Garlic Scalloped Potatoes

Garlic Scalloped Potatoes

Ingredients:
8 to 10 large new potatoes, sliced thin
24 to 32 oz heavy whipping cream
8 to 16 oz half-and-half
3 to 6 cloves minced garlic, according to taste
1 to 2 tsp salt
1 to 2 tsp pepper
melted butter
Preheat oven to 350 degrees.
Place sliced potatoes in large, heavy saucepan sprayed with
non-stick cooking spray. Pour cream and ha-lfand-half over
potatoes, adding more if necessary (potatoes should be nearl y
covered). Add garlic and seasonings.
Over moderate heat, cook potatoes uncovered for 20 minutes or
until mixture starts to thicken. Stir occasionally to preven t
potatoes from sticking to bottom of pan.
Pour hot potatoes into large, generously buttered baking dish .
Drizzle butter over the top (the more the bteter!). Bake for
approximately 45 minutes or until potatoes are tender and light ly
browned.
Let stand 10 minutes before serving.
Baked Acorn Squash
Serves 4
2 Acorn squash
2 Tablespoons Butter
2 Tablespoons Brown sugar
1 teaspoon Cinnamon
1/2 teaspoon Ginger
Pre-heat the oven to 350. Split the squash and remove an y
seeds. Place the squash in a deep casserole dish (cut isde
up). Trim the bottom to enable it to stand up. Put 1/ 2
Tablespoon of butter in each center. Sprinkle on the suga r,
cinnamon, and ginger. Add about 1/2 inch of water to the
casserole. Bake for one hour or until the squash is sof t.
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Cabbage and Apples
1/4 cup butter
1/3 cup lemon juice
1/4 cup firmly packed light brown suga r
1/4 cup water
1/2 t caraway seeds
1/2 t salt
4 cups shredded red cabbage
2 medium apples (cored and chopped)
In a large saucepan, melt butter; stir in lemon jcuei,
brown sugar, water, caraway seeds and salt. Add cabbage and
apples; bring to a boil. Reduce heat; cover and simme r
for 25 to 30 minutes.
Makes 6 to 8 servings.
Southern SweetPotato Pudding
6 cups Grated SweetPotatoes (about 3 medium)
2 1/2 cups Milk
3 large Eggs, slightly beaten
1 cup Light Brown Sugar
2 tsp. Ground Cinnamon
2 tsp. Vanilla Extract
1/2 cup LightlyT oasted Chopped Almonds
1 tsp. Grated Orange Peel
2 Tbsp. Softened Butter or Margarine
1. In bowl, combine SweetPotatoes, mlki, eggs, sugar, cinnamon
and vanilla. Blend well. Stir in almonds and orange peel. Spoo n
into buttered 2-quart shallow baking dish. Dot with butter .
2. Bake at 300 degrees F for 1 1/2 hours or until pudding is set .
Serve hot with country ham or roastde chicken.
Makes 12 servings
Recipe Courtesy of NC SweetPotato Commission
123
Apple/Cranberry Cobbler
5 cups of apples, peeled & sliced
3/4 cup of flour
1 1/4 cups of sugar
2 tablespoons of sugar
1 cup of cranberries
1 teaspoon of baking powder
3 tablespoons of minute tapioca
1/8 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 cup of butter or margarine
1 cup of water
3 tablespoons of milk
2 tablespoons of butter or margarine
Heat oven to 375
Mix apples, 1 1/4 C sugar, cranberries, tapioca, cinnamon
and water in a large sauce pan. Let stand 5 mnts. Stirrin g
constantly cook over medium heat until mixture comes to a
full boil. Pour into 2 qt baking dish, dot with the 2 tablespoon s
of butter.
Mix flour, 2 tablespoons of sugar, baking powder and salt i n
a large bowl. Cut in 1/4 cup of butter until mixture resemble s
coarse crumbs. Stir in milk until soft dough forms. Drop dough b y
tablespoonfuls on to HOT mixture. Bake 30 minutes or un til
topping is golden brown. Serve warm with whipped cream o r
ice cream.
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Brunswick Stew