Schwarties Hash Browns

Great for buffets! Freezes well. Serves 8-10.

Schwarties Hash Browns
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Ingredients
  1. 2 lbs. (1 kg) frozen hash brown potatoes
  2. 2 cups (500 mL) sour cream
  3. 2-10 oz.(284 ml) cans mushroom soup
  4. 1/2 cup melted butter
  5. grated onion to taste
  6. salt to taste
  7. 2 cups grated cheddar cheese
  8. 2 Tbsp. parmesan cheese
Instructions
  1. Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.
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Many a woman marries a man for life and then finds out he doesn’t have any.

Curried Cauliflower

There’s nothing wrong with teenagers that reasoning won’t aggravate

Curried Cauliflower
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Ingredients
  1. Make ahead and freeze.
  2. 4 cups cauliflower (1 head) 1 L
  3. 1 tbsp milk 15 mL
  4. 1 can (10 oz/284 mL) cream of 1
  5. chicken soup (reduced sodium)
  6. 1⁄4 cup mayonnaise 60 mL
  7. 1⁄2 cup shredded Cheddar cheese 125 mL
  8. 1 tsp curry powder 5 mL
  9. 2 tbsp butter, melted 30 mL
  10. 1 cup cracker crumbs 250 mL
  11. Cook cauliflower until tender-crisp and set in a large casserole dish. Combine milk, chicken soup, mayonnaise, cheese and curry powder and pour over cauliflower. Mix melted butter and cracker crumbs and sprinkle over all. Bake at 350°F (180°C) for 30 minutes. Serves 6.
  12. There’s nothing wrong with teenagers that reasoning won’t aggravate!
Instructions
  1. Cook cauliflower until tender-crisp and set in a large casserole dish. Combine milk, chicken soup, mayonnaise, cheese and curry powder and pour over cauliflower. Mix melted butter and cracker crumbs and sprinkle over all. Bake at 350°F (180°C) for 30 minutes. Serves 6.
Notes
  1. There’s nothing wrong with teenagers that reasoning won’t aggravate!
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Gruyere Scalloped Potatoes

Gruyere Scalloped Potatoes
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Ingredients
  1. 2 garlic cloves, minced
  2. 2 1/2 cups half and half cream
  3. 6 baking potatoes, peeled
  4. 2 Tbsp. flour
  5. 3 cups grated gruyere (Swiss) cheese
  6. salt and pepper to taste
Instructions
  1. Stir garlic into cream and set aside. Slice potatoes into paper-thin rounds and toss with flour. Arrange half the potatoes in a 9″x13″ glass baking dish. Sprinkle with half of the cheese and pour half of the cream mixture over top. Sprinkle with salt and pepper. Repeat layers. Cover and bake at 325 F. for 1 hour. Remove cover and continue baking for 1/2 hour, or until potatoes are tender.
Instructions
  1. Stir garlic into cream and set aside. Slice potatoes into paper-thin rounds and toss with flour. Arrange half the potatoes in a 9″x13″ glass baking dish. Sprinkle with half of the cheese and pour half of the cream mixture over top. Sprinkle with salt and pepper. Repeat layers. Cover and bake at 325 F. for 1 hour. Remove cover and continue baking for 1/2 hour, or until potatoes are tender.
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Man at bakery: “Inside me, there’s a thin person struggling to get out. But I can usually sedate him with four or five doughnuts.”

Tolerable Brussel Sprouts

These brussel sprouts are more than tolerable…. they’re delicious! This dish can be made a day ahead and stored in the fridge

Tolerable Brussel Sprouts
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Ingredients
  1. Tolerable Brussel Sprouts
  2. Serves 6.
Ingredients
  1. 4 cups (2 lb) fresh brussels sprouts
  2. 1/2 cup chopped onion
  3. 2 Tbsp. butter
  4. 1 Tbsp. flour
  5. 1 Tbsp. packed brown sugar
  6. 1/2 tsp. salt
  7. 1/2 tsp. dry mustard
  8. 1/2 cup milk
  9. 1 cup fat-free sour cream
  10. 1 Tbsp. parsley
  11. I
Instructions
  1. Wash and trim sprouts, cook until tender. Saute onion in butter until translucent. Stir in flour, sugar, salt and mustard. Add milk and cook slowly until thickened. Blend in sour cream. Add sprouts and heat through. Sprinkle with parsley before serving.
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Wild Buffet Rice

 

Wild Buffet Rice
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Ingredients
  1. Makes lots - perfect with any meat!
Ingredients
  1. 1 cup wild rice
  2. 10 oz. can chicken broth (salt reduced)
  3. 10 oz. can of water
  4. 10 pork sausages
  5. 1/2 lb (250 g) mushrooms, sliced
  6. 1 large onion, finely chopped
  7. 2 tbsp. flour
  8. 1 cup (250 ml) whipping cream
  9. 1/2 tsp. salt
  10. 1/4 tsp. oregano
  11. 1/4 tsp. sage
  12. 1/4 tsp. marjoram
  13. 1/4 tsp. thyme
  14. 1/2 cup slivered almonds
Instructions
  1. Wash wild rice and combine with broth and water in a large covered pot. Bring to boil and reduce heat to simmer, cooking for 1 hour or until rice begins to open and is chewy. Remove to large mixing bowl.Cut sausage into small pieces and saute over medium heat until brown. Remove from skillet with slotted spoon and add to rice. Remove most of fat from skillet and saute onion and mushrooms. Add to rice mixture. In same skillet over medium heat, combine flour and cream stirring constantly until mixture thickens. Add more cream or water if sauce becomes too thick. Add seasonings and cook gently for 3 minutes. Add sauce to rice. Spoon into large casserole dish and sprinkle with almonds. Bake at 350 F for 30 minutes. Serves 10-12 delighted guests.
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Big toe: a device for locating sharp objects in the dark.

Diddle Diddle Dumplings

You’ll love this old-fashioned apple dessert that features a new twist

Diddle Diddle Dumplings
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Ingredients
  1. Sauce
  2. 1 1/2 cups brown sugar
  3. 1 1/2 cups water
  4. 1/4 cup butter
  5. 1/2 tsp. cinnamon
  6. 1/4 tsp. nutmeg
  7. Dough
  8. 2 cups flour
  9. 2 tsp. baking powder
  10. 1/2 tsp. salt
  11. 3/4 cup butter
  12. 2/3 cup milk
  13. Filling
  14. 4 Granny Smith apples
  15. 1/2 tsp. cinnamon
nstructions
  1. Preheat oven to 350 F.
  2. To make sauce: In a large saucepan, combine ingredients. Bring to a boil for 5 minutes. Remove from heat and set aside.
  3. To make dough: In a large bowl, combine flour, baking powder and salt. Using a pastry blender, cut in butter until pieces are pea-size. Make a well in center of flour mixture. Add milk all at once. Stir just until moistened. On a lightly floured surface, knead dough gently for 10-12 strokes, or until nearly smooth. Roll dough into a 10″ x 12″ rectangle.
  4. To make filling: Peel and grate apples. Spread evenly over dough. Sprinkle with cinnamon. Starting from long side, roll dough into a tight roll. Pinch seam to seal. With a sharp knife, cut into 12, 1″ thick slices. Arrange slices face up in a 9″ x 13″ baking dish. Pour sauce over dumplings and bake for about 50 minutes, or until golden. Cool slightly on a wire rack. Serve warm with whipped cream or ice cream.
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The quickest way to double your money is to fold it in half and put it back in your pocket.