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FEATURED RECIPE OF THE WEEK

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FUNERAL POTATOES:  Not sure why they are called Funeral Potatoes, because they are just as delicious on any occasion.

You will need

    • 2 lbs frozen hash browns
    • 1/2 cup butter
    • 2 (10 3/4 ounce) cans condensed cream of chicken soup
    • 1 pint sour cream
    • 1/2 teaspoon salt
    • 3/4 cup onion, chopped
    • 1 tablespoon butter
    • 2 cups longhorn cheese, grated, firmly packed
    • 1 1/2 cups corn flakes, crushed
    • 4 tablespoons butter, melted

Directions

  1. Saute onion in 1 tablespoon butter until translucent.
  2. Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
  3. Put potato mixture into a buttered 9×13 inch baking pan.
  4. Combine cornflakes and butter, and sprinkle evenly over top of casserole.
  5. Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

About Longhorn cheese

Longhorn is a mild yellow type of cheddar cheese named after the Longhorn cow.  This cheese is produced in long cylinders then cut into rectangles or half-circle shapes. Longhorn is a good cheese for enchiladas or as a melting cheese.   Mild or Medium cheddar cheese OR Monterrey Jack cheese is a good substitute. 

ENJOY!!!

Tune in every Thursday at 3 p.m. for “Cooking with Karen”

If you would like to submit your favorite recipe, please email it to
kareno@winyradio.com

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