Beet and Tangerine Salad with Cranberry Dressing

3 2 ½-inch-diameter red beets, tops trimmed
3 large tangerines
3 tablespoons extra-virgin olive oil
3 tablespoons frozen cranberry juice cocktail
concentrate, thawed
1 tablespoon raspberry vinegar or red wine vinegar
1/3 cup paper-thin slices red onion
1 large bunch watercress, thick stems trimmed
Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic
wrap and microwave on high until beets are tender, about 15 minutes.
Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom of each
tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-
inch-thinck rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar and reserved tangerine
peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally
into ¼- to 1/3 inch-thick rounds. Sprinkle beets with salt and pepper.
Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress.
Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.

Hash Brown Potato Casserole

2# hashbrowns-defrosted
1/2 C. butter
1 tsp. salt
1.4 tsp. pepper
1/2 C. chopped green onion
1 can cream of chicken soup
1 pint sour cream
2 C. grated old English sharp cheese
2 C. crushed corn flakes
1/4 C. melted butter
Arrange the 2 pounds of defrosted hashbrowns in a 9x13 casserole pan then mix the next seven items
together, pour over the potatoes and mix in throughtly. Then mix the corn flakes and butter together and
top the casserole with them. Bake in a 350 oven for about 45 or so minutes, until brown ans bubbly.