| Author |
Message |
Chewpito
Member
01-03-2004
| Sunday, April 08, 2012 - 8:11 pm 
Teach, you will be so thankful for those left overs...I would....you all are such wonderful cooks....single here,....I just like to see your meal plans.....
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Dipo
Member
04-23-2002
| Sunday, April 08, 2012 - 8:48 pm
Ok, Whoami, tell me your recipe. I have tried many scalloped potatoe recipes and haven't found one yet that I am in love with.
I know what you mean with the leftover food, I always have to send stuff home with my sister.
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Whoami
Member
08-02-2001
| Sunday, April 08, 2012 - 9:30 pm
Dipo, I pretty much used THIS recipe.
I doubled it on the fly, so I didn't have a second can of chicken gravy, so I used a can of condensed cream of mushroom soup instead.
I didn't use ham (I was cooking a full spiral-cut ham, so ham in the tatos didn't seem like a good idea, not to mention I didn't have any chunks of ham to put in it).
I also didn't use an onion, cause WhosMom will feed the dog off her plate, and onions are deadly to dogs. I did use a few shakes of dried onion bits as I was mixing the sauce/gravy stuff.
I cooked it in the crock pot on low for 8 hours, and the tatos were nice and tender. I didn't top it off with cheese either, since the sauce was still pretty runny, and it would have just sunk into the mixture. That didn't seem too appealing either.
I also salted and peppered the mixture before I poured it over the tatos.
Oh, and I also sprayed the crock pot with cooking spray first, based on one of the crock pot recipes I'd read while Googling and trying to find a decent recipe. I haven't put the food away yet (just getting ready to do so). So I don't know yet how the clean up will go.
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Dipo
Member
04-23-2002
| Monday, April 09, 2012 - 12:55 pm
That looks good!! I think I will play with it a little to see if I can do it without the condensed soups.
I'm with you on the ham, I like to cook that separate.
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Whoami
Member
08-02-2001
| Monday, April 09, 2012 - 1:07 pm
Update. The crockpot cleaned up real well! Don't know if that was a result of the cooking spray, or just that the sauce didn't burn/stick as bad as they usually do in the oven.
I hear ya on the "playing with it a little." Usually, when I kinda know what outcome I want, I'll Google a recipe and come up with a hodgepodge of the best of the recipes I've found out there to make one of my own.
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Hukdonreality
Member
09-29-2003
| Monday, April 09, 2012 - 2:17 pm
Dipo, I make scalloped potatoes using cream of mushroom soup and it's a super easy recipe. Comes out great every time if you're interested. There really isn't anything you can alter on it though!
I think the trick to nice soft potatoes is to use one that is also good for mashing, like Yukon Gold. Here's how I make mine:
1 fully cooked ham slice, 1/2-inch thick
approx 4-5 pounds thinly sliced potatoes
2 cans (10 ½ oz) cream of mushroom soup
~ 1 can milk
~ ½ cup chopped onion, minced finely
dash pepper
3-4 Tbl melted butter
Preparation:
Combine soup with milk, onion, and ground black pepper
Slice potatoes thinly and cut ham into bite-size pieces on a bias. Place a bit of the liquid mixture on bottom of casserole dish, then alternate layers of potatoes/ham, and the liquid. Pour melted butter evenly across the casserole
Cover with foil and bake at 350° for 1 hour
Remove covering; bake 30 to 45 minutes longer or until potatoes are done (the potatoes are always soft enough as far as I'm concerned, before even doing this last step)
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Teachmichigan
Member
07-22-2001
| Monday, April 09, 2012 - 3:18 pm
My mom always made scalloped potatoes w/the same sauce she used for mac 'n cheese. A white sauce (mix of chix broth and milk - or cream if you're indulging) thickened w/a bit of flour, seasoned w/salt, pepper and maybe white pepper, and then added cheese in when it was a bit thinner than the desired thickness. The cheese thickens it - then she'd pour it over the macaroni or the potatoes and pop them in the oven for 30-45 minutes. Always delicious.
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Naja
Member
06-28-2003
| Wednesday, July 18, 2012 - 9:36 pm
It's so simple but so delicious.
Tonight I made DH and I grilled Swiss cheese sandwiches, with extremely thin sliced tomatoes on them. I don't think anyone ever made a more delicious sandwich 
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Heckagirl631
Member
09-08-2010
| Wednesday, July 18, 2012 - 10:04 pm
It's the fresh tomatoes. They are oh so delicious.
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Naja
Member
06-28-2003
| Sunday, July 22, 2012 - 12:48 pm
It's just too hot to get into a big dinner again, so tonight we are having homemade egg McMuffins. I'm going to try to time it so that it's time to eat right when BB starts tonight
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Teachmichigan
Member
07-22-2001
| Sunday, July 22, 2012 - 3:00 pm
It's muggy and hot here, so there's a pot roast that's been in the slow cooker all day. Potatoes, carrots, onions and mushrooms accompany it, and I'm hopeful the drippings will be turned into a lovely gravy. Dinner's at 6:30 for anyone in the area.
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Texasdeb
Member
05-23-2003
| Sunday, July 22, 2012 - 4:20 pm
Teach, your dinner sounds mouth watering!
We had: Eckridge hardwood smoked chedder sausage cut in 1" pieces & steamed in bbq sauce, homemade pinto beans that were made last night, canned mexi-corn, & boxed bacon/ranch pasta salad. Really quick & easy & w/the heat, that's all I'm willing to do.
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Teachmichigan
Member
07-22-2001
| Sunday, July 22, 2012 - 9:06 pm
SCORE! The gravy was fantastic! I seared the onions and garlic in oil first, then seared the roast (seasoned only with salt and pepper). When I took it out, I used a white wine to deglaze the pan and added rosemary, thyme and a bit more salt and pepper. Martha said to put 1 TB of cornstarch mixed w/2 TB of water in the bottom of the crockpot. I did that, put veggies and roast on top, and then poured the deglazed sauce around the edges (maybe 1 C total). When we took out the cooked meat and veggies, I dumped the liquid into a sauce pan, added a bit more cornstarch/water and boiled it. TOTALLY yummy!
We've tried 3-4 different roast recipes over the past year, but THIS is the one we're keeping!
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Hukdonreality
Member
09-29-2003
| Monday, August 13, 2012 - 5:12 pm
Two ears of freshly picked sweet corn dripping in butter, and a homegrown deliciously red ripe tomato. Life in Western New York is good in the summer (well, the veggies are, not the heat, lol). Looking forward to some serious snow this winter!!
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Teachmichigan
Member
07-22-2001
| Monday, August 13, 2012 - 5:27 pm
Our CSA basket was FABULOUS this week. Supper was coho salmon caught less than 2 weeks ago in Lake Michigan, a tomato/basil/mozzarella salad, fresh cuke slices, and wild rice. No corn tonight but more is coming tomorrow.
I've got all the stuff to make pico de gallo and salsa verde, but I have to find a way to make canned salsa w/out a hot water bath. Frozen pico just does NOT work!
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Mameblanche
Member
08-24-2002
| Tuesday, August 14, 2012 - 12:53 am
We have great neighbours. a few days ago one gave corn on the cob and today another one gave us fresh cukes from their cottage.
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Mamie316
Member
07-08-2003
| Sunday, March 17, 2013 - 10:15 am
Corned beef and cabbage
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Texasdeb
Member
05-23-2003
| Sunday, March 17, 2013 - 4:03 pm
shrimp, t-bones, & brauts on the outside grill. scalloped potatoes, corn, mac salad, tossed green salad, & cole slaw. German Choc cake & coconut cream pie.
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Mamie316
Member
07-08-2003
| Tuesday, August 13, 2013 - 4:47 pm
I'm trying a pork and penne with zucchini dish. We have so much zucchini from our garden. I'm having nightmares of killer zucchini!
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Teachmichigan
Member
07-22-2001
| Tuesday, August 13, 2013 - 8:37 pm
We tried a new mac 'n cheese that uses smoked gouda, sharp cheddar, ancho chili powder and smoked ham. It was a definite hit!
Tomorrow I'm hoping to make blueberry muffins and chocolate zucchini bread to clear out some of the space in my fridge - our CSA basket has had lots of zucchini lately, too, Mamie! I saw a post for zucchini pizza bites (essentially zucchini slices with pizza sauce and mozzarella on top). I figure between the bites and the cake, we can have an entire zucchini meal! LOL
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Dipo
Member
04-23-2002
| Tuesday, August 13, 2013 - 9:02 pm
LOL, I saw a recipe for zucchini french fries that sounded really good. They were baked.
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Texasdeb
Member
05-23-2003
| Wednesday, August 14, 2013 - 4:22 pm
have a batch of taco meat that I cooked up Mon. I'm going to roll up some beef/cheese enchiladas & top them w/wolf brand chili, grated cheese, & onions & make a bowl of coleslaw as the side. I love coleslaw as a side to enchiladas!
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Texannie
Member
07-15-2001
| Wednesday, August 14, 2013 - 4:55 pm
yum!!! i made stacked enchiladas with a green tomatilla salsa and wolf brand using left over pot roast last night.
never thought of coleslaw as a side for enchiladas.
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Mamie316
Member
07-08-2003
| Wednesday, August 14, 2013 - 8:22 pm
I've done a baked zucchini fry, I've done Giada's recipe for fried zucchini. I've done baked zucchini bites.
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Naja
Member
06-28-2003
| Thursday, June 05, 2014 - 10:20 am
Don't laugh, but tonight is DH's birthday eve, and we are going to have Sonic Banana Splits for dinner. Not for dessert, not for a snack, but actually for dinner....LOL
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