Couple of Recipes to Share………………….

Cheddar Scalloped Potatoes and Ham


6 medium potatoes, peeled and sliced
1 medium onion, sliced
1/4 Cup Celery Leaves
1 tbsp dried parsley
2 tbsp butter or margarine, melted
1/4 Cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 can (13 oz) evaporated milk
1 cup grated Cheddar Cheese
1/2 tsp paprika


1.  Layer potato slices and onion in prepared slow cooker. 


2.  In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and Cheddar Cheese.  Process for 1 minute or until mixture is smooth.  Pour over potatoes and onions; sprinkle with paprika.


3.  Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until potatoes are tender and heated through. 


Serves 6





Zucchini Bread

3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped nuts (optional)


In a large mixing bowl, combine eggs and sugar.  Beat in oil, vanilla, and lemon peel.  Combine the dry ingredients; gradually add to sugar mixture and mix well.  Stir in zucchini and nuts.  Pour into two greased 9 in x 5 in x 3 in loaf pans.


Bake at 325 degrees for 55-60 minutes or until a toothpick inserted hear the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.  YIELD: 2 Loaves 



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