Frozen Potato Casserole

32 oz package frozen hash brown potatoes (cubes)
½ cube butter
2 cans cream of chicken soup - undiluted
½ cup chopped green onions
1 cup grated cheddar cheese

Thaw potatoes and drain off liquid. Mix all ingredients together and place in a greased 9x13" Pyrex baking dish.

Top with bread crumbs, corn flakes or crushed potato chips. Sprinkle with paprika. Bake at 350 degrees for about 30-35 minutes.

Noodle Kugel

The first is a recipe for noodle kugel that I found in a cookbook many years ago.
Actually, as I look at the recipe I realize that I have added and changed the original recipe. I'll give you my embellished version:

12 oz broad noodles, cooked
7 eggs
1 c sugar
3 c milk
1 lb cottage cheese
1 pt sour cream
1 1/2 tsp vanilla
1/4 lb melted butter
1 c white raisins
1 c (about) chunks of canned peaches

Mix all ingredients together in large bowl. Pour into large dripping pan and refrigerate overnight, or at least for 3 hours.

Consistency will be loose before refrigeration but will firm up when chilled. When ready to bake, mix topping ingredients in a small bowl and sprinkle over pudding. Dot with butter and bake at 350 for 1 1/2 hours or until golden brown on top.

Topping:
1/2 c cornflakes, crumbled
1 tsp cinnamon
1 tsp sugar

Will serve 15-20.

Deviled Potato Salad (Rachael Ray)

5 all-purpose potatoes, peeled and diced
Coarse salt
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish

Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.

In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

Yield: 4 servings
Preparation time: 10 to 15 minutes
Cooking time: 10 to 12 minutes
Ease of preparation: easy

Noodle Kugel

½ lb medium sized egg noodles, cooked in salt water and drained

½ square melted butter

½ cup sugar less 1 tablespoon

1 cup sour cream

3/4 cup milk

1 lb cottage cheese

½ tsp salt

8 oz cream cheese - softened

1 tsp vanilla

6 beaten eggs

Mix all ingredients together and gently stir in the noodles. Pour into a 9" x 13" buttered dish. Bake at 350° for one hour.

Optional topping

½ cup brown sugar

½ cup sliced almonds

2 Tbsp melted butter

Combine and spread on noodles prior to baking.

Passover Puffs

1 cup water

1/3 cup vegetable shortening

1 cup matzo meal

½ tsp salt

4 eggs

Bring water and shortening to a boil. Pour in matzo meal and salt all at one time and continue cooking and stirring until the dough no longer sticks to the sides of pan. Remove from heat and add unbeaten eggs one at a time, beating thoroughly after each addition. Drop in greased muffin tin and bake in 450° over for 25 minutes then reduce heat to 325° and bake 45 minutes longer or until browned.