Category: Sides

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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.

Ingredients:

  • 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.

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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.

Salad

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

Dressing

  • 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

Directions

  • 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.

ENJOY!

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

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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

Ingredients

  • 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

Directions

  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.