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Cooking for a Crowd

The new issue The Ozarks Mountaineer Magazine has arrived!  I may not be ready for winter, but the articles in here are sure to get me in the mood.

 

 

My Ozarks Cookery Column this issue (page 36 & 37)  features recipes geared for large gatherings.  I’m all for doing it easy, and the Bacon-Cheddar Pinwheels and Sausage & Cheese Dip definitely fit the bill!  The Broccoli-Cranberry Salad makes a colorful presentation, and I’m always a sucker for Sweet Potatoes…this time in a Sweet-Sweet Potato Casserole!

 

An attractive dinner setting

 

There’s much more to be found in this collection of recipes, but be sure to refer to the “Guest-imate” Portions Guide (how much soup DO you need for 12 people?), so you can purchase enough ingredients for whatever size group you plan to host, and have a fun, delicious event!

 

As a bonus on my blog, here’s one of my favorite crowd-pleasing recipes (not found in the article – it’s a family favorite!)…

 

English: A dish of funeral potatoes

 

 

 

 

 

Potatoes for a Crowd

 

Ingredients:

1 pkg. frozen Hashbrowns, thawed
1 – 8 oz. container sour cream
1 can cream of potato soup
1 can cream of chicken soup
2 cups shredded cheddar cheese
Parmesan cheese and/or seasoned bread crumbs for garnish

Directions:

 

In a large bowl, combine all the ingredients.  Place mixture in a shallow baking pan, top with garnish if desired.  Bake at 400 degrees for 40-45 minutes, or until golden brown.  Serve hot!

Have a wonderful family-filled winter season, and be sure to pick up the latest Ozarks Mountaineer Magazine!

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