A site dedicated to the memory of Linda App and her wonderful recipes.
App & Osborne Family Cookbook 2004
Bruce Fudge
Ingredients
2 lb. frozen hash browns (semi-thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings, divided
salt and pepper to taste
Directions
1. Combine potatoes, soup, milk and half the can of onion rings; pour into greased crock pot and add salt and pepper.
2. Cover and cook on low for 8-9 hours or on high for 4.
3. Sprinkle remaining onion rings on top just before serving.
App & Osborne Family Cookbook 2004
Bruce Fudge
Ingredients
2 (24 oz.) bags frozen hash browns, semi-thawed
2 (8 oz.) pkgs. cream cheese
2 envelopes Hidden Valley Ranch dressing mix
2 cans cream of potato soup
Directions
1. Place potatoes in a crock pot.
2. Mix remaining ingredients together and add to potatoes. Mix well and cook on low for 7-9 hours.
3. Stir before serving.
App & Osborne Family Cookbook 2004
Shelly Dougherty
Cook potatoes with skin on; cool and peel. Cut into small cubes. Add 1 3/4 C mayonnaise, 1/4 C cubed Velveeta, salt, and pepper. Place in a 9×13 pan and top with crumbled bacon pieces or Bacos. Bake @ 350 degrees for about 30 minutes.
App & Osborne Family Cookbook 2004
Margie App
Ingredients
1 large bag frozen O’Brien potatoes
1 pint Hellman’s mayonnaise (no substitutions)
1/2 loaf Velveeta cheese, cubed
salt and pepper
Bacon, cooked and crumbled
Directions
1. Preheat oven to 350 degrees.
2. Mix all ingredients together, except bacon, in a casserole.
3. Bake for 30-40 minutes or until bubbly. Top with bacon.
App & Osborne Family Cookbook 2004
Barbara Ward
Ingredients
9 large potatoes, peeled and cubed
2 (3 oz.) pkg. cream cheese
1 C sour cream
1 tsp. salt
1 clove garlic
2 Tbsp. butter
Directions
1. Cook potatoes in salted water until tender.
2. Mash add remaining ingredients and beat until fluffy.
3. Spoon into greased casserole dish and dot with butter.
4. Bake @ 350 degrees for 30 minutes.
* May be made ahead and baked up to a week later.
App & Osborne Family Cookbook 2004
John and Nancy App
Ingredients
2 (14 oz.) cans Swansons chicken broth or Natural Goodness chicken broth (3 1/2 C)
5 large potatoes cut into 1″ pieces (7 1/2 C)
1/2 C light cream
2 Tbsp. butter or margarine
Generous dash of pepper
Directions
1. Place broth and potatoes in saucepan and cook over medium heat, 10 minutes or until tender. Drain and reserve broth for later.
2. Mash potatoes with 1/4 C broth, cream, butter, and pepper. Add additional broth if needed.
App & Osborne Family Cookbook 2004
Sandy Brock
Ingredients
5lbs. or 9 large potatoes
16 oz. pkg. cream cheese
1 C sour cream
2 tsp. onion salt
1/4 tsp. pepper
2 Tbsp. butter
Directions
1. Peel, cut and boil potatoes until tender; drain and mash until smooth.
2. Add remaining ingredients and beat until light and fluffy and spread into a greased 9×13 pan.
3. Cover and refrigerate.
4. To bake, dot with butter and bake @ 350 degrees for about 40-60 minutes or until potatoes are heated through.
App & Osborne Family Cookbook 2004
Holly Steimel
Ingredients
4 medium sweet potatoes
1/4 C butter or margarine, softened
1 tsp. powdered sugar
1/2 tsp. finely shredded orange peel
1/4 tsp. ground cinnamon
3 Tbsp. finely chopped pecans, toasted
Directions
1. Preheat oven to 425 degrees.
2. Clean potatoes in water and pat dry. Prick potatoes with a fork.
3. Place potatoes in shallow baking dish and bake 40-60 minutes or until tender.
4. Meanwhile, in a small bowl stir together butter, sugar, orange peel, and cinnamon. Stir in pecans.
5. Cut potatoes in half; top each half with a spoonful of butter mixture.
App & Osborne Family Cookbook 2004
Holly Steimel
Ingredients
1 1/2 pounds potatoes, unpeeled and quartered
1/2 C salad dressing, (Miracle Whip)
1/2 C milk
6 slices bacon, cooked and crumbled
1/4 to 1/2 tsp. garlic powder or 3 cloves garlic, minced
salt and pepper
1 C shredded mild cheddar cheese
Directions
1. Cook potatoes in water until tender, drain
2. Mash potatoes. Add dressing, milk, bacon and garlic; beat until fluffy.
3. Season with salt and pepper to taste. Stir in cheese.
App & Osborne Family Cookbook 2004
Kay Henry
Ingredients
5 cucumbers, peeled and thinly sliced
1 bunch green onion with tops, chopped
1 C mayonnaise
1/4 C evaporated milk
1/4 C vinegar
1/4 C sugar
2 drops hot pepper sauce
1 tsp. dried parsley flakes
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion salt
Directions
1. Combine cucumbers and onions in a large bowl. Cover and let stand for 1 hour.
2. Combine remaining ingredients; pour over cucumber mixture and combine well.
3. Refrigerate for several hours.
Linda App's Recipes 