Recipe Request
At the request of a fellow Wednesday night church cook, I’m sharing the recipes for the potato casserole and the cherry salad that we’re having for dinner this week. We’ve been making these potatoes for 8 years, so we fondly call it “Cheesy Church Potatoes.” The Cherry Salad is a family favorite from Karla that will be a new addition to our menu this year. Her recipe for 10 servings will be multiplied many times for dinner on Wednesday night.
Calvary’s Cheesy Church Potatoes
Serves 600
Makes 30 half size disposable steamtable pans, 20 servings/pan
120# shredded hashbrowns (24 5# bags), thawed
8# melted butter
12 50 oz cans cream of chicken soup
10# cheese, grated cheddar
18# sour cream
8# diced onions (4 2# bags frozen onions), thawed
16 Tbsp salt (1 cup)
Divide above ingredients into 12 batches: Each batch will fill 2 1/2 pans and make about 50 servings
2 bags hashbrowns (5# per bag)
2/3 # melted butter
1 50 oz can cream of chicken soup
3/4# grated cheese
1 ½# sour cream
2/3# diced onions
1 1/3 TBSP salt
Bake pans covered at 350*, stirring once after about an hour. Cook for about another 45 minutes covered. Stir again, and top with cornflake mixture. Bake an additional 15-20 minutes uncovered until browned.
Topping Mixture for 30 pans:
60 cups crushed cornflakes (about 4 34 oz bags)
4# melted butter
Cherry Salad Recipe, 10-12 servings
8 oz coolwhip
14 oz can sweetened condensed milk
1 can (13 1/2 oz) crushed pineapple
1 can (21 oz) cherry pie filling
Nuts are optional
Mix all ingredients, chill and serve.
thenewchurchsupper 