Scalloped Potatoes

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Scalloped Potatoes

Category : Recipes

1 quart very thinly sliced, peeled potatoes (4-5 medium sized potatoes)

2 small yellow onions, peeled and sliced paper thin

1/4 cup butter

2 tablespoons flour

1 tablespoon minced fresh dill or 1/4 teaspoon dried dill

1/4 teaspoon summer savory

1 teaspoon salt

1/8 teaspoon pepper

2 cups milk

1-1/2 cups grated Gruyere or sharp cheddar cheese

 

Preheat oven to 325. In a buttered 2-quart casserole build up alternate layers of potatoes and onions, beginning and ending with potatoes. Dot each onion layer with butter and sprinkle with cheese, herbs, salt, and pepper. Pour in milk, cover, and bake 45 minutes. Uncover and bake 30-40 minutes until potatoes are tender and almost all liquid is absorbed. Broil, if you like, to brown, and serve.


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Grandma’s Stuffed Peppers

Category : Recipes

6 green peppers

1/2 cup bread crumbs

1 teaspoon marjoram

1/2 teaspoon garlic

1/2 pound mild cheddar cheese, grated

2 tablespoons chopped fresh parsley

2 eggs, beaten

2 tablespoons chopped fresh celery leaves

1 medium onion, minced

1/2 cup cooked brown rice

2 medium tomatoes, sliced

8 ounces tomato sauce

 

Preheat the over to 350.

Cut the tops off the peppers close to the stem and remove the seeds and membranes. Parboil the peppers by placing them in boiling water to cover for about a minute. Drain and set aside.

In a large bowl, mix together the bread crumbs, herbs, cheese, parsley, eggs, celery leaves and onions. Then add the brown rice. Stuff the peppers with this mixture.

Grease a medium casserole and place the peppers in it. Next cover the peppers with the slices of tomato. Bake for 45 minutes, covered. Remove the cover and bake for 15 more minutes, then pour on the tomato sauce. Bake for 10 minutes longer until the sauce is heated.

Serves 6 as an entree.


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