November Recipe of the Month

 

Buttermilk Pie

Ingredients

1 1/2 c. sugar
1 c. buttermilk
1/2 c. Bisquick
1/3 c. melted butter, just over 5 tablespoons
1 tsp. pure vanilla extract
3 eggs, room temp
Whipped topping
Fresh blueberries, strawberries, or raspberries

Directions

Pre-heat oven to 350 degrees.  Spray a 9 inch pie plate with non-stick spray. Place all ingredients in a large bowl and blend for 1 minute with mixer.  Pour into prepared pie dish.  Bake for 45-50 minutes or until toothpick inserted comes out clean.  Cool.  Serve warm, at room temp, or refrigerate.  Garnish each piece of pie with whipped topping , and fresh fruit of choice.  Serves 8.

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September Recipe Of The Month

 

Apple Bread

 Ingredients:

• 1/2 cup of soft shortening
• 2/3 cup packed  brown sugar
• 2 eggs
• 1 cup thick applesauce
• 2 cups sifted flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup walnuts

Directions: Mix together shortening, sugar, eggs, and applesauce. Sift together flour, baking powder, baking soda, and salt. Stir dry mixture into wet mixture. Fold in nuts. Pour into lightly greased loaf pan and bake at 350 degrees for 50 to 55 minutes. Cool ten minutes and remove from pan. Cool on rack.

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August Recipe Of The Month 

 

Peach Cobbler

Ingredients

1 1/2 cup self-rising flour
8 tablespoon (1 stick) butter
1/2 cup water
2 cup sugar, divided
4 cup peeled, sliced peaches
1 1/2 cup milk
ground cinnamon, optional

Directions

Preheat oven to 350 degrees.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

 

Recipe Courtesy of Paula Deen

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July Recipe Of The Month

 

Blueberry Crunch Dessert

1 large can crushed pineapple, drained

1 lb. fresh or frozen blueberries

1 cup sugar

1 pkg. Duncan Hines butter recipe yellow cake mix

1 ½ sticks margarine, melted

1 cup pecans, chopped

¼ cup sugar

Layer 9 x 13 dish with pineapple and blueberries.  Sprinkle 1 cup sugar on top of fruit. 

Add dry cake mix as next layer.  Pour 1 ½ sticks melted butter over dry cake mix. 

Top with pecans and ¼ cup sugar. 

Bake in 350 degree oven for 45 minutes or until golden brown.

  

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June Recipe Of The Month

Strawberry Pizza 

Ingredients

• 6 tablespoons butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 
  FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 2 cups sliced fresh strawberries
• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups crushed strawberries

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour.
• On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly.
• Bake at 350° for 18-22 minutes or until lightly browned. Cool completely.
• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top.
• In a large saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving. Yield: 12-16 servings.

 

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Fresh Rhubarb Pie 

Ingredients

• 4 cups chopped rhubarb
• 1 1/3 cups white sugar
• 6 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 recipe pastry for a 9 inch double crust pie

Directions

1. Preheat oven to 450 degrees.

2. Combine rhubarb, sugar, and flour in a large bowl. Mix thoroughly until it is all clumped together. Put in pastry shell, pat down just a touch. Dot with small pieces of butter. Cover with top crust, and slit the top in a few places.

3. Place pie on lowest rack in oven. Bake for 15 minutes at 450 degrees. Reduce oven temperature to 350, and continue baking for 40 to 45 minutes.

Serve warm or cold.

Nutritional Information Amount Per Serving  Calories: 290 | Total Fat: 9.1g | Cholesterol: 4mg

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April Recipe Of The Month 

Easter Bird Nests

•1 cup chocolate chips
•1/2 cup peanut butter chips
•1 tablespoon shortening
•1 1/2 cups chow mein noodles
•Jelly beans

Prepare a tray by lining it with waxed paper. In a microwave safe bowl combine chocolate chips and peanut butter chips and the shortening. Stir well. Microwave for 30 seconds. Again mix well. Now add the chow mein noodles and stir well to coat them completely. Drop by heaping tablespoons on to the waxed paper lined tray. Gently press down with the spoon to form a small well
for nests. Place mini jelly beans candy in the nest while the chocolate is still warm so that they will stick. 

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March Madness

Basketball Cake

 

It's as much fun to make as it is to eat 

Ingredients

1 package (18-1/4 ounces) chocolate cake mix

1-1/2 cups vanilla frostingOrange paste food coloring

4 pieces black shoestring licorice 

Directions

Prepare cake batter according to package directions. Pour into a greased and floured 2-1/2-qt. ovenproof bowl.  

Bake at 350° for 60-70 minutes or until a toothpick inserted nearthe center comes out clean. Cool for 10 minutes before removing frombowl to a wire rack to cool completely.  

In a small bowl, combine frosting and food coloring. Place cake on a serving plate. Spread with frosting. Gently press a meat mallet into frosting so texture resembles a basketball. For seams, gently press licorice into frosting. Yield: 12-16 servings.  

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 Valentine's Pie

 

Prep time: 20 minutes

Ready In: 1 hour 20 minutes

Yield: One 9" pie

Ingredients

• 1 (8 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 1 (16 ounce) can cherry pie filling

Directions

1.     In an electric mixer, beat the cream cheese and the powdered sugar until combined. Add vanilla and beat 2 minutes. Gently fold in whipped topping.

2.     Transfer mixture into the pie crust. Top the filling with the cherries. Refrigerate for at least one hour before serving.

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Almond Butter Cutouts

18-24 Servings

Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 egg yolks
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup ground almonds
• Colored sugar and frosting, optional

Directions

• In a bowl, cream butter and sugar. Beat in egg yolks and extract. Combine flour, salt and baking powder; gradually add to creamed mixture. Stir in ground almonds. Cover and chill at least 2 hours.
• Roll out on a lightly floured surface to 3/8-in. thickness. Cut with cookie cutters; place on ungreased baking sheets. Sprinkle with sugar if desired. Bake at 375° for 10-13 minutes or until the edges begin to brown. Cool on wire racks. Frost if desired. Yield: 3-4 dozen.

<!--Added by System Jul 24-->Nutrition Facts: 1 serving (2 each) equals 166 calories, 10 g fat (5 g saturated fat), 38 mg cholesterol, 136 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

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Cranberry BlondiesMakes: 12 bars

Prep: 30 minutes
Bake: 25 minutes
Cool: 1 hour  Ingredients·            

Nonstick cooking spray·        

1/2  cup  butter, softened·        

1/2  cup  granulated sugar·        

1/2  cup  packed brown sugar·        

3/4  tsp.  baking powder·        

1/4  tsp.  baking soda·        

1/4  tsp.  salt·        

2    eggs·        

1  tsp.  vanilla·        

1  cup  all-purpose flour·        

1/2  cup  dried cranberries·        

1/2  cup  coarsely chopped white chocolate·        

1  cup  fresh cranberries·        

1  recipe  Cinnamon Whipped Cream (optional)

Directions

1. Preheat oven to 350F. Line an 11x7x1-1/2-inch or a 9x9x2-inch baking pan with foil; coat foil with cooking spray and set aside.

2. In large mixing bowl beat butter with wire whisk or electric mixer until softened. Whisk or beat in sugars, baking powder, soda, and salt. Whisk or beat in eggs and vanilla until combined. With whisk, or with electric mixer on low speed, beat in flour. Stir in dried cranberries and white chocolate. Spread butter in prepared pan. Sprinkle with fresh cranberries; press in lightly with a spatula. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean.  

3. Cool on wire rack 1 hour. Lift with foil to remove from pan. Cut into bars. Serve with Cinnamon Whipped Cream. Makes 12 bars.

4. Cinnamon Whipped Cream: In a chilled medium mixing bowl combine 1/2 cup whipping cream and 1/4 tsp. ground cinnamon; beat with an electric mixer on medium speed until soft peaks form.

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October Recipe Of The Month

Libby's® Pumpkin Roll with Cream Cheese Filling

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions

1.     PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. 2.     COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. 3.     BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 4.     BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

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September Recipe of the Month

 Corn-on-the-Cob Cupcake

This wonderfully whimsical cupcake recipe is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!"

Ingredients

Makes 24 cupcakes or 8 "ears of corn".

• Vanilla Frosting
• Yellow liquid food coloring
• 24 Vanilla Cupcakes, baked in white paper liners
• 3 1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly
• 4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts
• 1 tablespoon black decorating sugar
• 1 tablespoon white decorating sugar

8 sets of corn holders (optional)

Directions

1. Color the frosting pale yellow with food coloring.
2. Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.

Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.

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August Recipe of the Month

Anytime Ham and Cheese Frittata

  

 

July Recipe of the Month 

Honey Pork Tenderloin Kabobs

Recipe from TheOtherWhiteMeat.com

 

June Recipe of the Month

Mostaccioli Salad
By Janelle Ouart

1 pkg (1lb) Mostaccioli noodles cooked & drained

1 ½ C oil
1 ½ C sugar
1 ½ C vinegar
1 tsp Accent
1 Tblsp. Parsley flakes
1 ½ tsp. pepper
2 tsp garlic salt

Mix all together and pour over noodles. Add 2 cucumbers & 2 onions thinly sliced ( I used red onion for color)
Refrigerate overnight

May Recipe

Grape Salad

2 lbs red grapes (4C)                 ½ C white sugar
2 lbs green grapes (4C)              1 tsp. vanilla
1 C Sour cream                          ½ C brown sugar
8 oz cream cheese, softened       ½ C pecans chopped

Mix sour cream, cream cheese, white sugar, and vanilla. Add grapes.
Place in serving bowl. Mix brown sugar and nuts. Sprinkle on top and set overnight.

 

  

April Recipe 

Boston Cream Pie

1 package yellow cake mix
Bake in two round cake pans
Cool

Cream Filling

2 large eggs
1/12 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla

Chocolate Icing

3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
¾ teaspoon vanilla

Filling:
Separate yolks from whites (save whites for another recipe)
Beat yolks with fork, add 1 ½ cups milk, set aside

In 2 quart saucepan, stir 1/3 granulated sugar, cornstarch, and salt until mixed. Gradually stir egg mixture with sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling and refrigerate at least 2 hours until set but no longer than 24 hours.

When cake and filling are completely cooled assemble. Put filling between layers, then spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

 

 

 

  

February Recipe

Colby Cobb Salad

Dressing:
2 Cups fat-free plain yogurt, divided
4 large basil leaves
¼ cup parsley, stems removed
2 tablespoons chopped chives
1 tablespoon lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground pepper
2 tablespoons fat-free mayonnaise
½ teaspoon salt (optional)
¼ teaspoon additional pepper (optional

For the Salad:
8 cups chopped romaine lettuce (1 small head)
½ cup halved cherry or grape tomatoes
¼ cup thinly sliced red onion
1 cup diced cucumber
2 slices cooked turkey breast, cut into strips
2 tablespoons bacon bits
1 egg, hard boiled and chopped
1 ½ cups shredded
Colby or Colby Jack cheese

For the Dressing:
Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve. (Maybe be prepared 2 days prior to use)

For the Salad:
Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.  Enjoy!

January Recipe 

Everyone was on a diet   

December Recipe  

Poor Man's Lobster

1 stick of butter                          350 degree oven
4 - 6 Cod fillets                          9 x 13 pan
Onion powder                             Bake 20 to 30 min
Garlic powder
Salt & Pepper
Parsley at end
Paprika

Melt butter in bottom of 9 x 13 pan
Place 4 to 6 cod fillets in pan
Sprinkle with onion & garlic powers, salt and pepper
Garnish with parsley and paprika to serve.

  

  

  

November Recipe 

Pumpkin Chiffon Cake

Ingredients:
2 C sifted flour 7 eggs separated
1 ½ C sugar ¾ C canned pumpkin
3 tsp baking powder ½ C salad oil
1 tsp salt ½ C water
1 tsp cinnamon ½ tsp cream of tarter
½ tsp ground cloves
½ tsp nutmeg

Oven at 325 degrees

1. Sift dry ingredients. Separate eggs - set whites aside. In small bowl combine yolks with pumpkin, salad oil, and water.
2. Make well in dry ingredients and add liquid all at once. Blend until smooth.
3. Beast whites till foamy - add cream of tarter - beat 3 to 5 minutes until still. Fold into pumpkin batter.
4. Turn into ungreased 10" tube pan (angel food pan).
5. Bake 55 minutes then raise temperature to 350 degrees for 15 minutes longer.
Remove and invert onto cake rack at once. Let stand till cool (1 hr). Loosen sides and center with spatula, turn onto cake rack. Frost with Maple Walnut Frosting.

Maple Walnut Frosting

¼ C butter
1 - 1 lbs powder sugar
1/3 C condensed milk
½ tsp maple flavoring
1 ½ C chopped nuts

Cream butter. Gradually add half the sugar; cream until fluffy - blend in milk then remaining sugar till spreading consistency. Stir in flavoring and frost.
While still moist, cover with walnuts.

 

  

October Recipes

Apple Smiles 

Quick Apple Butter  

September Recipe of the Month

Apple Pie

Ingredients:

6 Cups Apples (I prefer Cortland) pared
1 Cup sugar
2 tbl. flour
½ tsp. cinnamon
1 tsp. lemon juice
1 tsp.margarine 
                                                                                                                                             Crust for double crust pie

Mix together sugar, flour, and cinnamon. Cut peeled apples into pie shell and cover with sugar mixture one cup at a time. Sprinkle lemon juice on completed sugared fruit, cut margarine on top, then cover with slit top crust. Seal edges carefully so juice doesn't spill out.

Cook in 450 degree oven for 10 minutes, then lower temperature to 350 degrees for another hour. Apples should be soft before removing pie from oven.

 

  

August Recipe of the month 

Sausage Casserole

¾ C minced onion
1 ½ C chopped celery (stalks and leaves)
1 C apple juice
8 C soft bread cubes
1 ½ tsp crushed sage leaves
1 tsp thyme leaves
½ tsp pepper
2 C chopped apples
1 pound pork sausage

Crumble and brown the sausage. Pour off the grease, add spices, vegetables, apples, and juice to the sausage. Simmer covered until the vegetables and apples are tender. Add the bread cubes. (I usually freeze a loaf of bread, then set it out to defrost. I try to cut it into cubes while it is still partially frozen. This makes it easier to cut.) Add more apple juice if needed to make the mixture moist.

Bake in a 350 degree oven. Put in a covered casserole. Bake for 1 hour or until heated through.   

July Recipe of the month

Carrot Casserole

5 cups sliced cooked carrots
½ lb. Velveeta Cheese
1 stick margarine
1 small onion, diced
Ritz Crackers crushed for topping

Cook carrots until tender. Layer carrots & cheese in casserole. Sautee onions in butter and pour over carrots & cheese. Top with crackers. Bake at 350 degrees for 30 minutes.

  

June Recipe of the Month  

Fresh Strawberry Pie

One single crust pie shell cooked and cooled

1 Cup mashed strawberries
1 Cup sugar
1/3 Cup cornstarch
½ Cup water

Mix and cook ingredients in saucepan until mixture is thick and clear.
Add 1 Tablespoon of lemon juice and let cool.

Put 3 cups strawberries (cleaned and hulled) into pie shell.
Pour cooked ingredients on top and cover berries well.
Place in refrigerator to cool.

Serve with whipped cream (or cool whip).

Enjoy!

May Recipe of the Month  

Peach Jello Salad

1 - 6 oz package peach Jello
3 oz. package regular vanilla pudding (not instant)
3 cups cold water
2 cups miniature marshmallows
1 large can peaches (cut up into small pieces)

Combine Jello and pudding mix, add cold water in saucepan, cook until boiling. Remove from heat and add marshmallows. Stir until all marshmallows are dissolved. Add peaches with juice. Pour into 9 x 13 pan. Chill until set.

 

April Recipe of the Month

Crystal Salad

1 pkg lemon Jello
1 ¼ C hot water        (Chill until syrupy)
½ C pineapple juice

1 - 1½ cup Cool Whip
½ C mayonnaise (optional)
½ C diced celery
½ C crushed pineapple drained
½ C diced apples - unpared
50 miniature marshmallows

Whip syrupy mixture and then add remaining ingredients and let set.
Wonderful salad with ham.

 

March Recipe of the Month  

Chocolate Toffee Cake

 

Ingredients:

1 package Chocolate cake mix (Devil's food is good)
14 ounces sweetened condensed milk
1 jar Mrs. Richardson's Butterscotch Caramel
8 oz. cool whip - you may use more if needed
5 ounces toffee chips
1/2 cup chopped pecans

Directions:
Preheat oven to 350F. Prepare and bake cake 30 minutes in 13-x-9 pan. Cool for 5- 10 minutes. Poke top of cake every half inch with fork. Drizzle sweetened condensed milk evenly over top of cake.

Let stand until milk has been absorbed into cake. Drizzle with butterscotch caramel. Spread with cool whip. Sprinkle with toffee chips and pecans. Refrigerate if not serving immediately.

 

 

February Recipe  

Chocolate-Cherry Bars

1 package chocolate cake mix
1 can Cherry pie filling
2 eggs

Mix thoroughly

Put into greased 10 x 15 pan
Bake at 350 degrees for 25 - 30 minutes
Cool and Frost

For cake like bars
Put into greased 9 x 13 pan
Bake at 350 degrees for 35 - 40 minutes

Cool and Frost

January Recipe  

CASHEW LETTUCE SALAD

1 Head of Lettuce

1 cup grated Swiss Cheese  

1 jar Real Bacon Bits 1 cup Cashew Halves

Mix together ingredients for dressing with a mixer. Tear lettuce into pieces and add bacon bits. Pour dressing over lettuce. Sprinkle with grated Swiss Cheese. Add cashews before serving.

 

 Christmas Treats

1 package of mini twisted pretzels
1 bag of Rolos
Nuts for top

Place mini pretzels on a non-stick cookie sheet
Place one Rolo on top of each pretzel
Place in oven (300 degrees) 2-5 minutes until softened
Remove from oven and put nut on top - press down
Let cool and serve

Holiday Ham Recipe

Holiday Spiral Ham

1 fully cooked spiral-sliced ham (8 pounds)

1 fresh pineapple, peeled, cored and cut into four wedges

1 package (12 oz.) fresh or frozen cranberries

3 medium apples, peeled and cubed

1 ¼ cups sugar

1 medium navel orange, peeled and cut into chunks

3 tablespoons lemon juice

 

Place ham on rack in a shallow roasting pan. Arrange pineapple wedges around ham. Cover and bake at 325° for 1 to 1 ½ hours.
Meanwhile, in a large saucepan, combine cranberries and apples. Cook over medium heat until the berries pop, about 15 minutes. Add the sugar, orange chunks and lemon juice. Cook and stir until sugar is dissolved. Remove from the heat.
Spoon half of the cranberry relish over ham. Bake 30 minutes longer or until a meat thermometer reads 140°. Let stand for 10 minutes before serving. Cut pineapple wedges into large chunks; serve with ham and remaining relish. Yield- 12-16 servings.

November Recipe

Cheesy Potatoe Casserole

5 lbs potatoes
1-2 cups cheddar cheese
Lowry's Seasoning salt
¾ Cup half and half

Boil 5 lbs potatoes
Cool
Peel and shred
Layer shredded potatoes, Lowry's Seasoning Salt, Cheddar Cheese
Another layer potatoes, seasoning salt, cheese

Place in greased 13" x 9" pan, Pour half and half over potatoes
Potatoes can made the night before, refrigerate,
then just pour on half and half and bake

Bake at 350 degrees for one hour