Broccoli Slaw

Submitted by Cara

1 pkg broccoli slaw
8 chopped green onions
1 pkg ramen noodles- crush
1/3 cup sunflower seeds
1 cup slivered almonds

I like to toast the ramen noodles, sunflower seeds and almonds lightly and keep separate until ready to serve to really bring out the flavor and crunch.

Mix the marinade together and pour over top of slaw- DO NOT STIR. let sit in fridge for 2 hours then stir before serving.  Alternately, mix the dressing separately (I like using a mason jar) and then shake well, pour and mix over slaw mixture before serving.. 

1 cup mayo
1/3 cup sugar
3 T.  red wine vinegar

Corn Casserole

Submitted by Mary & Kendall

Ryan’s mom didn’t like to cook much but passed on this simple recipe which is a hit at every Thanksgiving I have ever hosted. Takes very little time to prepare but tastes like it did.

1 stick margarine
8 oz. sour cream
1 can creamed corn
1 can corn (undrained)
1 pkg. Jiffy corn bread

Melt butter in 9x13 casserole dish. In bowl mix all other ingredients. Pour into pan; mix all together. Bake for 45 minutes at 350 degrees.

Kendall's variation: same as above, but with these changes
1 egg, beaten
1/2 stick butter, melted
I think I drain my corn
During last 10 minutes of baking, top with shredded cheddar cheese.

Cheesy Potatoes

Submitted by Mary

This delicious recipe came from a former boss at Nortel. It is absolutely sinful and I bet you won’t be able to have just one serving!

1 bag (32 oz.) hash browns (frozen)
1 can cream of chicken soup
1 8 oz. sour cream
1 12 oz. shredded cheese (mild cheddar or casserole mix)
1 stick butter or margarine + 2 Tbsp

Thaw hash browns in casserole dish (9x13). Mix next 4 ingredients in a bowl (except 2 Tbsp butter) and cover potatoes. Melt 2 Tbsp butter & drizzle over top. Bake 350 degrees for 45 minutes to 1 hour.

Can add minced onions (1 tbsp) or real onion if desired.