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

"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)

On Sun, 9 Dec 2018 13:31:06 -0500, jmcquown wrote:

> 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.

Was it tall and ice cold?

I'm having a tri-tip sandwich on grilled rye with Swiss, E-coli
lettuce, Campari tomato, and Woebers horseradish mayo.

-sw

On Sun, 9 Dec 2018 14:21:01 -0600, Sqwertz >
wrote:

>On Sun, 9 Dec 2018 13:31:06 -0500, jmcquown wrote:
>
>> 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.
>
>Was it tall and ice cold?
>
>I'm having a tri-tip sandwich on grilled rye with Swiss, E-coli
>lettuce, Campari tomato, and Woebers horseradish mayo.

Woeber's Horseradish Sauce:
"Soybean Oil, Water, Corn Syrup, Vinegar, Egg Yolks, Modified Corn
Starch, Horseradish, Salt, Artificial Flavoring, Potassium Sorbate (a
Preservative), Xanthan Gum, Calcium Disodium EDTA Added to Protect
Flavor."

So they add an additive to protect the artificial flavor. And people
buy that. Brilliant!

On Sunday, December 9, 2018 at 1:31:12 PM UTC-5, Jill McQuown wrote:
> 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

That does sound nice. Breakfast was my usual oatmeal. We went out for
German food for lunch. Dinner is likely to be very light, but I don't
know yet what it will be.

Cindy Hamilton

On Sunday, December 9, 2018 at 12:31:12 PM UTC-6, Jill McQuown wrote:
>
> 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.
>
> 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.
>
> Jill
>
I've made this in the past and used cubed ham but it was not pre-cooked.
It would go in with the potatoes and cheese and cook as they do but no
white sauce. My lazy way was with a can of cream of mushroom soup and
that same can used to measure out same amount of milk.

On Sun, 9 Dec 2018 12:28:23 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, December 9, 2018 at 1:31:12 PM UTC-5, Jill McQuown wrote:
>> 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
>
>That does sound nice. Breakfast was my usual oatmeal. We went out for
>German food for lunch. Dinner is likely to be very light, but I don't
>know yet what it will be.

I think that after a German lunch, a light dinner's always a wise
idea.

In article >, jmcquown
> wrote:

> 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.

I make a decent au gratin. Your tips above will make it better. Thanks!

leo

"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

"l not -l" wrote in message ...


On 9-Dec-2018, jmcquown > wrote:

SNIP
>
> 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.
SNIP

That sounds very good to me; I haven't had a potato dish like that in a very
long time. My favorite was a recipe my mother made called Pork with
Escalloped Potatoes; I think the idea was that Escalloped made a simple dish
sound fancier when taken to the VFW Christmas pot luck. The pork was often
cubed ham but at its best when the pork was diced, smoked pork chops. You
have inspired me; sometime this week, I'll have to make it. First, I'll
need to buy some potatoes; I already have smoked pork chops in the freezer.

It was 17F when I woke up this morning and has just made it above freezing
in the past hour. The sun will set soon and the temp will begin to drop.
The cold spell we are having inspired today's menu for our Sunday family
meal. Chicken and dumplings with brownies for dessert. The stew is ready,
I just have to add the dumplings a little bit before serving. The dumplings
will be the puffy, fat drop variety not rolled; I prefer rolled, but I made
it my way last time, this time I am making what my adult children prefer.

===

Lucky children)

"Cheri" wrote in message news

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

==

lol I bet it was worth it though))

I have a recipe for pecan pie I will be making next week I not I's I
think)

On 12/9/2018 4:38 PM, l not -l wrote:
> On 9-Dec-2018, jmcquown > wrote:
>
> SNIP
>>
>> 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.
> SNIP
>
> That sounds very good to me; I haven't had a potato dish like that in a very
> long time. My favorite was a recipe my mother made called Pork with
> Escalloped Potatoes; I think the idea was that Escalloped made a simple dish
> sound fancier when taken to the VFW Christmas pot luck. The pork was often
> cubed ham but at its best when the pork was diced, smoked pork chops. You
> have inspired me; sometime this week, I'll have to make it. First, I'll
> need to buy some potatoes; I already have smoked pork chops in the freezer.
>
> It was 17F when I woke up this morning and has just made it above freezing
> in the past hour. The sun will set soon and the temp will begin to drop.
> The cold spell we are having inspired today's menu for our Sunday family
> meal. Chicken and dumplings with brownies for dessert. The stew is ready,
> I just have to add the dumplings a little bit before serving. The dumplings
> will be the puffy, fat drop variety not rolled; I prefer rolled, but I made
> it my way last time, this time I am making what my adult children prefer.
>
Nice! I prefer drop dumplings but it's all good.

Jill

On 12/9/2018 4:42 PM, Leonard Blaisdell wrote:
> In article >, jmcquown
> > wrote:
>
>> 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.
>
> I make a decent au gratin. Your tips above will make it better. Thanks!
>
> leo
>
Give credit to Martha Stewart.

Jill