December 29th, 2005 by alice
Tags: Casserole, Ham, Leftover
INGREDIENTS
- 4largebaking potatoes
- 3tablespoonsbutteror margarine
- 3tablespoonsflour
- 1cupmilk
- 1/4teaspoonsalt
- 1/4teaspoonpepper
- 1/4cupdry white wine
- 1lbcooked ham, sliced
- 1largeonion, sliced
- 1cup shreddedmonterey jack cheese
DIRECTIONS
- Peel potatoes & slice very thinly.
- Pat dry with paper towels & set aside.
- Melt butter in a small heavy saucepan.
- Remove from heat & whisk in flour.
- Gradually whisk in milk & seasonings, return to heat and stir constantly until thickened, about 10 minutes.
- Remove from heat and add the wine.
- Set aside.
- Assemble in layers in the bottom of a lightly greased ovenproof casserole dish- 1/2 of the ham, 1/2 of the potatoes, 1/2 the onions, 1/2 the sauce and 1/2 the cheese.
- Repeat the layers.
- Cover & bake in a preheated 350°F oven for an hour.
- Remove cover & continue baking for another 15 minutes.
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December 29th, 2005 by alice
Tags: Bread, Butter, Grannys, Peanut
INGREDIENTS
- 2cupsflour
- 4teaspoonsbaking powder
- 1teaspoonsalt
- 1/3cupsugar
- 1/2cuppeanut butter
- 1 1/2cupsmilk
DIRECTIONS
- Sift together the first 4 ingredients.
- Add peanut butter and beat the mixture well.
- Now add milk; beat well.
- Pour batter into well-greased bread tin and bake at 350 degrees for one hour.
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December 29th, 2005 by alice
Tags: Bread, Machine, Triplepple
INGREDIENTS
- 3/4cup finely chopped peeledapples
- 3/4cup warmapple juice(70 to 80 degrees)
- 1/4cup warmapplesauce(70 to 80 degrees)
- 1tablespoonbutter
- 2tablespoonsbrown sugar
- 1 1/2teaspoonssalt
- 1teaspooncinnamon
- 1/8teaspoonnutmeg
- 2cupsbread flour
- 1cupwhole wheat flour
- 2 1/4teaspoonsactive dry yeast
DIRECTIONS
- Place all ingredients in bread machine according to manufacturers directions.
- Use basic bread setting.
- Check dough after five minutes of mixing and add 1 to 2 tablespoonfuls of water or flour as needed.
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December 29th, 2005 by alice
Tags: Glazed, Goose, Gravy, Port, Roast, Tawny
INGREDIENTS
- 1 domesticgoose(about 10 lbs.)
- 1cup choppedyellow onions, divided
- 1/4cup choppedcelery
- 1/4cup choppedgreen bell peppers
- 2teaspoonssalt, divided
- 1/4teaspooncayenne pepper
- 1/2teaspoon granulatedgarlic powder
- 1/2teaspoonground black pepper
- 1/2cup choppedcarrots
- 2bay leaves
- 1/2teaspoontarragon
- 3cupsruby port
-
FOR THE GRAVY
- 2teaspoonsvegetable oil
- 1 goosechicken giblets, and neck
- 1/2cup choppedonions
- 1/4cup choppedcelery
- 1/2cup choppedcarrots
- 1teaspoonsalt
- 1/2teaspoonground black pepper
- 5bay leaves
- 1/2teaspoondried thyme
- 2tablespoonsflour
- 2cupstawny port
- 2cupswater
DIRECTIONS
- Preheat oven to 400 degrees.
- Combine 1/2 cup of the onions, celery, bell pepper, 1 teaspoon of the salt& 1/4 teaspoon of the cayenne in a mixing bowl.
- Remove the neck& giblets& set aside.
- Remove any excess fat around the opening of the cavity of the goose.
- Prick other fatty areas with a fork at intervals.
- Do not prick the breast.
- Stuff the cavity of the goose with vegetable mixture.
- Season the outside of the goose with the remaining teaspoon of salt, black pepper, garlic powder& tarragon.
- Place the goose in a large roasting pan& roast in oven, uncovered, for 1 hour& 45 minutes, or until drumsticks& thighs are easy to remove.
- Combine the remaining 1/2 cup of onion, carrots, bay leaves& port wine in a medium size sauce pan over medium heat& bring to a boil.
- Continue cooking over medium heat until the mixture thickens& reduces to about 1/2 cup, about 30 minutes.
- Strain through a fine mesh strainer& allow to cool.
- Using a pastry brush, glaze the goose with the port wine reduction,& return to the oven for 5 minutes to allow the glaze to caramelize& set.
- Remove from the oven& allow to rest for 20 minutes before carving.
- Serve with the Port Gravy.
- FOR THE TAWNY PORT GRAVY: In a large sauce pan, heat oil over medium-high heat.
- Add the giblets& neck,& brown, stirring, 3 to 4 minutes.
- Add the onions, celery, carrots, salt, pepper, bay leaves& thyme& cook, stirring often, for 3 to 4 minutes.
- Add the flour& stir to combine.
- Cook, stirring, for 5 minutes.
- Add the wine, bring to a boil,& cook, stirring occasionally, for about 5 minutes.
- Add the water& bring to a boil.
- Reduce heat to medium& simmer for about 1 hour.
- Remove from the heat& strain into a clean container& keep warm until ready to serve.
- This yields about 2 cups of gravy.
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December 29th, 2005 by alice
Tags: Casserole, Crock, Hamburger, Pot, Potato
INGREDIENTS
- 1 1/2lbshamburger, browned and drained
- 1largeonion, sliced
- 4largepotatoes, peeled and sliced
- 1 (10 ounce)cancream of mushroom soup
- 1/2 (10 ounce)canmilk(soup can)
DIRECTIONS
- Spray crock pot with non stick vegetable spray.
- Layer potatoes, onions and hamburger until all is used, sprinkling each layer very lightly with salt and pepper.
- Mix soup and milk together and pour over top.
- Cook 3 to 4 hours on high.
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