Cheesy Potatoes by Heidi

Boil 7-8 medium potatoes (peeled). (Angela says you can use 2 bags 26 oz. shred hash browns from the freezer section)

Let cool, and shred with cheese grater.

Mix items below and cover potatoes with:

1 cup sour cream
1 can cream of chicken soup
2 cups cheese (recipe calls for cheddar, we usually use Colby Jack)
1-2 Tbsp Onion flakes (if desired, I add them about half the time)

Bake at 350 for 45 covered, then uncover and bake for 15 minutes.

Enjoy!

Heidi

Bread crumbs by Mom

If you cut the ends off bread for the kid's sandwiches, or you have just a couple of pieces left in the loaf and they are a little dry or you don't eat the ends of the loan, whirl them into your food processor to make bread crumbs and stick them into a ziplock in the freezer. Then when you make meatloaf or want to top a casserole, you have the bread crumbs. No more buying cans of bread crumbs.