Paulette's Scalloped Potatoes

These are absolutely delicious and the kind of recipe people request once they have them. This recipe is from Laura's cousin, Paulette Hall from North Dakota.


Ingredients
Sliced potatoes
a small amount of onion
salt and pepper
flour (we make them gluten free)
whipping cream
margarine (I use butter)


Grease a casserole dish. (I use butter when I do.) Add potatoes, onion, salt and pepper. Sprinkle 2 tablespoons flour over the top. Cover mixture with equal amounts of cream and water, or use all whipping cream. If you don't have cream, use all milk and no water. Dot with margarine (butter). Sprinkle with cheese if you wish. Bake at 350 degrees for 1.5 hours uncovered.


It doesn't curdle.

Toffee Squares

Delicious! These Toffee Squares nicely makes approx. 40 pieces

40 Saltines

1 cup butter

1 cup brown sugar

6 to 8 oz. chocolate chips

1 cup finely chopped nuts

Line a jelly roll pan with foil and place saltines flat in the pan. Melt butter and add sugar, boil 3 minutes, stirring occasionally. Pour over crackers. Bake 5 minutes in a 350 degree oven. Remove from oven and sprinkle chocolate chips over the top. Let melt and smooth over the top. Sprinkle nuts over chocolate. Refrigerate until hard and peel off the foil before cutting. Let them reach room temperature before cutting to get nice even squares.

(I usually just break them into pieces.)

I chop nuts in a little chopper I have. Also use mini chips, they melt faster.

Rosemary Bowe, Peggy Bowe's mother



Make your Own Vinaigrette

Make  your own Vinaigrette

60% oils
30 % acids
10% Flavors
OILS                                      
Olive Oil 
Grape seed oil   
Sesame oil    

Acids                                                                  
Vinegars (red wine, balsamic, etc.)                                  
Lemon juice 

Other Flavors  
Mustard (prepared)  
Jams                                                   
Herbs (parsley, basil, garlic)
Nut oils  
Avocado oil                                                                                                        
shallots 
Ginger                                            
Soy sauce 
Tahini

+ Standard seasoning
Preferred sweetener (Used to balance out the tartness of acids)
Salt and pepper


Dressing from:
http://www.recipechart.com/recipes/appetizer-recipes/autumn-crunch-pasta-salad
 4 tablespoons olive oil or vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white wine vinegar
2-4 tablespoons white sugar
1/8 teaspoon each: paprika, onion powder
1 tablespoon poppyseeds

Broccoli - Caulifower Salad

When I was participating in a small group from church, we had a potluck once a month. I always took a salad and the salad depended on what was in season and what was on sale. My now deceased friend, Sheila, asked how I always had a different kind of salad? The answer is that I love fresh food and especially salads.
I recently made this salad, and it was to die for. It is not my recipe, but it is delicious. I have been thinking that one thing I might add would be black olives.


http://www.chef-in-training.com/2015/02/broccoli-cauliflower-salad/

Ingredients

• 2 cups cauliflower, cut in bite size pieces
• 2 cups broccoli, cut in bite size
• ½ cups celery
• 1 cup frozen peas
• 1½ cups cooked and chopped bacon

Dressing

• 2 cups mayonaise
• ¼ cup sugar
• ¼ cup Parmesan cheese
• 2 teaspoons vinegar
• ¼ teaspoons salt
• ¼ cup chopped onion (I use red onions in salads)

Instructions

1. In a large bowl toss cauliflower, broccoli, celery, peas, and bacon.
2. In a medium bowl combine mayo, sugar, Parmesan cheese, vinegar, salt and onion. Mix well. Pour over salad and toss to mix well and serve.