The Covered Dish Recipes and Photos

Raisin Bran Muffins

8 cups (20 ounces) Raisin Bran cereal

3 cups sugar

5 cups flour

2 teaspoons salt

5 teaspoons baking soda

4 eggs

2 sticks margarine

1 quart buttermilk

Pour buttermilk over the cereal while mixing everything else.  Combine dry ingredients and then mix all the wet ingredients into the dry.  This will keep in the refrigerator for four to six weeks in a plastic covered container.  Bake in a greased muffin tin at 400 degrees until muffins spring back when touched in the center, about 15 to 20 minutes. Makes approximately five to six dozen muffins.  

This recipe comes from my friend and neighbor, Anne Harris.

Potato Casserole

2 pounds Ore Ida frozen hash browns

½ cup butter, melted

1 teaspoon salt

¼ teaspoon pepper

½ cup chopped onion

1 can cream of chicken soup, undiluted

1 (16 ounce) container sour cream

2 cups cheddar cheese, grated

Topping:

2 cups crushed cornflakes

¼ cup butter, melted