I remember visiting my Grandmother when I was in high school, and she had these pretty magazines on her coffee table – Country Magazine – with the prettiest pictures, and the dreamiest country farms. Having grown up in Kansas, she probably enjoyed seeing photographs that reminded her of back home, and I know she LOVED searching for the needle hidden in every issue.
Fast forward to today, and that little magazine has expanded into I don’t know how many different ones, but my favorites are the cooking magazines, specifically Taste of Home. Yes, I know, some of the recipes are artery-clogging and diet unfriendly, but I love that most of the recipes use ingredients I already have…They have an online website that has most of the magazines recipes too – not only do I get the magazines, I also order the books. I try to make one new recipe every week, and it seems I use these or the quarterly Kraft Magazine most often.
Do you subscribe to any cooking magazines? I also LOVE Cook’s Illustrated, but it seems like an awful lot of $ for not much more than a brochure 😉 . My Aunt used to have all her Sunset magazines on her coffee table, but I never got into that one much…
Here’s the recipe I used last night, and served with grilled Chicken and veggies – oh, and I used regular shredded cheddar cheese instead of Velveeta 😉
Creamy Hash Brown Casserole
1 pound process cheese (Velveeta), cubed
2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup butter, melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups cornflakes, slightly crushed
Fresh savory, optional
and onion. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle
with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake,
uncovered, at 350° for 50-60 minutes or until heated through. Garnish with
savory if desired.