Saucy Au'Gratin Potatoes

SAUCY AU'GRATIN POTATOES

5-7 medium potatoes, peeled and sliced
3-4 hot dogs, sliced; or
1 pkg. cubed ham
¼ cup butter
¼ cup flour
2 tsp. chicken bouillon granules
12 oz. cheddar cheese, grated
½ - 1 tsp. seasoned salt (like Lawry's)
½ tsp. garlic powder
¼ tsp. pepper
2 cups milk
2 cups sour cream

Combine potatoes and hot dogs in a large bowl. In a saucepan, make a roux: melt butter; stir in flour, bouillon, garlic powder, seasoned salt, and pepper until smooth. Gradually add milk and bring to a boil; cook and stir until bubble and thickened. Reduce heat; add cheese and sour cream. Stir until cheese is melted. Pour over potatoes, then pour into a greased 9 x 13 pan. Bake at 350° for 1 hour (add more time if you use more potatoes).

Sour Cream Spice Cake

SOUR CREAM SPICE CAKE

2 cups flour
1 ½ cups brown sugar
1 cup sour cream
¼ cup butter, softened
¼ cup shortening
½ cup water
2 eggs
2 tsp. cinnamon
1 ¼ tsp. baking soda
1 tsp. baking powder
¾ tsp. ground cloves
½ tsp. salt
½ tsp. ground nutmeg

Beat all ingredients with electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour into lightly greased and floured 9 x 13 pan. Bake at 350° for 40-45 minutes (round pans for 30-35 minutes), or until toothpick comes out clean. Cool completely (or immediate freeze to retain moisture). Frost with cream cheese frosting (below).

CREAM CHEESE FROSTING

1 (8 oz.) pkg. cream cheese, softened
¼ cup butter, softened
2 tsp. milk
1 tsp. vanilla
4 cups powdered sugar
Meringue powder, optional

Beat cream cheese and butter until smooth. Add remaining ingredients until smooth and spreadable. (Add meringue powder to give it a stiffer consistency for decorating.)

Lasagna

LASAGNA

1 lb. ground beef
1 tsp. garlic salt
½ small onion, or
1 tsp. onion powder
1 (12 oz.) can tomato paste
1 can tomato soup
1 to 1 ¾ cans water
½ tsp. salt
dash of pepper
1 (4 oz.) can sliced mushroom (optional)
½ tsp. ground oregano
1 pkg. lasagna noodles
2 eggs
Parmesan cheese, grated
1 lb. mozzarella cheese, grated
1 (12 oz.) container cottage cheese

Brown ground beef and onion. If you want spicier lasagna, try using ground Italian sausage. Sprinkle garlic salt (and onion powder if omitting the onion) on meat. Add tomato paste, tomato soup, water, salt and pepper. Simmer, uncovered, on low heat for 30 minutes, stirring occasionally. Then add oregano and mushrooms (add a little more water if sauce is too thick). Simmer for 10 more minutes. Combine cottage cheese and eggs in small bowl, set aside. Make two layers as follows:

1/3 meat sauce
Lasagna noodles
½ cottage cheese mixture
½ mozzarella cheese
Sprinkle with parmesan cheese

End with last 1/3 of meat sauce on top. Bake uncovered at 350° for 45 minutes. Let stand for 10 minutes, or until set, before serving

Snickerdoodles

SNICKERDOODLES

1 ½ cups sugar
2 sticks butter
1 tsp. vanilla
2 eggs
½ tsp. baking soda
½ tsp. salt
½ tsp. cream of tarter
3 cups flour
¼ cup sugar
4 tsp. cinnamon

Cream together sugar and butter in large bowl. In medium bowl stir together baking soda, salt, cream of tarter, and flour. Add eggs and vanilla to sugar-butter mixture. Mix flour mixture into sugar mixture. Roll into 2-inch balls. In same bowl used for flour mixture combine ¼ cup sugar and cinnamon; roll balls in cinnamon-sugar and place on greased cookie sheet. Bake at 350° for 9 to 11 minutes.

Hamburger Pie

HAMBURGER PIE

1 lb. ground beef
Chili powder
Salt and pepper
1 can condensed tomato soup, or
1 (8 oz.) can tomato sauce
1 can green beans
Ketchup, to taste
Mashed potatoes
Cheddar cheese, grated

Brown ground beef; add chili powder, salt & pepper. Stir together. Add tomato soup, green beans and ketchup. Pour meat mixture into a 9x13 baking dish. Spread mashed potatoes atop meat mixture; sprinkle with cheese. Bake at 350° for 30 minutes.

Cauliflower Casserole

CAULIFLOWER CASSEROLE
1 head cauliflower, cut up; or,
1 pkg frozen cauliflower
2 Tbsp. butter
2 Tbsp. flour
½ tsp. salt
1 cup milk
1½ cups cheese
1/3 - ½ cup sour cream
1 pkg. diced ham; or,
1½ cups cubed ham

Cut cauliflower into bite-sized pieces. (Or, do what I do: just cut up the pieces enough to stick into a steamer.) Steam cauliflower until mostly tender. Spray a baking dish. Melt butter in a saucepan, add flour and salt and stir together until bubbly. Pour in milk. Stir until mixture starts to thicken. Add cheese and sour cream, cook until cheese is melted. Place cooked cauliflower and ham in large mixing bowl. Pour cheese sauce over cauliflower and stir until it is all coated. Pour into baking dish. Bake at 350° for 30-45 minutes.

**If you are freezing it to eat later, use frozen cauliflower and do not cook it before coating it with the cheese sauce. Let it cool, then pour it into a gallon freezer zipper back. Freeze for up to four weeks. When you cook it, put it in the greased casserole dish, and bake at 350º for 1 to 1 1/4 hours.