Cheesy Potato Casserole

A staple that makes an appearance whenever we have a large gathering. These au gratin style potatoes will feed a small army. (and sticks to your ribs too… so good)

Makes 10 servings.


  • Filling
    • 1 – Medium Onion – Fine Shopped
    • 1 can – Cream of Celery or Cream of Chicken Soup
    • 32 oz – Frozen Cubed Hash Brown Potatoes
    • 2 Cups – Sour Cream
    • 2 Cups – Shredded Sharp Cheddar Cheese
    • !/4 Cup – Melted Butter
    • Salt & Pepper to Taste
  • Topping
    • 2 Cups – Corn Flakes
    • 1/4 Cup – Melted Butter

Combine all filling ingredients and press into large glass pan. Then combine topping ingredients and spread a thin layer over the top of the casserole.

Bake covered at 350 for 90 minutes. Remove cover for final 20 minutes.

Spinach & Mushroom Salad

This very simple salad has always been quite a hit. The ingredients for the salad portion could easily be modified but the dressing is what makes this dish truly special.


  • Baby Spinach
  • Sliced White Mushrooms
  • Chopped Bacon
  • Hard Boiled Eggs


  • 2/3 Cups Vegetable Oil
  • 1/2 Cup Sugar
  • 1/3 Cup Ketchup
  • 1/4 Cup White Vinegar
  • 2 T Grated Onion
  • 2 t Worchestershire Sauce
  • 1 t Salt
  • Pepper to taste


  • Cook the Bacon and chop or slice into small pieces then set aside and allow to cool.
  • Combine all ingredients for the dressing and allow to sit in a closed container.
  • Just before serving, combine all ingredients for salad and toss with the dressing.


Another great contribution on behalf of Martha Best. Thanks Mom!

Beer Cheese Soup

Beer Cheese soup was something my wife and I discovered during a visit to Wisconsin one summer. We loved it so much that I deconstructed the recipe and added my own little tweaks. The result is a wonderfully rich and hearty soup that is great on a cold winter’s day. Feel free to add your own tweaks as this is by no means perfected yet. In fact every time I make it i do something a little different.

Prep Time: 3 hours (most of which is creating the broth)
Servings: 8-10 adults


  • 1 Ham Bone (optional but produces the best results, If no ham bone, add 2 cans of chicken broth and butter to your shopping list.)
  • 2 Cups Chopped Ham
  • 2 bottles of dark beer (Ale or Lager is your choice. Go with something you like but no light beers!)
  • 4-5 Celery Stalks
  • 2-3 Carrots
  • 4 Large Potatos
  • 2lb Shredded Mild Cheddar Cheese
  • 1 Medium Onion
  • Spices: pepper, paprika, garlic salt


  1. Chop celery, carrots and onion into small cubes about 1/2 inch. Put ham bone, celery, carrots, and onion in a large 5 qt pan and add just enough water to cover ingredients. (If you do not have a ham bone, you can substitute a half a stick of butter and 2 cans of chicken broth. add enough water to make the pan about half full)
  2. Bring mixture to a boil then reduce heat and allow to simmer for about 2 hours.
  3. After the broth has been made. Peal and chop potatoes into 1/2 inch cubes and add them to the pot. Remove or add enough water to where the potatoes are just covered by liquid.
  4. Bring back to a boil until potatoes are soft and cooked.
  5. Remove from heat and partially mash the potatoes. I find an immersion blender does this task perfectly but a hand masher can also be used effectively.
  6. Add beer, ham and cheese and stir till melted and well mixed.
  7. Add spices to achieve desired flavor (about a tablespoon of paprika, a table spoon of pepper and a teaspoon of garlic is how I like it.)
  8. Bring soup back to a low simmer then turn off heat and serve with a hearty bread for dipping.