Side Dishes, Uncategorized

Scalloped Potatoes

Brother Stuart sent a note recently to tell me he had come looking for Mom’s Scalloped Potato recipe. I’m a little slow, but here it is, Stuart and Valerie, with many thanks for your generous donation to my recent Walk to End Alzheimers .

This is one of the last recipes we cooked together while Mom was still in her home, and I was able to photograph it and everything, but fell behind on  posting new recipes during that transitional time.

 

When we made the recipe out of Mom’s favorite Good Housekeeping Cookbook,we were fairly certain this was the standard recipe the boys grew up with. The photos and the recipe at the end of this post are what we made at that time.

HOWEVER, I just found this version sent as an email to our daughter from LaVerne, dated 2004.

Scalloped Potatoes

“Dear Kendra, Here is the recipe you wanted. It’s something I had to work out for myself over the years as I was never satisfied with cook book recipes. And you may want to fiddle with the proportions to suit your family or for larger servings. For the three of us I used:

3 medium sized baking potatoes, peeled and sliced thin.

Half a medium onion, sliced thin

About half to 3/4 pound of ham bits or slices (or whatever you put aside from the last ham you served)

Mix well one can mushroom soup with 3/4 can milk and several splotches Tabasco. Warm this in the microwave for faster cooking.

In a buttered pan (I used 7 x 11 inch porcelain) and in single layers arrange:

Potatoes

Cracker or bread crumbs

Onions

Ham

A little of the sauce, saving most to top casserole.

Repeat for at least three layers then put one final layer of potatoes on top. Pour remaining sauce on top. Sprinkle with a thin layer of crumbs.

Bake at 400 deg until potatoes feel fork tender. Test after 30 minutes but plan on 45.

The crumb layer is the secret ingredient that separates the potatoes enough to cook nicely through without turning grey and unappetizing.

Other than that, you can’t go wrong. For a bit of color, it is sometimes nice to add a little grated carrot. Have fun. Bon Appetit, Grandma LaVerne.”

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From Good Housekeeping (photos are of this recipe)

4 cups thinly sliced, pared potatoes

2/3 cup minced onions

2 Tbsp flour

1 teaspoon salt

1/8 teaspoon pepper

2 Tbsp butter or margarine

1-1/2 cups scalded milk

Paprika

Start heating oven to 375 F. Arrange layer of potatoes in greased 2-quart casserole. Cover with some of onions. Sprinkle with some of combined flour, salt and pepper. Dot with some of butter. Repeat layers until all ingredients are used, ending with butter. Pour milk over all; sprinkle with paprika.

Bake, covered, 45 minutes. Uncover and bake 15 minutes longer, or until tender. Makes 4 servings.

With ham: Arrange 2 cups ham strips between layers of potatoes.

All right, Brothers Stein, what do YOU remember best?

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Side Dishes, Uncategorized, Vegetables

Onion Roasted Potatoes (AKA Case-Hardened Potatoes)

My apologies for not having a photo of the finished recipe. We photographed as we cooked and ate through these recipes the past year, but toward the end of our time at Mom’s house, it was not an organized effort to match photo to recipe we were capturing, as we were taking more care of the mother than the project.

Many thanks to Trudi for your support for the Walk to End Alzheimer’s. This one’s for you!

If you, too, would like to support my fundraising efforts for the Walk on October 1, you can donate to my page here.

2014-07-27-18-21-07

Onion Roasted Potatoes “AKA Case Hardened Potatoes”

Preheat oven to 450°F

Ingredients
One envelope onion soup mix
Half cup olive or vegetable oil
Quarter cup butter or margarine
1 teaspoon marjoram leaves and 1 teaspoon thyme leaves
Quarter teaspoon pepper
2 pounds all-purpose potatoes, cut into quarters

Steps

Blend ingredients (except potatoes) in a roasting pan.
Add potatoes, turn to coat thoroughly.
Bake, stirring occasionally, 35 minutes.
Garnish with fresh parsley.
Makes about eight servings.
Notes: Original recipe says 60 minutes. This is crossed out, replaced with 35, as you can see in the photograph of LaVerne’s copy in her recipe journal, seen above.

Notes

This recipe also works quite well in a cast iron skillet. It is one of those recipes that makes everyone in each family generation smile, I think, whenever we mention it. There was a time when LaVerne bought Lipton’s onion soup mix by the case. We make our own blend with bouillon granules, garlic powder, ground black pepper and dehydrated onion now.

What is a recipe that makes you smile?

 

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Side Dishes, Vegetables

Coleslaw Dressing

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Until I met this coleslaw, I wasn’t a fan. They were always too sweet or too goopy…

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This one is crisp and carries a bit of a bite. The dressing can be made ahead and that does give the flavors time to blend. It’s mixed with the cabbage right before serving and that makes it the best!

Coleslaw Dressing
1 cup mayonnaise
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons celery seed
1/4 cup vinegar
2 teaspoons sugar
2 teaspoons dry mustard
1 tablespoon chopped onion
Blend well and chill. Mix with one shredded cabbage just before serving.

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*Notes

As always, it’s really fun to make these dishes with Mom, especially at her house (note the nifty salt cellar in the picture above. It has always been a part of her kitchen).

We often make a half recipe of this dressing for a half cabbage, which suits our smaller crew just right. A whole cabbage makes a lot of coleslaw.

If you want it to look funny, use red cabbage. I love the taste (just a tad different), but it does look a bit strange.

Do you have a favorite make-ahead dressing or sauce?

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