Category Archives: Dining

Scalloped Potatoes Recipe

SCALLOPED POTATOES

White Sauce Ingredients:

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

Make a white sauce of 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.

Potatoes:

  • 6 Medium potatoes, pared and thinly sliced (6 cups)
  • 2 Tablespoons of diced onions
  • 1 Teaspoon 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 pot, sprinkle the remaining salt, pepper and diced onions.

(First layer of potatoes with white sauce, diced onions, salt and pepper)

Bake:

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 over rack.  Bake covered for 1 hour at 350 degrees.  Uncover and bake an additional 30 minutes at 350 degrees.

(Baked Scalloped Potatoes)

(Scalloped potatoes and baked chicken)

Chicken is seasoned with salt, pepper, paprika and parsley flakes. Bake 1 hour on 350.

Shredded Beef Slowly Cooked in the Crock Pot

Recipe:

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

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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.

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