Cheddar Baked Hash-browns
These are easy and yummy. Can be made in the oven OR in the crock pot like mah sister does them. Have had them both ways and they are always good.
1 (2 lb) bag of hash browns (diced or shredded, either way works)
1 can cream of chicken
1 (16 oz) tub sour cream
1 stick melted butter (I only ever use real sweet-cream butter!)
1 pkg (about 2 cups) shredded mild cheddar cheese
1 tsp dehydrated chopped onion
Mix the soup, sour cream and melted butter together in a large bowl.
My "Secret" Potato Salad
Ok, so this makes about an ice cream bucket full of potato salad so you can cut it in half or whatever you want. This is some good stuff. It tastes the best if made the day before you need it. Keeps up to 4 days in a nice cool fridge.
My sister-in-law, Sherry, rates this as an easy recipe. It's just a many dirty dish, time consuming process that is OH SO WORTH IT! :)
Heather's Potato Salad
*About 5 lbs ( 12 or so medium sized)peeled, diced and boiled potatoes
*8 to 12 hard boiled eggs
* diced dill pickles.. use whole pickles, not spears or slices! Will be about a cup of the final diced product :P
*Garlic Salt
THE DRESSING
3/4 of a 30 ounce jar of Miracle Whip (No substitutions!)
2 heaping TBSP yellow mustard
1/4 cup dill pickle juice
3 to 4 tsp sugar
1 to 3 Tbsp Milk * May need more or less depending on consistency of dressing!
Drain and leave the potatoes in a strainer to cool off. Shake the garlic salt over the potatoes and toss around to coat all of 'em. Give one a taste, you should be able to taste the garlic very well. Place peeled eggs in cold water to cool while you whip up the dressing.
Mix all the dressing ingredients together in a bowl with a whisk EXCEPT the milk. Save that for last. Give it a taste. You should be able to taste everything and it shouldn't be too sweet nor too sour (the pickle juice should be detectable but shouldn't overpower everything else!). After you get it the way you want it, add some milk, a lil' bit at a time, until it's the consistency of gravy. Too thick will not absorb into the potatoes. And too runny will make potato soup...blech! So NOT like pudding thick but not runny like water either!
Okay, now throw ( not REALLY throw, toss gently :P ) the potatoes, in a big bowl. Using a potato masher or a wooden spoon mash up about oh, 1/3 to 1/2 of 'em. This helps with the creamy texture. Dice the eggs up pretty small, no chunks bigger than the potatoes. Now add the diced hard-boiled boiled eggs and diced pickles in with the potatoes and toss together till mixed. Pour the dressing over and give it a good mix as well. Cover and put in the fridge to cool. Uncover and give it a good stir every once in a while until it's cooled all the way through. The flavors will bloom as it sits so it's always better the next day. Make sure to stir thoroughly before serving. Will keep up to 4 days, after that, the eggs might turn and it's time to toss it.
