We all know that Sharon is the hostess with the mostest. But, some of us (okay, me) aren't crazy about the decorating, flower arranging, etc. We just like to cook and bake and feed people. So, when my buddy Marcia and her family invited us to Easter lunch (it's becoming a tradition I think), I was excited. I didn't have to dream up a main course, or a dessert -- I just had to come up with two yummy sides to go with the grilled salmon. So, Easter Sunday you'll find me happily whipping up this casserole and tossing this salad and leisurely working my way to Marcia's to enjoy all the fabulous effort she put into the rest of the decorating and food. I love being friends with entertainers!
(big thanks to Gail Klandrud at Mountain View Lutheran Church in Phoenix for this outstanding recipe)
2 lbs. frozen hash browns
1 16 oz. container sour cream
1 can cream of chicken soup
8 oz. shredded cheddar
Small bag potato chips
One stick butter
Grease a 9 x 13 pan. Mix ingredients, place in pan and cover with crumbled potato chips. Slice one stick of butter and place on top. Bake at 375 for one hour.
Apple-Pear Salad with Lemon-Poppy Seed Dressing
(thanks to Southern Living Magazine for the base recipe that we tweaked a bit.
- 1 (16-oz.) baby spinach, thoroughly washed
- 1 (6-oz.) block Parmesan cheese, shaved
- 1 cup roasted, salted cashews
- 1/2 cup sweetened dried cranberries
- 1 large apple, thinly sliced (Honeycrisps would be outstanding if available)
- 1 large pear, thinly sliced
- Lemon-Poppy Seed Dressing (see below)
- Toss together first 6 ingredients in a large bowl; serve with Lemon-Poppy Seed Dressing.
|courtesy of Southern Living.
Photo: Beth Dreiling; Styling: Tyler Asbury
- 2/3 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup fresh lemon juice
- 1 1/2 tablespoons poppy seeds
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.