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*** A WORD FROM THE KITCHEN ***

I wanted to make sure you all know we've recently
added TheDailyRecipe to Twitter along with a gang
of our other publications at Gophertweets.com if
you already have a Twitter account or would even
like to set up a Free one it's a great opportunity.
No worries you'll continue to get this newsletter
in your email too as long as you remain a subscriber
but along with the blog this gives you multiple
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Well as for favorites hands-down our family would
say potatoes. Who says the holidays have to be
mashed potatoes....just to soak up some gravy?
Well We like these with turkey, ham, or really
anything and someone usually ends up bringing this
HASH BROWN TATER CASSEROLE (Eileen is it your
turn this year?). Leftovers of this one will be
rare ;o)

Enjoy! Marzee
mailto:mz@gophercentral.com

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RECIPE: HASH BROWN TATER CASSEROLE

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INGREDIENTS:
2 pounds frozen hash brown potatoes
1/2 cup melted butter
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cream of chicken soup
1 pint sour cream with chives
2 cups grated cheddar cheese
1/2 cup celery, chopped

Toppings
2 cups crushed potato chips
1/2 cup melted butter

DIRECTIONS:
Defrost potatoes. Combine melted butter, salt, pepper,
soup and sour cream. Mix hash browns with onion, celery
and cheese. Mix in soup mixture. Pour into a greased 9x12
inch casserole dish. For Topping: Mix butter and chips.
Sprinkle on top of casserole. Bake in a 350 degree oven
for 45 minutes or until topping is golden brown.

Yield: 16 Servings
Categories: Potatoes, Casseroles,

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MARZEE'S CORNER

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IT AINT EASY BEING GREEN:

Here is some skinny on what to look for with greens...

Pick greens that have a rich color and a bouncy look.
Yellowing, limpness, and spotting are signs the greens
are old and may taste sour when cooked.

Washing and Storing...

It's important to wash greens carefully since dirt
often gets between the leaves. Trim the stems, rinse
the leaves, then plunge them into a large bowl or sink
filled with water. Let them soak for a few minutes while
the dirt settles to the bottom. Repeat as necessary. To
store, refrigerate greens in plastic bags.

Cooking Greens...

Size is the secret to cooking greens. Young, small greens
are great raw in a salad or a sandwich. Medium-sized greens
should be cooked lightly, like wilting or stir-frying.
fully mature greens should be roasted or stewed to mellow
them.

** A cold snap brings out the flavor. Ask at the farmers'
market or check with the grocer to find out where your
greens are grown.

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