Ham and Potato Casserole
Linda Sisson
2 cups Ham, diced
6-8 medium Potatoes, peeled and thinly sliced
3 T Butter
3 T Flour
2 1/2 cups Milk
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
1 cup Cheddar cheese, grated
Preheat oven to 350 degrees.
Melt butter in a saucepan until bubbly (do not let it burn!). Add flour, stirring to make a paste. Add the milk and whisk until paste is completely mixed in and there are no lumps.
Add salt, pepper and onion powder to sauce. Simmer until thick, stirring constantly. Remove from heat.
Lay potato slices in a casserole dish. Sprinkle diced ham between potato layers. Pour cream sauce over potatoes and ham.
Bake, covered for about 30 minutes; then uncovered for another 30-45 minutes until potatoes are tender and most of sauce has been absorbed by the potatoes. About 15 minutes before end of cooking time, sprinkle shredded cheddar cheese over top of casserole.
Quick, easy and tasty. The original recipe didn’t call for the Italian Sausage - you can leave it out for a vegetarian version.
Three Cheese Tortellini with Sausage & Creamy Roasted Red Pepper Sauce
Barilla Recipe
1 8-oz bag Barilla Three Cheese Tortellini
3 oz Roasted Red Peppers, drained
1 cup Bertolli Alfredo Sauce
1 pkg Johnsonville Sweet Italian Sausage (use as much as you like - probably 2 or 3 links and freeze the rest for next time)
Remove skin from sausage links and cut into 1-inch pieces. Brown in skillet over medium heat. Remove from skillet and set aside.
Cook tortellini according to package directions. While tortellini cooks, puree red peppers in mini-chopper or food processor. Add Alfredo sauce and pepper puree to skillet, scraping bottom to loosen sausage bits. Add sausage pieces to sauce and heat through while tortellini finishes cooking.
Drain tortellini and stir in sauce.
Serves 4 generously.
This week’s menu is pretty basic. Lot’s of easy meals, a left-over night and even takeout food. Steve’s birthday is Friday and he wants Pizza & Beer for dinner.
Monday
Tuesday
- Hamburgers
- French Fries
- Cottage Cheese
Wednesday
- Fend for yourself night - Scavenging leftovers
Thursday
Friday
Saturday
Sunday
These turkey cutlets were very tasty but the wine sauce was horrid. “The little brown bits” in the pan and the butter will be pretty much burnt by the time you’ve finished cooking the cutlets. I tossed out the wine sauce and made a tomato-y sauce that was delicious on the cutlets.
Turkey Breast Cutlets with Lemon & Wine Sauce
Mary Lou White - 2000 St. Phillip’s Homw Sweet Home Cookbook
5 T flour
3 T freshly grated Parmesan cheese
1/2 tsp Salt
1/4 tsp White Pepper
1/4 tsp Nutmeg
1 egg, well beaten
1/2 c Milk
6 boneless Turkey cutlets or 1 lb of Turkey Breast Meat
4 T Butter
1/3 c White Wine
Chopped parsley for garnish
lemon wedges
In a shallow bowl, combine 2 T flour, cheese, salt, pepper and nutmeg. Add egg and milk; beat until well blended.
If using turkey breast, skin and cut crosswise into 6 slices. Pound with meat mallet until thin.
Put 3 T of flour into another shallow bowl. Dredge cutlets in flour; shake off excess.
Heat butter in large heavy skillet over moderate heat until foam subsides. Dip turkey in batter; fry until golden. Remove from pan; keep warm.
When all turkey is cooked, add wine to skillet. Cook over low heat 2 min., stirring to loosen brownd bits from pan. Add lemon juice; mix well. Pour sauce over turkey cutlets and sprinkle with parsley. Serve immediately with lemon wedges.
Serves 6.
Tomato-y Sauce
Virginia
1 can (14 3/4 oz) diced Tomatoes
1/2 cup Tomato Paste
2 T canned Green Chilies
3 T Parsley
Salt & Pepper to taste
Mix ingredients together in pan; cook until thickened.
Now that football season has kicked off, Friday night is sandwich night at our house. Sandwiches are a quick and easy way for me to get the kids fed and out the door by 5:30 pm. I thought we’d try this “Kentucky specialty served at restaurants around the country.” All I can say is - disappointment. I like an open-faced sandwich but this one was pretty bland. Kind of like eating gravy toast - filling but nothing to rave about.
Louisville Hot Brown
Food Editor’s Hometown Favorites Cookbook
4 T Butter
1 small Onion, chopped
4 T Flour
2 c Milk
½ tsp Salt
¼ tsp White Pepper
¼ c shredded Cheddar Cheese
¼ c grated Parmesan Cheese
8 slices trimmed Toast
Cooked chicken or turkey breast, sliced (about 3-4 oz per sandwich)
Crisp-fried bacon, crumbled (about 2 slices per sandwich)
4 oz Mushroom slices, sauteed
Melt 1 T of butter in a saucepan. Saute mushrooms. Remove from pan with slotted spoon and set aside. Add 3 T of butter to pan. Saute onion in butter until transparent. Add flour; mix well. Stir in milk, salt and pepper; whisk until smooth. Cook over medium heat until sauce thickens, stirring occasionally. Add Cheddar cheese and Parmesan cheese; continue heating until cheeses are melted and blended with sauce. Remove sauce from heat.
Put 1 slice of toast in each of four oven-proof individual serving dishes. Top each piece of toast with slices of chicken or turkey. Cut remaining toast slices diagonally and place 2 triangles alongside each sandwich. Ladle cheese sauce equally over all four sandwiches.
Place dishes under broiler until sauce begins to bubble, about 2 minutes. Garnish with crumbled bacon and sauteed mushroom slices. Serve immediately.
Makes 4 sandwiches
