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I think summer is finally here. Everyone has been in such a good mood since the beautiful weather over the weekend. Sunshine and warm weather sure seem to adjust everyone’s attitude!
I attended the Kendall area Crabby Pants Concert for the second consecutive year with friends and thoroughly enjoyed all the fantastic entertainment. That little town sure knows how to do it up right. Avoided major sunburn with sunscreen and didn’t even come back with one mosquito bite - Amazing!
Beth Hillman recently asked if I had any different recipes for potatoes. While the old standard cheesy potatoes is still a favorite, I recently tasted this potato hotdish and just “had to have the recipe.” While I haven’t actually made it yet myself, I think it will go over well with my family. The recipe says it’s good for potluck dinners and for when you want to make ahead and freeze.
Pizza Potatoes
Ingredients:
6-8 potatoes
1 lb. hamburger meat
1 lb. sausage
1 pkg. pepperoni (optional)
1 can cheddar cheese soup
1 can cream of mushroom soup
1 jar Italian spaghetti or pizza sauce
1 small can evaporated milk
1 8-oz. pkg. mozzarella cheese
1 sm. sweet onion
Directions:
Brown hamburger meat and sausage together. Slice potatoes and put in bottom of 9x13-inch pan. Slice and break apart onion and put on top of potatoes. Put hamburger mix on top of potatoes and onions. Mix cheddar cheese and mushroom soups, milk and sauce together and pour over top of meat (may put pepperoni on top if you like) and potatoes. Bake covered in 375-degree oven until potatoes are tender (approx. 60-75 minutes). Remove cover and put mozzarella cheese on top. Return to oven for 10 minutes or until cheese melts. Serves 8.
For an easy salad, I still rely on this old one I got way back in 1976 at a funeral luncheon.
Fruited Cheese Salad
Ingredients:
3 cups cream-style cottage cheese
1 qt. frozen whipped dessert topping, thawed
2 3-oz. pkgs. orange-pineapple Jell-O
1 13-1/2 oz. can pineapple tidbits, drained
1 11-oz. can mandarin oranges, drained
Directions:
In a mixer bowl, blend together cottage cheese and thawed topping. Beat until blended. Stir in dry Jell-O. Fold in pineapple and mandarin oranges. Press into 7 or 8 cup mold. Chill several hours or overnight. Unmold onto serving plate. Makes 12 servings.
And Letha Webster called this week and told of a rather unique way of cooking fresh asparagus. She uses a stovetop coffee pot. She puts about 3/4” of water into the pot and stands the stems of asparagus up. She says the stems become cooked and the tops are steamed. Then she simply pours the water out of the spout.
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