gillian and i made a large feast of food today. there is not much to do where we live and we both love to cook so we collarborated. she made swedish meatballs and collard greens and i made potato au gratin and blueberry delight. also her man's cousin brought bread he baked. it was a great meal!
Au Gratin Potatoes
* 2 cups milk
* 4 cups peeled and diced potatoes
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 2 tablespoons butter
* 1 cup shredded Cheddar cheese
* 2 tablespoons flour
Measure milk into a 2-quart saucepan. Add potatoes, salt, pepper, and butter. Bring to a boil, reduce heat and simmer until almost tender, about 6 minutes. Remove from heat, add cheese, and stir carefully until just melted. Sprinkle flour over the surface, stir gently then pour into a greased 2-quart casserole. Bake at 4
00° for 20 minutes, until browned.
Au gratin potato recipe serves 6.
we doubled the recipe when we realized more people were coming over. the first batch i used a chedder/jalapeno jack cheese mix, whole milk and unbleached flour. the second batch i used chedder cheese, fresh milk and whole wheat flour and just dumped that right on top of the first batch.
the blueberry delight recipe is from ryan's grandma. it's his favorite dessert from her. it's simple and it's a very 1950's kitchen recipe. she actually calls it peach delight because she uses peaches, but i had some leftover blueberries so i used them instead.
*1 package yellow cake mix
*3/4 cup butter, melted
*1 lb peaches (or substitute fruit)
*2 cups sour cream
*1/4 cup sugar
*3 egg yolks
*cinnamon
Combine cake mix & butter. Spread on botton of lightly greased 9 X 12 inch pan. Layer peaches or fruit on top, blenc sour cream, sugar & yolks. spoon over peaches. sprinkle with cinnamon. bake at 350 degrees for 30-35 minutes. cool and enjoy!
No comments:
Post a Comment