HASH BROWN CASSEROLE

The other day my sister called and asked for this recipe. She wanted to serve it with her Easter dinner. This simple casserole is a great addition to any meal. We usually have it at our Christmas meal with family, After I sent her the recipe, I decided to add it our Easter meal too. ENJOY!

HASH BROWN CASSEROLE

2 pounds frozen hash browns
1 can cream of mushroom soup
1 stick butter
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces sour cream
8 ounces shredded cheddar cheese
corn flakes for topping

Combine the the ingredients except for the corn flakes. Place in a casserole dish. Top with corn flakes and bake at 350 degrees for 40 - 50 minutes.

ENJOY!

THREE BEAN SALAD - DADDY'S DELI NIGHT

I am sorry I have been away for a while. I sold my business in March of last year and I started this blog to have some fun. In December, I had to take the business back and the business took most of my time and focus. Now I am back and will try to have regular postings again. So here goes!

I enjoy making dinners for my family and since I have two vegetarians to cook for, I need to be creative with our menu planning. About once a week, we have Daddy's Deli Night. I make 3 - 4 deli salads for our meal. Today I will share our Three Bean Salad, which is a bit of a misnomer since I put in more than tree types of beans in. You can experiment and put in whatever type of beans you like.

It's nice to be back and ENJOY!

THREE BEAN SALAD

1 15 oz can dark kidney beans
1 15 oz can light kidney beans
1 15 oz can green beans
1 15 ox can wax beans
1 15 oz can garbanzo beans (chickpeas)
2 cups celery sliced
1 large onion sliced
1 medium green pepper chopped
3/4 cup apple cider vinegar
3/4 cup vegetable oil
3/4 cup sugar
1/4 cup basil chopped
2 teaspoons salt
1 teaspoon black pepper

1. Drain beans and combine with vegetables and basil.
2. Boil the vinegar, oil and sugar to a boil
3. Cool the liquid mixture and pour over the vegetables. Refrigerate overnight.

ENJOY!

Scalloped Potatoes

This recipe is a very easy rendition of scalloped potatoes. The original recipe called for breakfast sausage crumbled and mixed in. I replaced the sausage with sauteed mushrooms and the family doesn't miss the sausage. I use a mandolin to slice the potatoes and onions, which makes this a quick dish to put together. I leave the skins on the potatoes or you can peel them if you wish. This is a great family comfort meal. ENJOY!

SCALLOPED POTATOES

6-8 potatoes, sliced
1 medium onion, sliced
8 ounces mushrooms, sliced
1 tablespoon butter
2 cups cheddar cheese shredded
10 3/4 ounce cream of mushroom soup condensed
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper

1. Preheat oven to 350 degrees.
2. Saute mushrooms in butter until done, 5-8 minutes.
3. Mix the mushroom soup, milk, salt and pepper in a bowl.
4. Layer 1/2 the potatoes, onions and all the mushrooms in a casserole. Top with 1/2 the soup mixture and 1/2 the cheese. Repeat with the remaining items.
5. Bake for 60-70 minutes or until the potatoes are tender.

ENJOY!

Cranberry Upside Down Cake

It was my wife's birthday at the end of November and I usually make whatever cake she wants for her birthday. This year we were watching a show that featured cranberries and one of the recipes was a Upside Down Cranberry Cake. The lady who made it on the show did not share her recipe as it was a family secret recipe handed down over the years, However, we found this recipe on the internet and I made it for Terri for her birthday. It is a very colorful cake and a great addition for the holidays.Give it a try if you enjoy the tangy taste of cranberries.

CRANBERRY UPSIDE DOWN CAKE

For the topping
4 tablespoons butter
3/4 cup firmly packed brown sugar
3/4 pound cranberries

For the cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons butter
1 cup white sugar
2 eggs, separated
1 teaspoon vanilla
1/2 cup milk
1/8 teaspoon cream of tartar

To make the topping, butter a 9 inch round cake pan. Put the butter and brown sugar in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar mixture. Set aside.

Preheat oven to 350 degrees.

To make the cake, in a bowl, mix together the flour, baking powder and salt. In another bowl, using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix well. Using a spatula, fold in the flour mixture in three additions, alternating with the milk.

In a bowl, using a whisk or electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Fold the whites into the batter.

Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake for 55-60 minutes, or until done. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edge to loosen the cake. Invert onto a serving plate , let stand for 5 minutes, then lift off the pan.

Enjoy the cake with whipped cream or ice cream.

Fresh Cranberry Relish

Every year Thanksgiving is not Thanksgiving unless there are certain special side dishes on the table. For our family one of these dishes is Fresh Cranberry Relish. We still include the canned cranberry gel, but this dish is fresh, vibrant and full of flavor. Best of all it is an easy addition to the Thanksgiving table. So it give it a try and it may become a regular on your holiday table.

FRESH CRANBERRY RELISH

12 ounces fresh cranberries
1 navel orange
1/2 - 3/4 cup white sugar

1. Cut the orange into quarters. Place in a food processor and pulse 3-4 times.
2. Add cranberries and pulse until your desire consistency. Be careful not to over process.
3. Mix in the sugar. Taste and add more if desired.

This can be made the day ahead and stored in the refrigerator. It is great on turkey sandwiches.

ENJOY!

Aunt Alma's Jello Salad

With Thanksgiving coming up, we were going through our menu for the big day. Every family has must have dishes for Turkey Day, one of ours is Aunt Alma's Jello Salad. This recipe comes from my brother-in-laws wife's family. Aunt Alma was Ellen's aunt who was the cook of the family. We have included this dish for years and it isn't Thanksgiving without it.

AUNT ALMA'S JELLO SALAD

1 cup pear juice
1 cup cold water
1 6 ounce package lime jello package
24 ounces pears, canned and drained
8 ounces cream cheese
1 pint cool whip

1. Bring juice and water to a boil. Dissolve jello and refrigerate until slightly thickened.
2. Beat pears and cream cheese. Add to the jello mixture. Blend well and fold in the cool whip.

ENJOY!

Cheesy Mac

Everyone loves Macaroni and Cheese. This recipe is an easy and delicious version. It is a Paula Dean recipe that my wife brought back after visiting Paula Dean's restaurant. It would make a great side dish for Thanksgiving.

CHEESY MAC

4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

1. Preheat oven to 350 degrees.
2. After macaroni has been boiled and drained, add cheddar cheese while the macaroni is still hot.
3. Combine the remaining ingredients and add to the macaroni mixture.
4. Pour into casserole dish and bake for 30-45 minutes. Top with additional cheese, if desired.

ENJOY!