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Bavarian Oven Stew
Bavarian Oven Stew - 6 Servings
1½ lbs beef chuck - cut in 1" cubes
2 T. flour
3/4 t. salt
1/4 t. pepper
2 T. butter
1½ lb. new potatoes, peeled or unpeeled
1 c. chopped onions
1 beef bouillon cube
1 c. water
3/4 t. caraway seed
1/2 t thyme
1 can (14-16oz) Sauerkraut, rinsed & drained
Sprinkle beef with flour, salt & pepper; in large Dutch oven
brown in butter on all sides. Stir in remaining ingredients
except sauerkraut. Cover & cook in 350° oven 1 hr & 45 min.
Stir in sauerkraut. Cover & cook 15 min.
Card 1 Back: blank
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# Bavarian Oven Stew
*Makes 6 servings*
## Ingredients
- 1 1/2 lbs beef chuck, cut in 1" cubes
- 2 Tbsp flour
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp butter
- 1 1/2 lb new potatoes, peeled or unpeeled
- 1 cup chopped onions
- 1 beef bouillon cube
- 1 cup water
- 3/4 tsp caraway seed
- 1/2 tsp thyme
- 1 can (14–16 oz) sauerkraut, rinsed and drained
## Instructions
1. Sprinkle beef with flour, salt, and pepper.
2. In a large Dutch oven, brown beef in butter on all sides.
3. Stir in remaining ingredients except sauerkraut.
4. Cover and cook in a 350°F oven for 1 hour and 45 minutes.
5. Stir in sauerkraut. Cover and cook an additional 15 minutes. -
Potato Rising Bread
Card 1 Front:
Potato Rising Bread 3 5X9 PANS
Use non-mealy 2½" diameter, new red-skinned potatoes for the starter.
Place them in a stainless steel bowl. Set bowl in water in an electric
dutch oven w/heat maintained at about 115-120°. Results in 15 hours.
Pare, the cut into thin slices : 2½ c. new non-mealy potatoes
Sprinkle over them: 1 T. salt , 2 T. water ground corn meal.
Add & stir until salt is dissolved: 4c. boiling water. Permit
potato mixture to stand, covered w/cloth for 15hrs. Now squeeze out
potatoes. Discard them. Drain liquid into a bowl and add, stirring until
well blended: 1t. soda, 1½ t. salt , 5c. sifted all purpose flour.
Beat & beat until the arm rebels. Set the sponge in a warm place to
rise until light. Bubbles should come to the surface and the
sponge should increase its volume by about ½. This will take 1½ hrs.
Scald: 1c. milk , 1t. sugar. When lukewarm, add:
1½ T. butter. Add this mixture to the potato sponge with
6 c. all purpose flour.
Card 1 Back:
(cont)
Knead dough for about 10 minutes before shaping into
3 loaves. Place in greased pans. Permit to rise, covered
until light and not quite double in bulk. Bake in a
preheated 350° oven for about 1 hour.
---
# Potato Rising Bread
*Makes 3 loaves (5×9 pans)*
## Ingredients
- 2 1/2 c. new non-mealy red-skinned potatoes (2 1/2" diameter), pared and cut into thin slices
- 1 Tbsp salt (for starter)
- 2 Tbsp water-ground corn meal
- 4 c. boiling water
- 1 tsp baking soda
- 1 1/2 tsp salt
- 5 c. sifted all-purpose flour (for sponge)
- 1 c. milk, scalded
- 1 tsp sugar
- 1 1/2 Tbsp butter
- 6 c. all-purpose flour (for final dough)
## Instructions
1. Use non-mealy, 2 1/2" diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set bowl in water in an electric dutch oven with heat maintained at about 115–120°. Results in 15 hours.
2. Pare, then cut potatoes into thin slices. Sprinkle over them: 1 Tbsp salt and 2 Tbsp water-ground corn meal.
3. Add and stir until salt is dissolved: 4 c. boiling water. Permit potato mixture to stand, covered with cloth, for 15 hours.
4. Now squeeze out potatoes. Discard them.
5. Drain liquid into a bowl and add, stirring until well blended: 1 tsp soda, 1 1/2 tsp salt, and 5 c. sifted all-purpose flour.
6. Beat and beat until "the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by about 1/2. This will take 1 1/2 hours.
7. Scald 1 c. milk with 1 tsp sugar. When lukewarm, add 1 1/2 Tbsp butter.
8. Add this milk mixture to the potato sponge along with 6 c. all-purpose flour.
9. Knead dough for about 10 minutes before shaping into 3 loaves. Place in greased pans.
10. Permit to rise, covered, until light and not quite double in bulk.
11. Bake in a preheated 350° oven for about 1 hour.
## Editor's Notes
- The starter preparation described in the first paragraph (placing whole potatoes in a heated water bath at 115–120° for 15 hours) appears to describe a wild-yeast or natural fermentation starter process. No commercial yeast is listed anywhere on the card; the recipe appears to rely entirely on natural fermentation from the potato starter.
- **Food safety note:** The fermentation step involves leaving the potato mixture covered at warm temperatures (115–120°F) for 15 hours. Care should be taken to maintain consistent temperature to avoid spoilage.
- **"Water-ground cornmeal"** — cornmeal produced by water-powered millstone grinding rather than modern steel roller milling. The slower, cooler grinding process preserves the corn germ and natural oils, retaining wild yeasts that contribute to fermentation in this starter. Modern substitute: stone-ground whole grain cornmeal (Bob's Red Mill or similar). Standard degerminated cornmeal is a less faithful substitute as it lacks the germ where wild yeasts reside.* -
Barb's Hearty Pea Soup
Card 1 Front of recipe RCA0009-20260629-0017
Barb's Hearty Pea Soup
3 qts boiling water 2t. seasoned salt (veg-e-
1 ham hock, smoked salt)
1 pkg peas (dried, halved or whole) 1t. garlic salt
2-3 stalks celery, chopped (w/ leaves) 1t. Accent
2 carrots, chopped Salt & pepper to taste
1-2 medium onions, chopped
2 medium potatoes, peeled & chopped
Boil water, add ham hock, peas, celery, carrots, onions,
potatoes. Simmer for 1-1½ hours, until most
everything is mushy. Add seasonings. Mash everything
in the pot - but leave a few lumps. If the soup isn't
thick enough, add a little broth to 2 T. flour, then
gradually stir into soup. You may want to increase
any of the vegetables to suit your taste.
Card 1 Back: blank
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# Barb's Hearty Pea Soup
*Recipe from the kitchen of Barb*
## Ingredients
- 3 qts boiling water
- 1 ham hock, smoked
- 1 pkg peas (dried, halved or whole)
- 2–3 stalks celery, chopped (with leaves)
- 2 carrots, chopped
- 1–2 medium onions, chopped
- 2 medium potatoes, peeled & chopped
- 2 tsp seasoned salt (Veg-e-Salt)
- 1 tsp garlic salt
- 1 tsp Accent
- Salt & pepper to taste
## Instructions
1. Boil water, then add ham hock, peas, celery, carrots, onions, and potatoes.
2. Simmer for 1–1 1/2 hours, until most everything is mushy.
3. Add seasonings.
4. Mash everything in the pot, but leave a few lumps.
5. If the soup isn't thick enough, add a little broth to 2 Tbsp flour, then gradually stir into soup.
6. You may want to increase any of the vegetables to suit your taste. -
Classic Vichyssoise
CLASSIC VICHYSSOISE THE TAMPA TRIBUNE
4 medium leeks 1 cup half-and-half
4 medium potatoes 1 cup milk
1 medium onion 1½ teaspoon salt
1 garlic clove White Pepper
3 TB. butter 2 TB. chopped fresh parsley
4 cups chicken stock
Wash leeks thoroughly. Trim the leeks to about
2 inches from the top of the bulb, discarding
the coarse leaves. Cut leeks into thin slices.
Peel potatoes and onion and cut into thin
slices. Peel and mince garlic.
Melt butter in large kettle. Add leeks, pota-
Card 1 Back:
toes and onion and saute over medium heat for
4-5 minutes. Add chicken stock and simmer,
covered, for about 15 minutes, or until vege-
tables are tender.
Puree mixture in a food processor or blender.
Stir in cream and milk.
Chill. Season with salt and pepper. Taste and
adjust seasoning if necessary. At serving
time, garnish with parsley.
Yield: 8 servings.
---
# Classic Vichyssoise
*The Tampa Tribune*
*Yields 8 servings*
## Ingredients
- 4 medium leeks
- 4 medium potatoes
- 1 medium onion
- 1 garlic clove
- 3 Tbsp butter
- 4 cups chicken stock
- 1 cup half-and-half
- 1 cup milk
- 1 1/2 tsp salt
- White pepper, to taste
- 2 Tbsp chopped fresh parsley
## Instructions
1. Wash leeks thoroughly. Trim the leeks to about 2 inches from the top of the bulb, discarding the coarse leaves. Cut leeks into thin slices.
2. Peel potatoes and onion and cut into thin slices. Peel and mince garlic.
3. Melt butter in a large kettle. Add leeks, potatoes, and onion and sauté over medium heat for 4–5 minutes.
4. Add chicken stock and simmer, covered, for about 15 minutes, or until vegetables are tender.
5. Puree mixture in a food processor or blender.
6. Stir in half-and-half and milk.
7. Chill. Season with salt and white pepper. Taste and adjust seasoning if necessary.
8. At serving time, garnish with parsley. -
Poor Man's Stew
POOR MAN'S STEW THE TAMPA TRIBUNE
1 can Spam 2 green bell peppers
4 medium potatoes 2 cans tomato soup
1 medium onion
Cut Spam and vegetables into bite-size pieces
and place in large cooking vessel with lid.
Add tomato soul, bring to boil. Cover and cook
over low heat. Stir now and then. Simmer
until potatoes test done. Serve in soup bowls
accompanied with thick crusted-style bread to
sop up the flavorful juices.
Card 1 Back: blank
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# Poor Man's Stew
*The Tampa Tribune*
## Ingredients
- 1 can Spam
- 4 medium potatoes
- 1 medium onion
- 2 green bell peppers
- 2 cans tomato soup
## Instructions
1. Cut Spam and vegetables into bite-size pieces and place in a large cooking vessel with a lid.
2. Add tomato soup; bring to a boil.
3. Cover and cook over low heat, stirring now and then.
4. Simmer until potatoes test done.
5. Serve in soup bowls accompanied with thick crusted-style bread to sop up the flavorful juices. -
Beef Stew for Six
Card 1 Front:
BEEF STEW FOR SIX
By Mrs. Ralph W. Snyder, wife of the 1955 State Cattleman of the Year.
2 pounds mature beef, trimmed 6 or more small onions
of bone, fat and most of the 2 stalks celery in 1/4 inch slices
gristle, from chuck, round, shoul- flour
der, arm or rump. 1 tsp. sugar
1/4 pound kidney suet 1/8 tsp. summer savory
6 or more small potatoes, or large 1/8 tsp. sweet basil
ones may be cut in cubes 1/4 tsp. thyme
6 small carrots, or 3 large ones cut 2 to 4 peppercorns
in 1-inch pieces 1 tsp. ground Jamaica ginger
2 tsp. salt
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
Card 1 Back:
Use a heavy pan provided with a tight cover, preferably a Dutch oven.
Fry the suet at a moderate temperature and remove the cracklings.
Cut the meat in one inch squares about 1½ inches long. Brown care-
fully on all sides in the rendered fat, not letting it get too hot. Dredge meat
with flour, sprinkle with 1 tsp. sugar and brown again. Add one pint of boiling
water, cover tightly, and simmer (no boiling) for one and ½ hours.
Peel the onions, hold them in scalding water for five minutes and drain.
Add to stew with the seasonings and other vegetables and simmer one hour
longer. If necessary more water can be added. If steam escapes, kettle is
too hot.
Taste and correct seasoning before serving.
---
# Beef Stew for Six
*Recipe from the kitchen of Mrs. Ralph W. Snyder — 1955*
*Serves 6*
## Ingredients
- 2 pounds mature beef, trimmed of bone, fat, and most of the gristle, from chuck, round, shoulder, arm, or rump
- 1/4 pound kidney suet
- 6 or more small potatoes, or large ones cut in cubes
- 6 small carrots, or 3 large ones cut in 1-inch pieces
- 6 or more small onions
- 2 stalks celery, in 1/4-inch slices
- Flour (for dredging)
- 1 tsp. sugar
- 1/8 tsp. summer savory
- 1/8 tsp. sweet basil
- 1/4 tsp. thyme
- 2 to 4 peppercorns
- 1 tsp. ground Jamaica ginger
- 2 tsp. salt
- 1 pint boiling water (plus more as needed)
## Instructions
1. Use a heavy pan with a tight cover, preferably a Dutch oven. Fry the suet at a moderate temperature and remove the cracklings.
2. Cut the meat into one-inch squares about 1-1/2 inches long. Brown carefully on all sides in the rendered fat, not letting it get too hot.
3. Dredge the browned meat with flour, sprinkle with 1 tsp. sugar, and brown again.
4. Add one pint of boiling water, cover tightly, and simmer (no boiling) for one and one-half hours.
5. Peel the onions, hold them in scalding water for five minutes, and drain.
6. Add the onions to the stew along with the seasonings and other vegetables. Simmer one hour longer. If necessary, more water can be added. If steam escapes, the kettle is too hot.
7. Taste and correct seasoning before serving. -
Oven Stew Short Ribs
OVEN STEW SHORT RIBS
By Florence Harting, Dayton, Washington, Past President of State Cow
Belles Association and wife of John Harting, a former Columbia County
Cattleman of the Year.
2 lbs. boned short ribs 4 carrots
or round steak Flour, salt, pepper, paprika
1 can small onions (garlic salt and Worcestershire
1 can small new potatoes sauce optional)
Cut beef in small pieces, roll in flour, and braise meat in small amount
of fat. Put in baking dish. Add flour to fat in braising pan, adding liquid
of onions and potatoes to make gravy.
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
Back:
Some water may be necessary. Pour gravy over beef. Cover and bake
2½ hours at 325° F. Add whole canned onions and potatoes and sliced
carrots. Season. Bake 1 hour longer. Serves six.
(I like to bone some of the short ribs and freeze pieces cut in cubes
for stew.)
Short ribs are among the many Thrifty Beef Buys. You can easily
bone them out yourself and save money. They can be used many different
ways.
---
# Oven Stew Short Ribs
*Recipe from the kitchen of Florence Harting, Dayton, Washington*
*Serves 6*
## Ingredients
- 2 lbs. boned short ribs or round steak
- 1 can small onions
- 1 can small new potatoes
- 4 carrots, sliced
- Flour
- Salt, pepper, paprika
- Garlic salt and Worcestershire sauce (optional)
- Fat (for braising)
- Water (as needed)
## Instructions
1. Cut beef into small pieces and roll in flour.
2. Braise meat in a small amount of fat. Transfer to a baking dish.
3. Add flour to the fat remaining in the braising pan. Add the liquid from the canned onions and potatoes to make a gravy. Add some water if necessary.
4. Pour gravy over the beef. Cover and bake at 325°F for 2 1/2 hours.
5. Add the whole canned onions, whole canned potatoes, and sliced carrots. Season with salt, pepper, paprika, and optionally garlic salt and Worcestershire sauce.
6. Bake 1 hour longer. -
Lyonnaise Potatoes / Noodle Kugel
Potatoes.
*The Week's Favorite Recipe
Lyonnaise Potatoes.
Cut potatoes into thin slices.
Sprinkle with salt and pepper. Have
a skillet ready with a thin layer
of fat, so hot that it throws off a
faint blue smoke. Cut up a few
onions, drop them into the hot fat
and cook until they begin to curl.
Add sliced potatoes to onions, keep-
ing fat to the blue-smoke temper-
ature. Turn the potatoes occasionally
as they brown. Lift them out with a
flat spoon and place on brown paper
to dry.
Noodle Kugel.
3 cups noodles
½ cup shortening
4 well beaten eggs
Salt—Pepper
METHOD: Cook noodles until ten-
der in rapidly boiling water. Drain,
then add eggs and seasoning. Line
muffin pans with bacon strips, fill
with noodle mixture and bake until
well browned in moderate oven.
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# Lyonnaise Potatoes & Noodle Kugel
## Lyonnaise Potatoes
### Ingredients
- Potatoes, thinly sliced
- Salt and pepper
- Fat (for frying)
- Onions, cut up
### Instructions
1. Cut potatoes into thin slices. Sprinkle with salt and pepper.
2. Have a skillet ready with a thin layer of fat, so hot that it throws off a faint blue smoke.
3. Cut up a few onions, drop them into the hot fat and cook until they begin to curl.
4. Add sliced potatoes to onions, keeping fat at the blue-smoke temperature.
5. Turn the potatoes occasionally as they brown.
6. Lift them out with a flat spoon and place on brown paper to dry.
---
## Noodle Kugel
### Ingredients
- 3 cups noodles
- 1/2 cup shortening
- 4 eggs, well beaten
- Salt
- Pepper
- Bacon strips (to line muffin pans)
### Instructions
1. Cook noodles until tender in rapidly boiling water. Drain.
2. Add eggs and seasoning to the drained noodles and mix.
3. Line muffin pans with bacon strips.
4. Fill lined muffin pans with the noodle mixture.
5. Bake until well browned in a moderate oven. -
Fish Chowder
FISH CHOWDER
Thaw a 1-pound block frozen fish fillets
just long enough to cut in half with sturdy
sharp knife.
1 large onion, sliced
2 tablespoons butter or margarine
1 cup water or chicken broth
3 medium potatoes, peeled if desired,
cut in 1/2 inch cubes
1/2 pound frozen fish (we used whiting),
cut in chunks
3 cups milk
2 tablespoons chopped parsley (optional)
1/2 teaspoon dillweed
3/4 teaspoon salt
1/2 teaspoon pepper
In large saucepan sauté onion in butter
until lightly browned; remove; set aside.
In same saucepan bring to boil water and
potatoes. Reduce heat; cover and boil
gently 10 minutes or until potatoes are al-
most tender. Add fish; cover and cook 5
minutes or until fish flakes easily with
fork and potatoes are tender. Stir in re-
served onion, milk, parsley, dillweed, salt
and pepper. Bring just to boiling. Correct
seasoning as desired. Makes 4 servings. Per
serving made with water: 290 cal, 19 g pro,
26 g car, 12 g fat, 79 mg chol with butter,
61 mg chol with margarine WD
WOMAN'S DAY 3/10/81
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# Fish Chowder
*Woman's Day, March 10, 1981*
*Makes 4 servings*
## Ingredients
- 1 lb block frozen fish fillets (such as whiting), partially thawed and cut in chunks
- 1 large onion, sliced
- 2 Tbsp butter or margarine
- 1 cup water or chicken broth
- 3 medium potatoes, peeled if desired, cut in 1/2-inch cubes
- 3 cups milk
- 2 Tbsp chopped parsley (optional)
- 1/2 tsp dillweed
- 3/4 tsp salt
- 1/2 tsp pepper
## Instructions
1. Thaw a 1-pound block of frozen fish fillets just long enough to cut in half with a sturdy sharp knife, then cut into chunks.
2. In a large saucepan, sauté onion in butter until lightly browned; remove onion and set aside.
3. In the same saucepan, bring water (or chicken broth) and potatoes to a boil.
4. Reduce heat; cover and boil gently 10 minutes or until potatoes are almost tender.
5. Add fish; cover and cook 5 minutes or until fish flakes easily with a fork and potatoes are tender.
6. Stir in reserved onion, milk, parsley, dillweed, salt, and pepper.
7. Bring just to boiling.
8. Correct seasoning as desired and serve. -
Zucchini and Potatoes Provençale / Fresh Tomato Sauce
FRESH TOMATO SAUCE
6 to 8 ripe tomatoes, peeled, cored
2 tablespoons cornstarch
1/3 cup water
1/2 cup finely chopped onion
2 tablespoons margarine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
2 tablespoons chopped parsley
Chop tomatoes; measure 4 cups. Place
tomatoes in blender container; cover.
Blend at medium speed 30 seconds or until
liquefied. In a 3-quart saucepan stir
together cornstarch and water until
smooth. Add tomatoes, onion, margarine,
salt, basil and pepper. Stirring constantly
Back:
ZUCCHINI AND POTATOES PROVEN-
CALE
1 recipe Fresh Tomato Sauce
(recipe follows)
2 tablespoons oil
1 cup sliced celery
1/3 cup sliced green onions
1 clove garlic, minced
4 large zucchini, cut into 1/2-inch
slices (5 cups)
4 large zucchini, cut into 1/2-inch
slices (5 cups)
2 cups diced, peeled potatoes
(about 2 medium)
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
Prepare Fresh Tomato Sauce. In a large
skillet heat oil over medium heat. Add
celery, onions and garlic; cook 1 minute.
Stir in zucchini, potatoes, tomato sauce,
oregano and salt. Cover. Stirring occa-
sionally, cook 20 minutes or until vegeta-
bles are tender-crisp. Yields 6 servings.
---
# Zucchini and Potatoes Provençale
## Ingredients
### Fresh Tomato Sauce
- 6 to 8 ripe tomatoes, peeled, cored
- 2 Tbsp cornstarch
- 1/3 cup water
- 1/2 cup finely chopped onion
- 2 Tbsp margarine
- 1 tsp salt
- 1/2 tsp dried basil leaves
- 1/4 tsp pepper
- 2 Tbsp chopped parsley
### Zucchini and Potatoes
- 1 recipe Fresh Tomato Sauce (see above)
- 2 Tbsp oil
- 1 cup sliced celery
- 1/3 cup sliced green onions
- 1 clove garlic, minced
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 2 cups diced, peeled potatoes (about 2 medium)
- 1/2 tsp dried oregano leaves
- 1/2 tsp salt
## Instructions
### Fresh Tomato Sauce
1. Chop tomatoes; measure 4 cups.
2. Place tomatoes in blender container; cover. Blend at medium speed 30 seconds or until liquefied.
3. In a 3-quart saucepan, stir together cornstarch and water until smooth.
4. Add tomatoes, onion, margarine, salt, basil, and pepper.
5. Stirring constantly, [continue cooking until thickened — instructions cut off on card].
### Zucchini and Potatoes
1. Prepare Fresh Tomato Sauce (see above).
2. In a large skillet, heat oil over medium heat.
3. Add celery, onions, and garlic; cook 1 minute.
4. Stir in zucchini, potatoes, tomato sauce, oregano, and salt.
5. Cover. Stirring occasionally, cook 20 minutes or until vegetables are tender-crisp.
Yields 6 servings. -
Stuffed Potatoes (White or Sweet)
Stuffed Potatoes (white or sweet)
6. medium potatoes 2 tbsp butter
2 teaspoons salt enough milk
1/8 tsp white pepper or cream to
moisten about 1/2 c
Method
1 cut in half lengthwise imediately after removing
from the oven. or cut a piece off
the top. 2 Remove insides and
put in bowl being careful not
to break skin
Back:
3) mash potatoes add butter, milk and
season 4) Beat till ingredients are
thoroughly blended and potatoes are
lighter in color 5) Put mixture in
the potatoe shells. heaping &
unevenly 6) Place stuffed potatoes
in pan and bake in very hot
oven 500° ? untill potatoes are
brown 7) serve hot garnish
with parsely
---
# Stuffed Potatoes (White or Sweet)
## Ingredients
- 6 medium potatoes
- 2 Tbsp butter
- 2 tsp salt
- 1/8 tsp white pepper
- Enough milk or cream to moisten, about 1/2 cup
## Instructions
1. Cut potatoes in half lengthwise immediately after removing from the oven, or cut a piece off the top.
2. Remove insides and put in bowl, being careful not to break skin.
3. Mash potatoes, add butter, milk and season.
4. Beat till ingredients are thoroughly blended and potatoes are lighter in color.
5. Put mixture in the potato shells, heaping and unevenly.
6. Place stuffed potatoes in pan and bake in very hot oven 500° until potatoes are brown.
7. Serve hot, garnish with parsley. -
Scalloped Potatoes
Scallaped Potatoes - 6
4c. raw potatoes sliced thin
2½ tsp. salt
1/8 tsp pepper
1/4c. flour
3 tbsp butter
2 c. milk (about)
Method
1) Pare and slice potatoes thin
2) measure seasoning and
Back:
flour and mix together
3) in a buttered baking dish put a
layer of potatoes and sprinkle
some of the flour mixture over the
4) add some of the butter cut into bits
5) continue adding a layer of each
till all is in the dish
6) then add enough milk to reach
the top layer of potatoes
7) bake hot oven 400°F for 45 min
or till tender
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# Scalloped Potatoes
## Ingredients
- 4 cups raw potatoes, sliced thin
- 2 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup flour
- 3 Tbsp butter
- 2 cups milk (about)
## Instructions
1. Pare and slice potatoes thin.
2. Measure seasoning, flour, and mix together.
3. In a buttered baking dish put a layer of potatoes and sprinkle some of the flour mixture over them.
4. Add some of the butter cut into bits.
5. Continue adding a layer of each till all is in the dish.
6. Then add enough milk to reach the top layer of potatoes.
7. Bake in a hot oven at 400°F for 45 minutes or till tender.