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Southern Party Potatoes
2 lb. frozen hash browns
1/2 c. melted butter
1 tsp. salt
1/4 c. chopped onion
1 can cream of chicken or cream of celery
1 carton sour cream
1/4 c. melted butter
2 c. crushed corn flakes
Defrost potatoes. Combine 1/2 cup butter,
salt, pepper, onion, soup, sour cream and cheese.
Mix thoroughly. Pour over potatoes in 3-quart
casserole dish. Mix 1/4 cup of butter and corn
flakes; sprinkle over top. Cover and bake at 350
degrees for 45 minutes. Serves 16.
Randy Turnage
LCHS Class of 1983

Easy Goulash
1 lb. ground beef
1 onion, chopped
1 clove garlic, minced
1 can tomatoes
1 can mushrooms
1 tsp. salt
1 Tbsp. Cavender’s seasoning
1 Tbsp. Worcestershire sauce
1 Tbsp. red cooking wine
1 c. water
1 c. macaroni
Brown beef in a large skillet. Add onion
and garlic, saute until tender. Add tomatores,
mushrooms and seasonings. Simmer 15
minutes. Add remaining ingredients and stir.
Cover and simmer another 10-12 minutes,
stirring occassionally. Serves 4.
Randy Turnage
LCHS Class of 1983

Smoked Bolohgna
2 lbs. bologna (one big hunk)
1 like rag bologna is besty
BBQ sauce of your choosing
Prep the smoker temp to 200-225 degrees,
Score all surfaces of the bologna q/4 inch crossed
pattern. Place on smoker and cook with your
preferene of wood or charcoal at recommended
temperature for about 2 hours.
I like to cook for awhile brefore I put the
sauce on; the sauce will caramelize after putting
it on the bologna. This can also be done on the
grill with the same results; good for making
sandwiches. Great appetizer for tailgates.
Les Haggard
LCHS Class of 1977

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