Posted January 7th, 2012 by Dr Wingnut
Great easy way to serve potatoes to a crowd – and they’ll be pleased.
- 2 pounds shredded frozen hash brown potatoes
- 1 can cream of chicken soup
- 8 ounces sour cream
- 8 ounces cheddar cheese, shredded
- ½ cup butter, melted
- 1 medium onion, diced
- ½ cup corn flake crumbs
Source: Jackie Kafka
- Preheat oven to 350F
- Mix all ingredients except corn flake crumbs in a large bowl.
- Spread potato mixture in a 9 × 13 inch baking pan.
- Top with corn flake crumbs
- Cover pan with aluminum foil
- Bake for 1 hour
- Remove foil and continue baking for an additional 30 minutes.
2 cups of plain corn flakes crush down to ½ cup of crumbs.
Posted January 2nd, 2012 by Dr Wingnut
- 3 envelopes dry yeast (6¾ teaspoons)
- 3½ cups warm water
- 9 cups all purpose flour
- 1 Tablespoon salt
- 1 cup olive oil
- ½ cup dried rosemary
- ½ cup coarse sea salt
Source: Doreen Jordan
- Combine yeast and water, mix well so yeast is dissolved. Add flour and 1 tablespoon of salt; mix and knead well until dough is shiny and elastic.
- Put dough into mixing bowl and let rise for 2 hours. Put a plastic bag over the the bowl to prevent a skin from forming and to retain moisture.
- After the dough has risen, punch dough down making sure there are no air bubbles remaining.
- Prepare cookie sheets by lining with parchment paper and sprinkling generously with rosemary and sea salt.
- Portion dough into whatever shape rolls you would like, then dip each one into olive oil and place on the prepared baking sheet. Let rolls rise again until doubled in size.
- Bake in preheated 350F oven until golden brown, about 25 minutes. They are at their best when served warm.
Yield: 30 rolls
These rolls do not keep well as the sea salt draws moisture from the air and they become soggy.