I got the following recipe off the recipe NG. It sounds good, but
would you substitute milk in place of water or leave it as is? Also,
what size can of Mushroom soup would you suggest getting? I was
thinking about the family size so there would be more liquid. Your
thoughts?
----------------------------
Slow-Cooker Scalloped Potatoes and Ham

3 lbs medium-sized potatoes, peeled and sliced
1 onion, chopped
1 cup shredded Cheddar cheese
1 cup chopped or chunked, cooked ham
1 can reduced-fat cream of mushroom soup
1/2 cup water

Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir
together the mushroom soup and water in a small bowl until well mixed;
pour over potato mixture in slow-cooker. Cover pot. Cook on high heat
for 4 hours or until the potatoes are tender. Stir the mixture just
before
serving. Makes 6 servings.

FERRANTE wrote:
> I got the following recipe off the recipe NG. It sounds good, but
> would you substitute milk in place of water or leave it as is? Also,
> what size can of Mushroom soup would you suggest getting? I was
> thinking about the family size so there would be more liquid. Your
> thoughts?
> ----------------------------
> Slow-Cooker Scalloped Potatoes and Ham
>
> 3 lbs medium-sized potatoes, peeled and sliced
> 1 onion, chopped
> 1 cup shredded Cheddar cheese
> 1 cup chopped or chunked, cooked ham
> 1 can reduced-fat cream of mushroom soup
> 1/2 cup water
>
> Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir
> together the mushroom soup and water in a small bowl until well mixed;
> pour over potato mixture in slow-cooker. Cover pot. Cook on high heat
> for 4 hours or until the potatoes are tender. Stir the mixture just
> before
> serving. Makes 6 servings.


I'd leave out the soup and water and make a bechamel/white sauce to use
instead. The ham may provide enough salt, but I'd add freshly ground
black pepper or a few dashes of Tabasco or other hot sauce.

gloria p

FERRANTE wrote:
> I got the following recipe off the recipe NG. It sounds good, but
> would you substitute milk in place of water or leave it as is? Also,
> what size can of Mushroom soup would you suggest getting? I was
> thinking about the family size so there would be more liquid. Your
> thoughts?
> ----------------------------
> Slow-Cooker Scalloped Potatoes and Ham
>
> 3 lbs medium-sized potatoes, peeled and sliced
> 1 onion, chopped
> 1 cup shredded Cheddar cheese
> 1 cup chopped or chunked, cooked ham
> 1 can reduced-fat cream of mushroom soup
> 1/2 cup water
>
> Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir
> together the mushroom soup and water in a small bowl until well mixed;
> pour over potato mixture in slow-cooker. Cover pot. Cook on high heat
> for 4 hours or until the potatoes are tender. Stir the mixture just
> before serving. Makes 6 servings.


If it doesn't say otherwise, a 10 1/2 ounce can of condensed Cream of Soup.

Looks like it needs pepper.

Best regards,
Bob

"Puester" > wrote in message
...
> FERRANTE wrote:
>> I got the following recipe off the recipe NG. It sounds good, but
>> would you substitute milk in place of water or leave it as is? Also,
>> what size can of Mushroom soup would you suggest getting? I was
>> thinking about the family size so there would be more liquid. Your
>> thoughts?
>> ----------------------------
>> Slow-Cooker Scalloped Potatoes and Ham
>>
>> 3 lbs medium-sized potatoes, peeled and sliced
>> 1 onion, chopped
>> 1 cup shredded Cheddar cheese
>> 1 cup chopped or chunked, cooked ham
>> 1 can reduced-fat cream of mushroom soup
>> 1/2 cup water
>>
>> Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir
>> together the mushroom soup and water in a small bowl until well mixed;
>> pour over potato mixture in slow-cooker. Cover pot. Cook on high heat
>> for 4 hours or until the potatoes are tender. Stir the mixture just
>> before
>> serving. Makes 6 servings.
>
>
> I'd leave out the soup and water and make a bechamel/white sauce to use
> instead. The ham may provide enough salt, but I'd add freshly ground
> black pepper or a few dashes of Tabasco or other hot sauce.
>
> gloria p

Which would be a lot better if you baked it in the oven. In the crock pot
milk and cream tend to separate and get gross.


Ms P

Puester wrote:
> FERRANTE wrote:
> > I got the following recipe off the recipe NG. It sounds good, but
> > would you substitute milk in place of water or leave it as is? Also,
> > what size can of Mushroom soup would you suggest getting? I was
> > thinking about the family size so there would be more liquid. Your
> > thoughts?
> > ----------------------------
> > Slow-Cooker Scalloped Potatoes and Ham
> >
> > 3 lbs medium-sized potatoes, peeled and sliced
> > 1 onion, chopped
> > 1 cup shredded Cheddar cheese
> > 1 cup chopped or chunked, cooked ham
> > 1 can reduced-fat cream of mushroom soup
> > 1/2 cup water
> >
> > Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir
> > together the mushroom soup and water in a small bowl until well mixed;
> > pour over potato mixture in slow-cooker. Cover pot. Cook on high heat
> > for 4 hours or until the potatoes are tender. Stir the mixture just
> > before
> > serving. Makes 6 servings.
>
>
> I'd leave out the soup and water and make a bechamel/white sauce to use
> instead. The ham may provide enough salt, but I'd add freshly ground
> black pepper or a few dashes of Tabasco or other hot sauce.

The cheese will add substantial salt as well... and plain fresh
mushrooms could be used, even canned... but I don't much care for the
combination of ham and 'shrooms (need to choose one or the other), I'd
go with the ham, I don't much care for mushrooms with cheddar either...
'shrooms go with other cheeses but not cheddar. I'd do the bechamel
with ham and cheddar, no 'shooms, no onions either... somehow cheddar
and onions don't go... if you want onions then go with plain old
'merican cheese. Remember, with onions it's not scalloped potatoes,
then it's lyonnaise potatoes. And I don't know why anyone would make
this in a slow cooker... typically it's baked in the oven, au gratin...
with onions I'd omit the cheese too. Often less is more... stop trying
to gild the lily.

Sheldon

zxcvbob wrote:
>
> Looks like it needs pepper.

Needs more than that... but yes, pepper... white pepper, unless you
like cockroach droppings.

On Sat, 16 Dec 2006 20:40:21 -0600, "ms_peacock"
> wrote:

>Which would be a lot better if you baked it in the oven.

Yes....a covered crockpot would keep in the steam and not let it
evaporate. The same consistency beginning to end....sloppy. Baking
in the oven would allow the steam to escape and the mixture could
naturally thicken.

In article >,
FERRANTE > wrote:

> I got the following recipe off the recipe NG. It sounds good, but
> would you substitute milk in place of water or leave it as is? Also,
> what size can of Mushroom soup would you suggest getting? I was
> thinking about the family size so there would be more liquid. Your
> thoughts?
> ----------------------------
> Slow-Cooker Scalloped Potatoes and Ham
>
> 3 lbs medium-sized potatoes, peeled and sliced
> 1 onion, chopped
> 1 cup shredded Cheddar cheese
> 1 cup chopped or chunked, cooked ham
> 1 can reduced-fat cream of mushroom soup
> 1/2 cup water
>
> Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir
> together the mushroom soup and water in a small bowl until well mixed;
> pour over potato mixture in slow-cooker. Cover pot. Cook on high heat
> for 4 hours or until the potatoes are tender. Stir the mixture just
> before
> serving. Makes 6 servings.

Scalloped potatoes, afaik, aren't soupy, Mark. I'd use a 10-1/2 oz can
of crm of mushroom soup.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/11, Christmas Gift Assortments

http://jamlady.eboard.com

On Sun, 17 Dec 2006 08:28:52 -0600, Melba's Jammin'
> wrote:
<snip>
>
>Scalloped potatoes, afaik, aren't soupy, Mark. I'd use a 10-1/2 oz can
>of crm of mushroom soup.

Yep. I think this recipe would turn out much better in the oven
rather than a CP. About 45 mins -1 hr at 350 orta do it. You want
the top to be nicely browned. Also, call me old fashioned, but I
would dump the cream o' crap soup and make a white sauce, nicely
seasoned with plenty of white pepper and use fresh mushrooms, sauteed
in butter.

TammyM

Thanks all for your suggestions!

Mark

FERRANTE wrote:
> I got the following recipe off the recipe NG. It sounds good, but
> would you substitute milk in place of water or leave it as is? Also,
> what size can of Mushroom soup would you suggest getting? I was
> thinking about the family size so there would be more liquid. Your
> thoughts?
> ----------------------------
> Slow-Cooker Scalloped Potatoes and Ham
>
> 3 lbs medium-sized potatoes, peeled and sliced
> 1 onion, chopped
> 1 cup shredded Cheddar cheese
> 1 cup chopped or chunked, cooked ham
> 1 can reduced-fat cream of mushroom soup
> 1/2 cup water
>
> Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir
> together the mushroom soup and water in a small bowl until well mixed;
> pour over potato mixture in slow-cooker. Cover pot. Cook on high heat
> for 4 hours or until the potatoes are tender. Stir the mixture just
> before
> serving. Makes 6 servings.

It doesn't matter what other people think. Make it according to the
recipe, or don't, and if you like it that's all that matters. If you
don't like it then you can make changes to the recipe or discard it.

FERRANTE wrote:
> I got the following recipe off the recipe NG. It sounds good, but
> would you substitute milk in place of water or leave it as is? Also,
> what size can of Mushroom soup would you suggest getting? I was
> thinking about the family size so there would be more liquid. Your
> thoughts?
> ----------------------------
> Slow-Cooker Scalloped Potatoes and Ham
>
> 3 lbs medium-sized potatoes, peeled and sliced
> 1 onion, chopped
> 1 cup shredded Cheddar cheese
> 1 cup chopped or chunked, cooked ham
> 1 can reduced-fat cream of mushroom soup
> 1/2 cup water
>
> Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir
> together the mushroom soup and water in a small bowl until well mixed;
> pour over potato mixture in slow-cooker. Cover pot. Cook on high heat
> for 4 hours or until the potatoes are tender. Stir the mixture just
> before
> serving. Makes 6 servings.

Here's a link to an almost identical recipe. You can read what other
people who have actually made the recipe thought of it. Personally if
I think a recipe sounds good to me I go ahead and make it. What sounds
good to one person may sound horrible to someone else and vice versa.

http://allrecipes.com/Recipe/Slow-Co...am/Detail.aspx

> wrote in message
ups.com...
>
>
> Here's a link to an almost identical recipe. You can read what other
> people who have actually made the recipe thought of it. Personally if
> I think a recipe sounds good to me I go ahead and make it. What sounds
> good to one person may sound horrible to someone else and vice versa.
>
>
http://allrecipes.com/Recipe/Slow-Co...ith-Ham/Detail.
aspx
>

I think the main complaint is over the canned cream of mushroom soup. I'd
make my own and add it in so I can control sodium content, but that's just
me. Cream of mushroom soup is really easy to make and it's sooooooo good!

kili
--
http://www.caringbridge.org/visit/kilikini

kilikini wrote:
> > wrote in message
> ups.com...
> >
> >
> > Here's a link to an almost identical recipe. You can read what other
> > people who have actually made the recipe thought of it. Personally if
> > I think a recipe sounds good to me I go ahead and make it. What sounds
> > good to one person may sound horrible to someone else and vice versa.
> >
> >
> http://allrecipes.com/Recipe/Slow-Co...ith-Ham/Detail.
> aspx
> >
>
> I think the main complaint is over the canned cream of mushroom soup. I'd
> make my own and add it in so I can control sodium content, but that's just
> me. Cream of mushroom soup is really easy to make and it's sooooooo good!

===========
My mother made the best scalloped ham and potato casserole, but what
she did was to make a cheese sauce making a white sauce first and then
melting lots of Velveeta cheese in it. Then she would pour the cheese
sauce over the cut up boiled potatoes and chunks of leftover baked ham
or boiled shoulder and bake in the oven. She made this dish with
leftovers from the ham or boiled dinner from the night before. She
would cover the top with slices of Velveeta cheese before baking. It
was delicious. She used to say it was one of her favorite dishes.
>
> kili
> --
> http://www.caringbridge.org/visit/kilikini

"kilikini" > wrote in message
...
> > wrote in message
> ups.com...
>>
>>
>> Here's a link to an almost identical recipe. You can read what other
>> people who have actually made the recipe thought of it. Personally if
>> I think a recipe sounds good to me I go ahead and make it. What sounds
>> good to one person may sound horrible to someone else and vice versa.
>>
>>
> http://allrecipes.com/Recipe/Slow-Co...ith-Ham/Detail.
> aspx
>>
>
> I think the main complaint is over the canned cream of mushroom soup. I'd
> make my own and add it in so I can control sodium content, but that's just
> me. Cream of mushroom soup is really easy to make and it's sooooooo good!
>
> kili


That probably is most people's main objection. But if you're going to make
scalloped potatoes in the crock pot the soup will work better than a scratch
cream sauce. Cream and milk do not work very well in the crock. They tend
to separate and curdle.



Ms P

kilikini wrote:

> > wrote in message
> ups.com...
> >
> >
> > Here's a link to an almost identical recipe. You can read what other
> > people who have actually made the recipe thought of it. Personally if
> > I think a recipe sounds good to me I go ahead and make it. What sounds
> > good to one person may sound horrible to someone else and vice versa.
> >
> >
>
http://allrecipes.com/Recipe/Slow-Co...ith-Ham/Detail.
> aspx
> >
>
> I think the main complaint is over the canned cream of mushroom soup. I'd
> make my own and add it in so I can control sodium content, but that's just
> me. Cream of mushroom soup is really easy to make and it's sooooooo good!
>


Progresso makes a canned mushroom soup that is less vile than the Campbell
stuff, I'd use it if I didn't make my own...

--
Best
Greg

"ms_peacock" > wrote in message
...
>
> "kilikini" > wrote in message
> ...
> > > wrote in message
> > ups.com...
> >>
> >>
> >> Here's a link to an almost identical recipe. You can read what other
> >> people who have actually made the recipe thought of it. Personally if
> >> I think a recipe sounds good to me I go ahead and make it. What sounds
> >> good to one person may sound horrible to someone else and vice versa.
> >>
> >>
> >
http://allrecipes.com/Recipe/Slow-Co...ith-Ham/Detail.
> > aspx
> >>
> >
> > I think the main complaint is over the canned cream of mushroom soup.
I'd
> > make my own and add it in so I can control sodium content, but that's
just
> > me. Cream of mushroom soup is really easy to make and it's sooooooo
good!
> >
> > kili
>
>
> That probably is most people's main objection. But if you're going to
make
> scalloped potatoes in the crock pot the soup will work better than a
scratch
> cream sauce. Cream and milk do not work very well in the crock. They
tend
> to separate and curdle.
>
>
>
> Ms P
>
>

I never thought of that! That's an excellent point!

kili
--
http://www.caringbridge.org/visit/kilikini

On Mon, 18 Dec 2006 03:32:54 GMT, Steve Wertz
> wrote:

>On Sat, 16 Dec 2006 21:17:30 -0500, FERRANTE wrote:
>
>> 1 can reduced-fat cream of mushroom soup
>
>Did you get this from rec.food.recipes?
>
>-sw
Yes, I did.

On 17 Dec 2006 23:17:09 -0800, " >
wrote:

>
>FERRANTE wrote:
>> I got the following recipe off the recipe NG. It sounds good, but
>> would you substitute milk in place of water or leave it as is? Also,
>> what size can of Mushroom soup would you suggest getting? I was
>> thinking about the family size so there would be more liquid. Your
>> thoughts?
>> ----------------------------
>> Slow-Cooker Scalloped Potatoes and Ham
>>
>> 3 lbs medium-sized potatoes, peeled and sliced
>> 1 onion, chopped
>> 1 cup shredded Cheddar cheese
>> 1 cup chopped or chunked, cooked ham
>> 1 can reduced-fat cream of mushroom soup
>> 1/2 cup water
>>
>> Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir
>> together the mushroom soup and water in a small bowl until well mixed;
>> pour over potato mixture in slow-cooker. Cover pot. Cook on high heat
>> for 4 hours or until the potatoes are tender. Stir the mixture just
>> before
>> serving. Makes 6 servings.
>
>Here's a link to an almost identical recipe. You can read what other
>people who have actually made the recipe thought of it. Personally if
>I think a recipe sounds good to me I go ahead and make it. What sounds
>good to one person may sound horrible to someone else and vice versa.
>
>http://allrecipes.com/Recipe/Slow-Co...am/Detail.aspx

Thanks! Man, that looks good!

Mark

On Mon, 18 Dec 2006 22:03:04 -0500, Dickie Peters
> wrote:

>On Mon, 18 Dec 2006 03:32:54 GMT, Steve Wertz
>>
>>Did you get this from rec.food.recipes?
>>
>>-sw
>Yes, I did.

Jerk off.


--
See return address to reply by email

On Mon, 18 Dec 2006 20:06:32 -0800, sf wrote:

>On Mon, 18 Dec 2006 22:03:04 -0500, Dickie Peters
> wrote:
>
>>On Mon, 18 Dec 2006 03:32:54 GMT, Steve Wertz
>>>
>>>Did you get this from rec.food.recipes?
>>>
>>>-sw
>>Yes, I did.
>
>Jerk off.

Yes, you are.