 to 1 cup chopped pecans
4 tablespoons cocoa
1 small can evaporated milk
1⁄2 stick margarine
1 unbaked pie shell
Combine first 7 ingredients and pour into pie shell. Bake at 325 degrees for 35 to 40 minutes or until pie cracks.
5 tablespoons butter, divided
3 tablespoons all-purpose flour
11⁄2 cups milk
1⁄4 teaspoon salt
Dash of pepper
1 can asparagus
1 can cream of mushroom soup
2 hard-cooked eggs, sliced
8 ounces Cheddar cheese, grated
1 cup cracker crumbs
Melt 3 tablespoons butter; blend in flour. Add milk, salt and pepper. Cook until thickened, stirring constantly.
In a medium casserole, layer half the asparagus, half the mushroom soup, 1 sliced egg, remaining 2 tablespoons butter, half the cheese, half the white sauce and half the cracker crumbs, sprinkled evenly over the top. Repeat layers, topping entire casserole with cracker crumbs. Bake at 300 degrees about 30 minutes. Serve hot.
Serves 6 to 8.
Pecan Pie Muffins
1 cup chopped pecans
1 cup firmly packed brown sugar
1⁄2 cup all-purpose flour
2 large eggs
1 stick margarine, melted
Combine pecans, sugar and flour in a large bowl and make a well in the center of the mixture. Beat eggs until foamy. Stir together eggs and margarine and add to dry ingredients, stirring until just mixed. Pour into mini greased muffin pans. Bake at 350 degrees for 20 to 25 minutes. Remove from pan immediately.
1 large onion, chopped
1 large bell pepper, chopped
21⁄2 tablespoons Greek seasoning
4 to 6 chicken breast halves, cooked and diced
11⁄2 cups chicken broth
16 ounces spaghetti, cooked and drained
1 large can diced tomatoes
1 medium can sliced black olives, drained
1 pound chopped or grated Velveeta cheese
Sauté onion and bell pepper in a little oil. Combine vegetables with remaining ingredients, mix well and pour into a greased 9×13-inch casserole dish or divide evenly between 2 smaller dishes. Cover and bake at 350 degrees until bubbly.
Serves 8 to 10.