Recipes from the North Carolina Mountains

Deede Hinson has finally answered the call from her many guests and friends and has compiled a beautiful cookbook!

SEASONS AT THE BAIRD HOUSE provides Deede's answer to simple but delicious recipes for every season complete with her own anecdotes, humorous asides, and recommendations regarding each tried-and-true recipe!

• Includes the famous Chocolate Chip Cookie Recipe
• Complete hardback cover
• Inside spiral no-tear binding
• Opens completely flat
• Over 175 tested and requested recipes
• Special 8"x7" size
• Contains history of The Baird House
• Color photos

Cookbooks are $25.00 plus $3.00 shipping and handling

Send your order together with your check and your mailing address to:

The Baird House
P.O. Box 712
Valle Crucis, NC, 28691
or call and order using a Mastercard or Visa
1 800 297 1342
Please include 7% sales tax on all NC in-state orders

“I love your cookbook! It has become one of my all-time favorites. It is the most used cookbook I own! I've given them as gifts to all three of my sisters.” -Linda, Durham, NC

“We love the cookbook and have given it to all our family members. It's been a hit to say the least!”
- Courtney and Ian, Raleigh, NC

Baird House Hashbrown Casserole

Ingredients:

• 1 bag country-style hashbrowns
• 1 bunch of green onions, chopped including greens
• 1 (10 1/2 oz.) can of cream of chicken soup
• 2 cups sour cream 2 cups sharp Cheddar cheese, shredded
• 1 1/2 tsp. salt
• 1/4 tsp pepper

Topping:

• 1/2 stick butter, melted
• 2 cups crushed cornflakes

Casserole:
Combine all the casserole ingredients in large mixing bowl.  Spray a 9x13-inch Pyrex dish with non-stick cooking oil and spread hashbrown mixture in dish. Cover and refrigerate overnight.

Topping and Baking:
in the morning, preheat oven 375 F. Mix melted butter with crushed cornflakes.  Spread over top of casserole and bake 45-55 minutes, until bubbly.