SCHWARTZIE'S HASHBROWNS

This is a great side dish that goes with just about anything.  Great for breakfast or dinner!

Preheat oven to 350°F

2 lbs frozen hashbrowns
2 cups sour cream
2 (14 oz) cans of cream of mushroom soup
1/2 cup cheddar cheese, shredded
1 small onion, grated
1/4 cup Parmesan cheese, grated

Thaw potatoes slightly for easier mixing. Mix first five ingredients and spread in a 9" x 13" baking dish.  Sprinkle top with Parmesan cheese.

Bake for 1 to 1-1/2 hours.

OUR FAVORITE BROCCOLI SALAD

1/2 cup Miracle Whip

1/2 cup sugar

2 tbsp white vinegar

12 cups broccoli florets

1 small red onion, finely chopped

1/2 cup raisins
1/4 cup sunflower kernels

5 slices bacon, cooked, crumbled

Mix Miracle Whip, sugar and vinegar.  Combine broccoli, onions, raisins and sunflower kernels in a large bowl.  Add dressing mixture; toss to coat.

Refrigerate several hours (max. 24 hours).  Sprinkle with bacon before serving.

I love to improvise with this salad.  It also tastes great with mushrooms, cheddar cheese or mandarin orange slices mixed in!

CRUNCHY SESAME SLAW

1 pkg Oriental flavored dry ramen noodle soup mix

3/4 cup Miracle Whip

1/4 cup vinegar

2 tbsp sugar

3 cups savoy cabbage, shredded

1 cup red cabbage, shredded

1 cup carrots, shredded

1/2 cup green onions, sliced

1/4 cup sesame seeds, toasted

Mix soup seasoning, dressing, vinegar and sugar in large bowl.  Add vegetables.  Mix lightly.  cover and chill for two hours.

Add crumbles dry ramen noodles just before serving; sprinkle with sesame seeds.

HASSELBACK POTATOES

These potatoes taste as good as they look.  This Swedish version of the baked potato is a dream!

Preheat oven to 425ºF

6-8 large russet potatoes
Olive oil
Salt & pepper

Scrub potatoes very well, ensuring the exterior skin is clean and free of debris.  With a sharp knife, cut small, thin slices from the top of the potato until just below the middle of the potato.

Carefully press each potato open slightly, then drizzle 1 tablespoon of olive oil inside each potato.  Transfer to a baking dish.  Sprinkle lightly with salt and pepper.

Bake potatoes for 60 to 70 minutes, or until exterior of the potato is crispy.

I baste the potatoes with the oil run-off two to three times while they are cooking so they are extra crispy.  My kids like peel them apart and eat them like french fries!