2017 Home for the Holidays

2017 Home for the Holidays LINCOLN DAILY NEWS November 22, 2017 Page 29 Janet says, “I usually triple the recipe depending on how much cabbage you cook. I drain the cabbage in a colander while making the white sauce because you do not want watery cabbage.” Just a few key cooking tips from one of the best. --- The old saying “The apple doesn’t fall far from the tree” rings very true as the next side dish recipe comes from Julie (Cherry) Cooper. Cooper is Janet Cherry’s daughter and a brilliant cook in her own right. Although Cooper shared that this particular recipe originated in the Menard Electric Coop magazine, she has doctored it through the years to make it uniquely her own. Any good cook does that, right?! Add a little of this and a little of that. Or someone doesn’t like this ingredient, so you take it out and put something else in. Anyway, this fabulous Loaded Baked Potato Casserole has become widely known throughout Logan County and is a popular choice for many to serve at not only family gatherings, but also weddings, graduation parties and of course, the holidays. Cooper, a preschool teacher, admits she has done as much as 35 pounds of potatoes at a time and she’s actually fixed this recipe for four or five graduation parties, two wedding rehearsals and several other events. Loaded Baked Potato Casserole originating from Menard Electric Cooperative’s, Illinois Country Living Magazine Ingredients needed: 5 pounds of red potatoes, cooked and cubed (skins left on) 1 pound of bacon, cooked, drained and crumbled 1 pound of cubed cheddar cheese 1 pound of shredded sharp cheddar cheese 1 medium onion - finely chopped 1 cup regular Hellman’s mayonnaise 1 cup sour cream 1 T minced chives 1 tsp salt 1/2 tsp pepper In a large bowl combine potatoes and bacon. In another bowl, combine the remaining ingredients, then add potato mixture and toss gently. Transfer to a greased casserole dish. Bake uncovered at 325 degrees for 50-60 minutes. Can also be cooked in a crock pot for a few hours. Make sure that you boil the potatoes and then cut them up. Do not use lite or fat free mayo. Must be regular mayo. --- Putting a sweet touch at the end of all these great side dishes is Lincoln’s Shirley Aper. Aper loves to cook and spends her days in the kitchen baking and making food for family and friends. CONTINUED ===