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Rutherford Weekly's Favorite Readers Recipes 8/22/13

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The Women’s Society of Christian Service at Tanner’s Grove United Methodist Church produced a very good cookbook. Here are some of the recipes i enjoyed making this week. Try them!
 
Hash Brown Casserole • California Blend Casserole • Shrimp Florentine
 
Hash Brown Casserole
A popular dish around our house is ELAINE CLARK’S Hash Brown Casserole. 1 2-pound bag frozen hash browns, defrosted, 1 stick butter, melted, 1 cup finely chopped onion, 8 ounces shredded cheese (white American or mozzarella, 1 teaspoon salt, 1 teaspoon garlic salt, 1 pint sour cream, 2 cups crushed corn flakes, 1/2 stick butter. Mix 1 stick melted butter, chopped onion, cheese, salt, garlic salt and sour cream. Pour into 9 x 13 inch pan on top of hash browns. Top with crushed corn flakes and dot with 1/2 stick butter. Bake at 350º for 1 1/2 hours.
 
California Blend Casserole
While I’m baking some casseroles, I’m going to make California Blend Casserole from SUE HODGE. This is easy to make and a great addition to any meal. 2 pound bag California frozen vegetables (broccoli, cauliflower and carrots), one stick butter, 2 cups Cheddar cheese. 1/4 pound (one sleeve) Ritz crackers, finely crushed. Cook vegetables according to package directions and drain, Salt to taste. Add 1/2 of the butter and stir slightly until butter melts. Stir Ritz crackers into melted butter. Sprinkle cracker mixture over vegetables and bake at 350º for 25 minutes. Easy enough and very good.
 
Shrimp Florentine
JANE A. VANISKA shares her recipe for Shrimp Florentine. 2 10-ounce packages frozen chopped spinach, 1 pound shrimp, cooked shelled and de-veined, 1/4 cup butter, 1/4 cup flour, 1 1/2 cup milk, 1/2 cup dry white wine, 1/4 cup chopped green onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 cup (4 ounces) shredded Swiss cheese, paprika. Thaw spinach and squeeze very dry, spread spinach in greased 9 inch pie plate; top with shrimp. In saucepan, melt butter and stir in flour. Gradually add milk, wine and green onion. Cook, stirring constantly over low heat until sauce bubbles and thickens. Add salt, pepper and cheese. Cook until cheese melts. Pour sauce over shrimp. Sprinkle with paprika. Bake in 350º oven for 35 minutes or until bubbly. There you have it!
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