Meatless Friday Favorite

Meatless Friday Favorite!

1 cup chopped onions
3 tablespoons butter
1 ½ teaspoon salt
3 tablespoons flour
Pepper and Paprika
2 cups milk
2 teaspoons dried parsley
1 cup shredded Swiss Cheese
5 cups thinly sliced potato

Saute onions in butter 5 to 10 minutes. Stir in flour and seasoning. Gradually add milk, stirring until sauce thickens. Add cheese and parsley. Mix well. Spray casserole with vegetable spray or butter well. Layer ½ of the potatoes, cover with ½ cheese sauce, repeat. If you like, you can sprinkle buttered Panko crumbs over the top.

Cover and bake at 350 degrees for one hour. Uncover & bake for 15-30 minutes more or until potatoes are tender.

Thanksgiving Side Dishes – Recipes!

Although turkey is the centerpiece of a Thanksgiving meal, I’ve noticed that any and all side dishes get almost as much attention. Sweet potatoes are always on the menu but often change their presentation from year to year. This is a recipe that cuts back on the calories a bit (sorry, no marshmallows!) but still has all the taste.

Pecan Sweet Potatoes

3-6 yams or sweet potatoes (depending on how many will be gathering around the table.)
½ cup packed, dark brown sugar
½ cup butter, melted
1 cup roughly chopped pecans
2 teaspoons freshly grated orange zest
1/8 teaspoon ground cinnamon

Peel, slice, and simmer sweet potatoes until just tender. They will finish off the last bit of cooking in the oven.

Preheat oven to 350 degrees. Vegetable oil a baking dish large enough to contain your sweet potato slices.

Combine the brown sugar, butter, pecans, orange zest, and cinnamon in a bowl. Mix well.

Place half the sweet potatoes in the prepared baking dish and spread half of the brown sugar/butter mixture over them. Cover with the rest of the potatoes and cover with the rest of the brown/sugar mixture.

Bake for 20-30 minutes, uncovered until there is a few brown edges and the potatoes are fork tender and heated through. Serve!
P1010258

And, if you are tired of mashed potatoes or want to provide something extra for those who want something to go with the ham, Scalloped Potatoes make the meal smell most welcoming.

Scalloped Potatoes

5-6 medium white potatoes
½ cup butter
1 teaspoon freshly-ground black pepper
½ teaspoon salt
2 tablespoons all-purpose flour or gluten-free flour blend
2 cups shredded sharp cheddar cheese
½ cup shredded Romano or Parmesan cheese
1 cup whole milk

Peel and thinly slice the potatoes

Preheat oven to 350 degrees. Vegetable oil spray a deep, oblong baking pan or one of your choice that will accommodate the ingredients.

Place half of the potato slices in the prepared baking dish. Slice up the butter and put down half over the potatoes. Sprinkle one tablespoon of flour or flour blend over the butter and cover with 1 cup of the cheddar and 1/4 cup of the Romano or Parmesan. Sprinkle with half the salt and pepper. Cover with the rest of the potatoes and ingredients. Carefully pour the milk over the potatoes, cover, and bake for 45-60 minutes until fork tender. For a brown top to the dish, remove the cover for the last ten minutes of baking.