Scalloped Potatoes and Ham

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4 Servings
Potatoes Canadian
Main Dish Bake Fall Comfort Food Canadian Potatoes Dinner Winter Comforting

2 cups Cooked ham ed
1/4 cup on chopped fine
1/4 cup Butter or garine
1/4 cup ur
2 1/2 cups k
5 large atoes thinly sliced
1 1/2 teaspoons t
1/8 teaspoon per

To make sauce, cook onion in butter or margarine till tender but not brown. Stir in flour, 1 1/2 teaspoons of salt, and 1/8 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. In a 2 quart casserole place 1/2 of the cubed ham and half of the sliced potatoes. Cover with half the sauce. Repeat layers. Bake covered in 350 F. oven for 45 minutes. Uncover, bake about 30 minutes more or till potatoes are done.


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Scalloped Potatoes and Ham

Ham American
Main Dish casseroles Bake Ham American

1/2 c. ter
1/2 c. ur
2 tsp. t
1/4 tsp. per
3 c. k
3 c. ed cooked ham (about 1/2 lb.)
1 lg. on chopped
1 lg. green per chopped
1/2 c. shredded ddar cheese (2 oz.)
5 c. sliced atoes (about 2 lbs.)

Melt butter over low heat, blend in flour, salt and pepper. Cook 1 minute, stir constantly. Remove from heat - gradually add milk, return to heat - cook until thick and bubbly. Fold in ham, onion, green pepper and cheese. Pour over potatoes in large bowl. Stir gently - then pour in buttered 13 x 9 inch baking dish - cover with foil. Bake at 350 degrees for 30 minutes. Uncover and bake for 1 hour or until brown and bubbly.


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Potato-Crusted Chilean Sea Bass

4 Servings
Chilean Sea Bass Ameriacn
Citrus Basil Red peppers Fish Potatoes Saute

4 ounces roasted peppers fresh or canned
2 ons juiced
1 clove lic
8 fresh il leaves patted dry
0.5 cup (120mL) ra virgin olive oil
1 Salt and per to taste
2 large Idaho atoes
1 tbsp (15mL) ve oil
1 1 4 5-ounce (140g) Chilean sea bass lets; sk

Purée peppers in a food processor. Add lemon juice, garlic and basil. Process until smooth. With processor running, add olive oil until sauce is smooth and creamy. Season to taste with salt and pepper and set aside. Using a sharp knife, cut potatoes, skin on, into paper-thin slices. Season fish with some of the olive oil, salt, and pepper. Arrange potato slices, overlapping, on the surface of each fillet to resemble fish scales. Heat one tsp olive oil in a nonstick sauté pan. Place fish, potato side down, in pan and cook 5 minutes. Turn fish over and continue to cook other side about 3 minutes, or until done.


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Moroccan Sweet Potato Salad

Add a little spice to your life with a culinary journey to Morocco via this exoticically seasoned sweet potato salad.

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