Scalloped Potatoes

Scalloped Potatoes

Serves 4-6

1 medium onion

2 tablespoons butter

2 tablespoons flour

2 1/4 cups milk

salt and white pepper to taste

1 cup ham, chopped

5 medium to large potaotes, thinly sliced

3/4 cup cheese of your choice, grated

Finely chop and saute' the onion.  Then remove it from the pan to a small bowl and set aside.  In the same pan place the butter and flour and cook until the flour browns slightly, then add milk and whisk until smooth and sauce thickens.  Return onions back to the pan with the sauce.  Add salt and white pepper to taste.

In a 3 1/2 quart casserole dish layer potatoes, cheese, ham, and sauce, ending with sauce and a sprinkle of cheese.

Bake covered at 350 degrees Fahrenheit for 1 hour and 10 minutes, then 10 minutes more with the lid off. 

Sense of Home / Recipes / Main Dishes

Wheat Bread and Buns

Wheat Bread and Buns
Makes 2 loaves plus 2 dozen buns  

2 1/2 cups warm water

1/2 cup honey

2 packages of yeast

Mix the above ingredients together in a small bowl and let set until bubbles form.

1 large egg, beaten
1/2 cup oil
1 teaspoon salt
3 cups whole wheat flour
Mix together and add proofed yeast mixture.  Continue mixing until thoroughly blended.
Add up to another 6 cups of flour, half whole wheat and half white flour.

Once dough is soft, but not sticky, knead the dough for 15 to 20 minutes, adding flour if it becomes sticky.  After kneading until the dough is smooth as a baby's bottom, place in a large greased bowl, cover with a cloth and let sit in a warm, draft free area until it doubles.

Punch the dough down and knead it until it is back to its former size.  Lightly grease 2 loaf pans and 2 cookie sheets.  Shape into buns and loaves and place onto cookie sheets and in loaf pans.  Let rise to about double, then bake at 350 degrees Fahrenheit; buns for 18 to 20 minutes and bread for 25 minutes.

Homemade Flour Tortillas

Homemade Flour Tortillas

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup lukewarm milk

Stir the flour, baking powder and salt together in a bowl.  Add vegetable oil to the lukewarm milk and mix together.  Gradually add the milk to the flour mixture, and using clean hands, work it into a gooey dough.

Turn dough out onto a surface dusted with flour and knead until the dough is no longer sticky.  Return the dough to the bowl and let sit for 20 minutes. 

Divide dough into 8 balls of equal size. Cover them, let sit for another 20 minutes (or up to 8 hours).

Roll the balls out one at a time to about a 7-inch circle.  Cook in preheated, ungreased skillet, cast iron preferably.  Flip after 30 seconds.

Keep in warm oven until ready to serve.

Spicy Crab Linguine

Spicy Crab Linguine

1/2 pound linguine

1/2 cup chopped red onion

1/4 cup extra-virgin olive oil

1 to 2 teaspoons sambal oelek

1/2 pound cooked crab meat, cut into 1-inch pieces

2 pieces preserved lemon, pulp discarded and rind rinsed and finely chopped (1 tablespoon)

1/3 cup finely chopped flat-leaf parsley

2 tablespoons butter

Cook linguine in a pot of boiling salted water until al dente. 

Meanwhile, saute onion in oil in a large heavy skillet over medium heat, stirring until softened.  Stir in sambal oelek and cook 1 minute more, then add crab meat.  Reduce heat to low and cook stirring frequently, just until crab meat is heated through.

Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.

Serves 4