Potato Supreme Dish
Yield: 12 good size servings,
6-20 side dish servings
2 lb. Frozen Hash Browns
1/2 cup Onion, Chopped
1 1/2 C sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 tsp salt
½ tsp pepper
2 oz grated cheddar cheese
1 ½ C dry herbed Pepperidge Farm dressing or other crunchy topping
1 stick butter (divided into halves)
Preheat oven to 350° *
Melt ½ butter & sauté onions. Combine with potatoes, cheese, soup & sour cream.
Mix well. Pour into 9 x 13 Pyrex dish.
Melt remaining butter, mix with dry dressing. Sprinkle over top.
Bake 1 hour.*
May also *Bake @ 325° 1 hour, 20 minutes OR
* Bake @ 375 ° 45 minutes
Excellent dish to prepare ahead and refrigerate up to a week before baking!
6-20 side dish servings
2 lb. Frozen Hash Browns
1/2 cup Onion, Chopped
1 1/2 C sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 tsp salt
½ tsp pepper
2 oz grated cheddar cheese
1 ½ C dry herbed Pepperidge Farm dressing or other crunchy topping
1 stick butter (divided into halves)
Preheat oven to 350° *
Melt ½ butter & sauté onions. Combine with potatoes, cheese, soup & sour cream.
Mix well. Pour into 9 x 13 Pyrex dish.
Melt remaining butter, mix with dry dressing. Sprinkle over top.
Bake 1 hour.*
May also *Bake @ 325° 1 hour, 20 minutes OR
* Bake @ 375 ° 45 minutes
Excellent dish to prepare ahead and refrigerate up to a week before baking!
Ms. K’s Famous Sausage Pinwheels
Culinary Arts 2 Students making Sausage Pinwheels for a Catering Event
Yield= 50 medium sized pinwheels
(fills 2 baking sheets)
INGREDIENTS:
1 lb. ground sausage (I used ½ hot & ½ mild Jimmy Dean)
1 softened 8 oz. cream cheese block
2- 8 oz. can crescent rolls
DIRECTIONS:
1. Break up and crumble sausage as you brown it in a skillet.
2. Drain fat and allow sausage to cool.
3. Combine cream cheese and cooled sausage in medium bowl and mix with portable mixer on low speed.
This will further the sausage and make it easier to spread.
4. On a sheet of waxed paper or parchment, lay out one tube of rolls in a solid sheet and do not separate. Press seams
of the rolls together if they tend to separate.
5. Spread ½ sausage mixture evenly on crescent roll sheet. Use the waxed paper to help you roll up the mixture jelly roll style
starting with the long side. Seal seam by lightly pinching dough together. This will make a long roll.
Twist the ends of the paper like a candy wrapper.
6. Repeat with 2nd package of crescent rolls.
7. Refrigerate overnight or up to 24 hours to allow rolls to become firm & easy to cut.
8. Slice and bake in 375˚ oven until golden brown about 12-15 minutes.
***
I baked 10 minutes in 350˚convection oven.
*** Can make 4 small rolls instead of 2 large rolls if using as an appetizer
(fills 2 baking sheets)
INGREDIENTS:
1 lb. ground sausage (I used ½ hot & ½ mild Jimmy Dean)
1 softened 8 oz. cream cheese block
2- 8 oz. can crescent rolls
DIRECTIONS:
1. Break up and crumble sausage as you brown it in a skillet.
2. Drain fat and allow sausage to cool.
3. Combine cream cheese and cooled sausage in medium bowl and mix with portable mixer on low speed.
This will further the sausage and make it easier to spread.
4. On a sheet of waxed paper or parchment, lay out one tube of rolls in a solid sheet and do not separate. Press seams
of the rolls together if they tend to separate.
5. Spread ½ sausage mixture evenly on crescent roll sheet. Use the waxed paper to help you roll up the mixture jelly roll style
starting with the long side. Seal seam by lightly pinching dough together. This will make a long roll.
Twist the ends of the paper like a candy wrapper.
6. Repeat with 2nd package of crescent rolls.
7. Refrigerate overnight or up to 24 hours to allow rolls to become firm & easy to cut.
8. Slice and bake in 375˚ oven until golden brown about 12-15 minutes.
***
I baked 10 minutes in 350˚convection oven.
*** Can make 4 small rolls instead of 2 large rolls if using as an appetizer