Potatoes never had it so good!

This recipe is a variation of Shirley Rosenkranz' recipe for Cheesy Potatoes as given to Michelle Rolish who then gave it to her mother, Linda Rossi. It has become a favorite at family parties and holidays.

The butter covered corn flakes add a special taste and presentation that will have every one asking for seconds and not counting calories.


Getting all the ingredients
together for making Shirley's Potatoes


Don't forget the cheese!

 

Corn Flakes

Flaking cereal grain was discovered accidentally by  Dr. John Harvey Kellogg at the Battle Creek, Michigan Sanitarium around 1894. Wheat that had been left in water overnight could be pressed flat and allowed to dry into flakes.

Dr. Kellogg, a Seventh Day Adventist and a vegetarian, first served corn flakes in 1897 at the Sanitarium.  They were not the corn flakes that have since found their place on breakfast tables around the world. Kellogg's Corn Flakes as we know them today would make their appearance in 1906, when Dr. Kellogg's brother, Will Keith Kellogg, added sugar to the recipe and began marketing them as a breakfast food.

Dr. Kellogg disapproved of this of the new version of the corn flakes that he sued Will in an attempt to keep the Kellogg name off of mass-produced breakfast cereals.

"In 1907, one of the ad campaigns for Kellogg's Corn Flakes (then the Battle Creek Toasted Corn Flake Company) offered a free box of cereal to every woman who would wink at her grocer."
Source: Food Reference Website

Shirley's Cheesy Potatoes

From Linda Rossi


A unique hashbrown potato casserole

Ingredients

1 bag (32 ounces) - Ore-Ida Southern Style Potatoes

2 cups - Cheddar Cheese, shredded or grated

1 cup - Sour Cream

1/2 pound - Butter (2 cubes)
1 small can - Cream of Chicken Soup, condensed, undiluted

1 tablespoon - Lawry's Season Salt

1/2 tablespoon - Lawry's Lemon Pepper

1/2 tablespoon - Lawry's Garlic Powder with Parsley

2 cups - Kellogg's Corn Flakes

Preparation

Put the potatoes in a bowl and add sour cream, cheddar cheese, chicken soup, lemon pepper, garlic salt and 1/4 pound melted butter.

Mix it all together and put the mixture in a 9 x 13 pan.

Bake for 45 minutes at 450 F until bubbly.

Cover the cheesy potatoes top with Kellogg's corn flakes.

Melt 1/4 pound butter and pour over the corn flakes.

Put it back in the oven and bake until golden brown (about 15 minutes).

Serves 6

Printer Friendly Page

Interesting Facts!

Cheddar Cheese

"Certainly cheese making was well established more than 800 years ago. King Henry II declared Cheddar Cheese to be the best in Britain, and the Great Roll of the Pipe (the king's accounts) records that in 1170 the king purchased 10240 lbs. of Cheddar cheese that cost a farthing per pound. Cheddar cheese was so liked that the kings son, the famous Prince John, purchased a similar amount in 1184.


Potato facts

During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold. Potatoes were so valued for their vitamin C content that miners traded gold for potatoes.
Source:
PotatoHelp.com

Inca Indians in Peru were the first to cultivate potatoes in about 200 BC.

Sir Walter Raleigh introduced potatoes to Ireland in 1589 near Cork on the 40,000 acres of land given to him by Queen Elizabeth I in 1581.

Marie Antoinette wife of Louis XV was known to wear potato blossoms as a hair decoration.

French Fries were introduced to the U.S. when Thomas Jefferson served them in the White House during his Presidency of 1801-1809.
Source:
Potatohelp.com