FUNERAL POTATOES - Ann Durfey

 1 ONION, sauteed in 1 Tbsp Butter
2 lbs HASH BROWNS
1/2 cup BUTTER
2 cans CREAM OF CHICKEN SOUP
1 pint SOUR CREAM
1/2 tsp SALT
1/2 to 1 tsp MONTEREY STEAK SEASONING
1 tsp GARLIC
3 cups CHEESE (Longhorn, Cheddar or combination), loosly packed

Saute onion until translucent, mix all ingredients together

TOPPING:
1 1/2 cups CORNFLAKES, crushed

4 Tbsp BUTTER, melted

Combine cornflakes and butter, sprinkle evenly over top of casserole

Bake in 9x13 pan at 350 degrees for 40 to 50 minutes or until heated and bubbly.

Spinach Mandarin Salad

 2 carton BABY SPINACH - pre-washed or a mix of ROMAINE & BABY LETTUCE
2 large can MANDARIN ORANGES - drained
1 cup CRAISINS
1 cup ALMONDS, sliced
1/2 cup PARMESAN CHEESE, grated (optional)

DRESSING 
1/2 tsp ORANGE PEEL, grated
1/3 cup ORANGE JUICE CONCENTRATE
3 Tbsp RED WINE VINEGAR
1 Pkg GOOD SEASONS ITALIAN DRESSING MIX
1/2 cup OIL
2 Tbsp SUGAR

Mix all ingredients in blender until sugar is dissolved.