Hash Brown Potatoes

Hash Brown Potatoes

2 pounds frozen hash browns
2 tablespoons minced onions
1 can cream of chicken soup
1 pint sour cream
½ cup melted margarine
½ teaspoon each salt and pepper
2 cups cubed Velveeta

Preheat oven to 350. Mix all ingredients together and put in greased casserole. Top with 2 cups crushed corn flakes; pour ¼ cup melted margarine over top. Bake 45-60 minutes at 350.

Garlic Cabbage Salad

Garlic Cabbage Salad

½ small head cabbage, shredded
5 tablespoons vegetable oil
1 tablespoon minced garlic
¼ teaspoon pepper
1 teaspoon salt

Mix oil, pepper, salt and garlic. Add cabbage and mix.

Blueberry Pie

Blueberry Pie

1 baked 9” pie shell
4 cups fresh blueberries
1 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1/3 cup water
1 tablespoon butter

Cook 2 cups blueberries, sugar, cornstarch, salt and water until thickened. Stir in butter and cool until warm. Stir in remaining 2 cups fresh berries. Pour into baked pie shell and refrigerate.

Copper Pennies

Copper Pennies

Cook 5-6 cups sliced carrots until tender; drain.

Mix together and pour over carrots:

1 can tomato soup
¼ cup vinegar
½ cup vegetable oil
1 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 diced green pepper
1 diced onion

Refrigerate at least 12 hours

Sweet & Sour Green Beans

Sweet & Sour Green Beans
 
2 slices bacon
1 small onion
1 quart green beans (32 oz.)
1 tablespoon sugar
1/4 cup vinegar
salt
 
Drain beans, reserving 1/2 cup of the liquid. Cut bacon into pieces. Brown bacon and chopped onion lightly. Add 1/2 reserved liquid from beans. Add beans, sugar and vinegar. Salt to taste. Heat through and serve.