What I'm learning

What shows in preview is NOT what shows on my screen when I actually post! Trying to get the text and pictures to line up is quite the chore. I may play with a different way to do this.

Potato-Ham Scallop

from the book All-Time Favorite Recipes
by BH&G

Hint: use non-stick cooking spray on the casserole and lid to make clean up easier







2C cubed fully cooked ham
6 to 8 medium potatoes
1/4 C finely chopped onion
1/3 C flour
2 C milk
Grated cheddar cheese (I took out the breadcrumb topping and added cheese instead)








Peel and thinly slice the potatoes. You need about 6 C sliced. This is where a food processor shines! I use the 2mm slicing blade.

Place half the ham in the bottom of a 2 quart casserole.

Cover with half the potatoes and half the onion.



Sift half the flour over; season with salt and pepper.


Repeat layering remaining ham, potatoes, and onion*. Season again with salt and pepper* and sift remaining flour over the top. (*I do not add onion or pepper the second time around.)







Pour milk over all. Bake covered @ 350 1 1/2 hrs.








Uncover, sprinkle grated cheese on top and bake 15 mins longer until cheese is melted and bubbly.






ENJOY!

Makes 6 to 8 servings.

Mexican Meat Mix

from the book Make-A-Mix Cookery by Karine Eliason, Nevada Harward & Madeline Westover

This is a master mix to use in recipes that will follow

5 lbs beef roast or combination of beef and pork roasts (I use cross-rib)
3 Tbs vegetable shortening (I use butter)
3 large onions
1 (4oz) can chopped green chilies
2 (7oz) cans green chili salsa (I've never found this and just use 14 oz chunky salsa)
1/4 tsp garlic powder
4 Tbs flour
4 tsp salt
1 tsp ground cumin
Juices from beef roasts

Preheat oven to 200. Place roast in Dutch Oven. Do NOT add salt or water. Cover with a tight lid and roast about 12 hrs, until well done. (I cover with foil before putting the lid on to make sure no moisture escapes.) Or cook roast with 1 C water in a pressure cooker 35-40 mins.

Drain meat, reserving juices.




Cool, then shred meat and set aside.



Rough chop the 3 large onions.








Melt shortening in the same Dutch Oven. Add onions and green chilies. Saute a minute or two, stirring occasionally.






Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat.















Stir in reserved meat juices and shredded meat. Cook 5 mins until thick.




Cool. Put about 3 C mix each into 1 qt freezer containers, leaving 1/2 in space at top. Freeze. Use within 6 mos. Makes more than 9 C

Use to make:
Chimichangas

Introduction Jan 1 2011

I decided it might be time to do a photo cookbook of sorts of the recipes our family has enjoyed. This will provide step by step instructions and photos that can be accessed anywhere we have internet.

Tristan being home from Japan provided the perfect excuse to cook up some family favorites. I'll add to the list from time to time.