This week's Blog Hop is extra fun. Today we are all sharing recipes with our readers. I hope you'll hop along with me and find all the creative and yummy recipies that will make our families smile. For my recipes I've decided to share some really special family recipes.  They include Mrs. O'Hagan's Augratin Potatoes, Stuffed Cabbage Rolls and Civil War Fruitcake by Mrs. Sherwood Johnston . I hope you'll love them as much as we do.

A bit about Mrs. O'Hagan: She was the sweet older woman who lived across the street from me growing up. To me, she was the lady with my house key whenever I got locked out (this was a weekly occurance). She would watch out for me in my latch key days and always reported any mischief too. She's also the lady who who would give me ALL of her left over Halloween candy and pick me up from school if I got sick and no one else could come to get me. She was a great lady with a wonderful heart. I believe that food with history tastes better.  Knowing that this recipe is hers makes it a real treasure.

Mrs. O'Hagan's Augratin Potatoes

 1 bag frozen southern style Hash browns

1 c. onions diced

2 cans of Cream of Potato soup ( I substitute Cream of mushroom sometimes)

1-1 1/2 c. water 1-2 pkg. Cracker Barrel brand Sharp Cheddar Cheese shredded

Mix all ingredients in a greesed 9x13 casserole dish and sprinkle with parmasan cheese.

Bake at 350 for 1 hour.

 *Diced ham makes a wonderful addition to this yummy, cheesy comfort food.

My next two recipes also have great history. They were found in a journal belonging to my Great Grandma along with her love letters from my Great Grandpa and detailed geneological family notes. They both passed away prior to my birth, but I feel like I know their personalities through their writings. These recipes were all written in her very own handwriting and copies were made for grandkids. These recipes and special letters are valuable pieces of my family history. (I have no idea who Mrs. Sherwood Johnston is, possibly she was a friend or neighbor of my Great Grandma).

Stuffed Cabbage Rolls

1 lb. ground beef                           

12 large cabbage leaves

1/4 lb. ground pork                         

2 tbsp. pure vegetable oil

2 tsp. pepper                                    

1/4 c. brown sugar   

3/4 c. cooked rice                           

1/4 c. lemon juice or vinegar

1 small onion, grated                        

2 (8oz.) cans tomato sauce

Combine beef, pork, pepper, rice, and onion onion with 1 can tomato sauce.

Soak cabbage leaves in boiling water for 4 min.

Drain.

Place equal amounts of meat mixture on each leaf.

Roll up.

Fold ends over, fasten with tooth-picks.

Brown in hot oil in a skillet.

Mix remaining sauce, brown sugar, and lemon juice.

Pour over rolls.

Simmer, covered for 1-1 1/2 hours, basting occassionally.

Makes 6 servings.

Civil War Fruit Cake

3 medium Apples cubed               

2 c. raisins

1 c. brown sugar                            

1 c. white sugar

2 c. water                                      

4 tbsp. lard

1 tsp. cloves                                   

1tsp. cinnamon

1tsp. nutmeg                         

3 tbsp. baking soda (less 3 tsp. soda)

1 tsp. salt                                       

3 c. flour

1/2 c. nuts

Mix apples, raisins, brown and white sugar, and lard.

Cook mixture for 5 minutes.

Cool to lukewarm.

Add dry ingredients and mix well.

Bake in tube pan at 350 for 1 hour.

 Enjoy!