TASTY TUESDAY

People cook with what’s around them–local items are always cheaper/fresher and if you’re like me you work on a budget. I live in the Midwest, in central Wisconsin. The original dairy state, farm country. Real butter and cheese. Potatoes. Cranberries. We cook with grandma’s recipes, scaled down to “modern” proportions, since we’re no longer likely to be feeding a dozen hands before 4 AM! I’ve got two from Grandma’s cookbook we use on a special occasion/gathering. Nothing beats down-home cooking.

ROGUE REFORMATION (CHEESY POTATOES) – The Ultimate Comfort Food For Heating Up A Cold WI Winter Night!

(The easy version – since NO ONE wants to sit there w/a pile of potatoes, a hunk of cheese & a cheese grater…)

1 lb frozen shredded hashbrowns (thawed)

1/2 tsp onion salt

1/2 can cream of chicken soup

1 cup REAL sour cream

1/4 cup REAL butter (regular/salted, not “sweet”), softened

4 oz. shredded sharp cheddar cheese

salt & pepper to taste

Preheat over to 375. Melt the butter in saucepan. Place hash browns in lightly greased 9 x 13 pan. Top w/onion salt & shredded cheese. Mix butter, chicken soup & sour cream together, pour/spread over potato/cheese. Salt & pepper as you will. Cover & bake for 45 minutes. UNCOVER & continue to bake an additional 15 minutes or until golden brown…

(P.S. For family gathering might have to double or triple recipe/pans – I can’t tell you how many it serves b/c portions are meaningless at potlucks!<LOL>)

also

WHO YOU CALLING A TART?

CRANBERRY MUFFINS W/BUTTER SAUCE – sweet & tart with a decadent buttery finish…

2 cups pre-sifted flour (although if you HAVE a sifter…kids LOVE sifting flour…)

2 cups whole cranberries (Tomah, WI – home of Ocean Spray…)

1 cup (white) sugar

1/2 cup evaporated milk

1/2 cup water

3 Tbls. REAL butter (regular/salted, not “sweet”)

1 tsp salt

1 tsp baking soda

Preheat oven to 350. Grease muffin pans well. Mix flour, soda & salt in mixing bowl. In a SEPARATE mixing bowl comine everything else. Then add “wet” mixture to the “dry” & stir until moist/sticky. Pour into muffin cups, fill 2/3-3/4. Bake for 30 minutes. (Says makes 16 muffins but depends on how you fill…)

WHILE THEY’RE BAKING…

BUTTER SAUCE (sheer decadence!)

Combine:

1 cup (white) sugar

1/2 cup REAL butter (either works, but for this one “sweet” (unsalted) butter tastes a smidge better…)

1/2 cup evaporated milk

1 tsp. REAL vanilla extract (not that fake crap – pgah!)

in a saucepan and bring to a boil, stirring constantly. Cover, reduce heat & let simmer for a few minutes. Serve warm over cut muffins.

Please join me and my friends as we share some of our personal favorites! You can go to:

SELENA ROBINS http://selenarobinsmusings.com/2012/07/31/sweet-spicy-menage-a-trois

MOIRA KEITH http://moirakeith.com/2012/07/31/bewitching-baileys-cupcakes/

PG FORTE http://rhymeswithforeplay.blogspot.ca/2012/07/sweet-summer-lovin.html

A CATHERINE NOON http://taurusandtaurus.blogspot.com/2012/07/tasty-tuesday-ambrosia.html

SLOAN MCBRIDE http://sloanmcbride.blogspot.com/2012/07/tasty-tuesday.html

NANCY LAUZON http://chickdickmysteries.com/2012/07/31/tasty-tuesday-happy-trails-trail-mix/