8 potatoes, boiled and skinned, cooled and grated 1/2 tsp. salt (it depends on the size of potatoes) 1/2 tsp. pepper 1/4 c. melted butter or margarine 3 green onions, cut up 1 can cream of chicken soup or cream of mushroom soup 2 c. grated cheddar cheese 1 1/2 c. sour cream 1/2 c. crushed corn flakes
Melt margarine and add to soup. Blend in sour cream, salt, pepper, onions and 1 1/2 cups of grated cheese. Pour over potatoes put in casserole. Bake uncovered at 350 degrees for 30 minutes. Combine the 1/2 cup cheese with cornflakes and sprinkle over casserole.
1/2 c. butter 1/2 c. sugar 1/2 c. dark molasses 1 egg 2 1/2 c. sifted flour 1/2 tsp. salt 1/2 tsp. baking soda 1 tsp. baking powder 1 tsp. ginger 1 tsp. cloves 1 tsp. cinnamon Egg white and sugar
Cream butter and sugar well. Blend in molasses. Add egg, beat well. Blend in sifted dry ingredients. Chill dough overnight. Roll out dough on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut out with turkey shaped cutter, dipping cutter in flour before cutting each one. Place turkeys on ungreased cookie sheet and brush with egg white and sprinkle with granulated sugar, bake 8 to 10 minutes at 400 degrees. Remove from cookie sheet while still warm to prevent sticking. Makes 4 to 5 dozen