AUVERNE’S HASH BROWN POTATO CASSEROLE (pg. 131)

2 lb. package of hash brown potatoes, thawed.

Mix together:

16oz. sour cream

1 – 10 3/4 oz. can of cream of chicken soup

1 cup shredded cheddar cheese

1 tsp. pepper

½ cup melted butter

Mix in hash browns and put into a 9x13 pan sprayed with Pam. Mix 2 cups of crushed corn flakes and ¼ cup melted butter or margarine. Spread over potato mixture. Bake 40-50 minutes at 350°.

LUCILLE’S SWEDISH PANCAKES (pg. 26)

2 c. milk

2 eggs

2 T. sugar

1 c. flour

2 T. melted butter

½ tsp. salt

Mix all ingredients in blender. Blend for several minutes. Pour onto hot griddle, covering the whole griddle with a thin layer of batter. Turn once; roll up and serve with either Maple syrup, powdered sugar or Lingonberries.

LOIS’ BARBECUE BRISKET OF BEEF (pg. 97)

3 To 5 lb. brisket

1 (4 oz.) bottle liquid smoke

1 bottle Worcestershire sauce

Barbecue sauce

Seasoned salt

Garlic salt

Celery salt

Soak brisket 12 hours in liquid smoke. Season with seasoned salt while soaking. Drain off smoke and discard. Sprinkle with garlic salt, celery salt, salt and pepper, and pour bottle of Worcestershire sauce over brisket. Cover with foil and bake 5 hours in 275° oven. Uncover, remove meat from juice and cut off all fat, return to pan. Pour barbecue sauce over brisket. Return to oven and continue baking, unvocered, for 1 hour at 275°. Cool at least 20 minutes before slicing.

JERRY’S OKLAHOMA LASAGNA (pg. 106)

1 lb. ground beef

½ tsp. seasoned salt

1 pkg. Taco seasoning mix

1 can stewed tomatoes, drained

½ c. ketchup

1 sm. can chopped green chilies

1 c. cottage cheese, small curd

1 egg, beaten

6 to 8 floured tortillas (6 in.) torn

1 ½ lbs. shredded Monterey Jack or Cheddar cheese

In a skillet, brown meat; drain. Add seasoned salt, taco seasoning, tomatoes, tomato sauce, ketchup, and chilies; mix well. Simmer, uncovered for 10 minutes. In a separate baking dish layer half the meat, half the tortillas, half the cottage cheese mixture and half the cheese. Repeat layers. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 5 to 10 minutes before serving.