Ten years ago today (Nov. 2, 2007) we lost our mom/grandmother, Charlotte Spear. We still miss her here at the funeral home and at family gatherings, but know that she and George are certainly in a better place.
Mom always had a pretty good sense of humor, especially when it involved her cooking (or lack thereof). She was the one who perpetuated the joke that her stove was mainly used for sorting mail, not preparing meals. Her feeling was that if she was working full time (which she did up until her illness put her in the hospital 5 short weeks before her death) she shouldn’t have to cook. Her loss was certainly felt in the restaurant business around town!
But I want people to know that when we were growing up, mom prepared meals every night, and she was working then. She also had the challenge of cooking for a family involved with sports at different schools with different practice times. So while she was old school with pork chops (flat and hard as a hockey puck) she occasionally hit some home runs. Her ‘Cheesy Potato’ recipe was one of those that my fraternity brothers clamored for whenever they visited the Midwest.
As part of our Spear Family Cooking blog, I would like to share it with you.
If you don’t like butter, just stop reading now.
4 pkg. – frozen (grated style) hash brown patties
1 pint – half and half
2/3 lb – Velveeta
2 cups – cheddar cheese – grated
1 stick – butter (the original recipe had more)
In a 9X13 Casserole,lLayer from bottom to top and repeat:
½ of the Potatoes
½ of the Cheese (both Velveeta and Cheddar)
½ of the Melted butter
Finally, pour Half-n-half over the finished layers.
Bake at 350 degrees for 1 hour, uncovered