Greensburg Daily News, Greensburg, IN

Neighbors

June 27, 2012

Extension news and recipes

(Continued)

Greensburg — HASH BROWN POTATO CASSEROLE

1 10-ounce bag frozen country style hash browns

2 cups shredded Colby cheese

1/4 cup minced onion

1 cup milk

1/2 cup beef broth

2 tablespoons melted butter

Dash garlic powder

1 teaspoon salt

1/4 teaspoon pepper

Combine hash browns, cheese, and onion in large bowl. Combine the milk, beef broth, half of melted butter, garlic powder, salt and pepper. Mix till well blended; pour over hash browns and mix well. Heat rest of butter in skillet; when hot, spoon in hash brown mixture and cheese.  Stir till hot and all cheese is melted. Put in casserole dish or 9 x 9-inch baking pan.

Bake 45 - 60 minutes or till surface edges are brown. This tastes very much like the Cracker Barrel casserole.

Ê

PARSLEY POTATOES

1/2 cup butter, melted

2 tablespoons finely chopped onion

1/2 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

6 potatoes

1/4 cup parsley

In a large bowl, combine the first 5 ingredients. Add potatoes and toss to coat. Transfer to an ungreased 2-quart baking dish. Cover and bake at 350 degrees for 45 minutes. Then uncover; bake 10 - 15 minutes longer or until the potatoes are tender. Sprinkle with parsley.

Ê

ROASTED RED POTATOES

1 pound small red potatoes

1 tablespoon olive or vegetable oil

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons grated Parmesan cheese

Cut the potatoes into 1/4-inch slices; toss with oil. Place in a single layer in a greased 13 x 9-inch pan. Sprinkle with salt, pepper, and cheese. Cover tightly with foil Bake at 350 degrees for 40 minutes or until tender. Yield: 4 servings

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