Potato Salad

Potato Salad

4 C. cube potatoes, rinse (4-5 medium potatoes)

¼ C. onion

1 C. celery

4 hard cooked eggs, chopped

Approx. ¾ C. Mayo

Dry mustard, sprinkled

1 tsp. salt

Cheesy Hashbrown Casserole

Cheesy Hashbrown Casserole

I prefer this recipe better: https://www.lovefromtheoven.com/cheesy-hashbrown-casserole/#wprm-recipe-container-46904

3½ C. Shredded potatoes or 1lb. 4 oz. shredded hashbrowns

1 can Cream of Chicken soup (or any variety)

1 C. Cheddar Cheese, shredded

¾ C. Sour Cream

¼ C. butter, melted

2 Tbsp. Onion, chopped (optional) or dash garlic or 1 clove of garlic, minced

1. Preheat oven to 350°F

2. Thoroughly combine all ingredients except hashbrowns

3. Mix hashbrowns with ingredients. Stir until well mixed

4. Place hashbrowns in a greased 2-quart baking dish

5. Bake at 350° for 45 minutes

Add a topping:

2 C. cornflakes

½ C. margarine, melted

Mix together and sprinkle over casserole and bake.

OR

Top with cheese

Stuffing

Stuffing

Loaf of bread – 2 lbs. cut in cubes

1 bag celery and onions – pre-cooked  cook in ¼ lb butter

1 tsp. salt

¼ tsp. pepper

¼ tsp. parsley

4 tsp. poultry seasoning

2 lbs. sausage, cooked and drained

Turkey giblets (cook in water approx. 2 hours on simmer until tender) and chop into stuffing

Take turkey juices in stuffing and bake 350° on day of Thanksgiving in casserole dish.

If you bake with the turkey, bake up stuffing in between meat and skin.

Fish N' Chips Casserole

Fish N’ Chips Casserole

1 (6 oz.) canned tuna, drained

2 (10 ¾ oz.) cans cream of mushroom soup

1 (10 ¾ oz.) can milk

1 (15 oz.) can peas

1 (15 oz.) bag ruffled style potato chips

1. Preheat the oven to 350°.

2. Grease a 9 x 13 casserole dish (preferably glass). You can use a round casserole too; it doesn’t matter.

3. Mix together in pan the tuna, soup, and milk. The milk is measured by filling up the soup can you just emptied out.

4. Gently stir in the peas.

5. Crumble two handfuls of potato chips over the top.

6. Bake 20 minutes or until slightly golden brown and bubbling hot.

7. Let stand 5 minutes.

8. Enjoy!

Salmon Patties

Salmon Patties

2 Cans salmon or Mackerel

1 stack of crackers. (1/4 of the box)

1 Large chopped onion

4 Eggs

Mix all ingredients then for into patties. Fry in a little oil or broil for 10 minutes then flip and broil for 5 minutes. Makes 16 patties.

Oven-Barbecued Ribs

Mom’s Oven-Barbecued Ribs

From: Quick Cooking

3 - 4 lbs. country-style pork ribs

1½ C. water

1 C. ketchup

1/3 C. Worcestershire sauce

1 tsp. salt

1 tsp. chili powder

½ tsp. onion powder

1/8 tsp. hot pepper sauce (optional)

Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1½ hours. Uncover; bake 30 minutes longer, basting once. Yield: 4 – 6 servings.

Lasagna

Lasagna

1 lb. lasagna noodles (approx. 12 – 18 noodles)

30 oz. Ricotta or cottage cheese

2 Tbs. Parmesan Cheese

1 lb. sausage

2 Tbs. Parsley

2 raw eggs

Mozzarella or Muenster cheese

In a large pot, cook the noodles. Add the oil to the water. Drain and add cool water so you can handle the noodles. Leave noodles covered in cool water as you work.

In a large bowl, empty the cottage cheese. Add the parmesan, parsley, and eggs. Mix well. NO SALT. Lay aside.

Spread the bottom of the lasagna pan with sauce…Then a layer of noodles. Then add mixture of ricotta, then sausage, then mozzarella, then sauce, then noodle. (repeat underlined part.) Cover the top with a little sauce, then mozzarella cheese.

Bake at 350° for 35 minutes. Let cool for ½ hour before serving.