Wicked Potatoes

Wicked Potatoes

9 x 13 pan serves 12 - 15

4 very large potatoes

1 quart cream

Fresh ground nutmeg (about one whole nutmeg)

Salt and Pepper

Gruyere cheese (about 4 - 8 oz.)

Gouda cheese (about 4 – 8 oz.)

Mozzarella cheese (about 16 – 20 oz.)

Fresh Rosemary sprigs

Peel potatoes, and cover with water so they don’t turn brown.    

Pour about  1 c.  cream to cover the bottom of a 9 x 13 pan.

Using a mandoline, so they are VERY thin, slice one potato.  Spread in bottom of pan in thin layer, squishing so it is covered by cream so it doesn’t brown.  Salt & pepper  & grind fresh nutmeg generously on the layer of potatoes.  Sprinkle with about 1/4 of the cheese.  Repeat, 3 more times, ending with cream (reserve last ¼ of cheese).   Top with several springs of fresh rosemary, pushing down into cream, which infuses flavor

Cover with foil and bake at 325 degrees for 2 ½ to 3 hours .  For last 20 – 30 minutes, remove foil, remove rosemary sprigs and top with remaining cheese.    

Serve only on special occasions and don’t think about the calories and the fat grams!

Cheesy Bacon Scalloped Potatoes

Cheddar Bacon Scalloped Potatoes

Description:


Ingredients:
6 slices bacon, cooked and chopped
2 to 2 1/2 pounds (about 6 medium) potatoes unpeeled and thinly sliced
3 TB butter or margaine
3 TB all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1 can (12 oz) evaporated milk
1 c. water
2 c. (8 oz.) shredded cheddar
2 green onions sliced

Directions:
Cook potatoes until barely done and slice thinly.  
Heat butter over medium heat and stir in flour, salt and pepper.   Gradually stir in evaporated milk, water and 1/3 bacon.   Layer potatoes sauce onions and bacon and repeat.   Bake about 1 hour at 350.

Number Of Servings:makes one 9 x 9 pan

Preparation Time: 

Cream Pie

Basic Cream Pie (Roma Jeane Stock)

1/3 c. flour

2/3 c. sugar

¼ tsp salt

2 c. milk, scalded

3 slightly beaten eggs yolks

2 TB butter

½ tsp vanilla

1 9-inch baked pastry shell

Mix  flour, 2/3 c. sugar, and slat; gradually add milk.  Cook stirring constantly until thick. Slowly add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 2 min. cool; add butter and vanilla. Pour into cooled baked shell.

Variations:

Chocolate: increase sugar to 1 c. melt 1.5 oz squares unsweetened chocolate in scaleded milk

Banana: add 2 or 3 sliced bananas when cool

Coconut: Add 1 c. moist shredded coconut

Butterscotch: substitute 1 c. brown sugar for 2/3 c. white sugar and increase butter to 3 TB.

Brownies

Brownies

 

9x13 pan

 

1 c. butter or margaine (2 cubes)

2 c. sugar

4 1-oz squares of unsweetened chocolate

4 eggs

1 ½ . flour

2 tsp vanilla

 

Optional: 

½ c. chopped walnuts

1 c. milk cho. Chips

2 oz. 70% -100%  cacao dark chocolate candy bar cut in very small pieces

 

In larger sauce pan, melt slowly the butter and chocolate.  Remove from heat and stir in sugar.  Add eggs one at a time.  Stir in flour and nuts and vanilla.

 

Bake at 350 for 30 minutes (I do 28 or 29)

 

Cool and frost

 

(use mint frosting first (below) for mint brownies and then frost with chocolate)

 

Chocolate frosting

½  cube butter

½ c. cocoa

3 ½ TB milk

2 c. powdererd sugar

 

Melt butter, cocoa and milk together and stir to mix.  When it is melted and mixed, beat in 2 c. powdered sugar.  You may (or not) need to add slightly more milk to make it soft.  I like it to be slightly runny.   It will set up on the cool browies.

 

 

Variation mint brownies:  omit nuts.  After cooling brownies completely, spread with mint frosting.  Freeze for 30 to 60 minutes to firm the mint frosting and then spread quickly with chocolate frosting.  (If you spread it too much, it will melt the mint.)

 

Mint frosting:

½ cube butter or margarine

2 c. powdered sugar

small amnt milk to make spreadable

about ¼ or so tsp of peppermint extract (don’t use mint extract – it’s wintergreen)

 Baked Ribs

Pork or Beef Ribs (each rack of ribs serves 5-6)

Heat the oven to 250 or 275 degree Season both sides of the ribs with salt and generous amount of pepper. Leave the ribs meat-side up and then tightly cover the pans with aluminum foil with no rips or tears to seal. Cook on cookie sheet or pyrex pan.

Bake for 5 hours at 250 or 4 hours at 275, until the meat easily falls off of the bones. Feel the ribs to see that they're soft inside the foil

Remove the ribs from the oven, discard the aluminum foil, generously brush both sides of the ribs with your choice of BBQ sauce. Turn broiler to high and broil the ribs for 3-4 minutes, just until the BBQ sauce begins to caramelize.

Garlic Bread Spread

1 loaf French bread 

1/2 c. butter, softened

1 tsp. Italian seasoning

1/2 tsp garlic powder

1/2 c. grated parmesan cheese

beat butter and add other ingredients. Cut loaf in half lengthwise and spread both halves liberally. Cut each in diagonal slices and place on large cookie sheet.  Broil on hi in preheated oven. (If the oven is preheated, the bread cooks very quickly in just 1 or 2 minutes - so WATCH.

 Strawberry or Raspberry Butter

1/2 c. softened butter

jam (I use homemade jam)

Beat butter till fluffy, and gradually add jam to desired mix (slightly more jam than butter)