Holiday Favorites

 

Company’s Coming Potatoes

 

6 or 7 medium russet potatoes

1-1/2 cups grated sharp cheddar cheese

boiled with jackets on. Remove

1 pint sour cream

jackets and grate or rice potatoes

1/3 cup chopped green onion

1 can cream of chicken soup

1/2 cup butter

 

Heat soup and butter together. Add cheese, sour cream and onions. Add potatoes to mixture. Put in greased 9 x 12 casserole dish.

 

Topping:

1 cup crushed corn flakes

2 Tbs melted butter

 

Mix together and sprinkle on top of potato mixture.

Refrigerate day ahead. Bake uncovered at 350 degrees for 45 minutes.

 

This dish will be gone fast. I have had this recipe for a long time. The original asked for “oleo.” Don’t do as my friend did, she used “frosted” corn flakes.

—Cindy Gannon

Mutual 4

 

Tasty Pumpkin Cake

 

4 eggs

1/2 tsp. nutmeg

1/2 cup sugar

1 pkg. yellow cake mix

1-12 oz. can evaporated milk

1 cup melted margarine

1-29 oz. can pumpkin

1 cup chopped pecans

1 tsp. ginger 1 cup whipped cream

 

Combine eggs and sugar in mixer bowl; beat well. Add evaporated milk, pumpkin, ginger and nutmeg: Mix well. Pour into ungreased 9x13 pan. Sprinkle the cake mix over the pumpkin mixture. Drizzle melted margarine over cake and mix stirring gently with fork. DO NOT mix pumpkin mixture into it. Sprinkle with pecans. Bake 350 degrees for 1 hour or until cake tests done. Cool in pan. Cut into serving pieces. Garnish with dollop of whipped cream.

—Victoria Troth

Mutual 10

 

 

 

Banana Nut Bread

 

3/4 cup sugar

2 cups Jiffy baking mix

1/4 cup shortening

1 cup mashed bananas

2 eggs

1/3 cup chopped nuts

 

Preheat oven to 350 degrees. Grease 9x5 loaf pan. Cream sugar and shortening. Add remaining ingredients. Stir until well mixed. Pour batter into prepared pan. Bake 55 minutes. Cool slightly before removing from pan.

—Victoria Troth

Mutual 10

 

 

Pumpkin Pie Bars

 

15 oz. can pumpkin

1 cup sugar

12 oz. can evaporated milk

4 tsp. pumpkin pie spice

3 eggs

 

Grease a 9x13 pan (I use glass). Mix the above ingredients on low for about 5 minutes. Pour into the greased pan, sprinkle top with box of yellow cake mix and then 2 cups of chopped nuts. (I use pecans or walnuts.) Drizzle 3/4 cup of melted butter over nuts.

 

From my mom and is by far our favorite holiday recipe. Very easy to make and if you like pumpkin, this is the ticket.

—Donna Hughes

Mutual 15

 

 

Cream Puffs

 

1 cup water

1 cup flour

1/2 cup butter

4 eggs

 

Heat water and butter to boiling. Simmer until butter is melted. Add flour all at once. Stir briskly until mixture forms a ball that leaves the sides of the saucepan, but no longer. Remove from heat. Add eggs one at a time, beating after each addition until mixture is stiff and glossy.

 

The batter having been prepared, the next step is to shape it. Make small balls for hors d’oeuvre shells, larger for main course and desert purposes.

 

I use a heaping tablespoon for mine. It makes 12 extra large or 15 large puffs. Put them on a lightly greased baking sheet, about 2 inches apart.

 

Bake at 425 degrees for approximately 45-50 minutes. They are done when they are nice and golden brown and sound hollow when tapped.

—Victoria Troth

Mutual 10