November 9, 2002

• Couple of Recipes to Share………………….
  

  Cheddar Scalloped Potatoes and Ham

  
  

  6 medium potatoes, peeled and sliced
  1 medium onion, sliced
  1/4 Cup Celery Leaves
  1 tbsp dried parsley
  2 tbsp butter or margarine, melted
  1/4 Cup all-purpose flour
  1 tsp salt
  1/2 tsp black pepper
  1 can (13 oz) evaporated milk
  1 cup grated Cheddar Cheese
  1/2 tsp paprika

  
  

  1.  Layer potato slices and onion in prepared slow cooker. 

  
  

  2.  In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and Cheddar Cheese.  Process for 1 minute or until mixture is smooth.  Pour over potatoes and onions; sprinkle with paprika.

  
  

  3.  Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until potatoes are tender and heated through. 

  
  

  Serves 6

  
  

  
  

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  Zucchini Bread
  

  3 eggs
  2 cups sugar
  1 cup vegetable oil
  2 teaspoons vanilla extract
  1 teaspoon grated lemon peel
  3 cups all-purpose flour
  1 teaspoon baking soda
  1 teaspoon baking powder
  1 teaspoon salt
  1 teaspoon ground cinnamon
  2 cups shredded zucchini (about 2 medium)
  1/2 cup chopped nuts (optional)

  
  

  In a large mixing bowl, combine eggs and sugar.  Beat in oil, vanilla, and lemon peel.  Combine the dry ingredients; gradually add to sugar mixture and mix well.  Stir in zucchini and nuts.  Pour into two greased 9 in x 5 in x 3 in loaf pans.

  
  

  Bake at 325 degrees for 55-60 minutes or until a toothpick inserted hear the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.  YIELD: 2 Loaves 

  
  

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  • 6:35 pm
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