Savory Potatoes Many Ways

Potatoes can be prepared in so many ways. You can even use boxed products to speed up preparing your meal. Scalloped potatoes in the box can be doctored with an addition of a 1/4 cup sour cream or cream cheese and sprinkled with paprika and chives , even bacon
or
Both recipes can be made the day before and the scalloped potatoes reheated while the ham rests.

Scalloped Potatoes
What You Need	Directions
3 Tbsp butter 2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick 1 large yellow or white onion, thinly sliced 2 Tbsp chopped fresh parsley 1 Tbsp chopped fresh chives (optional) 8 ounces grated Swiss or Gruyere cheese) 2 ounces grated Parmesan cheese 2 1/2 cups to 3 cups of half-and-half (half milk, half cream) Salt and pepper	Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the parsley and chives. Sprinkle with a little Parmesan. Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese,  parsley and chives. Sprinkle with a little Parmesan. Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter. Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed. Yield: Serves 8.

Grandma's Potato Salad
What You Need	Directions
6 potatoes 2 eggs 1/2 cup chopped celery 1/2 cup chopped onion 1/4 teaspoon garlic powder 1/4 teaspoon celery salt ground black pepper to taste 1/4 cup mayonnaise	Bring a large pot of water to a boil. Peel potatoes and cut into cubes. Remember to salt the water well.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, onion, , garlic powder, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Easter Menu - Q&E

Glazed Ham* Scalloped Potatoes* Fresh Spring Peas Asparagus* String beans with Cherry Tomatoes* Garden Salad* Choice of Dressings Yeast Rolls Carrot Cake

Glazed Ham* Potato Salad* Macaroni Salad* Baked Beans Cold Asparagus with Dressing* Diced Fresh Fruit Orange Sherbet Cake*

Q&E Freezer Sides and ETC

Here are some Q&E items to keep on hand for unexpected guests or to incorporate in to company dinners. In the coming weeks I will be posting frozen menus for your convenience with recipes.  Be sure to watch for the Easter entertaining ideas.

C=cooked		R=raw
Asst Potatoes		Pound Cake
Asst Veggies		Puff Pastry*
Pizza Ready Made		Fruit
Peppers, Green*		Ice Cream*
Onions		Waffles*
Onions, Chopped		Whipped Topping
Pasta Sauce		Pie Crust
Butter/Margarine		Bread/Rolls
Ravioli*		Mini Puff Pastry Shells.
Coconut, Flaked		Egg Roll Wrappers
Nuts

*Peppers and onions added to Italian sausage and pasta sauce served on hoagie rolls. Add a relish tray and chips or fries for a quick menu to serve friends over to watch the game.



*Puff pastry can be baked early or even just before serving and topped with ice cream or fruit for a quick dessert.


Sherbet Parfaits
Ingredients:
2 pint s different flavor sherbets, slightly softened
1 cup Whipping cream  or topping
cookies (vanilla wafers or shortbread) crumbled

Preparation:
In 8 parfait or tall glasses, layer sherbet alternating flavors sorbet and cookie crumbles. Refreeze until firm. When ready to serve, When ready to serve top with whipped topping on each parfait. Serves 8

*Ravioli can be deep fried for a quick appetizer and served with jazzed up pasta sauce or served the traditional way with pasta sauce.

* Waffles aren’t just for breakfast. serve them hot with fruit or top them with a big scoop of ice cream.

Sides for Holiday Meals

SCALLOPED POTATOES

Prep Time:5 min

Cook Time:55 min

Pre-heat oven to 375 degrees

Serves:6 servings

Ingredients

4 large baking potatoes 2 tablespoons butter 2 tablespoons flour 1 cup milk Pinch salt and pepper 1 cup half Swiss and half cheddar cheese, grated

A couple of drops of hot sauce (optional)

Cooked bacon crumbled

Directions

• Boil the potatoes until tender
• Cool and slice thinly. 
• Melt the butter in a saucepan. Whisk flour into melted butter and cook over medium heat until it thickens. Whisk in the milk and stir until the mixture thickens.
• Layer the 3 components ending with the grated cheese in a buttered 9 by 9 inch oven proof dish, Top with crumbled bacon

Bake for approximately 40 minutes until cheese is brown and bubbly.


Peas, with Pearl Onions and Mushrooms 

Ingredients

1 pkg frozen peas 1/2 bag of pearl onions 4 or 5 button mushrooms sliced and sauted Cook peas and onions together. Top with a nob of butter and mushrooms, stir to mix and serve. 4 to 6 servings


Not Your Grandmother's Sweet Potatoes

Ingredients

• I large can sweet potatoes
• 2 chipotle chiles in adobo sauce, finely chopped
• 1/4 cup softened butter
• 1/4 cup brown sugar
• 1/4 cup heavy cream
• dash of nutmeg (optional)
• salt and freshly ground black pepper to taste

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Whip  the sweet potatoes with the brown sugar, butter and heavy cream. Mash the chipotle chiles into a paste, and add to sweet potatoes. Season to taste with salt and pepper and nutmeg. Put in oven proof casserole and bake until heated through, 30 minutes approximately.

Glazed Carrots

Ingredients

• 3 cups mini carrots, (1 pound)
• 1/3 cup water
• 1 tablespoon honey
• nob of butter
• dash of nutmeg (optional but really brings out the flavor of the carrots)
• salt and oepper to taste
  
  Combine carrots, water, butter and salt in a 2 qt. pan. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover add honey and nutmeg and cook, stirring often, until the liquid is a syrupy glaze.