Cheesy potatoes

By Janet Kulhanek of Broken Bow, Neb.

1 pkg. 24 oz. shredded hash browns

1 c. cream of chicken soup

1 stick margarine

2 c. sour cream

1/4 c. milk

1 tsp. salt

1 tsp. pepper

2 Tbsp. minced onion

2 c. shredded Cheddar cheese

Melt margarine in pan. Add soup, sour cream, salt, pepper, onion, cheese, and milk. Heat until cheese melts. Pour on top of hash browns. Mix. Pour into 9x13” pan sprayed with Pam. Bake at 350° for approx. 45 minutes.

Cherry crunch pie

By Lois Mueller of Albion, Neb.

1 pie crust

21 oz. can cherry pie filling

1 Tbsp. corn starch & 1 Tbsp. water, combined to form a paste

2 Tbsp. white sugar

2 Tbsp. brown sugar

1/3 c. flour

1/3 c. quick oatmeal

3 Tbsp. butter, melted

Mix the cornstarch with the pie filling. Pour into pie shell. Combine sugars, flour and oatmeal with melted butter. Spoon on top of the filling. Bake on a baking sheet at 425° for 15 minutes and 375° at 45 minutes.

Orange juice salad

By Ethel Williams of Papillion, Neb.

2 tubes Ritz crackers, crushed

1/2 c. margarine, melted

1/2 c. sugar

1 can Eagle Brand milk

6 oz. frozen orange juice

16 oz. Cool Whip

1 can Mandarin oranges, drained

Mix together the crackers, margarine and sugars for the crust. Save 1/2 cup for the topping. Spread in a 9x13” pan. Mix together the milk and orange juice. Fold in Cool Whip and Mandarin oranges. Pour over crust. Top with reserved 1/2 cup crumb mixture. Refrigerate 3-4 hours before serving.