So our Christmas Lunch/Dinner was stuffing, green beans, and Cheesey Potatoes. Yummy. We decided on no meat because we don’t care if we have it, and we would be full off the other stuff anyway.
So, I have two recipes to share for today’s blog.
1. Rhubarb Peach Pie
2. Jean’s Cheesey Potato Dish (with a Cassandra spin)
Rhubarb Peach Pie
Make or Buy a Pie Crust, Pillsbury has a good one where you just add water.
For the Filling you need:
3-4 Rhubarb Stalks cut into 1/2 in pieces
6-7 Peaches sliced
3 TBS fresh lemon juice
1/2 cup sugar
1/4 cup brown sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/3 cup flour
In separate bowl 1 egg and beaten with 1 tsp water
I squeezed 2 lemons over the chopped rhubarb
Then I added flour, nutmeg, cinnamon
Then peaches, 1 tsp of vanilla, sugars and peaches (just my own thing)
Mix and add to pie crust
Cover with 2nd part of crust, then brush the egg/water mix over top of the crust.
Slice vents into pie top.
Bake for 10 min at 450º, then 35 min at 350º
Aaron eating delicious pie.
Closeup, beauty shot.
Now onto Jean’s cheesey potato recipe
Preheat Oven to 350º
One 32 oz bag of hashbrowns (frozen): Place in a greased 13X9 in pan
1 stick of margarine
1 can cream of chicken soup
12 oz of cheddar cheese (I used 8 oz of this, and 3 small swiss laughing cow packages)
8 oz sour cream (i used 4 oz this and 2 oz ranch dressing)
1/2 small chopped onion
Crumbled Bacon (optional-I didn’t do this)
For topping (I didn’t do this, couldn’t find corn flakes)
1 stick margarine
Mix all of those together and then spread over hashbrowns and bake for 1 hour, I had to bake for 1 hour and ten min, because i wanted it a little more crusty.