"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Sour Cream Potatoes, by Camille Pinter, is from The Pinter Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs. frozen hash browns 1/2 c. melted butter 1/2 medium onion, diced 1 tsp. salt 1/4 tsp. pepper 1 pt. sour cream 10 oz. shredded cheddar cheese 1 can cream of mushroom soup 1 c. crushed cornflake crumbs 1/4 c. melted butter
Mix all together and pour into a 13 x 9 inch baking dish. Sprinkle cornflake crumbs and melted butter mixture over other ingredients and bake at 350º for 45 minutes. If made the night before, bake at 350º for 55 minutes.
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