"Ophelia" > wrote in message
...
>
>
> "jmcquown" wrote in message ...
> One large egg, fried (medium) served on a slice of whole wheat toast with
> two strips of crispy bacon on the side. And yes, a glass of cold milk.
>
> I'm thinking of making au gratin (scalloped) potatoes for dinner. I'll be
> using about 6 gold potatoes, sliced then dropped into hot salted water to
> quickly par boil them. Set them aside.
>
> There are two reasons for this: Peeled or cut potatoes tend to discolour
> unless they're held in a pan of cold water until you're ready to use them.
> No so with this method. Once par boiled they don't discolour.
>
> The casserole also bakes faster if the sliced potatoes are already
> slightly cooked. Strain the slices before layering them into the buttered
> baking dish with the other igredients.
>
> My mother always served this as a main dish. She added diced cooked ham.
> I'm thinking of adding sliced browned pieces of andouille sausage. The
> cheese sprinkled among the layers will be shredded Fontina. Pour a nice
> thick white sauce over the top. Bake at 350F for about 40 minutes until
> the potatoes are tender, the sauce is bubbly and the top is nicely
> browned.
>
> Sounds like a nice warm meal on a cold day. And yes, it's gotten what
> I call "cold" down here in South Carolina. Windy, rainy and only in the
> 45F range.
>
> Jill
>
> ==
>
> All sounds pretty good to me) Enjoy)

I've been doing baking today, mince meat pies, pecan sandies, pecan pie
small tarts, and Rice Krispie treats to deliver to two neighbors and one
friend. I have eaten some of all of it, so am skipping dinner except for a
piece of cold chicken breast.

Cheri