Taste of Winter Recipe Book 2012

Supplement to The Freeborn County Shopper/Tuesday, February 28, 2012/Page 8

Freeborn Co. Shoppers

DESSERTS Cherry Jubilee Cathy Witke, New Richland, MN 1 graham cracker crust 1 16 oz. can crushed pineapple drained very well

1 8 oz. cream cheese 1 tub cool whip 1 16 oz. cherry pie filling 1 Tbsp vanilla Mix cream cheese, pineapple and cool whip, vanilla together with mixer, put in graham cracker crust. Top with cherry pie filling. Chill 2 hrs. –––– Cranberry Walnut Bars Audrey Bremer, Albert Lea, MN Shortbread 1 1/2 stick unsalted butter, cut into pieces 2 cups flour 1/2 cup packed brown sugar 1/2 tsp salt Topping 1 stick unsalted butter 1 cup packed brown sugar 1/3 cup pure maple syrup 2 cups walnuts 1 cup fresh cranberries, rinsed and sorted

Preheat the oven to 350°. ShortbreadIn a medium bowl, toss together pieces of 1 1/2 sticks butter, flour, 1/2 cup packed brown sugar and salt, cutting the butter into the sugar, and salt with 2 knives, or your fingertips, until it reaches the consistency of small peas. Place it into a 9 x 13 " baking pan and pat down with your hands or spatula to make a firm base. Bake until golden brown, about 20 mins. ToppingIn a heavy saucepan set over medium low heat, cook together 1 stick butter, 1 cup brown sugar and maple syrup, and simmer for about 1 min. Stir in the walnuts and cranberries. Pour this over the base and spread evenly. Bake until bubbling, about 20 to 25 mins. Remove and cool completely in the pan before cutting into bars.

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Peanut Butter Krispies Darlene Kline, Twin Lakes, MN 1 cup sugar 1 cup light Karo syrup 1 cup peanut butter 6 cup Rice Krispies cereal 1 cup chocolate chips 1 cup butterscotch chips Mix sugar and syrup in saucepan and bring to a boil. When sugar has dissolved, remove from heat and mix in peanut butter. Poor over Rice Krispies and mix well. Place mixture in well-greased 9x13 pan and press gently until medium firm. Melt both chips together and pour over top of krispies mix. When cool, cut into squares. –––– Diabetic Coconut Cookies Bonita Moeller, Albert Lea, MN 1 box angel food cake mix 1/2 cup diet strawberry pop 1 1/2 tsp almond flavoring 2 cup unsweetened coconut Beat 1st 3 ingredients together. Add coconut, drop by teaspoonfuls on cookie sheet. Bake at 350° 10 -12 mins. Cool before removing. Can add red food coloring for Valentines day cookies. –––– Breakfast Cookies Dorothy Adams, Albert Lea, MN 1/2 cup brown sugar 1/4 cup oil 2 Tbsp water 2 egg whites 1 tsp cinnamon 1/2 tsp baking soda 1 tsp salt 1 1/2 cups post raisin bran cereal 1 cup flour nuts 1/4 cup dried apricots chopped 1/4 cup raisins chopped Drop tsp of dough, 2" apart on sprayed cookie sheet. Cook 10 min at 350°. Cool & store in covered container. ––––

14th Annual

1-2-3-4 Salad Bonita Moeller, Albert Lea, MN 1 can strawberry pie filling 1 can sweet condensed milk 1 can crushed pineapples drained 1 9 oz. container cool whip Mix all together. Chill and serve. ––––

Berry Graham Cream Dessert Phillip Pradier, Bethesda, MD 1 pint Blackberries 1 lb strawberries 2 packs graham crackers 1 pint heavy whipping cream Whip the cream. Alternate layers in a square pan starting with graham crackers, then whipped cream, then berries. Repeat. Chill and serve.

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Taste of Winter

Recipe Book & Contest Featuring Recipes from

Albert Lea and Freeborn County Residents

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February 2012

Supplement to The Freeborn County Shopper/Tuesday, February 28, 2012/Page 2

Supplement to The Freeborn County Shopper/Tuesday, February 28, 2012/Page 7

APPETIZERS

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White Salsa Dip 1st Sara Colby, Albert Lea, MN Place 2 packages of cream cheese (1/3 less fat o.k.) Winner 1 cup sour cream 4 roma tomatoes 1 onion, diced 1 jalapeno, seeded 1 Tbsp. cilantro Salt and pepper to taste Mix cream cheese and sour cream. Mix in remaining ingredients. Make the night before. Stir before serving and serve with Doritos. Apple Streusel Muffins Carlyn Tufte, Albert Lea, MN 2 cups flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1/2 cup butter, melted 1-1/4 teaspoons vanilla extract 1-1/2 cups chopped peeled apples

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family dentistry

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In another bowl, combine the eggs, butter and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in apples. Fill greased or paper-lined muffin cups 3/4 full. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 15-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. ––––

preventive

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cosmetic

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Got Teeth?

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crowns

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bridges

Streusel topping: 1/4 cup packed brown sugar 1 tablespoon flour 1/8 teaspoon ground cinnamon 1 tablespoon cold butter In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

teeth whitening

Shortcuts: Use 3 canned Mexican tomatoes chunky, canned peppers, dried cilantro, bottled lime juice, during canning season the only place I can find Concord brand is Ace Hardware.

Cinnamon Cream Syrup Oda Meyer, Walters, MN 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 1/2 to 3/4 tsp cinnamon 1/2 cup evaporated milk In a small saucepan, combine sugar, corn syrup, water and cinnamon. Bring to a low boil over medium heat, stirring constantly. Cook & Stir 2 minutes more. Remove from heat & cool 5 min. stir in evaporated milk. Serve warm over pancakes or waffles. Makes 1 2/3 cups. –––– Brown Sugar Smokies Sara Colby, Albert Lea, MN 1 packages little smokies 1 package bacon 1 cup brown sugar 2 Tbsp. dry mustard (optional) Wrap each smokie with 1/3 bacon slice and stick with toothpick. Place wrapped smokies in 9 x 13 pan. Pour mustard and brown sugar over top. Bake at 350 degrees until brown and gooey. Serve immediately or transfer to crock pot. –––– Bacon - Wrapped Smokies Darlene Kline, Twin Lakes, MN 1 lb bacon 1 lb Little Smokies sausage 1 lb brown sugar toothpicks Cut bacon strips into thirds. Wrap each smokie with a piece of bacon, secure with a toothpick. Place smokies on a jelly pan. Pack smokies with brown sugar. Refrigerate overnight. Bake at 350° for 30 min. Place smokies and juice in a crockpot on low heat. Serve with a slotted spoon to drain drippings. ––––

restorative • dentures • extractions

German Meatballs Brenda Singlestad, Lake Mills, IA 70 small frozen meatballs 1 can whole cranberry sauce 1 can regular sauerkraut 1 cup brown sugar 1 jar chili sauce Put everything into crockpot. When jar of chili sauce is empty fill jar with water and pour into crockpot. Heat and serve. –––– Mike's Homemade Salsa Eileen Holty, Albert Lea, MN 14 Roma tomatoes (skin on) 3 green tomatillos 8 jalapeno peppers 2 serrano peppers 1/2 bunch cilantro (or more if you want) 2 fresh limes squeezed 2 Tbsp minced garlic (in jar) 2 medium onions finely chopped 3 capfuls of cider vinegar 3 pkgs. of salsa seasoning mix 1 concord and 2 any other brand In a food chopper place tomato chunks, onion, cilantro and peppers. Pulse the food chopper until you have ingredients chopped into small pieces but not soupy. Keep doing this until all ingredients are chopped up. If food chopper is small you will have to do this quite often, if you have a bigger one it goes faster. Place all chopped ingredients in a large container, add 1-2 Tbsp salt, lime juice, vinegar, garlic, salsa seasoning; mix this all well, cover and put in frig. The salt will help draw juices out. For hotter salsa you can add 1-2 habeneros, keep in the frig in jars, makes about 2 qts. and 1 pint. Will keep refrigerated 3-4 weeks but usually gets used up long before that.

DESSERTS

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Angel Pie In Memory of Helen Sturtz Eileen Holty, Albert Lea, MN Meringue 4 egg whites (save yolks) 1 cup white sugar 1/4 tsp cream of tartar Beat egg whites with cream of tartar until they hold stiff peaks, slowly add the sugar and beat well or until glossy. Spread in 9" buttered pie pan making it 1/4" thick on bottom. Bake at 275° for 1 hr. Cool Filling 4 egg yolks 1/2 cup white sugar

1 Tbsp grated lemon rind 3 Tbsp fresh lemon juice 1/8 tsp Salt 1 cup heavy whipping cream Beat 4 egg yolks, add 1/2 cup white sugar, 1 Tbsp grated lemon rind, 3 Tbsp fresh lemon juice, 1/8 tsp Salt. Cook in top of double boiler until thick. Cool. When it has cooled whip 1 cup heavy whipping cream, fold lemon custard into cream. Pour into the cooled meringue, refrigerate 1224 hrs. before serving. Good make ahead pie! ––––

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In a skillet heat the 1st unsoftened butPlace ter, brown sugar & Winner water to boiling. Reduce heat to simmer meanwhile mix together all dumpling ingredients. Drop by tablespoons into the simmering sauce. Cover tightly & simmer 20 mins. Do Not lift lid! Serve warm with cream or ice cream. Serves 6 to 8.

Caramel Dumplings Oda Meyer, Walters, MN 2 Tbsp butter or margarine melted 1 1/2 cups packed brown sugar 1 1/2 cups water Dumplings 1 1/4 cups all purpose flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp salt 1/2 cup milk 2 Tbsp butter or margarine softened 2 tsp vanilla 1/2 cup coarsely chopped apple (optional) Baked Cake Doughnuts Oda Meyer, Walters, MN 1 1/2 cups all purpose flour 1/2 cup sugar 2 tsp baking powder 1/4 tsp each salt & nutmeg 1 large egg 1/2 cup milk 1/2 cup (1 stick) melted butter or margarine 1/2 tsp vanilla jelly or marmalade cinnamon sugar In a bowl mix flour sugar, baking powder, salt & nutmeg. In another bowl beat egg with milk, 1/2 cup

butter and vanilla, add flour mixture & stir just to moisten. Equally spoon 1/2 of the batter in to 12 buttered 2 1/2" muffin cups, add 1/2 tsp jelly to each. Top equally with remaining batter. Bake at 400° until deep golden 18 to 20 minutes. Brush with melted butter & roll in cinnamon sugar. Makes 12. ––––

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Supplement to The Freeborn County Shopper/Tuesday, February 28, 2012/Page 6

Supplement to The Freeborn County Shopper/Tuesday, February 28, 2012/Page 3

MAIN DISHES Farmer Rib Supper Evelyn Haase, Albert Lea, MN 3-4 lbs. country style ribs 1 (8 oz.) can tomato sauce with onions 1 cup chicken broth 2 Tbsp brown sugar 2 Tbsp vinegar 1 tsp worchestershire sauce 1 tsp dry mustard 1 (1 lb.) can Italian or reg. green beans 1 (1lb) can whole potatoes drained 1/2 cup cold water 1/4 cup flour if desired

Mix all together (except water & flour) in a dutch oven or deep kettle. Simmer covered, 1 to 1 1/2 hours until meat is tender. Skim fat, if necessary thicken with water and flour if desired. ––––

Hearty Lasagna Soup Marilyn Wendt, Albert Lea, MN 1 lb ground beef 1/4 tsp garlic powder 2 cans (14 oz. each) seasoned beef broth w/onion 1 can (14 1/2 oz) diced tomatoes 1/4 tsp dried Italian seasoning, crushed 1 1/2 cups uncooked mafalda or corkscrew pasta 1/4 cup grated Parmesan cheese

1. Cook beef and garlic in 12" skillet over medium-high heat until beef is well browned, stirring often. Pour off fat. 2. Stir broth, tomatoes and Italian seasoning into skillet. Heat to a boil. 3. Stir in pasta. Cook over medium heat 10 minutes or until pasta is tender. Stir in cheese. Serve with additional cheese if desired.

Quick and Easy Enchiladas Bonita Moeller, Albert Lea, MN 1 lb lean hamburger 1 jar salsa Mexican cheese 10 oz. pkg tortillas

SIDE DISHES

Brown hamburger in lg. skillet, drain. Stir in 1/2 cup salsa, 1 cup cheese. Spoon 1/4 cup meat mixture down center of each tortilla, roll up. Spread 1/2 cup remaining salsa onto each of 2 microwavable plates. Place 6 enchiladas seam side down on each plate. Top with remaining salsa and cheese. Microwave each plate of tortillas loosely covered with wax paper, on high 2-3 minutes or until heated through. Top each serving with shredded lettuce, chopped tomatoes, black olives and 1 Tbsp light sour cream.

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Potato Chowder Myrth Ugland, Albert Lea, MN 8 cups diced potatoes 1/3 cup chopped onion 3 - 14.5 oz. cans chicken broth 1 - 10.75 oz. can cream chicken soup (undiluted) 1/4 tsp pepper 1 - 8 oz. pkg. cream cheese cubed 1/2 lb. bacon, cooked & crumbled Minced chives

Cook first 5 ingredients until potatoes are tender. Add cream cheese, stir till blended. Add cooked bacon, garnish with chives when served. 12 servings. 3 quarts.

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Fruit Salad Phyllis Scherb, Albert Lea, MN 26 or 30 oz can fruit cocktail drained 20 oz. can pineapple tidbits drained (save juice) 11 oz mandarin oranges drained 1 pkg vanilla instant pudding 8 oz sour cream 8 oz cool whip Mix 1/2 cup pineapple with vanilla pudding mix add sour cream & mix . Mix fruit together. Gently mix fruit with pudding/sour cream mix, add cool whip. Refrigerate. Bananas can be added. –––– One Cup Cranberry Salad Margaret Simonson, Kiester, MN 1 cup whole cranberry sauce 1 cup pineapple tidbits drained 1 cup small marshmallows 1 cup fat free cottage cheese 8 oz fat free whipped topping 1 small pkg sugar free raspberry jello In medium bowl combine first 4 ingredients, fold in whipped topping, sprinkle jello over mixture & fold gently. Refrigerate. Can be made day or hour before serving. 6-8 servings –––– Baked Beans Linda Carpenter, Alden, MN 1/2 lb bacon cut up 1/2 lg onion cut up 1/2 tsp mustard 1/2 cup ketchup 4- 28 oz. cans baked beans 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup molasses Bake for 2 1/2 hours at 350°. ––––

Spicy Monterey Rice Carly Solland, Hartland, MN 2 cups water 1 cup uncooked rice 1 Tbsp chicken bouillon 1 16 oz. sour cream 1 1/2 cup shredded colby cheese 1 cup monterey jack cheese 1/2 cup chopped red pepper 1/8 tsp cayenne pepper 1 4 oz. chopped green chiles In a large bowl combine all ingredients. Pour in greased baking dish. Bake 350° for 25 - 30 min. Top with a little more of both cheeses 5 min more. Let stand 5 min before serving. –––– Cheesy Potatoes Darlene Kline, Twin Lakes, MN 1 pkg (26 oz.) hash brown potatoes 2 cans cream of chicken soup 1 stick margarine, softened 1 pint sour cream 1 cup milk 2 cup shredded cheddar cheese 2-3 Tbsp minced onion 1-2 Tbsp bacon bits (optional) Mix all ingredients together. Bake 350° for 1 hour in a 9x13 glass dish. –––– Oven Baked Wild Rice Barbara Lysne, Albert Lea, MN 1 cup uncooked wild rice 3 cups boiling water 1 bouillon cube Before bed, preheat oven to 500°. In glass baking dish, mix 1 cup uncooked wild rice with 3 cups boiling water and 1 bouillon cube. Cover (w/foil). Put dish (Pyrex 8 x 13) in oven and immediately turn off oven. Go to bed. In the morning, wake to perfect rice. I usually start this process at 10 pm even if I don't got to bed then so I'm sure it is ready for wild rice pancakes for breakfast.

Asian Chicken Noodle Salad Karen Willaby, Emmons, MN 1 pkg (3 oz.) ramen noodle soup mix 1st 1 pkg. (14 oz.) cole slaw blend Place 2 cups shredded chicken breast Winner 4 green onions sliced 1/3 cup cocktail peanuts 1/2 cup light Asian toasted sesame dressing 1 Tbsp creamy peanut butter Break ramen noodles in smaller pieces, discard season packet. Add coleslaw, onions & nuts. Beat lightly the dressing & peanut butter and salad toss to coat. Seafood Salad - Hot Barbara Lysne, Albert Lea, MN 2 cups seafood (shrimp, lobster or crab) 1 1/2 cups celery, diced 1 large green pepper, diced 1 med. onion, diced 1 can slivered water chestnuts 1 cup sliced mushrooms 4 hard cooked eggs, chopped 2 2/3 Tbsp lemon juice or juice of 1 lemon 1/2 tsp salt 1/4 tsp pepper 1/4 tsp dry mustard 1 tsp hot sauce (tobasco etc.) 1 1/2 cup Miracle Whip or mayo 1 cup bread crumbs 1/2 cup butter or margarine 1 tsp paprika

Cut seafood as for salad. Mix all ingredients EXCEPT miracle whip bread crumbs, butter & paprika. Moisten ingredients with miracle whip. Place in greased baking dish. Mix bread crumbs, butter & paprika & place on top of mixture. Bake at 350° for 20-25 minutes. I used poached Northern, some red pepper & Miracle Whip. Good as cold leftovers on lettuce leaf.

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Supplement to The Freeborn County Shopper/Tuesday, February 28, 2012/Page 4

Supplement to The Freeborn County Shopper/Tuesday, February 28, 2012/Page 5

MAIN DISHES Grant's Ground Beef/Potato Hot Dish Eileen Holty, Albert Lea, MN 1 lb ground beef 1 small onion 1 can cream of mushroom soup 1 can french cut green beans drained 5-6 medium potatoes peeled & sliced Velveeta cheese sliced salt, pepper, garlic salt or seasoning of choice Brown ground beef with onion, salt, pepper or seasoning of choice. Drain excess fat from ground beef. Place potatoes slices 1/8" to 1/4" thick in bottom of greased medium to large size bowl (oven safe), spread browned beef mixture over potatoes, then spread french cut green beans over ground beef. "Frost" with cream of mushroom over green beans until completely covered. Bake covered in 350° oven for at least 1 hour or until potatoes are fork tender, remove from oven last 10 mins. and cover top with slices of Velveeta cheese. Return to oven uncovered until cheese is completely melted. Serve with salad and warm rolls for a complete meal. ––––

Four Cheese Chicken Fettuccine Carly Solland, Hartland, MN 8 oz. uncooked fettuccine 1 can cream of mushroom soup 1 - 8 oz .cream cheese cubed 1 jar sliced mushrooms (optional) 1 cup heavy whip cream 1/2 cup butter 1/4 tsp garlic powder 3/4 cup parmesan cheese 1/2 cup shredded swiss cheese 1/2 cup mozzarella cheese 2 3/4 cup cubed cooked chicken Cook noodles in a skillet combine soup, cream cheese, mushrooms, cream, butter, garlic, stir in cheeses until melted then add chicken. Drain and add noodles to sauce. Put in greased baking dish. Top with bread crumbs & grated parmesan cheese. Bake 350° uncovered for 25 - 30 min. –––– Slow-Cooker BBQ Ribs Darlene Kline, Twin Lakes, MN 2 medium onions 4 lb country-style pork ribs 1 cup Hot-n-Spicy BBQ sauce 1. Halve, then thinly sliced onions. Place onions, then ribs and BBQ sauce in a 5 qt. or larger slow-cooker. 2. Cover and cook on low 6-8 hours or until ribs are tender. Enjoy

Find Dinner's Perfect Match

MAIN DISHES

Seafood Enchiladas Sara Colby, Albert Lea, MN 10 oz. can of cream of chicken soup 1/2 cup onion, chopped 8 oz. crab (real or imitation), chopped 1 3/4 cup Monterrey jack cheese 8 flour tortillas 1 cup milk dash of nutmeg dash of pepper Mix soup, onion, nutmeg and pepper in a bowl. In a second bowl, mix 1/2 of soup mixture with crab and 1 cup of cheese. Place 1/3 cup crab mixture on each tortilla and roll. Place seam side down in greased 9 x 12 pan. Stir milk into reserved soup mixture and pour over enchiladas. Microwave covered for 12 to 14 minutes. Sprinkle with remaining cheese and let stand for 10 minutes. ––––

French Dips Sara Colby, Albert Lea, MN 1 package dry Italian dressing mix 1 can beef broth 1 can french onion soup 1 can/bottle beer 1 can of mushrooms 1 rump roast Combine all ingredients in crock pot and cook until beef is cooked thoroughly. Serve on hoagie buns with swiss cheese. Remaining juice can be used for dipping! –––– Wild Rice Hamburger Hotdish Sara Colby, Albert Lea, MN 1 lb. hamburger 1 onion, chopped 1 can mushrooms, optional 1 box wild rice, cooked according to directions 1 1/2 cup sour cream 1/2 cup cheddar cheese salt and pepper to taste Brown hamburger and onion. Add remaining ingredients in oven safe dish. Sprinkle cheese on top and bake uncovered for 30 to 40 minutes at 350 degrees. ––––

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Quick Vegetable Soup Oda Meyer, Walters, MN 1 qt chicken or beef stock 1 16 oz can tomatoes 1/2 cup chopped onions 1/2 cup chopped cabbage 1 10 oz pkg frozen mixed veggies thawed 1/2 tsp dried basil 1/8 tsp pepper dash sugar 1/4 cup uncooked elbow macaroni 1 cup leftover cubed & cooked chicken or beef roast In a large saucepan or dutch oven bring broth, all vegetables & seasonings to a boil. Add macaroni & simmer 10 mins. or until tender. Add meat & heat thru. Makes 6 servings. –––– Crock Pot Soup Mary Behr, Albert Lea, MN 1 pkg. beef stew meat 3 medium potatoes, diced 3 stalks celery, diced 1 medium onion, diced 112 pkg. frozen green beans 2 cans beef broth Add all of the above along with water to cover at least 1 1/2 to 2 inches. Season to taste. Set crock pot at medium heat, leave all day. Before serving I* add a handful of broken up noodles, cook until done. You can also do dumplings if you wish.

Groundhog Casserole Shirley Gunderson, Albert Lea, MN 1 lb. lean pork sausage 1 can (1 lb. 4 oz) pork & beans w/ molasses 1/2 can tomato soup 1/4 tsp pepper 1 lg unpeeled apple, cored & thinly sliced 1/4 brown sugar packed Heat oven to 450°. Brown sausage and drain of fat. Stir in beans, soup, and pepper. Pour into 1 1/2 qt casserole. Arrange apple slices over top in neat rows. Sprinkle brown sugar on top. Bake uncovered 25 mins. Remove from oven and let stand for 5 - 10 mins. until beans absorb juices. –––– Wayne's Breakfast Egg Dish Shirley Gunderson, Albert Lea, MN 2 Tbsp butter 2 cups grated cheddar cheese 12 eggs beaten 1 1/2 lb Tennessee Pride Breakfast Sausage cooked and drained 1 can cream of mushroom soup 2/3 cup half and half Melt butter in pan, sprinkle 1 cup cheese. Pour in eggs, add sausage, then soup. Add remaining cup of cheese. Drizzle half & half over top. Bake 30-35 mins. Remove from oven and let rest. 9x13 metal pan - 350° 9x13 glass pan - 325°

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Cranberry Orange Chicken Bake Margaret Simonson, Kiester, MN 1 6 oz pkg stove top stuffing mix 1st 1 cup orange juice Place 1/2 cup water Winner 1/3 cup dried cranberries 2 Tbsp chopped pecans 1 1/2 lbs. boneless, skinless, chicken breasts cut in bite size pieces 1 10 3/4 oz can cream of chicken soup 2 cup frozen mixed veggies, thawed & drained Prepare stuffing according to pkg, using orange juice & water. Stir in cranberries & pecans along with the stuffing mix, set aside. Combine soup, chicken & veggies spoon evenly in an oven proof bowl or 9x13 baking dish. Top with stuffing mix. Bake at 400° for 30 min. or until chicken is cooked through. Makes 6 servings. Cheesy & Crunchy Scalloped Potatoes Doris Hansen, Albert Lea, MN 14-20 med. potatoes 1/2 lb ham (1 1/2 cups) 8 slices Velveeta cheese or 1 1/2 cup shredded cheese 1/2 cup chopped onions 2 cans cream chicken soup 1 3/4 - 2 cups milk 1/4 cup flour 1/2 tsp dried mustard 1/2 tsp salt 1/8 tsp pepper 2 Tbsp butter 1/2 cup sour cream 2 cups corn flakes

Cook potatoes w/skins on. Remove peelings when done. Slice potatoes. Put in 12x9x2 dish. Melt butter, put onion in pan of butter gradually add milk, soup, flour, dry mustard, salt & pepper and cheese. Cook until bubbly. Pour over sliced potatoes. Bake at 350° for about 40 min. Uncover put 2 cup cornflakes on top of potatoes bake another 15 min. ––––