COOK'S CORNER : THERE'S NOTHING LIKE SCALLOPED POTATOES.Byline: Marge Powers Delores Hamilton of Canoga Park requested a recipe for cheesy cheesy (che´ze) caseous. and creamy scalloped scal·lop also scol·lop or es·cal·lop n. 1. a. Any of various free-swimming marine mollusks of the family Pectinidae, having fan-shaped bivalve shells with a radiating fluted pattern. b. potatoes (using raw potatoes) similar to those available at Gelson's in Northridge. Traditional scalloped potatoes are made by layering slices of potatoes with cream or a creamy sauce and often with cheese and topped with bread or cracker crumbs Noun 1. cracker crumbs - crumbs of crackers used especially for coating or thickening crumb - small piece of e.g. bread or cake and/or more cheese. Ruth Nebron is sharing a recipe from one of her cookbooks, which is similar to a traditional version. Mary Cronkwright sent in her potato casserole, which is seasoned with cream of chicken soup chicken soup Chicken broth Folk medicine Jewish penicillin A fowl broth with a long tradition as a home remedy for URIs, which may be a nasal decongestant, inhibit growth of pneumococci in vitro, and stimulate immune responsiveness in WBCs Mainstream medicine A , sour cream, green onions and shredded shred n. 1. A long irregular strip that is cut or torn off. 2. A small amount; a particle: not a shred of evidence. tr.v. cheese. Both of these dishes could be a tasty alternative. SCALLOPED POTATOES (Shared by Ruth Nebron, Valley Glen) 6 medium potatoes 6 tablespoons butter OR margarine Salt and pepper
Flour 12 slices Cheddar Chesse 2 cups milk Pare potatoes, then slice thin. Place 1/3 slices in bottom of a 2-quart casserole. Dot potatoes with 1/3 butter. Season potatoes with salt and pepper. Then dust with some flour. Top with 4 slices cheese. Add second layer of potatoes, repeat with butter, seasonings, flour and cheese. Add third layer of potatoes, butter, flour, seasonings. Then add milk and top with cheese. Bake in preheated 350-degree oven 1 hour or until potatoes are soft. Makes 4 to 6 servings. From ``The Best in American Cooking'' with recipes collected by Clementine Paddleford Clementine Paddleford (September 27, 1898-November 13, 1967) was an American food writer active in the 1920s through the 1960s, writing for several publications, including the New York Herald Tribune, The New York Sun, The New York Telegram, . EASY CHEESY POTATO CASSEROLE (Shared by Mary Cronkwright, Granada Hills) 6 to 8 large raw potatoes 1 can (10 3/4 ounces cream of chicken soup 1/4 cup margarine 1 cup dairy sour cream 1/3 cup chopped green onions 1 1/2 cups shredded cheese 1/4 teaspoon salt 1/8 teaspoon pepper Boil potatoes. Let cool, then cube potatoes. Place potatoes in a 2 1/2 quart casserole dish. In a saucepan, heat soup. Add margarine, fold in sour cream. Add green onions, 1 cup cheese, salt and pepper. Pour soup mixture over potatoes and mix together. Top with remaining 1/2 cup cheese. Bake in preheated 350-degree oven 45 minutes. Can you help If you have recipes that can help these readers, please send them along to us at the address below to share in a future column. Recently a grocery store offered a peach salsa and tortilla chips as samples. The salsa was delicious but extremely hot. I am looking forward to making this salsa from fresh peaches but adjusting the heat. I need a recipe - help. - Eloise Eakins Santa Paula Santa Paula (săn`tə pôl`ə), city (1990 pop. 25,062), Ventura co., S Calif., on the Santa Clara River in a fertile valley that yields citrus fruits, avocados, vegetables, flowers, nursery products, and walnuts; laid out 1875, inc. |
|
||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion