Cheesy Potato Casserole

Ingredients—

•  10 Med. Potatoes
• 1/2 C. Butter
• 1 can Cream of Mushroom Soup
• 1 pint Sour Cream
• 1 C. Grated Cheese
• 1/3 C. Chopped Onion

Topping—

• 1 C. crushed cornflakes
• 2 TBSP Butter, melted

Directions—

Boil potatoes, unpeeled about 10 minutes

Cool potatoes, peel & grate

Heat in saucepan: butter, soup, sour cream

Then add cheese & onion — stir

Remove from heat and mix with grated potatoes

Spread in 9x13 casserole dish

Melt butter, mix with corn flakes

Top potatoes with cornflake topping

Bake 45 minutes @ 350 degrees

Bacon Wrapped Green Bean Bundles

• 4 (15-oz.) cans of whole green beans ~ not “cut”, not “french-style” (I used one bag of frozen beans)

• bacon strips, cut in half

• 1 cup melted butter

• 1 cup packed brown sugar

• 1/2 tsp. garlic salt

• 1 tsp. soy sauce

Gather 10 beans into a bundle. Wrap bacon around beans and secure with a toothpick. Arrange in a 9×13 pan.

Combine melted butter, brown sugar, garlic salt, and soy sauce in a bowl. Mix well. Pour over beans.

Chill overnight or for several hours. Bake at 375° for 45 minutes – 1 hour, or until bacon is cooked.

Frito Salad

This recipe is a summer picnic favorite of mine! I did 1/2 the recipe for our get-together.

4 cans red or pinto beans (or a combo), drained & rinsed
1 grn. pepper, chopped
2-3 grn. onions, sliced
3 Roma (plum) tomatoes, diced
1 c. grated cheddar cheese
12"ish" oz. bottle Catalina or French dressing*
1 reg. size bag Fritos or Fritos Scoops

Combine all ingre. except for chips. You can make it the day before & refrigerate until ready to serve. At serving time, mix in chips. It will keep fresh for about 1 1/2 hours or you can just let everyone add their own chips. :)

*For recipe group I strayed from my usual Kraft Catalina dressing & went with Brianna's brand Zesty French dressing which had A LOT less sodium & tasted fresher to me.

Frontier Pies Cornbread

Aubrey shared this recipe with me, it's some of the best cornbread I have ever had!

Ingredients:

3/4 c. margarine or butter
1 1/2 c. sugar
3 eggs
2 2/3 c. milk
2 2/3 c. flour
1 T. baking powder
2 tsp. salt
1 1/16 c. cornmeal (3 tsp. weird I know!)


Directions:
Cream together the butter, eggs, sugar. Add remaining ingredients, mix well. Bake in a 9X13 greased and floured pan.
Bake 350 for 40 min

Crash Hot Potatoes

CRASH HOT POTATOES
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
I used basil and fresh Parmesan cheese. I also think garlic would be really yummy. They were really good!