October Mingle Sunday

Another delicious feast, prepared by our own Top Chefs -- and happily enjoyed by all!!

Hash Brown Casserole - Jane Randazzo

Ingredients:

2 lbs frozen hash browns (Ore-Ida Southern Style)
1 pt sour cream (2 cups)
1 stick butter, melted
1 can cream of chicken soup
2 cups grated cheddar cheese
1/2 cup chopped onions

1 tsp salt

1/2 tsp pepper
2 cups corn flakes
1 stick butter, melted

Directions:

1. Mix together hash browns, sour cream, melted butter, chicken soup, cheese, onions, salt and pepper
2. Spread into greased 9 x 13 pan
3. Top with corn flakes and melted butter
4. Bake at 350 for 1 hour

Cheese Casserole - Bev Cunningham

Layered Bean Dip - Shirl Gauthier

Pumpkin Bread - Kathy Luker

Banana Nut Bread - Jane Randazzo

Ingredients:

3 cups sugar
1 stick butter
3 cups flour
2 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1/2 tsp salt
8 ripe bananas
1 cup nuts

Directions:

1. Cream together butter and sugar.
2. Add eggs and vanilla
3. Stir in dry ingredients
4. Stir in bananas and nuts
5. Pour into 2 loaf pans
6. Bake 1 hour at 300

Hint: add maraschino cherries into batter for a special treat!

Cake - Beverly Hogue

Oreo Bark - Kathy Luker