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Recipes 4-11-23

Posted

Potato Romanoff
2 lb frozen hash browns
1 medium chopped onion
2 tablespoon margarine
1 can cream of chicken soup
1 can cream of cheddar soup
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1 -13 oz. evaporated milk
1 cup shredded cheese
Topping -1 cup corn flakes crumbs with 1/2 stick melted shortening added.
Thaw potatoes -spread evenly in large 9x13 dish. Brown onions in margarine, add all soups, milk, sour cream and cheese. Heat 10 or so minutes. Pour over potatoes. Top with flakes and margarine. Cook at 350 degrees 20 minutes covered then remove cover and brown 30 minutes.

Velvet Potatoes
1 medium boiling potato -peeled
1 oz. Velveeta cheese
1 slice of bacon
Cut potato in half and wrap in foil. Bake at 375 degrees for 40 minutes. Open potato and place cheese between potato halves and top with bacon. Form foil into an open boat around potato. Return to oven and bake until potato is tender. Serves 1

Orange Salad
1 pint orange sherbert
2 -3oz. pkg orange jello
2 cans manderin oranges (cut in half)
3/4 cup orange juice from above
2 cups boiling water
1/2 cup chopped nuts
Dissolve jello in boiling water. Add sherbert. Stir until melted. Add other ingredients pour into mold. Lemon jello can be substituted if desire. Also 8 oz. cream cheese can be added.