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Deb’s Potatoes
2 lbs frozen Southern hash browns
1 stick butter, cubed
1 can cream of chicken soup
1 small carton sour cream
8 oz shredded Cheddar cheese
      Mix all in a large casserole dish. Bake at 350 degrees for 1 hour.
     Note about above recipe: I like to let the potatoes partially thaw to it will be easier to mix. However, if I forget to thaw them but am in a hurry, I mix it well as I can, then about 20 minutes into baking, I mix it again.
     Sometimes we grill pork chops or chicken that is simple, with only basic seasoning and I am planning on having baked potato with it, I look for a veggie side dish that has some “oomph”. This next recipe is a great way to jazz up green beans. You can use frozen green beans, but it’s especially good when you use fresh green beans. The recipe has “Spicy” in its name, but don’t be afraid of it. Yes, it has some kick, but I have never had anyone think it was too spicy. If you prefer less kick, use a bit less red pepper flakes.
Spicy Asian Green Beans
14 oz green beans
1/4 cup orange juice
3 Tbsp soy sauce
1/4 tsp crushed red pepper flakes
1 clove garlic, minced
     Cook beans just until crisp-tender. In a small pan, mix orange juice, soy sauce, pepper flakes and garlic until well blended. Heat to a boil. Reduce heat to low, simmer 1 to 2 minutes, stirring constantly. Stir into green beans. Serve immediately.
     If you have a recipe to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!

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