The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Picture
Scalloped Potatoes

Potatoes, Sliced Milk
Onions, Chopped 1/2 Teaspoon Salt
1/4 Cup Fluffo (Shortening), Melted Pepper To Taste
1/4 Cup Flour

Place potatoes and onions in 9x13-inch baking dish. Add melted shortening. Make a runny paste of flour and water. Add milk to edge of pan. Season with salt and pepper. Bake at 350-375 degrees for 1 hour and 15 minutes.

Recipe - Jean Hansen
Picture

"I love potatoes done up this way.  I also like to add a bit of cheese.  I was over at a former coworker from the Beaman Lab, Susanne's house for a game night and her husband made a version with Gruyere that was very different, but very good.  Fontina would also be good in this.  Experiment with different types of cheese to find new ways to prepare this recipe." - April Ferre

"This dish is made even better when you add ham to it.  You can put in chopped ham, or larger medallions and make this this into a main dish." - Calla Ferre


Back to Side Dishes



Powered by Create your own unique website with customizable templates.