Recipes

Reverend Misty's favorite recipe:

Hash brown Casserole

2 lb. frozen hash brown potatoes

1/2 C. melted butter

1 pt. sour cream

1/2 C. chopped onion (optional)

2 C. shredded Cheddar cheese

1 (10 3/4 oz.) can cream of mushroom soup

1 tsp. salt

1/2 tsp. pepper

Directions

Melt butter and add to frozen potatoes. Mix sour cream, onion, cheese, soup salt and pepper in separate bowl. Combine mixture with potatoes in a 13 x 9 x 2 inch baking pan. Bake, uncovered, for 1 hour at 350 degrees.

(I like to sprinkle cheese on top in the last few minutes to add a pretty touch for the table presentation.)

Yield: 8 to 10 servings.

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Recipe for Turnip Greens with Roots

   Ingredients: Three pounds of frozen turnip greens either with or without roots.

   Three either medium turnip roots or four to six small size turnip roots.

   Instant chicken bullion.

   Salt as desired.

In a four quart pan add three cups of water and slowly heat with three teaspoons of instant chicken bullion until dissolved. Next add one pound of greens followed by at least one diced turnip root. Continuing layering turnips and roots. Slowly bring to a boil over a period of 30-45 minutes. Add salt as desired. Reduce heat to a slow simmer and slowly cook for 1 to 1.5 hours while occasionally stirring. Remove from heat and let stand for about 45 minutes. Place in refrigerator overnight and then warm to serve.

(Charles Dupree)
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SHERRY CHEESE SPREAD

2-3OZ PKG CREAM CHEESE

1 CUP CHEDDAR CHEESE

4 TBSP SHERRY

¼ TSP CURRY

1 JAR MAJOR GREYS CHUTNEY

2-3 GREEN ONIONS, CHOPPED

MIX THE CHEESES, SHERRY AND CURRY. YOU CAN PUT IN A MOLD OR FORM YOURSELF. POUR THE CHUTNEY ON TOP AND SPRINKLE WITH GREEN ONIONS.

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BACON, CHEESE SPREAD

2 STRIPS OF BACON, COOKED & CRUMBLED

1 CUP HELLMAN’S MAYO

1 CUP OF CHEDDAR CHEESE

¼ ALMONDS, CHOPPED

2 GREEN ONIONS

MIX ALL TOGETHER AND SERVE WITH TRISCUITS. YOU CAN ALSO SPREAD ON PEPPERIDGE FARM WHITE BREAD (THIN SLICES) AND BROIL FOR A LUNCHEON.

Elizabeth

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Slow Cooked Taco Soup (8 People Comfortably)

1.5 lbs of Ground Meat (Turkey or Beef)

1 lb of Ground Sausage (Spicy or Regular)

1 Yellow Onion Chopped

2 Green Bell Peppers Chopped

2 4 oz Cans of Sliced Black Olives

3 cps of Sweet Whole Kernel Corn

4 12oz Can of Crushed Tomatoes (Chili Ready Substitute Works)

1 12oz Can Chili Beans

1 12oz Can Black Beans

1 12oz Can Tomato Sauce

1 tsp of Chili Season

1 Pack of Taco Season

1 cp of Salsa

1 tsp of Salt

1 Bag of Corn Chips or Preference

Green Scallions

Grated Sharp Cheddar

Sour Cream if Preferred

Brown meats first to liking. Add in Bell Pepper and Onion. Preparation works for the evening before. Once ready to liking, place all other materials into the slow cooker. Depending on the size you may need a couple of Tupperware bowls as back up. Turn the slow cooker on all day, preferably before you go to work or etc. When you come home, soup should be ready to go. Eat as a topping, soup with chips on the side or whatever. All topped with Green Scallions and Grated Sharp Cheddar.

Leftovers can be frozen and eaten again. Or you may use leftovers as a topping for a nice taco salad or nachos. Dish is great for parties.

Submitted by Damon Young

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Virginia Custer's Mints (from Ginny Hughes)

3 Tablespoons - Butter

1 Tablespoon - White Kayro Syrup

1/4 cup - Water (you may not need to use this)

1/8 teaspoon - Oil of Peppermint

1 pound box - Powdered Sugar (have another box on hand)

1 - Roll of wax paper

Mix together the butter, oil and syrup

Slowly add in the Powdered Sugar

If the mixture gets too thick, slowly add the water.

If the mixture is too thin, slowly add the extra box of sugar.

You can use a cookie press to make the mints...press the mints in desired shape and let dry overnight.

You can also form rolls about 1/4 inch in diameter...let the rolls dry and then cut mints into the desired size.