Best Grandmas Heavenly Hash Recipes

GRANDMA'S HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

NANA'S HEAVENLY HASH

Steps:

• Stirring constantly, toast pecans in a dry medium-hot iron skillet until fragrant! Be careful not to scorch them! Set aside to cool, then chop!
• Add water to saved fruit juices to make 2 cups; bring to boil and dissolve gelatin.
• Add 2 cups cold water and cool until partially set.
• Add all ingredients EXCEPT cool whip.
• When thickened but not completely set, fold sour cream into cool whip, then into jello-fruit mixture until well combined.
• Pour into a pretty clear glass bowl, or trifle bowl ~ this makes a large amount!
• Chill for several hours before serving.

MAGGIE'S HEAVENLY HASH

Steps:

• Mix Jello with 1 cup boiling water and 1/2 cup cold water.
• Let set until the consistency of egg whites.
• Beat the whipping cream until stiff.
• Fold the whipped cream into the Jello; also.
• Fold in the pineapple with juice, and pecans.
• Return to refrigerator to let set.
• Serve on angel food cake slices.

HEAVENLY HASH SALAD, GRANDMA W

Steps:

• 1. Cook yolks, sugar, salt, vinegar and butter in double boiler until thick. Cool. Fold in remaining ingredients. Refrigerate overnight. If desired, add bananas just before serving.

HEAVENLY HASH FRUIT SALAD

Steps:

• 1. FIRST, you will need 1 very large bowl for the salad and a medium mixing bowl for mixing dressing. (My VERY LARGE bowl is about 15 inches in diameter, and about 10 inches tall.) Wash and drain all fresh fruits and celery; allow to drain until as dry as possible. Drain all canned ingredients well.
• 2. Remove grapes from stems, cut in half if you wish, and add to the large mixing bowl. Cut cherries in half, if you wish (and remove stems, if needed). Add all to the salad bowl, along with drained canned orange segments and pineapple chunks.
• 3. Cut up apples and celery as directed in the ingredients list. dd to the large bowl (as per above).
• 4. Peel and slice bananas, and add to the salad bowl.
• 5. If using large marshmallows, cut them into quarters with kitchen shears into the salad bowl. If using miniature marshmallows, just add them to the salad bowl.
• 6. Add walnut pieces to the salad bowl.
• 7. To make the salad dressing, place thawed Cool Whip in a medium mixing bowl. Add mayonnaise and whisk them together. Add sugar, spices, and rum (or almond) extract.
• 8. Mix the dressing well to thoroughly combined.
• 9. Pour dressing over salad in a large bowl.
• 10. Gently fold all ingredients with a rubber spatula until well coated with dressing.
• 11. Cover and refrigerate for 1-2 hours before serving.

HEAVENLY HASH

Steps:

• Mix everything together in a large bowl.
• Chill about 1 hour.

HEAVENLY CHERRY HASH

Steps:

• 1. Gather all ingredients.
• 2. In a large mixing bowl, beat together sweetened condensed milk and thawed whipped topping until very well combined.
• 3. Add remaining ingredients; fold in until very well combined.
• 4. Cover and refrigerate for at least 3 hours or overnight.
• 5. Serve well chilled; garnish with mint leaves or as desired. Cover and refrigerate leftovers.

HEAVENLY HASH

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
• In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.

GREAT GRANDMA'S HEAVENLY HASH

Steps:

• 1. Pour whipping cream in bowl (preferably glass cause plastic can have a bit of grease and the cream wont take if there's any oil or grease) and whip with an electric mixer until stiff peaks start to form. The same consistency as what whipped cream is supposed to be, obviously, lol.
• 2. You'll need a good pair of scissors and a glass of water. Using clean scissors snip the marshmallows in half or quarters if you like but halves are easiest, dipping the scissors in the water to cut the marshmallows easier as it gets sticky. The miniature Marshmallows tend to get mushy too quickly so that's the reason I use the big marshmallows.
• 3. Drain and add pineapple. Discard juice.
• 4. Take the cherries out of the jar and save the juice. Cut the cherries over the bowl so the juice drips into the mixture.
• 5. Slice bananas. I cut them in half down to the bottom of the peel and then cross cut them into 4ths but you can slice them how you like. Add to mixture. (I cut everything over the bowl and just let it fall right in).
• 6. Give the mixture a stir or two and then add a little at a time, take your leftover cherry juice and a splash or two and mix it up til its nice and pink and has a slight cherry taste to it.
• 7. Cover and Refrigerate for 3-4 hours or until marshmallows are softened. The only drawback to this dish is that the bananas will tend to brown by the next day. Its still good but over a couple of days it can get a little watery/oily texture to it. Not much you can do about that. However, the stuff never is around that long anyway because the family eats it up pretty quick. You can also add other things to this recipe like grapes, raisins or nuts. It's up to you. You can also substitute Cool Whip for the whipping cream but I like the real thing. Enjoy!
• 8. *if you want to make double the recipe, obviously you're going to double the ingredients. For heart patients my father happens to be one and they told him to use Cool Whip instead of whipping cream. I love the real thing though.