CHICKEN 'N' HASH BROWN BAKE
32-ounce package southern style hash browns
1 tsp salt
1/4 tsp pepper
4 cups chicken, cooked and diced
4 ounce can mushrooms, sliced
1 cup sour cream
2 cups chicken broth
1 can cream of chicken soup
2 tsp chicken bouillon granules
2 tbsp onions, finely chopped
2 tbsp red pepper, finely chopped
Thaw hash browns overnight in refrigerator.
Layer hash browns in an ungreased 9 x 13-inch pan.
Sprinkle with salt and pepper.
Place chicken and mushrooms over the hash browns.
Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all.
Sprinkle with paprika and almonds.
Bake, uncovered, at 350 º for 50 - 60 minutes or until heated through
BEEF NOODLE CASSEROLE
4 cups noodles (about 1/2 pound), cooked
1 tbsp butter
1 pound ground beef
2 (8 ounce) cans tomato sauce
1 cup cottage cheese
1/4 cup sour cream
8 oz cream cheese
1/3 cup sliced green onions
1 tbsp. minced green bell pepper
2 tbsp melted butter
Brown the beef in 1 tablespoon butter; add tomato sauce and remove from heat.
Combine cottage cheese with next four ingredients.
Layer some of the noodles, dot with cheese mixture and cover with some sauce, repeating layers until everything is used.
Pour 2 tablespoons melted butter on top.
Bake at 375 degrees F for 45 minutes.
ORANGE ICEBOX COOKIES
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 tbsp grated orange rind
1-2/3 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup granulated sugar
Few drops each of yellow and red food coloring
1/2 cup confectioners' sugar
2 tbsp orange juice
In a large bowl, cream butter and sugar. Add egg and orange rind; mix well. Sift together flour, salt and baking soda; add to creamed mixture. Knead dough on a floured surface until smooth. Shape into 2 oval rolls, about 1 1/2 inches in diameter. Wrap in wax paper and chill overnight in fridge
Heat oven to 375 º. Grease and flour cookie sheets.
Add food coloring to the 1/4 cup sugar. Roll dough in colored sugar and slice 1/4 inch thick.
Bake 10-12 minutes.
FROSTING - apply when cookies are cool:
To prepare icing, mix confectioners' sugar and orange juice. When cookies are done, transfer to wire racks. Brush cookies with icing and let cool.
1-1/4 cups herb stuffing mix
1 pound ground beef
1/3 cup evaporated milk
1 can cream of mushroom soup
1 tbsp ketchup
2 tbsp Worcestershire sauce
Parsley, for garnish
Prepare herb stuffing mix.
Mix ground beef and evaporated milk. Divide this into five (6-inch) circles. Spoon 1/4 cup stuffing into center of circle. Draw edges over and seal. Place in a casserole
Combine cream of mushroom soup, ketchup and Worcestershire sauce. Pour over meat.
Bake, uncovered at 350 º for 45 to 60 minutes.
Garnish with parsley
BUTTERSCOTCH REFRIGERATOR COOKIES
1 cup butter
2 cups brown sugar
2 to 4 cups flour (enough to make a stiff dough)
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 cup pecans or walnuts, chopped
Cream shortening. Add brown sugar, then eggs (one at a time, incorporating vanilla extract with second egg). Beat well.
Sift first 2 cups of flour with baking soda and baking powder added. Add these dry ingredients to first mixture. Add additional flour until the dough can be handled without being sticky.
Add nuts and form the dough into a roll about 2 inches thick,Using wax paper or aluminum foil. Wrap and chill for several hours or overnight. (May be frozen and kept for months.)
Slice and bake at 375 º for 10 to 12 minutes.
BAKED CRABMEAT SANDWICH
12 slices thin bread, trimmed and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 tsp salt
1/lb cheese, grated
3 cups milk
1/2 tsp curry powder
Place six slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices bread, butter side up.
Sprinkle with grated cheese.
Mix eggs, seasonings and milk together and pour carefully over bread.
Cover and place in refrigerator several hours or overnight.
Bake 45 minutes at 325 º.
Serves 8 to 10