By Kevin Williams
Is spicy a bad thing? If you grew up in my family, it was. My Dad thinks vanilla wafers are spicy. Too much spice bothers my Mom’s stomach. In fact, her whole extended family (which makes them my whole extended family) seems to shy away from anything with much spice. Me? Geez, I could splash Frank’s hot sauce on everything. Now, the popular Amish recipe I am about to share isn’t Frank’s spicy, but just the name of the recipe would be enough to scare away most of my family. But yours might like this!
Here is what the Amish cook had to say about it:
I tried a new recipe for supper one night that someone in church gave me. My children didn’t want to eat the meal when they saw the ingredients that I was putting into it, but they ended up enjoying it so much that I barely had enough to feed everyone. I’ll definitely be making it again.
11/2 pounds hamburger, browned
1 small onion, diced
8 medium potatoes, boiled and shredded
4 tablespoons butter, melted
2 cups grated cheese
1 teaspoon salt
1 can (103/4 ounces) cream of mushroom soup
1 soup can of milk
21/2 cups crushed cornflakes
1/4 cup melted butter
Preheat oven to 350 degrees. Combine hamburger, taco seasoning and onions. Brown in a skillet over medium heat, then put mixture in bottom of a casserole dish. Mix potatoes with tablespoons, cheese, salt, sour cream and mushroom soup. Mix with milk. Spoon over the hamburger mixture. Top with combined butter and corn flakes. Bake for 45 minutes.