Perfect Potatoes Au Gratin

from Mom/Walters

Note: If you are tired of "funeral potatoes", this is a welcome change. It calls for a lot of cream which makes them really yummy, but you could probably use 1% milk and they would still be very good.

Ingredients:

4 whole Russet potatoes, scrubbed clean
1 1/2 C heavy cream
1/2 C whole milk
2 tsp flour
3 or 4 garlic, finely minced
1 tsp salt
Freshly ground pepper, to taste
1 C sharp Cheddar cheese, freshly grated

Directions:
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3-5 min until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful. Delicious!

Chocolate Chip Coffee Cake

from Walters

Ingredients:
1 C butter
1 C sugar (I half this and like it better)
2 eggs
1 C sour cream
1 tsp salt
2 tsp bakking soda
2 tsp vanilla
2 C sifted flour

Topping
1/4 C suar
1/3 C firmly packed brown sugar
1 tsp cinnamon
1 C chopped pecans or walnuts
1 6-oz package chocolate chips

Directions: In a large bowl, cream butter and sugar together until smooth. Add eggs, sour cream, baking powder, salt, soda, and vanilla. Gradually add flour and mix well. Preheat oven to 350.

Mix topping ingredients together in a small bowl. Sprinkle a greased tube pan with 1/4 of the topping.
Alternate layers of topping and batter. There should be 4 layers of topping and 3 layers of batter. Bake for 45-60 min or until knife comes out clean.

Corn Dip

from Walters

Ingredients:
1 can of shoe peg corn
8 oz chopped banana peppers
8 oz. shredded cheddar/Monterey jack
2 t mayo
2 T sour cream

Directions:
Drain the corn and peppers. Mix it all together.

Pesto Twists

from Nicole/ Walters

Ingredients:
1 pkg (17.3 oz) frozen puff pastry; thawed
1/2 C shredded parmesan cheese
1/2 C prepared pesto

Directions
Preheat oven to 400 degrees.

Unfold the puff pastry sheets on a floured surface. Roll each sheet into a 12 inch square. Spread the pesto onto one puff pastry sheet to within 1/4 in of the edges. Sprinkle with the parmesan cheese. Top with the remaining puff pastry, pressing lightly. Cut the pastry into twelve-1-inch wide strips. Twist each strip four times. Place the pastry strips 2 inches parat on parchment paper-lined baking sheets, pressing down the ends. Bake for 12-15 min or until golden brown. Serve warm.

Baba Ghanoush

from Food.com


Notes: I really do enjoy this with pita, naan, carrots, etc. Was great even a few days later. Maybe better as gave it time to blend tastes.

• Ingred:
• 1large eggplant
• 1⁄4cup tahini, plus more as needed
• 3garlic cloves, minced
• 1⁄4cup fresh lemon juice, plus more as needed
• 1pinch ground cumin
• salt, to taste
• 1tablespoon extra virgin olive oil
• 1tablespoon chopped fresh flat-leaf parsley

Directions:

1. Prepare a medium-hot fire in a charcoal grill.
2. Preheat an oven to 375°F.
3. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6. Remove from the oven, let cool slightly, and peel off and discard the skin.
7. Place the eggplant flesh in a bowl.
8. Using a fork, mash the eggplant to a paste.
9. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12. Drizzle the olive oil over the top and sprinkle with the parsley.
13. Serve at room temperature.

Ensalada Chilena

from food.com



Ingredients:
2 onions
5 tomatoes
1/2 tsp salt
2 T oil
1/4 C cilantro, chopped finely

Dice onion and tomato. Rinse the onion in a collander under running cold water for several minutes, firmly squeezing the onion to sweeten the onion and remove some of the strong taste. Season to taste with remaining ingredients.