"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

Hash brown scallop Recipe

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This recipe for Hash brown scallop, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Deetz
Added: Tuesday, October 10, 2006


2 pounds frozen hash brows
1 can cream of potato soup
1 celery
1 can milk- may not need this
Parsley flakes
Greet pepper
Sour cream (container)
Salt and pepper

Mix together and put in a 9x13 pan.
May add meat cheddar sour over top
Bake for 1 hour and a half at 350 degrees




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