Company Potatoes


1 pt sour cream
2 c. grated cheddar cheese
1 (2-lb) bag hash brown potatoes (I used the shredded not the cubed cut)
1/2 c. margarine or butter (I used butter)
1 tsp. salt ( I did use a smoked salt from Central Market,in the bulk section. Love that stuff!)
1/2 tsp. black pepper
1/2 c. finely chopped onion (when I made this Sat I forgot to put the onion in!)
1 can cream of chicken soup

1/2 c. margarine or butter (again used butter, I not a margarine person I want the real deal)
2 c. crushed cornflakes

Defrost hash browns, slightly and crumble up. Mix above ingredients and put in a buttered dish. Bake at 350 for 40-45 minutes.

Topping: Mix margarine/butter with crushed cornflakes and sprinkle on potato mixture.
May add a little extra cheese on top if desired. (I didn't, figured it might make the topping less crunchy, I like crunchy)

Recipe was not clear on when to put the topping on. Using real butter I thought it might brown too much during the full baking time so I let the dish bake about 25 min. before putting the topping on.

Submitted by Nancy Wagliardo

Rosa's Delicious Basil Spread

Rosa Schachle was one of the pillars of the Dallas Organic Garden Club in its early years. She served terms as president and treasurer; shared some of her vast knowledge on herbs with club members at one one of the monthly meeting, was the hostess of at least a couple of Christmas/Holiday (take your pick) parties, including the first one held in home. She shared her garden on several of the first garden tours; hosted a club picnic; and was a panelist on the club's first "ask the garden experts" panel. Well, that is a pretty good start on Rosa's contributions to the club. As far as some of her activities outside of DOGC, she served as president of the National Herb Society, and was a frequent judge at North Haven Nursery's culinary events. In 2000, she was featured in the newsletter as January's club member of the month, and submitted this recipe at that time:

8 oz. cream cheese
8 oz. cheddar cheese, cubed
Sweet Basil - fresh ( 7-8 leaves, free of moisture)

Pulse the above ingredients in food processor.

1/2  large purple onion, sliced
3 Roma tomatoes, quartered
Salt & pepper to taste
Pulse once or twice and leave chunky.

Makes 2 cups.

Serve with crackers, baguette, on a sandwich, et. cetera

Jalapeno Appetizer

1 8 oz block of cream cheese
1 8 oz bag of mexican style shredded cheese
1 26 oz jar of "nacho cut" pickled jalapenos
Mix cream cheese & shredded cheese together.
Rinse jalapenos.
With gloved hands, spoon a dollop of cheese mixture on a jalapeno slice.
Fill cookie sheet & broil on high until golden.
Can be served warm or cold.
For more flavor, you can add chopped cilantro or parsley to the cheese mix.
Submitted by Sean Cortez-Mathis