Sausage Casserole

By: WILLIAM ROSSBACH
"Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!"

Prep Time:
25 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 45 Min
Servings
Original Recipe Yield 12 servings

Ingredients
1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 ounces mild Cheddar cheese, shredded
1/2 cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
2.Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3.In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
4.Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Go Sugar Cookie Crazy

Try these tips for cutting, decorating and packing for the mail, and delight everyone with beautiful cookies.

Rolling and Cutting
Cookie dough is much easier to work with after it's been refrigerated for at least half an hour--and the cut-outs will hold their shape better if the dough is cold.

•Keep cookie cutters from sticking to the dough by misting them very lightly with cooking spray.
•If you're cutting out delicate or large shapes, roll out the dough on parchment paper, lifting off the scraps; slide the paper directly onto a baking sheet.

Frosting

One popular frosting for sugar cookies is a simple glaze of confectioners' sugar and either milk or fruit juice. By adjusting the ratio of liquid to sugar, you can make this glaze as thick or as thin as you'd like.

•Royal icing is another option: it dries to a hard, crunchy finish and also holds up well in the mail.
•Buttercream frosting is soft and thick; tasty, but not good if you plan to stack the cookies.
•Instead of frosting, you can also dip half or all of a cookie in chocolate and then in chopped nuts or crushed candy canes

Springtime

Many of you know I have gone through several surgeries and reconstruction over the past 2 years for breast cancer. I am gratefull to say all is good. As the Lord rose again during Easter this have been my risen to a new life with health and gaining strength each day.

I want to thank my followers and friends for the many prayers and cards and calls you have done. It has meant the most to me. You are the best of the best.

Blessings,

Marcia

Now back to writing and getting some great stuff out to each of you.

Sour Cream Sugar Cookies

Ingredients
1/2 cup butter
1/2 cup lard
1 1/2 cups white sugar
2 eggs
3 tablespoons sour cream
1/2 teaspoon baking soda
3 cups sifted all-purpose flour
1/4 teaspoon salt

Directions
1.Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well.
2.Chill dough until firm enough to roll.
3.Preheat oven to 400 degrees F (205 degrees C).
4.Roll out dough and cut with cookie cutter. It's wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.