If you’re still wondering what to make this Christmas morning for your family and friends, try these recipe ideas. Bill Brown, Executive Chef at the Westhaven Golf Club shows us how to make three dishes that will please everyone at your table.
Hash Brown Casserole
Ingredients
1 8 – ounce carton light sour cream
1/2 30 – ounce package (about 4 cups) frozen shredded hash brown potatoes
1 cup diced cooked ham
1 cup shredded chedder cheese (4 ounces)
1/4 cup chopped onion
1/8 teaspoon ground black pepper
1 cup panko bread crumbs
3 tablespoons butter, melted
Directions
Preheat oven to 350 degrees F. In a large bowl, combine soup and sour cream. Stir in frozen potatoes,ham, cheese, onion, and pepper. Transfer mixture to an ungreased 2-quart square baking dish. In a smallbowl, combine cornflakes and melted butter. Sprinkle over potato mixture.
Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
Basic Crepes
Ingredients
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
