Recipe Swap: From People Newspapers, With Love
Nothing says “Happy Thanksgiving!” like a recipe swap — am I right? (Answer: I’m right.) With that established, I’d like to present a gift on behalf of Preston Hollow People and Park Cities People — a home-grown potato casserole recipe that ran in last week’s paper(s), originally submitted by The Mecca co-owner Nancy Schillaci-Sealy.
Here’s what she says: “My mother started making this for Thanksgiving many years ago and we have continued making it since her death in 2006. It just wouldn’t be Thanksgiving without the smell of it cooking in the kitchen, no matter where we are having Thanksgiving. I don’t make it any other time of the year — just the holidays. A few years ago, we started making it at the Mecca. It’s wildly popular and our customers ask for it daily.”
Here’s what we say: You’re gonna’ gobble this one up (get it?), guaranteed.
2 lbs. frozen hash browns
1/2 cup melted butter
1 tsp. salt
1/4 tsp. pepper
1 can cream of chicken soup
2 cups grated cheddar cheese
1/2 cup chopped onion
2 cups sour cream
2 cups crushed up cornflakes
1/4 cup melted butter
Directions: Heat oven to 350 degrees F. Combine everything except topping ingredients. Pour mixture into a 9×13 pan. Spread cornflake topping mixture on top. Bake 45 minutes.
Not to worry — Oak Cliff People didn’t come to this gift exchange empty handed. I’ve presented a reverse offering of OC-procured delicacies on your behalf to our PH/PC readers. See? We’re one big happy (functional) family. How many other people can say that this holiday season?