11
Creamed Potatoes
4 pounds white potatoes,
about 15 medium
3 cups half and half
3 tablespoons finely minced onion
Scrub the potatoes but do not peel. Place in a large pot and cover with water.
Place over high heat and bring to boil. Reduce to simmer and cook until done,
about 45 minutes. Refrigerate overnight. Grate the potatoes. It is not necessary to
peel them. Place grated potatoes, half and half, onion, salt, and pepper in a large
bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat.
Spoon in potato mixture. Place in roaster oven and bake at 375ºF for 1 hour.
Makes 10 servings.
Cheddar Onion Cornbread
1
⁄
4
cup butter
1
1
⁄
2
cups chopped onion
8-ounce container sour cream
1
1
⁄
2
cups grated cheddar cheese,
divided
In a skillet over medium high heat, sauté onions in butter until soft. Transfer to a
medium mixing bowl and let cool. Stir in sour cream and 1 cup of the cheddar
cheese. Set aside.
In another bowl, whisk eggs. Then add milk, muffin mix, cream corn, and pepper
sauce. Stir until mixed. Spread muffin batter into a greased 9x13-inch baking pan.
Dollop sour cream mixture over top of batter. Sprinkle remaining cheddar cheese
over all. Place in roaster oven and bake at 425ºF for 30 to 35 minutes. Let set for
5 minutes before cutting.
Desserts
Gingerbread with Lemon Sauce
Gingerbread
1
⁄
2
cup butter, softened
1 cup brown sugar
2 eggs
1 cup milk
1 cup molasses
2
1
⁄
2
cups flour
Grease a 9x13-inch baking pan. In a large bowl, cream together butter and sugar.
Add eggs and mix well. Add milk and molasses and mix thoroughly. Add flour,
baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Beat well. Pour batter
into greased pan. Place in roaster oven and bake for 35 to 40 minutes at 350ºF
until gingerbread begins to pull away slightly from sides of pan.
Lemon Sauce
2 tablespoons cornstarch
1
⁄
2
cup sugar
1
⁄
8
teaspoon salt
1
1
⁄
2
teaspoons salt
1
⁄
4
teaspoon pepper
4 tablespoons butter
2 eggs
1 cup milk
2 8-ounce packages corn muffin mix
15-ounce can cream corn
3 drops hot pepper sauce
1
⁄
2
teaspoon baking soda
1
⁄
8
teaspoon salt
1 tablespoon ground ginger
1
⁄
4
teaspoon cinnamon
1
⁄
4
teaspoon cloves
1
⁄
4
teaspoon nutmeg
1 cup hot water
2 tablespoons butter
Juice and grated peel from one lemon
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