Adapted from a recipe by Janis, Pat’s friend. It’s a great option for a potluck dinner.
Mix:
1 bag frozen hash browns
16oz container of sour cream
1 cup cheese
1 can cream of mushroom soup
Place in a greased 9×13 dish.
Top with:
crushed Ritz crackers
melted butter
Bake for 45 minutes at 350.
Filed under Main Dish, Side Dish, Vegetarian
by Elizabeth Dronet
1/2 cup minced green onions
2 Jalapeno peppers, seeded and minced
2 16oz cans of black-eyed peas, drained and coarsely mashed
1 egg
1 tsp cumin
1 tsp Tabasco
Salt to taste
1 cup breadcrumbs
Olive oil for frying
Salsa
Sour cream
Saute green onions and peppers in oil until tender. Combine with peas, egg, cumin, salt, and hot sauce. Stir in 1/2 cups of breadcrumbs. Cover and chill for one hour. Form into patties. You can make several small patties, or three large ones. Coat with remaining breadcrumbs. Over medium heat, pan fry cakes in oil for about 2 minutes on each side or until browned. Serve with salsa and sour cream.
You may wish to double the recipe if serving this as a main dish.
*You may also like our Corn Pancakes and Veggie Pancakes.
Filed under Main Dish, Vegetarian
Are the vegetarians coming over for dinner? Mexican Rice Casserole can either be a main dish or hearty side dish. It’s perfect for potlucks. Freeze leftovers in individual size servings for an easy lunch.
by Jane–Elizabeth’s mother-in-law
In a large bowl combine:
2 cups cooked rice
1 can whole kernel corn, drained (frozen works too)
1 can black beans, rinsed and drained
1 can mild Rotel
8oz sour cream
1 cup or less of salsa depending upon your preference for how wet or dry you like the rice.
2 cups shredded cheddar cheese
1/4 tsp pepper
Spoon mixture into a greased 9×13 dish.
Top with:
1 bunch chopped green onions
2 1/4 oz can sliced black olives
Monterey Jack cheese
Bake at 350 for 50 minutes.
Filed under Freezes Well, Main Dish, Side Dish, Vegetarian
by Elizabeth Dronet
Recipe makes two 9″ tarts. If using a pie plate instead, half the recipe and use 2 eggs.
2 refrigerated pie crusts
1 package of cream cheese softened
4 oz of goat cheese
3 eggs
1 cup milk
2 Tbsp chopped green onions
1/4 tsp garlic powder
salt to taste
Dijon mustard to brush on crust
Preheat oven to 375. Place pie crust in tart pan. Press down sides. Prick dough with fork. Bake 15-20 minutes until crust is light golden brown. Remove from oven and brush with Dijon mustard. Set aside.
Reduce oven to 325. Combine all filling ingredients in a food processor or mixer. Process until smooth careful to scrape bottom of bowl. Stir in green onions. Pour filling into crust. If using tart pans with removable bottoms, place pans on a cookie sheet. Bake 25-30 minutes until set. Each tart serves 6.
Filed under Main Dish, Vegetarian
Savoie Secrets: It's a Family Recipe 