Cream Potato Cheese Bake & Grandma’s Angel Food Cake

Cream Potato Cheese Bake

2 lbs. ground beef
1 large onion, chopped
1 tsp salt
1/4 tsp pepper
6 large potatoes, peeled and sliced, or 32 oz. pkg hash browns
1 can mushrooms, drained and reserve liquid
1 can cream of mushroom soup
3/4 cup half & half
3/4 cup cultured sour cream
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.  Brown the meat, onions, salt and pepper.  Drain and add either cooking wine or water to reserved mushroom liquid to make 1/2 cup.  Stir liquids and mushrooms into meat.  Pour mixture into lightly greased 13x9 inch baking dish; arrange potatoes or hash browns over meat, salt lightly.  Mix soup, half & half, sour cream, 1 tsp salt, 1/4 tsp pepper, and pour over potatoes.  Bake one hour, uncovered.  Put 2 cups shredded cheddar cheese over top and bake until melted.

Grandma’s Angel Food Cake

1 cup cake flour
1 1/2 cups powdered sugar
1 3/4 cup egg whites at room temperature (1 dozen egg whites)
1 1/2 tsp cream of tartar
1/4 tsp salt
1 cup sugar
1 1/2 tsp vanilla
1/2 tsp almond flavoring

Preheat oven to 375 degrees.  Sift cake flour and powdered sugar together; set aside.  In a mixer, beat egg whites, cream of tartar and salt until fluffy.  Slowly add sugar, 2 tablespoons at a time, to egg mixture; beat until stiff and stands in peaks.  Fold in vanilla, almond flavoring and the flour/powdered sugar mixture slowly, about 1/4 cup at a time until blended.

Pour into an ungreased angel food cake pan; slowly cut through mixture with a knife.  Bake for 35 – 40 minutes on the lowest rack in oven; invert immediately after baking and cool completely before removing from pan.



Laverne Diede
Rhonda Fitterer

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