from_the_kitchen] Au Gratin Potatoes (white sauce)

Au Gratin Potatoes (white sauce)
For this recipe, you make a white sauce for the filling from the flour and cream. Once the white sauce is made, add the cheese to make a cheese sauce. This makes a creamy casserole. It is important that you use starchy, Russet-type potatoes.

This can be made without the cheese for scalloped potatoes.

This is a basic recipe. Other ingredients may be added as desired though this is a good dish in its basic form. You may add any of the following ingredients:

2 cloves garlic, minced
1 large onion, diced
1 bell pepper, finely diced
1 small can diced green chilies
1/2 pound bacon, crisply cooked and snipped into pieces
1 1/2 cups ham cut into small cubes
Basic recipe

2 cups milk
2 tablespoons all-purpose flour
1 cup cream
1 1/2 teaspoons salt
1/4 teaspoon white pepper
pinch nutmeg
2 to 2 1/2 cups grated cheddar cheese
7 to 8 cups of sliced potatoes, 1/8-inch thick
1/2 cup grated cheese

Directions

Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.

Make a white sauce with the milk and flour: Pour the milk into a heavy saucepan. Place the flour in a cup. Add just enough milk to make a paste. Gradually add more milk, stirring to thin the paste into a sauce-like consistency. Stir the flour and milk mixture into the milk with a whisk. Add the cream and heat, stirring with a whisk, until the sauce is thickened and starts to bubble.
Add the salt, pepper, and nutmeg. Add the cheese while still hot and stir in. The cheese should melt and form a medium-thick cheese sauce. Keep the sauce hot while you prepare the potatoes.
Peel and slice the potatoes to 1/8-inch thick. Use a mandolin or other cutting tool so that the potatoes are of uniform thickness.
Place a layer of potatoes in the pan. Pour a portion of the hot cheese sauce over the potato layer. Repeat with additional layers until the potatoes and cheese sauce is used.
Sprinkle the remaining 1/2 cup cheese over the casserole.
Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.
Baking Tip! About Baking Dishes

We baked these casseroles in three different types of dishes: Dark metal, clear glass, and opaque decorative glass. The type of baking dishes affects baking times. A dark metal dish bakes fastest. A clear glass or off-colored baking dish is next. A light colored, opaque glass dish is the slowest.

Baking times seemed to vary about ten minutes from one type of pan to the next.

As important as baking dishes are, the thickness of the casserole has even more impact. A shallow casserole bakes much faster than one that fills the whole pan.

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[from_the_kitchen] Portuguese Fry Bread

Portuguese Fry Bread
This is very similar to a yeasted fry bread. It uses baking powder for leavening instead of yeast. It is best served hot and we think with syrup or jam.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar
3/4 cup milk

Directions

1. In a medium bowl, whisk the flour, baking powder, salt, and sugar together. Add the milk and stir with a fork until combined. You will probably need to remove the dough to the counter and knead the ingredients together to get a smooth dough.
2. Form patties three to four inches in diameter and 3/8-inches thick.
3. Fill a frying pan with vegetable oil to about 3/4-inches deep. Heat the oil to medium-high. Cook the patties until golden brown, turning once.

Baker’s note: If your temperature is too high, the bread will not be cooked clear through before the outer surface burns.

from_the_kitchen] A Guide to 13 Different Kinds of Mashed Potatoes

A Guide to 13 Different Kinds of Mashed Potatoes
Melissa, the cook on this project, discovered that she likes mashed potatoes after all.

Mashed potatoes—she thought—were bland, something to pile gravy on. By the time the project was done, she liked mashed potatoes. They weren’t boring, they could have a taste of their own, and they can be adventuresome.

How to Make Mashed Potatoes

Making basic mashed potatoes is simple. Start with good quality potatoes, potatoes that are fresh and free from bruises. Choose a heavy pot that will disperse heat well and that is large enough to hold your potatoes with ample water so that it will not boil over. Your potatoes will cook quicker if you place a lid on the pot.

Unless you are making skin-on mashed potatoes with red potatoes, peel your potatoes, cut them into chunks, and place them in the pot of water. If you leave your potatoes exposed to air, they will change color. Add salt to the water, about one teaspoon per gallon of water and potatoes.

Boil your potatoes until they are tender when poked with a fork. Two pounds of potatoes boiled on medium-high heat will take about 15 minutes after boiling starts, to cook but will vary depending on the pot, the quantity of water, size of the cut potatoes, and the stove. Drain the water from the pot.

Mash your potatoes immediately. You can use a hand masher, a hand-held electric mixer, your stand-type mixer, or a potato ricer. For creamy mashed potatoes, add milk as you beat or use one of the recipes below. Add salt and pepper and butter to taste. Beat your potatoes until light and creamy.

Note: Many recipes call for heating the milk and melting the butter before adding to the potatoes. You can easily do so in the microwave and it will help to keep your potatoes hot. We usually don’t bother if we are beating the potatoes immediately after cooking.

Place your mashed potatoes in a serving bowl and cover with plastic wrap until ready to serve. The plastic wrap will keep them warm. After dinner, immediately refrigerate your potatoes. They will keep covered in the refrigerator for three to five days.

1. Bacon and Cheese Mashed Potatoes
Fry bacon slices or cook them in the microwave. Use kitchen shears to snip the bacon into 1/4-inch bits. Add 3/4 cup grated cheddar cheese, five slices of bacon, and 1/2 cup milk or cream for each two pounds of potatoes. If you like, you can sprinkle additional shredded cheese over the top of the potatoes in the serving dish.

This was another favorite.

2. Cream Cheese Mashed Potatoes
Make mashed potatoes as directed above. Beat in 4 ounces of cream cheese, two tablespoons butter, and 1/4 cup milk for each two pounds of potatoes or to taste.

3. Garlic Mashed Potatoes
Make mashed potatoes as directed above. Beat in two cloves garlic, sautéed or roasted plus 1/2 cup milk, 2/3 cup grated cheese, and 2 tablespoons butter for each two pounds of potatoes.

4. Skins-on Mashed Potatoes
Make mashed potatoes as directed above but use thin-skinned red potatoes. Beat in two cloves garlic, sautéed or roasted plus 1/2 cup milk and 3 tablespoons butter for each two pounds of potatoes.

5. Mashed Potatoes with Horseradish
Make mashed potatoes as directed above. Beat in 1/4 cup horseradish and 3/4 cup cream for every two pounds of potatoes or to taste.

This ratio of horseradish to potatoes will provide some “kick”. Our son, Nathan, worked at an upscale restaurant and he brought this recipe home.

6. Buttermilk Mashed Potatoes
We like the tang of buttermilk in our potatoes married with fresh creamery butter. Use about 3/4 cup buttermilk and three tablespoons butter for each two pounds of potatoes or to taste. You will need a balance of butter to buttermilk in this recipe.

7. Mashed Potatoes with Shallots
Make mashed potatoes as directed above. Thinly slice shallots and sauté the onion in butter. Add two small shallots, 3/4 cup cream or milk, and three tablespoons butter for each two pounds of potatoes.

8. Onion Mashed Potatoes
Make mashed potatoes as directed above. Finely chop a sweet onion such as Vandalia. Sauté the onion in butter in a skillet or microwave it until tender. Add about one-half of a medium onion, 3/4 cup cream or milk, and three tablespoons butter for each two pounds of potatoes.

9. Mashed Potatoes with Chives
Make mashed potatoes as directed above. Add 1/4 cup chopped fresh chives or two tablespoons dried chives, 3/4 cup cream or milk, and three tablespoons butter for each two pounds of potatoes.

10. French Onion Mashed Potatoes
Make mashed potatoes as directed above. Add 1/2 cup French onion dip, 1/2 cup milk or cream, and 3/4 cup grated cheddar cheese or mozzarella cheese for each two pounds of potatoes.

This was a favorite for some of the staff.

11. Mashed Potatoes with Green Onions
Make mashed potatoes as directed above. Add 1/3 cup thinly sliced green onions, 3/4 cup cream or milk, and three tablespoons butter for each two pounds of potatoes.

12. Cheddar Mashed Potatoes
Make mashed potatoes as directed above. Add 3/4 cup grated cheddar cheese, two tablespoons butter, and 1/2 cup milk or cream for each two pounds of potatoes. If you like, you can sprinkle additional shredded cheese over the top of the potatoes in the serving dish.

13. Sour Cream Mashed Potatoes
Make mashed potatoes as directed above. Beat in 3/4 cup sour cream and two tablespoons butter for each two pounds of raw potatoes or to taste.

Louisiana-Style Shrimp Casserole

Louisiana-Style Shrimp Casserole
Spice up dinner with a peppy shrimp dish complete with a biscuit topper.
Prep Time: 20 minutes
Total Time: 50 minutes
Makes: 4 servings
2 tablespoons butter or margarine
1 clove garlic, finely chopped
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup finely chopped celery
2 tablespoons Original Bisquick® mix
1 can (14.5 oz) diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
12 oz cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4 cup Original Bisquick® mix
1/4 cup milk
1 egg

Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add garlic, stir-fry vegetables and celery; cook about 5 minutes, stirring frequently, until vegetables are crisp-tender.
Stir 2 tablespoons Bisquick mix into vegetable mixture until blended. Stir in tomatoes, salt, pepper sauce and shrimp. Reduce heat to medium-low. Cook about 7 minutes, stirring occasionally, until bubbling and thickened. Pour shrimp mixture into ungreased 8-inch square (2-quart) glass baking dish.
In small bowl, stir 3/4 cup Bisquick mix, the milk and egg with fork until smooth. Pour over shrimp mixture.
Bake 20 to 30 minutes or until crust is golden brown.
High Altitude (3500-6500 ft): No change.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Make the shrimp filling ahead, spoon into the baking dish, cover and refrigerate. When ready to bake, just stir up the Bisquick mix topping and bake as directed.
Special Touch
Jazz up the look of this seafood sensation by sprinkling the top of the unbaked casserole with a tablespoon of chopped fresh parsley and a teaspoon of Cajun seasoning.
Variation
This southern favorite tastes just as delicious with 2 cups diced cooked chicken in place of the shrimp.

Nutrition Information:
1 Serving: Calories 320 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1 1/2g); Cholesterol 235 mg; Sodium 870 mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 7g); Protein 24g Percent Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 15%; Iron 25%
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meats;
0 High-Fat Meat; 2 Fat;
Carbohydrate Choices: 2;
*Percent Daily Values are based on a 2,000 calorie diet.

Popular Recipes Links

Popular Recipes Links
Posted on May 16, 2012 by queenginny

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LEMON MERINGUE PIES

 

LEMON MERINGUE PIES   Makes 6 servings.
 
 
3/4 cup lemon curd, chilled
1 pint no sugar added vanilla ice cream
3/4 cup superfine sugar or Splenda
1/4 tsp cream of tartar
4 graham cracker sheets rectangles, lightly crushed
1/2 tsp lemon extract
1/8 tsp salt
4 egg whites, room temp
 
 
HEAT oven to 250°. Line 2 cookie sheets with parchment. Using a 3 1/2″ round cookie cutter as a guide, draw 6 circles 1″ apart on each parchment sheet. Beat egg whites, cream of tartar and salt until frothy 1 min. Sprinkle in sugar, beat until glossy and stiff 3 min. Fold in lemon extract. TRANSFER meringue to a pastry bag fitted with 1/2″ closed star tip. Starting at the center of each traced circle and working outward, pipe 6 rounds onto each sheet. Transfer cookie sheets to oven, lower temp to 200° bake meringues 45 min. Switch and rotate both pans. Bake 30 min. Longer. Turn off oven do not open it and let meringues cool in closed oven for 6 hours. LET ice cream soften until spreadable. Fold graham crackers into ice cream. Place 6 of the meringues directly under a broiler until ridges are golden, 2 min. Spread 1/2 cup of the graham cracker ice cream onto flat side of each of the browned meringues. Spread 2 tbs lemon curd onto the flat side of the
Remaining meringues, then sandwich the meringues together. SERVE immediately…