Winter Carrots

Winter Carrots
Best Carrot Casserole!

Source: Joan Hay, my sister - Thank you Joan!

4 1/2 cups carrots, peeled and sliced
1/2 cup mayonnaise
2 Tablespoons chopped onion (can use green onion)
2 Tablespoons prepared horseradish
1/4 teaspoon salt
Dash pepper
1/2 cup Ritz crackers, crushed
2 Tablespoons butter


In saucepan, cook carrots covered in boiling salted water 10 minutes until tender.

Drain; place in one-quart casserole.

Combine butter, onion, horseradish, salt, pepper.
Spoon over carrots.

Mix cracker crumbs and butter Sprinkle on top.

Bake uncovered 350 degrees for 30 minutes.
Serves 8. (seriously, if there are two of you, you can finish this the next day!)

Texas Potatoes

Texas Potatoes

I’m not sure if Texas Potatoes is the correct name for this recipe. My family knows it as “Jean Anderson” Potatoes because my neighbor, Jean first shared this sinful recipe with me years ago. It’s perfect to take for a cover dish supper, serve at holiday dinners, or simply make it and enjoy! Just try to find someone who does not love this!!!!

• 2 lbs. Frozen Hash Browns
• 1/2 pint Sour cream (8 oz.)
• 1 can Cream of Chicken Soup (Cream of Celery works great too!)
• 1/2 cup chopped onions
• Salt & pepper
• Corn Flake Crumbs
• 1/2 cup melted butter
• 2 cups grated cheddar cheese

Mix above ingredients and bake 45 minutes-350 degrees.

Note: Non fat sour cream does NOT WORK. Low fat sour cream is ok (kinda runny), but it is not recommended. These are too good as is. Just go for it...But not every day!!