Scolloped Potatoes

Scolloped Potatoes

I took these to a recent meeting and they were a hit.  Many people have gotten used to the flavor of scolloped potatoes from a box.  These are preservative-free, everything natural scolloped potatoes and the flavor really makes these stand out.  There is no comparison.

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

Directions:

1
In a small sauce pan, melt butter and blend in flour.
2
Let sit for a minute.
3
Add all of cold milk, stirring with a whisk.
4
Season with salt and cayenne.
5
Cook sauce on medium-low until smooth and boiling, stirring occasionally with a whisk.
6
Reduce heat and stir in cheese.
7
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8
Pour half of cheese sauce over potatoes.
9
Repeat with second layer of potatoes and cheese sauce.
10
Sprinkle the remaining cheese on top.
11
Top with some paprika for color.
12
Bake uncovered for about 1 hour at 350°F.

I baked mine for about 50 minutes and that was plenty. I also had some diced ham and added that to the sauce before doing the layers.   6 servings

BERRY OR PEACH COBBLER

BERRY OR PEACH COBBLER

Ingredients:

2-12oz. bags of frozen fruit

1 Box white cake mix

1 can of diet 7-up or sprite (clear soda)

Instructions:

Place fruit in 9X13 baking dish (sprayed with pam).  Add dried cake mix over top.  Pour soda slowly over cake mix.  Do NOT stir the cake mix and soda combination.  This will give you the crust.  Bake at 350 for 45-50 minutes.  Serves 16 and is 4 weight watcher points

This recipe is so good and very easy!!  Tastes very rich and yummy but isn't a ton of calories!!

Rich Clam Chowder

Rich Clam Chowder

1 hr and 10 mins to make • Serves 22

Seafood

6 cans

(6-1/2 ounces each) minced clams

Produce

6	Celery, ribs
3	Onions, large
2 tbsp	Parsley, fresh
6 cups	Red potatoes

Baking & Spices

1 1/2 cups	All-purpose flour
1/4 tsp	Pepper
3 tsp	Salt

Oils & Vinegars

1/4 cup

Red wine vinegar

Dairy

1 1/2 cups	Butter
8 cups	Half-and-half cream

Liquids

3 cups water
Directions In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture. Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through. Yield: 22 servings (1 cup each). This clam chowder is SO rich and yummy!!  You just have to try this!!  It is so rich that the butter and half and half could be cut down.  Milk could be used.  It is SO good and filling!!