Christmas Dinner

This year for Christmas dinner we had coleslaw, easy and fancy potatoes, pineapple cheese casserole, peas, bread, and ham. Everything turned out wonderful. I wish I would have taken a few pictures, but I guess I was too busy putting it all together and on the table.

Here are the recipes for the pineapple cheese casserole that I got from my mother and the easy and fancy potatoes that came from my mother-in-law.

Pineapple Cheese Casserole
Barbara Walter

2 20 oz. Chunk Pineapple
½ cup sugar
3 Tbsp flour
1 cup grated cheddar cheese
1 cup Ritz cracker crumbs

Drain pineapple (reserve 3 Tbsp juice). Combine sugar, flour cheese and pineapple and put into a greased casserole dish. Mix cracker crumbs, butter and juice and sprinkle over the top. Bake at 350 for 20-30 minutes.

FANCY & EASY POTATOES
Esther Barger

1 stick margarine (divided)
1 pint sour cream
2 cans of mushroom soup
1 tsp. salt
Dash of pepper
2 cups shredded cheddar cheese
2 lbs bag frozen hash browns, thawed
Cornflakes

Mix 1/2 stick melted margarine with sour cream, mushroom soup, salt, dash of pepper, and shredded Cheddar cheese. Add a 2 pound bag of thawed hash brown potatoes (the little chunk kind). Place in a 9 X 13 inch pan sprayed with PAM. Top with crushed cornflakes (I get the already crushed ones in the box) and drizzle with ½ stick of melted margarine over all. Bake at 350 degrees for 1 hour 15 minutes or until bubbly. Feeds a bunch.

Both of these recipes are very easy to make and are delicious!