#144 – Cream Potato Cheese Bake & Grandma’s Angel Food Cake

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.


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