The sun is shining and it’s warming up again. I think everyone is getting sick with colds, viruses, and other illnesses because of this weather. I had a cold that lasted more than a month.
It’s St. Patty’s Day and almost time for Easter. I have a recipe made with corned beef I’ll put in this column and a baked ham recipe also. I’ve also found a potato dish I know you will like.
As a side, I make green beans everyone really likes. I use two cans of cut green beans, draining one of its liquid, then chop a small onion and put into the saucepan with the beans, seasoning with salt and pepper. I put margarine in and cook on medium heat for a half hour or so to give the green beans a better taste.
These past weeks have been very sad as one of my favorite classmates, Robert Sutherland, passed away. He and his brother were identical twins… I could never tell them apart. They would always play pranks on me. I will truly miss Robert.
I have lost 16 classmates already. We’ll be celebrating our birthdays on July 1 again. Robert always came to them and our reunions. It won’t be the same without him there. We had a close knit class especially now with our holding our yearly birthday parties. We wanted to hold these because we’re getting up there in age and you never know what will be happening — plus its nice seeing everyone every year instead of waiting five.
Graduation time will be here before you know it and families will be planning their parties. I’ll try to put some good recipes in for you, some serving between 30 and 100 people.
Until next time, enjoy these recipes:
Pepper Corned Beef Hash
• 1 tbsp. oil
• 2 cups cubed cooked corned beef, or a 12 oz. can of corned beef, cubed
• 2 cups frozen hash brown potatoes
• 1/4 cup each chopped green bell pepper, red bell pepper, and onion
• 1/4 tsp. pepper
Heat oil in large, non-stick skillet over medium heat until hot. Add all remaining ingredients, mix well. Cook 10-15 minutes or until peppers are tender and mixture is thoroughly heated, stirring occasionally.
Yield: 4 servings.
Marlene’s Potato Casserole
• 2 lbs. frozen hash brown potatoes
• 1/2 cup melted butter
• 1/2 tsp. black pepper
• 1 tsp. salt
• 1/2 cup chopped onions
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup half and half
• 2 cups grated or shredded American cheese
• Crushed potato chips
Put all ingredients in 9×13 pan and stir together. Sprinkle crushed potato chips over top. Bake on 325-350 degrees for 45 minutes.
Country Ham Casserole
• 1 lb. processed cheese spread, cubed
• 1 cup milk
• 1/2 cup salad dressing spread
• 2 cups chopped cooked ham
• 10 oz. package frozen broccoli, cooked, drained, and chopped
• 5 oz. cooked spaghetti
• 1 tbsp chopped chives
Heat cheese spread, milk, and salad dressing spread over low heat; stir until sauce is smooth. Add remaining ingredients and mix well. Pour into two-quart casserole dish. Bake at 350 degrees for 35-40 minutes or until hot.
Yield: 6-8 servings.
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at firstname.lastname@example.org.