Category Archives: Dining

Scalloped Potatoes Recipe


White Sauce Ingredients:

  • 3  Tablespoons butter
  • 2  Tablespoons all-purpose flour
  • 2  Cups milk

Make a white sauce of the first 3 ingredients.  Melt the butter in a small pot on stovetop low heat.  Add milk and flour and raise heat to medium high.  Stir until white sauce begins to thicken.


  • 6  Medium potatoes, pared and thinly sliced (6 cups)
  • 2  Tablespoons of diced onions
  • 1  Teaspoon of salt
  • 1/8 Teaspoon pepper

Use some butter to grease a 2-quart Corning-ware casserole dish/pot having a glass cover.  Place half of the sliced potatoes in the casserole dish/pot.  Add half of the white sauce to the potatoes in the casserole dish/pot, and sprinkle about half of the salt, pepper and diced onions over the potatoes.  Create a second layer with the other half of the potatoes in the casserole dish/pot, sprinkle the remaining salt, pepper and diced onions.


Pre-heat your oven to 350 degrees F.  Cover the casserole pot/dish with the glass lid and place the casserole pot/dish on the 2nd to lowest oven rack.  Bake covered for 1 hour at 350 degrees.  Uncover and bake an additional 30 minutes at 350 degrees. 

Shredded Beef Slowly Cooked in the Crock Pot


  • 2  & 1/2 Lbs beef shoulder roast (pot roast), quartered and browned in a frying pan.


Place beef in crock pot and add the following ingredients:

  • 1/4 cup of beef broth (if available – optional)
  • Lime juice of 1 squeezed lime
  • 1/8 cup of orange juice
  • 1 & 1/2 Teaspoons of apple cider vinegar
  • 1/2 cup of water
  • 1 medium / large Spanish onion, sliced
  • 1 red bell pepper sliced
  • 1 poblano (habanero) pepper, diced (include half the seeds)
  • 1/3 cup of canned fire roasted tomatoes (optional)
  • 1 teaspoon of ground cumin powder
  • 1/4 teaspoon of ground clove
  • 1/4 teaspoon of allspice
  • 1/2 teaspoon of finely ground sea salt
  • 1/4 teaspoon of ground black pepper
  • 1/4 teaspoon of ground red pepper (cayenne)

Cook covered in the crock pot on low heat for 6 to 8 hours, or for 3 or 4 hours on high.

Use two forks to pull and separate and shred the beef, and then stir the beef into broth.  Let the beef simmer in the broth a little longer in the crock pot.  Serve the beef with rice and beans, or make a burrito or enchilada wrapped in a flour or corn tortilla with cheeses, salsa and sour cream.

Serves 4 people (or only me).

It is really hot (chemically).  You might consider leaving out the 1/4 teaspoon of the cayenne pepper and the 1 habanero pepper.