Hashbrown Casserole

2 pound package frozen country style hash browns potatoes (defrosted)

1 stick melted margarine

1 teaspoon salt

¼ teaspoon pepper

½ cup chopped onion

1 can cream of chicken soup

1 pint sour cream

2 cups grated cheddar cheese

Blend thoroughly and put in greased baking dish.  Mix ½ stick margarine with 2 cups crushed corn flakes.  Pour on top of casserole.   Bake for 1 hour at 350°.  

Teresa's Hot Dog Chili

1 pound of ground chuck

~ 1 cup of ketchup

1 teaspoon of chili powder

In medium size saucepan, brown the ground chuck.  Spoon of the fat.  Add the chili powder and ketchup.  You may need a little more or less ketchup.  Add to make the ground chuck moist.  Let simmer on low heat for around 15 minutes.  

Teresa's Deviled Eggs

1 dozen eggs

½ cup mayo

1 tablespoon mustard  

1 teaspoon vinegar

Put eggs in a pot and cover with enough water to cover.  Add a tablespoon of salt to the water.  Bring to a boil.  Reduce heat and cook for 10 minutes.  Drain water and peel the eggs.  Cut each egg in half and put filling in a bowl.  Add the mayo, mustard, vinegar, salt and pepper to the filling and mix.  Fill each half of egg with filling.  Cover and refrigerate.

Teresa's Crab Quiche

2 cans canned crab meat

2 eggs, beaten

½ cup mayonnaise

2 tablespoons all-purpose flour

½ cup milk

1/3 cup chopped green onion

1 tablespoon parsley

2 cups shredded Swiss cheese

Beat eggs and add mayonnaise, flour and milk.  Stir in crab meat, onion, parsley and Swiss cheese.  Spoon into unbaked 9’ pie shell.  Bake 350° for 1 hour.

Margaret's Crab Casserole

1 can crabmeat

1 egg

½ cap cracker crumbs

½ small onion, chopped

1 tablespoon salad dressing

½ stick butter

dash of lemon juice

dash of Texas Pete

dash of salt and pepper

Mix together, put in greased casserole dish.  Bake at 350° for 30 minutes.

Candied Yams

1 large can sweet potatoes; drained

¼ cup orange juice

¾ cup brown sugar

1/3 cup butter

½ teaspoon salt

Heat last four ingredients until boiling.  Pour over potatoes.  Bake at 375° for 30 minutes, basting occasionally.

Teresa's Pot Roast

2 tablespoons vegetable oil

3 ½ to 4 pounds chuck pot roast

1 can cream of mushroom soup

1 pouch dry onion soup mix

1 ¼ cups water

6 medium potatoes, quartered

6 carrots, cut into 2” pieces

2 tablespoons all-purpose flour

In 6 quart saucepot, in hot oil, brown roast on all sides.  Spoon off fat.  Stir in mushroom soup, onion soup mix and 1 cup water.  Reduce heat to low.  Cover and cook for 2 hours.  Add vegetables and cover and cook for 45 minutes or until roast and vegetables are fork tender.  Remove roast and vegetables.  Stir together flour and remaining ¼ cup water until smooth.  Gradually stir into soup mixture.  Cook until mixture boils and thickens, stirring constantly.