Palmettos (Stuffed Hash Browns) by CK
2 T oil
4-6 med potatoes, peeled and shredded as for hash browns
1/2 cup sour cream
1/2 cup shredded mozzarella cheese
3/4 cup ham, diced
1/4 cup mushrooms, diced
1/4 cup green peppers, diced
2 T chopped chives
In a bowl, combine all ingredients but the potatoes. Heat oil in large pan. Divide potatoes into 4 patties. Cook until you can see they are turning brown. Flip all four patties. Put 1/2 of the sour cream/ham mixture on each of 2 patties. After fully browned, place the patties without ham mixture on top. Serve immediately. Make 2 generous servings.
RHUBARB CUSTARD BARS
2 c. flour
1/4 c. sugar
1 c. cold butter
FILLING:
2 c. sugar
7 Tbsp. flour
1 c. heavy whipping cream
3 large eggs, beaten
5 c. finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 oz. cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
1 c. heavy whipping cream, whipped
In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13×9 baking pan. Bake at 350 for 10 minutes.
Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 until custard is set, 40-45 minutes. Cool.
For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
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