Two great recipes to make ahead, freeze, and save you time over the holidays
POTATO CASSEROLE
Peel, cook, drain and mash 5 lbs. of potatoes.
Add the following and beat until fluffy:
6 oz. cream cheese
1 cup sour cream
2 tsp. onion salt
2 tbsp. butter
Put in large, greased casserole.
Sprinkle with buttered crumbs (4 slices of bread).
Cover and refrigerate up to 5 days.
Take out 1 hour ahead.
Bake uncovered 3500 F for 50 minutes or until hot.
Can be frozen and adjust cook time.
TURNIP CASSEROLE
Cut up 3 lbs. turnip – Cook20-25 minutes, drain and mash while hot. Add:
¼ cup margarine
1 ½ tbsp. white sugar
1 ½ tsp. salt
Dash of pepper
Add 3 eggs, one at a time, beating well after each.
Beat until blended and then add:
1 cup soft breadcrumbs
1 ½ tsp. lemon juice
Pour into 1 ½ qt. greased casserole. Cool – chill covered. Freeze.
152 Holland St. E unit 1
