Parmesan Potatoes (1961)

1947 spinach Killarney Castles

POTATO CASSEROLE

INGREDIENTS

2 pounds frozen hash browns, thawed

1 can cream of mushroom soup, undiluted

1 can cream of celery soup, undiluted

1 cup sour cream

salt and pepper

chopped onion and green pepper

grated cheese DIRECTIONS

Chop up some onion and green pepper, your choice on how much. Then mix it with all the ingredients, except the grated cheese.

Place in 13x9 pan and cover with grated cheese, your choice on how much.

Bake at 350 degrees for 1 1/2 hours

GREEN GIANT TRIPLE CORN FRITTERS

This recipe is from the 1960's and was developed by Green Giant.

INGREDIENTS 1 1/3 cups all purpose flour

1/2 cup yellow cornmeal

1 tablespoon baking powder

2 teaspoons sugar

1 teaspoon salt

2 beaten eggs

1/3 cup milk

2 tablespoons oil

8 1/2 ounce can cream style corn

12 ounce can whole kernel corn, drained

oil for frying

DIRECTIONS

Combine flour, cornmeal, baking powder, sugar and salt.

In large bowl, combine eggs, milk, 2 tablespoons oil and cream style corn.

Blend in flour mix, stirring just until moistened. Stir in drained whole kernel corn.

In deep fryer or heavy saucepan, get 2-3 inches of oil up to 365 degrees.

Drop batter by teaspoonfuls and fry for 2-3 minutes on each side or until golden brown. Drain on pater towel and serve warm. Makes 28 fritters.