I made these awhile back for my nephew's birthday dinner. If you parboil the potatoes with the sliced onions for 5 to 7 minutes, you can have these ready in an hour. Just skip to the layering. Bake for 45 minutes and then another 15 without the lid. To make them the BEST EVER, use a large bag of Kraft 4 Cheese Italian Shredded Cheese instead of 1 1/2 cups cheddar.
BEST EVER MUSHROOM SCALLOPED POTATOES
8 cups thinly sliced & peeled potatoes
1 large onion
1 tablespoon butter/garlic butter
8-12 large fresh mushrooms, thinly sliced(optional)
2 cans Cream of Mushroom soup
1 cup milk (skim, 1%, 2%)
1 1/2 cups shredded Cheddar cheese
sea salt, to taste
freshly ground pepper, to taste
paprika, to taste
Combine soup, milk and spices in a bowl. Sauté thinly sliced onion rings in 1 tablespoon butter.
Lightly oil a casserole dish or glass lasagna pan with olive oil.
Arrange potatoes in a single layer in bottom of dish. Drizzle soup mixture over top.
Arrange onions and mushrooms. Sprinkle cheese over each layer.
Continue to layer in this manner until all ingredients are used up.
Bake at 375°F for approximately 2 hours or until potatoes reach desired texture.
For a crispy top layer, uncover during the last 10-15 minutes of cooking time.
Friday, June 18, 2010
Smoked Salmon Pate
This is another great dish that was served at The Stonehouse Restaurant. At the beginning of you meal you always started with a little something. Today it's called an amuse bouche. Smoked Salmon Pate and Roqurfort Pate were served thin and crispy French Bread.
makes 2 cups ...
8 ounces cream cheese, softened
1/4 cup heavy cream
2 tablespoons green onion (white and green part), finely chopped
1 teaspoon fresh lemon juice
1/8 freshly grated lemon zest
Dash hot pepper sauce
4 ounces smoked salmon, gently shredded
1 tablespoon snipped fresh dill plus dill sprigs for garnish
Gently mix the cream cheese and the cream in a mixing bowl. Stir in the scallion, lemon juice, lemon zest, and hot pepper sauce.
Gently fold in the smoked salmon and dill until well combined, but do not over mix. The shreds of salmon should remain whole.
makes 2 cups ...
8 ounces cream cheese, softened
1/4 cup heavy cream
2 tablespoons green onion (white and green part), finely chopped
1 teaspoon fresh lemon juice
1/8 freshly grated lemon zest
Dash hot pepper sauce
4 ounces smoked salmon, gently shredded
1 tablespoon snipped fresh dill plus dill sprigs for garnish
Gently mix the cream cheese and the cream in a mixing bowl. Stir in the scallion, lemon juice, lemon zest, and hot pepper sauce.
Gently fold in the smoked salmon and dill until well combined, but do not over mix. The shreds of salmon should remain whole.
Sausage-Stuffed Mushrooms
Back in the 90's when I worked at The Olive Garden and lived Hamilton, Ont., I used to hang around with a couple of guys, Angus and Eric. Eric made these great Sausage-Stuffed Mushrooms...
makes 24 appetizer servings ...
1 pound bulk pork sausage
1 pound fresh mushrooms
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 1/2 cups (6 ounces) shredded Cheddar cheese
Rinse mushrooms and pat dry; remove and chop stems.
Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well.
Fill mushroom caps with sausage mixture. Place in 13x9x2-inch baking dish. Bake at 350°F for 20 minutes. Garnish with snipped parsley.
makes 24 appetizer servings ...
1 pound bulk pork sausage
1 pound fresh mushrooms
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 1/2 cups (6 ounces) shredded Cheddar cheese
Rinse mushrooms and pat dry; remove and chop stems.
Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well.
Fill mushroom caps with sausage mixture. Place in 13x9x2-inch baking dish. Bake at 350°F for 20 minutes. Garnish with snipped parsley.
Oh So Very Garlicky Dip and Vegtables
Anyone remember The Stonehouse Restaurant on Kenna's Hill. I worked there as a bartender back in the 80's. Kitty Drake was the owner and ran the restaurant with her sister Becky. There was also the kitchen and serving staff, Dave, Frederick, Bill, Lois, Lynn and Stacie. This is one of the recipes I remember.
The Crudite Platter had an delicious garlicky dip known as Aioli and was served with fresh vegtables...
makes 3 cups ...
10 cloves garlic, peeled
4 egg yolks
juice of 1 whole lemon
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups olive oil
6-8 tablespoons heavy cream
1 medium bunch celery
3 medium zucchini
1 bunch broccoli
1 pound large mushrooms
In a blender or food processor, puree the egg yolks, lemon juice, salt, pepper, and garlic.
While the motor is still running, add the olive oil in a slow steady stream. As the dip thickens,
the oil may be added more quickly.
Add cream, if necessary, to thin the consistency of the dip to a thin mayonnaise.
Pour dip into small bowl; cover; refrigerate about 15 minutes or until ready to serve.
Separate celery into stalks and cut zucchini into sticks. Cut broccoli into florets and mushrooms
in half. Wrap vegetables separately in plastic wrap; refrigerate until ready to serve.
Place dip on serving platter, surround with vegetables.
The Crudite Platter had an delicious garlicky dip known as Aioli and was served with fresh vegtables...
makes 3 cups ...
10 cloves garlic, peeled
4 egg yolks
juice of 1 whole lemon
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups olive oil
6-8 tablespoons heavy cream
1 medium bunch celery
3 medium zucchini
1 bunch broccoli
1 pound large mushrooms
In a blender or food processor, puree the egg yolks, lemon juice, salt, pepper, and garlic.
While the motor is still running, add the olive oil in a slow steady stream. As the dip thickens,
the oil may be added more quickly.
Add cream, if necessary, to thin the consistency of the dip to a thin mayonnaise.
Pour dip into small bowl; cover; refrigerate about 15 minutes or until ready to serve.
Separate celery into stalks and cut zucchini into sticks. Cut broccoli into florets and mushrooms
in half. Wrap vegetables separately in plastic wrap; refrigerate until ready to serve.
Place dip on serving platter, surround with vegetables.
Hot Artichoke and Spinach Dip
This recipe is inspired by The Olive Garden. I worked there back in the 90's. It's not the exact recipe, but it's pretty close. I'm always asked for the recipe when I bring it to a party. You can also heat the dip in a saute pan if your are pressed for time.
the mix makes 4 to 6 servings ...
1 10 ounce package frozen chopped spinach, thawed
1 8 ounce package cream cheese, softened
1 cup sour cream
1 can (14 oz.) artichoke hearts, drained and chopped
1/4 cup thinly sliced green onion
1 clove garlic, minced
1 teaspoon hot pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup freshly grated Parmesan cheese
Preheat oven to 375°F.
Squeeze excess moisture from spinach until it is dry. Mix all ingredients except, Parmesan cheese in medium bowl until well blended.
Spread mixture in ungreased shallow casserole dish.
Bake uncovered 15 to 20 minutes or until hot and bubbly.
Sprinkle with freshly grated Parmesan cheese and serve.
the mix makes 4 to 6 servings ...
1 10 ounce package frozen chopped spinach, thawed
1 8 ounce package cream cheese, softened
1 cup sour cream
1 can (14 oz.) artichoke hearts, drained and chopped
1/4 cup thinly sliced green onion
1 clove garlic, minced
1 teaspoon hot pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup freshly grated Parmesan cheese
Preheat oven to 375°F.
Squeeze excess moisture from spinach until it is dry. Mix all ingredients except, Parmesan cheese in medium bowl until well blended.
Spread mixture in ungreased shallow casserole dish.
Bake uncovered 15 to 20 minutes or until hot and bubbly.
Sprinkle with freshly grated Parmesan cheese and serve.
Tuesday, June 15, 2010
Hickory Smoked Bacon Wraps
This recipe is inspired by Melita Sinnott. If you dropped in for a visit on Christmas Eve she always served these and fresh sliced turkey...
makes 48 appetizers ...
3 cups bread crumbs
1/2 cup melted margarine
2-4 tablespoons savory
1 teaspoon salt
1 small onion, finely chopped
24 hickory smoked bacon slices, halved crosswise
In a medium mixing bowl, rub together the ingredients between the hands until well blended.
Squeeze together a small portion of the stuffing in palm of hand to form a ball about 1-inch.
Wrap bacon around stuffing ball and secure with toothpick. Place on broiler pan.
Bake in preheated 350°F oven for 25 to 30 minutes until bacon starts to crisp.
-
makes 48 appetizers ...
3 cups bread crumbs
1/2 cup melted margarine
2-4 tablespoons savory
1 teaspoon salt
1 small onion, finely chopped
24 hickory smoked bacon slices, halved crosswise
In a medium mixing bowl, rub together the ingredients between the hands until well blended.
Squeeze together a small portion of the stuffing in palm of hand to form a ball about 1-inch.
Wrap bacon around stuffing ball and secure with toothpick. Place on broiler pan.
Bake in preheated 350°F oven for 25 to 30 minutes until bacon starts to crisp.
-
Crab in Phyllo Pastry
makes 4 servings ...
2 3.6-oz cans crab meat, squeezed to drain
1 tablespoon sour cream
2 tablespoons finely chopped shallots
1 tablespoon finely chopped dill
Dash Worcestershire sauce
Juice of l/4 lemon
2 teaspoons chopped fresh parsley
Salt and pepper
l/4 cup melted butter
6 sheets of phyllo pastry
Preheat oven to 350°F. Combine the crab, sour cream, shallots, dill, Worcestershire sauce, lemon juice, parsley, salt and pepper in a bowl.
Grease a 2-cup shallow pan. Tear a phyllo sheet into three pieces to fit the pan. Place one piece on the bottom of the pan. Brush with butter. Repeat with more phyllo pieces until you have 9 layers, making sure to butter each layer with a pastry brush. (Keep the phyllo covered in a damp tea towel to prevent the pastry from drying out.)
Spread the crab mixture over the last layer of phyllo. Place and individually butter 9 more layers of phyllo, buttering the last layer as well.
Bake for 30 minutes, or until pastry is golden brown.
2 3.6-oz cans crab meat, squeezed to drain
1 tablespoon sour cream
2 tablespoons finely chopped shallots
1 tablespoon finely chopped dill
Dash Worcestershire sauce
Juice of l/4 lemon
2 teaspoons chopped fresh parsley
Salt and pepper
l/4 cup melted butter
6 sheets of phyllo pastry
Preheat oven to 350°F. Combine the crab, sour cream, shallots, dill, Worcestershire sauce, lemon juice, parsley, salt and pepper in a bowl.
Grease a 2-cup shallow pan. Tear a phyllo sheet into three pieces to fit the pan. Place one piece on the bottom of the pan. Brush with butter. Repeat with more phyllo pieces until you have 9 layers, making sure to butter each layer with a pastry brush. (Keep the phyllo covered in a damp tea towel to prevent the pastry from drying out.)
Spread the crab mixture over the last layer of phyllo. Place and individually butter 9 more layers of phyllo, buttering the last layer as well.
Bake for 30 minutes, or until pastry is golden brown.
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