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Recipe Exchange

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If you would like to share a favorite recipe please email it to Cathy Main at cathymain@bellsouth.net.

   

The following links provide archived recipes that you can enjoy. 

            

1. Debbie's Potpie From the kitchen of Debbie Bridgeman

2. Baked Brie by Cathy Main

3. Fruit Salsa with Cinnamon Chips by Debbie Bridgeman

4. Cuban Flan by Pam DeGrange

 

Make Ahead Holiday Mashed Potatoes
From the kitchen of Heidi Byerly
315 Falcon Ridge
    
INGREDIENTS: 
      
3 lb (about 12) potatoes peeled, cooked and hot1 8 oz. package cream cheese, room temperature¼ C. butter½ C. sour cream½ C. milk2 eggs, slightly beaten¼ C chopped onion, Dash of pepper    Heidi states that this recipe was put in a church cookbook by her aunt many years ago.         
She found it when given a copy of the book and given that her aunt had 6 kids, she thought that she probably knew what she was doing. She has made these potatoes for every holiday since and it really is a time-saver on the “day of”. Despite the ingredients, she says they “just taste like mashed potatoes.” She says “there is no onion taste, or her grandkids would not eat them.”
     
Instructions:
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In a large mixing bowl, beat hot potatoes until all lumps are removed. Add cream cheese in small pieces and butter until cheese and butter are melted and mixed. Stir in sour cream.
  
To milk and eggs, add onions, then add to potatoes with salt and pepper to taste. Beat until light and fluffy. Place in a greased casserole (Heidi uses a 9 x 13).
Refrigerate overnight. Bake at 350 degrees 45 minutes or until browned on top.    

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