Cincinnati Enquirer, 9 November, 1966

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Cincinnati Enquirer, 9 November, 1966 - Old-Style Old-Style Old-Style Scalloped...
Old-Style Old-Style Old-Style Scalloped Potatoes DESPITE THE fact that new foods enter the market market at the dizzying rate of some 5000 each year, and that food companies vie with each other to develop thousands of new recipes, there are some tried and true recipes that remain standbys through genera- genera- I Hons. One such recipe Is Scalloped Scalloped Potatoes. My grandmother grandmother and mother made it, and I suspecCthat youra did, too. And, there wa probably very little difference difference In their recipes. It is true that many variations have been developed, many of them very tasty and good, but eventually, most people return to the standard standard recipe which withstands withstands the test of time. Here is the recipe for Old-fashioned Old-fashioned Old-fashioned Scalloped Potatoes Potatoes and a few variations you may want to try, too. OLD-FASHIONED OLD-FASHIONED OLD-FASHIONED SCALLOPED POTATOES 4 cups thinly sliced, pared potatoes 3 tablespoons flour 1 teaspoon salt s teaspoon pepper 1 medium onion, thinly sliced 3 tablespoons butter or nargarine I'i cups milk, scalded Place the thinly sliced potatoes potatoes In salted water to keep them from turning brown. Combine the flour, salt and pepper. Arrange alternate alternate layers of drained potatoes potatoes and onion in greased 2-quart 2-quart 2-quart casserole, sprinkling sprinkling each layer with flour mixture. Dot layers with butter or margarine. Pour milk over all. Cover Cover and bake In preheated 375-degree 375-degree 375-degree oven for 45 minutes. minutes. Uncover and bake for 15 minutes longer or until potatoes are tender. Makes 4 servings. NOTE: When preparing Scalloped Potatoes ahead, I add the milk, which I do not bother to scald, cover and refrigerate. I often do this early in the day. I plan to bake It longer, about IS to 20 minutes, to counteract counteract the cold. I also like to sprinkle paprika to give nice color to the top. VARIATIONS Duchess: Substitute can cream of mushroom soup and i can milk for the milk In the original recipe. recipe. If desired, also add about 1 carrot, grated. Ham: Arrange email slices of ham In the layers with the potatoes and onions. onions. Curyy: Add Vi teaspoon curry powder with the flour, salt and pepper. P''ip Cheese: A(Jd about j cup crumbled blue chpese when dotting the layers and top with butter. Reduce heat to 300 degree! and bake about 2 hours, ' P. W, j

Clipped from The Cincinnati Enquirer09 Nov 1966, WedPage 74

The Cincinnati Enquirer (Cincinnati, Ohio)09 Nov 1966, WedPage 74
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  • Cincinnati Enquirer, 9 November, 1966

    mlbellman – 02 Feb 2016

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