Sunday, March 25, 2012
10.25 oz. can condensed cream of mushroom soup
8 oz. cheddar cheese ( grated)
1/2 cup melted butter
1 sm. minced onion
1 tsp. salt
1/2 tsp. pepper
2 1b. bag of frozen shredded hash browns ( thawed)
-Spray a 13" X 9" baking pan with non-stick cooking spray and set aside.
-In a lg. bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently stir in the potatoes into the mixture and pour into prepared pan. And spread out evenly.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
Thursday, March 15, 2012
2 1/2 cups shredded green cabbage
2 ½ cups shredded red cabbage
½ cup of red onion sliced thinly
½ cup dried cranberries
¼ cup of cider vinegar
¼ cup olive oil
3 tablespoons of honey
1 teaspoon of minced Serrano pepper
In a large bowl combine the cabbage, onion and cranberries and toss to combine.
Whisk together the dressing ingredients. Pour over the slaw, cover and refrigerate a few hours. Then toss again and serve. Serves 4-6 people