Categorized | Recipes

Friday’s Recipes: Polsa & Potet and Cranberry Applesauce 9.20.2013

Posted on 20 September 2013 by KWBG

Pølse and Potet (Sausage and Hash brown) Hotdish by CK
1 lb Ground sausage
2 cans Cream of mushroom Soup
Chopped mushrooms (1 carton)
Garlic / salt / pepper to taste
12 oz Pkg Shredded cheddar
12 oz Pkg mozzarella cheeses
Hash browns (1 large package)
1-2 Tbsp butter
Brown ground sausage, drain off fat and set aside. Cook hash browns on a low heat in butter until warm and soft (but not crisp). Sautee mushrooms and garlic / salt / cracked pepper, mix in with hash browns.
Cover bottom of 9×13 pan with a layer of cream of mushroom soup. Then add to the pan two thick layers of hash browns (with mushrooms), sausage, shredded cheese (in that order). Add a final, light layer of hash browns to cover top of hotdish.
Bake at 450 for 30 minutes, or until cheese bubbles underneath crispy hash browns.
Cranberry Applesauce by BDM
In a large pot combine:
3 pounds cooking apples (McIntosh or Rome) cored and sliced
1 ½ c cranberry juice
⅔ c red hot cinnamon candies (with cake decorating items)
Cook over medium heat, covered for 15 minutes Lower heat, simmer until apples are very soft, cool slightly. Transfer to a food processor, process until smooth using the knife blade
Serve warm or chilled.

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