My sister and I were going through his worldly possessions and this overwhelming task was made somehow a bit lighter in finding one of the many notes my father would leave my mother everyday of their marriage. My father would often leave before my mother and leave her a quick note in the most beautiful handwriting, on the table beside her book so that it would be the first thing she saw when she sat down. These were sometimes scribbled on scrap paper, the back of receipts or envelopes and often discarded at the end of the day, so how in the midst of my sadness and grieving this one particular love note survived not only the passing of my mother, but also my father and ended up in a box of photos destined for my place. As I flipped through the old family photos this one particular note caught my attention, I smiled at the memory of note, and as I unfolded it I found a recipe of mine, in my mother's handwriting on the back for Easter Potatoes. I don't think I had made them since 2005 when the recipe was copied down by my mother after a telephone call we had.
Karen's Baked Easter Potatoes
1 package of thawed frozen shoestring potatoes (I used two boxes of dried that I got a costco and rehydrated them)
1/2 a white onion
1 cup cream cheese
2 cups sour cream
2 cups of grated medium cheddar
1 can of cream of chicken soup
2 cups of corn flakes
1/4 cup Butter
Salt and Pepper (*I have since discovered Slap ya Mama spice so I used that instead)
Preheat oven to 375
Thaw or rehydrate your hashbrowns and add to a large metal bowl. Use a box grater to grate half a large white onion and add that to the bowl. Use a spatula to add and combine cream cheese and sour cream. Mix well until evenly distributed. Add one cup of the cheese and combine. *Add some of salt and peper Open the can of cream of chicken soup and stir that into your mix. In a 9X13 baking dish that has been sprayed or greased spread out your potato mixture.
In a medium sized bowl place your cornflakes and the remaining cheese. Melt the butter in the microwave and add to your cheese and cornflake mixture. Stir until combined and place on top of the potato mixture and spread evenly.
Place your baking dish into the oven and bake one hour or until the potato mixture is golden and bubbly.