Maxine's Potatoes
1/2 Cup butter		Fry hash browns in 1/2 cup of butter until butter is mixed with hash browns. Place hash brown in casserole. Mix next six ingredients in a bowl and pour over hash browns. Top with corn flakes and melted butter. Bake at 350° for 45 Minutes
2 Pounds thawed frozen hash browns
1 tsp. Salt
1/2 tsp. Pepper
2 Tbsp. Dried minced onion
1 Can Cream of Chicken Soup
2 Cups grated mild cheddar cheese
2 Cups Sour Cream
2 Cups crushed Corn Flakes
1/4 Cup Melted butter

From the kitchen of Sandi Smith		January 6, 2004
Crowd Pleasing Vegetables
1 20 oz. Frozen cauliflower		Cook and drain cauliflower and broccoli. Combine corn, cheese, and soup. Fold into vegetables and put in a 13"x9" pan. Spread bread crumbs on top and dot with butter. Bake at 375° for 30-35 minutes. Let stand 10-12 minutes before serving. Serves 10-12. Could add a can of carrots, potatoes, or frozen peas.
1 10 oz. Frozen cut broccoli
1 17 oz. Can cream style corn
1 16 oz. Can whole kernel corn
2 Cups shredded cheddar cheese
1 can cream of celery soup
1 3 oz. Can of mushrooms
1 1/2 Cup soft rye bread crumbs
1 Tbsp. Butter


From the kitchen of Sandi Smith		January 6, 2004
Italian Dressed Cauliflower
1 Tbsp. Chopped onion		In saucepan cook onion and garlic in salad dressing until onion is tender (about 2 minutes). Add cauliflower, 1/4 cup water and 1/2 tsp. salt. Cook covered on low heat for 10 minutes. Add green pepper and cook until cauliflower is tender (about 5 minutes more). Stir in basil and add tomatoes. Heat through. Makes about 6 servings.
1 Small garlic clove minced
2 Tbsp. Italian salad dressing
3 Cups small cauliflowerets
2 Tbsp. Chopped green pepper
1/8 tsp. dried basil crushed
1 Cup cherry of grape tomatoes halved




From the kitchen of Sandi Smith		January 6, 2004