Holiday Potatoes

Holiday Potatoes

6-7 boiled and peeled potatoes, grated

1 cup sour cream

2 1/2 cups shredded cheddar cheese

2 tbsp. melted butter

1 cube butter melted

2 cans cream of chicken soup

1 1/2 cups crushed corn flakes

Combine butter, soup, cream until well mixed. Add the potatoes and 1 cup cheese to the creamed mixture. Place the potato mixture in a lightly greased 9"x 13" glass pan. Top with the remaining cheese. Crush the corn flakes and toss with 2 tbsp. melted butter. Evenly spread on top of the potatoes. Bake for 40 minutes at 350 degrees or until bubbly.

Delicious Homemade Rolls

Delicious Homemade Rolls

Put 1/2 cup warm water in a bread mixer and sprinkle 3 tbsp. yeast on the top. Sprinkle 1 tbsp. sugar over the yeast. When the yeast starts to slightly bubble or grow add the following to the bowl: (If the yeast does not start to grow the yeast is dead and your rolls will not raise).

1 tbsp. salt

1 cup instant potato flakes

1 cup instant milk

1/3 cup honey or agave

1/3 cup oil

2 3/4 cup water

Turn on bread mixer and slowly add flour (6-8 cups) until the dough pulls away from the sides of the bowl. Do not add too much flour or your dough will be too stiff. Put your dough in a greased bowl and spread butter over it. Cover with a towel and place bowl away from drafts. Let the dough rise until double in bulk. 

Punch dough down, divide dough into two halves. Spread butter on a clean counter top. Take one of the half's and roll out in a big circle on a counter top that has the butter. Spread half a cube of room temperature butter completely covering the top of the dough. With a pizza cutter cut the dough evenly into 2" wide triangles-cut the dough just like you would a pizza. Roll up the triangles and place on a greased cookie sheet. Repeat with the other half of dough. Cover pans with a towel and put in a warm place to rise. Let the rolls rise until double and light. 

Bake at 400 degrees for 10-12 minutes or until nicely browned. Butter the tops of the rolls when they come out of the oven. These rolls melt in your mouth and will disappear right before your eyes.

Spicy Flank Steak

Spicy Flank Steak
(So Yummy!!!)

1 1/2 lbs. flank steak, scored across grain on both sides

2 tbsp. water

2 tbsp. brown sugar

1 1/2 to 2 tsp. crushed red pepper or pepper flakes

1 tsp. paprika

1/2 tsp. garlic powder

1/4 cup vegetable oil

2 tbsp. soy sauce

2 tsp. seasoned salt

1 tsp. Worcestershire sauce

1 tsp. chili powder

2 tbsp. red wine vinegar

In a large seal-able plastic food storage bag, combine all ingredients except the steak, mix well. Remove 1/4 cup marinade for basting. Add steak, seal bag. Marinate in refrigerator at least 1 hour. Remove steak from marinade, discard used marinade. Grill steak to desired doneness, turning once and basting often with additional 1/4 cup marinade. Discard any remaining marinade. Thinly slice steak on the diagonal across the grain. 

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