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Scalloped Potatoes

 

2 lb. (6 medium) potatoes, russet, Idaho or small oval white

2  cups white sauce (recipe below)

Salt & black pepper.

Grated sharp Cheddar cheese

 

Wash, peel & slice potatoes into thin slices, crosswise.  In a greased 2 qt. deep casserole baking dish put about 1/3 of the sliced potatoes, lightly salt & pepper, sprinkle a layer of grated cheese and pour 1/3 of the white sauce over cheese layer.  Repeat 2 more times. Cover with foil and bake in 375º oven for about 25 minutes or till potatoes are fork-tender.  Uncover and bake until brown on top.   Makes about 6 servings

Optional: Sprinkle a 3-oz. can French fried onion rings, crumbled on top instead of browning on top.

 

White Sauce

2  Tbsp. butter

2  Tbsp. flour

  tsp. salt

2   cups milk

 

In a medium size saucepan over medium heat, melt butter, stir in flour and salt, whisking constantly for about 1 minute to cook flour.  Slowly add milk, whisking and cook till it comes to a boil, is smooth and thickened.

Twice Baked Potatoes

 

4 large baking potatoes, baked

Butter

Milk

Salt & black pepper

4 slices bacon, fried crisp and crumbled

 cups shredded sharp Cheddar cheese

Paprika

 

Slice each baked potato in half; scoop out cooked potato, leaving a “shell”. Mash potatoes, adding butter, milk and salt & pepper to taste. Beat until fluffy and refill shells, mounding slightly.  Sprinkle cheese on top; then bacon and sprinkle with a little paprika.  Bake in 400º  oven for about 20 minutes. 

8 Servings

 

Optional: Sprinkle chopped fresh chives on top instead of paprika.

Pumpkin Bread

My 1970’s recipe

 

3     cups granulated sugar

1     cup vegetable oil

4    large eggs

2/3  cup hot water

2     cups solid pack canned pumpkin (16-oz. can)

  cups all-purpose flour

2    tsp. baking soda

  tsp. salt

1     tsp. cinnamon

1     tsp. nutmeg

½   tsp. cloves

1     cup chopped pecans

 

In mixer bowl, combine the sugar and oil on low speed, mixing well. Add eggs, water and pumpkin, mixing well. Sift dry ingredients together and add to bowl.  Stir in pecans.  Divide batter evenly into 2 greased and floured 8 or 9-inch loaf baking pans (I line bottom of pan with waxed paper). Bake 350 degrees for 1 hour. Test with a straw at about 55 minutes, making sure center is done. Turn out on wire cake coolers and carefully peel of waxed paper. Turn right side up. If desired, make glaze below and pour over warm or cool loaves.

 

Glaze:

1  cup light brown sugar, lightly packed

½ cup (1 stick) butter

¼ cup evaporated milk

1  tsp. vanilla

Chopped pecans, optional

 

Bring first 3 ingredients to a rolling boil; reduce heat to medium and boil gently for 3 or 4 minutes to slightly thicken. Remove from heat and add vanilla. Pour over top of bread.  I place the cake cooler on cookie sheet lined with waxed paper to catch the excess dripping.  Sprinkle a few chopped pecans on top, if desired

Lunchbox Cookie of the Month

Mother’s Brownies

1  cup butter

4  squares (1-oz. each)

        unsweetened baking chocolate

4  large eggs, beaten

2  cups sugar

  cups flour

2  tsp. vanilla

2 cups chopped pecans or walnuts

Chocolate syrup glaze

 

Melt butter and chocolate in microwave for 1 minute on high. Check after 30 seconds, being careful not to burn chocolate.  Stir with a whisk until smooth and chocolate is completely melted. Set aside to cool.  Beat eggs and add sugar; add melted cooled chocolate/butter, mixture, stirring with a spoon until smooth. Stir in vanilla and nuts. Pour batter in a lightly greased 9x13 baking dish, spreading evenly and bake at 325º  20 minutes. Do not over bake.

Dust with a sifting of powdered sugar or top with Mother’s Glaze. Cool completely in pan before removing.

 

Mother’s Glaze:

1 cup powdered sugar, sifted

¼ cup Hershey’s chocolate syrup (or a little more, if necessary) 

 

With a sifter over a deep cereal size bowl, measure 1 cup powdered sugar and then sift into the bowl. Add chocolate syrup and beat with a whisk till smooth. Icing will be very thick. Add a very little more syrup, if necessary to make it smooth. With a rubber spatula spoon over very warm brownies, let sit a few seconds to melt a little and then and spread evenly, using a “light” touch. You want it to melt a little bit so it won’t drag the top of your brownies.  Set aside to completely set up before cutting.

Back to the Top

One potato…two potato…three potato…four….Remember that little “fist” game we played as children? We Southerners  love our potatoes….guess that’s why we are always fighting our weight.  Fall is a perfect time to fix those delicious potato dishes. They can round out a meal as a side dish or they can be a main, one-dish meal.  Here are two old favorites I hope you’ll try and add to your recipe box.  And, Fall would not be the same without a delicious moist loaf of pumpkin bread.  My recipe below, from the 1970’s, makes 2 loaves, which freeze beautifully…if they last that long!  They make a perfect hostess gift or gift for a shut-in.  And my mother’s brownie recipe is sure to be one you’ll make right up through the holidays.

So Bon Appetite, y’all!

Potato Tips:

How to choose the right potato:

 

Idaho or Russet:

For baking or mashing:  they are high in starch & lower in moisture.  They bake perfectly, holding their shape and make fluffy mashed potatoes and hash browns.

 

Yukon Gold:

They have less starch and make a “creamier” mashed potato instead of light & fluffy.  Also good for potato salads.

Brownie Tip:

Line bottom and sides of baking pan with aluminum foil; allowing 2 to 3 inches to extend over sides; lightly grease foil. After baked brownies cool completely, lift from pan, using the foil sides as handles. Gently remove foil and cut brownies in desired size squares.

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Red Skins and little White potatoes:

 

are low starch, hold their shape and don’t fall apart.  They contain more sugar and are good for boiling and roasting. They can be used for scalloped also since they hold their shape so well.

They are good for “chunky” potato salad rather than the old fashioned Southern “creamy" style.”