hosted by Laverne Diede & Rhonda Fitterer
Cream Potato Cheese Bake
- 2 lbs. ground beef
- 1 large onion, chopped
- 1 tsp salt
- 1/4 tsp pepper
- 6 large potatoes, peeled and sliced, or 32 oz. pkg hash browns
- 1 can mushrooms, drained and reserve liquid
- 1 can cream of mushroom soup
- 3/4 cup half & half
- 3/4 cup cultured sour cream
- 2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Brown the meat, onions, salt and pepper. Drain and add either cooking wine or water to reserved mushroom liquid to make 1/2 cup. Stir liquids and mushrooms into meat. Pour mixture into lightly greased 13×9 inch baking dish; arrange potatoes or hash browns over meat, salt lightly. Mix soup, half & half, sour cream, 1 tsp salt, 1/4 tsp pepper, and pour over potatoes. Bake one hour, uncovered. Put 2 cups shredded cheddar cheese over top and bake until melted.
Grandma’s Angel Food Cake
- 1 cup cake flour
- 1 1/2 cups powdered sugar
- 1 3/4 cup egg whites at room temperature (1 dozen egg whites)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1 cup sugar
- 1 1/2 tsp vanilla
- 1/2 tsp almond flavoring
Preheat oven to 375 degrees. Sift cake flour and powdered sugar together; set aside. In a mixer, beat egg whites, cream of tartar and salt until fluffy. Slowly add sugar, 2 tablespoons at a time, to egg mixture; beat until stiff and stands in peaks. Fold in vanilla, almond flavoring and the flour/powdered sugar mixture slowly, about 1/4 cup at a time until blended.
Pour into an ungreased angel food cake pan; slowly cut through mixture with a knife. Bake for 35 – 40 minutes on the lowest rack in oven; invert immediately after baking and cool completely before removing from pan.