Saturday, November 19, 2011


8 cups riced potatoes
1/2 cup whipping cream
1 stick butter
3 tsp sugar
2 tsp salt
Mixed all ingredients - cool in fridge overnight

Add 3 scant cups flour
hamburger patty size - roll out this and fry on griddle at 450 degrees depending on your griddles age!!


Sunday, November 6, 2011

Horseradish Sauce

Horseradish Sauce

1 1/2 tsp powdered dry mustard
1 1/2 tsp warm water

Combine the above two ingredients and let it sit for 10 minutes. Then add the following and mix well:

1 T horseradish (I love Silver Springs brand)
1/3 cup sour cream
1/3 cup mayonnaise (not Miracle Whip)

By: Rita

Eight Can Soup

1 pound lean ground beef, browned
1 can (10 3/4 ounce size) condensed tomato soup, undiluted
1 can (10.5 ounce size) condensed vegetable soup, undiluted
1 can (15 ounce size) chili with beans
1 can (15 ounce size) chili without beans
1 can (15 ounce size) mixed vegetables, undrained
1 can (14.5 ounce size) diced tomatoes, undrained
1 can (10 ounce size) diced tomatoes with green chili peppers, undrained
1 can (15 ounce size) whole kernel corn, undrained


Add all the ingredients to a 6-quart (no smaller) Crock Pot and stir until completely mixed together. DO NOT drain liquid! DO NOT add additional liquid either. Simply heat on High for about 30 to 45 minutes or until mixture starts to bubble; then turn to Low.


That's it! It's ready-to-serve! However, I've found that if you allow this soup to continue cooking on Low for about 3 to 4 hours before serving, it will taste even better because the flavors will have melded together nicely.


380 calories, 17 grams fat, 41 grams carbohydrates, 21 grams protein per serving.

Phyllis - KY