Russ's Recipe: Peppered Potato Casserole

My husband, Russ, makes this recipe on occassion for us.  He sort of made it his own from my mother's recipe for potato casserole.

Don't eat this too often unless you want a substantial weight gain!

Ingredients:
2 packages of southwestern style shredded potatoes (shredded potatoes with peppers added)
8 oz sour cream
1 stick of butter (melted)
1 can cream of chicken
1 medium onion, diced
2 cups shredded cheddar cheese
1 cup shredded cheddar cheese
Any corn flake style cereal

Directions:
Preheat oven to 350.  Grease a 13x9 pan with butter.

In a large bowl, mix sour cream, onion, cream of chicken, and 2 cups cheddar.  Empty both packages of potatoes in and pour over melted butter.  Mix together (a process best accomplished with clean hands and someone willing to turn on the spigot for you when you're done).  Spread the mix evenly into the pan, cover with the second batch of cheese.  Grab a handful of the corn flakes and crumble them over the dish, covering sparsel.

Bake 1 1/2 to 2 hours.  The edges should be browned.

Creamy Coleslaw

I absolutely love a really good creamy coleslaw.  However, I've found a tendency in recipes to make it entirely too sweet.  So I found one and I tweaked until I got it right where I liked it.

Ingredients:
1 small head of cabbage, shredded
2 carrots, shredded
1 c mayo
1/4 cup sour cream
4 tbsp vinegar (I usually use white vinegar, but it's all a matter of taste, really)
3 tbsp sugar
2 tsp celery seed
1 tsp pepper
1 pinch of salt

Directions:
Toss together carrots and cabbage in a large bowl.

In a small bowl, mix together everything else.

Pour sauce over carrots and cabbage and toss with forks or salad tossers (if you have them) until everything is thoroughly coated.  Let sit for at least 1 hour.  Chow down!