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Archive for the ‘Casseroles’ category

Mmmmm…potatoes and cheese. If you’re dieting, you know the incredibly delicious combination of white starch and gooey cheese is a perfect mini-vacation from brown rice and baked chicken. If you’re not dieting, then try this soul-warming side with your next meal, whether it’s breakfast, lunch or dinner. It’s a wonderful any time of the day or year.


1 2-lb. package frozen hash browns, thawed
1/2 stick butter, melted
1 8-ounce container sour cream
1 can cream of mushroom soup
1 tsp. salt
Black pepper to taste
1 small can french-fried onion rings
2 c. shredded cheddar cheese

Preheat oven to 350 degrees. Grease a 9×13″ baking dish.

In a large bowl, stir together hash browns, butter, sour cream, soup, salt, pepper, onion rings, and 1 1/3 c. cheese. Pour mixture into the baking dish. Bake uncovered 35 minutes. Remove from oven and top with remaining cheese. Return the dish to oven and bake until the cheese is just melted.



Spicy cakes and cookies always make their first appearance when the autumn breezes turn a little cooler. Try this soft molasses cookie for your spice-lovers.


1/4 c. butter
1 c. molasses
1 c. white sugar
2 eggs, beaten
4 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 1/4 cinnamon
1 tsp. ginger
3/4 c. milk

Preheat oven to 350 degrees.

In a large bowl, sift together the dry ingredients. Place the butter and molasses in saucepan. Stir over low heat until the butter is melted. Pour into a large bowl. Add the sugar and beaten eggs; blend well. Beat in the sifted dry ingredients alternately with the milk, ending with the dry ingredients. Drop the batter by tablespoonfuls onto a cookie sheet. Bake 10 minutes. Cool 2 minutes on cookie sheet before removing to wire rack to cool completely.


Ah, that semi-orb of sweet golden goodness…the Vidalia onion. Virtually unheard of in most of the U.S.,  the appearance of this Vidalia, Georgia-based onion on grocery store shelves every May sends Southerners off into a zone of Read more »