MAY'S RECIPES

Our recipes this month are to help us celebrate Mom

Sunday Brunch Casserole
Ingredients 1 1/2 lb hash browns, frozen 1 med onion, chopped 1 lb bacon or sausage 3 eggs, beaten 2 oz Velveeta, cubed 2 oz cheddar, shredded 1 can cream of potato soup salt and pepper
Directions Cook the hash browns with the onion till crisp. Fry the meat. Mix in a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes.

Old Fashioned Butter Rolls
Ingredients 2 cups all-purpose flour 1/2 tsp salt 1 cup shortening 1/2 cup water 3/4 cup butter, softened 1/4 cup white sugar 1/2 tsp ground nutmeg 2 cups milk 2/3 cup white sugar 1 tsp vanilla extract
Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan. In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan. In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls. Bake in preheated oven until brown, about 30 to 40 minutes.

Brunch Punch
Ingredients 2 liters ginger ale 1 (750 milliliter) bottle champagne, chilled 1 quart orange or rainbow or other sherbet
Directions Pour ginger ale in large punch bowl; add champagne and sherbet. Stir to dissolve and serve cold.

Easy Cheesecake Pie
Ingredients 1 brick cream cheese, softened 1 pint heavy whipping cream, very cold 1 tsp vanilla, or almond extract, if you prefer 1/3 cup sugar 1 extra serving-size prepared graham cracker crust
Directions In one mixing bowl, combine cream cheese, vanilla, and sugar. Whip until well-blended. In a second bowl, whip whipping cream until peaks form. Fold whipped cream into cream cheese mixture. Pour into graham cracker crust. Refrigerate for 1 to 2 hours until set. Serve plain, or top with fruit or toppings.