Hamburger Potato Casserole

1 lb. ground beef
2 large potatoes (4 small), peeled & cut into bite-size pieces
1 - 1 1/2 cups carrots, peeled & cut into bite-size pieces
1 can Cream of Chicken Soup
2/3 c. milk
Onion
Salt & pepper
1-2 T. Butter

In large frying pan, melt 1-2 T. butter, add potatoes & carrots, add salt & pepper to taste, cover, & cook until tender. Stir frequently.

While vegetables are cooking, brown hamburger. I use dried, minced onions and add them to the beef while it's cooking. Also salt & pepper to taste.

Place the browned ground beef in casserole dish. Top with vegetables. Mix the soups and milk together and pour over the casserole. Cover with foil and bake at 375 for 20 minutes. Remove foil and continue baking for another 10 minutes.

from: Preston family favorites

Angel Biscuits

5 c. flour
1/4 c. sugar
3 t. baking powder
1 t. soda
1 t. salt
1 c. butter - soft
1 pkg. yeast (2 1/2 t.)
2 T. warm water
2 c. buttermilk

Preheat oven to 350°.

Dissolve yeast in warm water.

Mix dry ingredients together. Cut butter into dry ingredients until you have pea-sized pieces.

Add yeast/water and buttermilk to the dry mixture; stir just until combined, dough will still be quite crumbly.

Form 1/2 of the dough into a ball, place on a floured surface & pat out to desired thickness. Cut into biscuit rounds & place on baking sheet. Repeat with the remaining dough.

Bake for 13-15 minutes until done.

from: Preston family favorites