The Library is fully OPEN! Just in time for beach reading season.
^^ Solid Waste / Recycling Information is available on the Town website ^^
June is Pride Month.

Hertitage Recipes / Mom's Potatoes

by Pat Maley
May 16, 2019

Having a hoard of cookbooks does not ensure a perfect outcome. A china cabinet full of crystal, a dry sink stocked with linens, and my aunt's silver won't change how the dinner tastes. Taken together with good company it might create a memorable meal.

We have been hosting quite a few holiday get togethers lately. We don't have the largest house but we are willing. I enjoy the logistics and planning. Mostly I like the excuse to have lots of pretty things. At my house we use the antique bowls and the hand wash only china. After all, it always feels special to use the "good" stuff and it's how I want my guests to feel.

Holiday traditions provide a framework for our memories. My Mother always said" Memories are what matter when you are old." I think she was right but I would add that memories matter now too. As I slip the turkey onto the platter I think of my friend Debbie who gave it to me. When I gather bowls for the vegetables I make sure I use one of Nana Moore's, one of Nana Blair's, and one of Aunt Ruth's, I am comforted by the repetition of the favorite stuffing recipe from our first Thanksgiving or my mother in law's blonde brownies. (I can't wait to tell you about that one!)

One Christmas brunch my Mom brought a potato casserole. Everyone loved it! The following Easter I thought it would be great with ham. It was. After it was requested for a birthday meal it became a tradition.  I have other recipes but somehow it makes me feel like she is here -- at the gathering with everyone she loved. Mom's potato casserole, like the bowls and the silver, make the meal experience just a little better.  You may not see "love " listed in the ingredient list but add it freely. Love and miss you, Mom.

 Mom's Potato Casserole

INGREDIENTS:

32 ounce bag of frozen hash brown potatoes

1/2 cup melted butter

8 ounces of sour cream

10 ounce shredded sharp cheddar cheese

2  cups of crushed corn flakes (these have gotten lost in our translation as we don't always have them on hand so we simply leave them out)

Combine all the ingredients except the corn flakes and 1/4 cup of butter .Spread into a 13x9 pan. Top with flakes and butter. Bake for 45 minutes in a preheated 350 degree oven. Perfect for brunch or dinner.

 

E-mail This Article

Comments (0)

Advertisement

Advertisement

Recent Articles by Pat Maley:

Heritage Recipes - 7 Layer Bars, Fondly Remembered

Continue ...

Spring Offerings

2

Continue ...

First Things First-- Mango Salsa

Continue ...

First Things First -- Shrimp Fritters

1

Continue ...

First Things First -- Pepperoni Cheese Puffs

Continue ...

Advertisement

Recent Articles in Dining:

Holliston Community Calendar - June 2019

by Chris Cain

Continue ...

Flag Day Festivities

by Chris Cain

Continue ...

17th Annual Father's Day Breakfast Cruise; Sunday June 16, 2019

by Pam Kyrka

1

Continue ...

2018 Annual Drinking Water Quality Report (CCR) is Now Available

by Press Release

Continue ...

Historical Society's 16th Annual Father's Day Breakfast Car Show

by Paul Saulnier

This event gets better every year. The grounds were full by 8:30 so late arrivals parked on Washington Street.

1

Continue ...

Advertisement