"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hashbrown Potatoes Recipe

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This recipe for Hashbrown Potatoes, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valerie Mueller
Added: Friday, March 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-32oz. bag hash browns 1 pt. sour cream
1 can cream of chicken soup 1/2 tsp. salt
1 small onion 2 c. cubed Velveeta cheese
1 c. mozzarella cheese 2 c. corn flakes
1/3 c. melted butter

Directions:
Directions:
Mix together hash browns, sour cream, soup, salt, onion, and Velveeta cheese. Place in 9 x 13 pan. Mix together mozzarella cheese and corn flakes with melted butter and spread over the top of the potato mixture. Bake at 350 for 1 hour.

 

 

 

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