Easter Feasts
Posted
Sun, 03/23/08
Easter breakfast was scrumptious. My father prepared hotcakes, homemade hash browns (using lard – unhealthy but damned tasty nonetheless) and crisp bacon. It was heavenly.
Dinner proved to be spectacular as well. We had the requisite ham, using a tried and true basting marinade, along with scalloped potatoes and steamed asparagus (tossed with olive oil, salt and lemon pepper).
I have my own version of scalloped potatoes created from a basic recipe long ago, which now has come to this:
Scalloped Potatoes
1/2 C onion, chopped
Preheat oven to 350-degrees F. In a large skillet, sauté the onions and garlic in butter. Stir in flour, salt and black pepper. Gradually add the milk, stirring constantly. Add more milk if necessary to adjust the thickness of the sauce. Bring to a boil, stirring constantly until sauce thickens. Remove from heat and set aside.
Coat a casserole dish with a butter-flavored nonstick cooking spray. Place potato slices in a single layer or slightly overlapped on the bottom of casserole dish; season with salt and black pepper if desired. Pour half the sauce on top; spread evenly. Repeat layer with remaining potato slices; spread the rest of the sauce on top layer. Sprinkle a few pinches of dried parsley on top for garnish. Bake uncovered for one hour or until potatoes are tender but not overly soft. Serve.
Yum!
Tags: Potatoes
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