Scalloped Potatoes and Ham

Barrett Potato Farms- Springlake, Texas

Do you ever look at the grower on that sack of potatoes you buy? I read everything on a label these days, from calorie count to country of origin. Maybe it's because my husband worked many years for a major food company, I do like to support America's farmers. What that makes me is possibly the worst kind of shopper to get behind in the grocery store aisle!

Potatoes make their way into millions of shopping carts every day. It's the old standby for most of us, it goes with practically any meal and there's hardly a person who dislikes them. I'm never without potatoes, I only vary the kind I buy. Right now we have baby reds and russets in the potato bin. How you store your potatoes makes a big difference in their shelf life. When you bring home a bag of potatoes, you need to go through them to make sure there aren't any green, bruised or soft ones. In fact, give that bag a good once over before you leave the store. You can easily spot a bad one. The best tip of all is to find a cool, dark place with good ventilation to store your potatoes. The ideal temperature to store them is between 50 and 60 degrees, the temperature of many garages in the winter is perfect. Transfer them to a brown grocery bag or a cardboard box to keep the light out. A single ripe apple will prevent the potatoes from sprouting since the apple produces ethylene gas and will lengthen the time you can keep your potatoes. Armed with all these suggestions, go ahead and buy that 20 pound bag of russets and reap the rewards of buying in bulk!

When we think of potatoes, Idaho comes to mind... but actually potatoes are grown commercially in 36 states. It's almost the perfect food; fat, sodium and cholesterol free, low in calories and loaded with nutrients. One medium potato has nearly half the day's requirement for Vitamin C and more potassium than a banana. A great antioxidant, potatoes contain glutathione that may help protect against some cancers. That's well worth the 110 calories! You thought there were more calories in there, didn't you? Well, it's what we do with the potato that gives them a bad reputation! By the time we load them up with butter, sour cream, shredded Cheddar and bacon bits... that healthy baked potato is now a full meal of calories! The russett also is the chosen potato for french fries and potato chips, all I can say is... "Thank you Lord" for the potato!

I want to share a great recipe that I found on Pinterest (duh!) It's a Pioneer Woman recipe so you can be assured it is slap dab delicious! She posted this one around Easter, perfect for our ham leftovers. I had never thought of adding meat to scalloped potatoes and serving as a main dish instead of a side dish. It was a BIG hit, what's not to love if you start with potatoes and cheese ;)

Scalloped Potatoes and Ham 

(adapted slightly from The Pioneer Woman's recipe, I halved the recipe since it's just the two of us)

3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly

2 Tablespoons Butter

1 whole Yellow Onion, Diced

3 cups Diced Ham

1-1/2 cup Half-and-half

1-1/2 cup Heavy Cream (I used all half and half, I can't imagine how good it would have been w/whipping cream!)

1/4 cup Flour

 Black Pepper To Taste

1 cup Grated Cheddar Cheese

1 cup Grated Monterey Jack Cheese (I used all cheddar, cause that's what I had!)

 Chopped Parsley (optional)

Preheat oven to 350 degrees. Butter a large casserole dish. 

Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.

Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)

I used Ree's tip on boiling the sliced potatoes for 5 minutes and it really does make them cook faster and have great melt-in-your-mouth texture. That CAN be a dangerous thing though!!

Print Recipe~

Fried Bologna Sandwich

Every week I have to figure it out, what's for dinner? One day folds into a week, then a month, then summer is gone, fall is here, winter is upon us and springtime arrives. I try to mix it up, we've been having a lot of THIS lately. When we get tired of THAT then we try a little SOMETHING DIFFERENT. I really never know what I'm in the mood for until I wake up and say THIS SOUNDS GOOD!

Are you like that too? There's just some things that sound good in the SUMMER when it's too hot to cook. By the time Fall rolls around I'm thinking of FAMILY FAVORITES. Winter is for COMFORT FOODS, stick to my ribs meals. When I can't face another bowl of stew, then SPRING finally arrives with lighter MEALS. When life seems flavorless, look for something you haven't had in awhile. All of a sudden it tastes good again, but it's not the food. It's you that changes!

I'd love to have you join us on Facebook's Granny Mountain Group... it's a great way to pass along recipes, tips and ideas that we're all finding at Pinterest or even better... potlucks and family recipe boxes! 

Nana's Potato Salad

Nana's Potato Salad- a Ricer makes this potato salad light as air!!

Potato Salad is one of those recipes that you make your Mom's, or your Grandma's, or your Mother-in-Law if's she makes the best one... don't tell Mom that though! It's mayo or mustard based, has the cast of characters... pickles/celery/onion/eggs. Being a foodie made me try many recipes and I've come to the conclusion that technique again wins over in this one. I used about 3 recipes to come up with one we really like, even Jerry that always said he could "take it or leave it" loves this one!

Nana's Potato Salad

PRINT

8 Medium Russet potatoes; Peeled and in chunks
1 1/2 Cup Mayo
2 tablespoons Apple cider vinegar
2 Tbsp Sugar
1 Tbsp Yellow mustard
1 teaspoon Salt
1 Tsp Garlic powder
1/2 Tsp Black pepper
2-3 Tbsp Sweet Pickle, Minced or Chopped (your preference)
1 Cup Onion; Minced or Chopped (your preference)
2 ribs of Celery, Minced or Chopped (your preference)
4-5 Hard boiled eggs, riced or in larger chunks (you might save one to slice on top)
Garnish Paprika; (Optional)

1. Boil peeled and diced potatoes in salted water until done. Drain and set aside to cool.
2. In a medium bowl, combine the mayo, cider vinegar, sugar, mustard, salt, pepper and chopped pickles; stir well and place in fridge.
3. Once potatoes are cooled to room temp, rice them into a large bowl and add the minced onion and celery.
4. Chop the hard boiled eggs to desired size and add to potatoes, celery and onions; toss.
5. Remove cooled dressing from fridge and pour into potato bowl, toss until evenly coated. Garnish with paprika if you desire. Place back in fridge to chill till suppertime and enjoy!!

Southern Supper

Growing up, I didn't ever think of myself as being Southern. We were Midwesterners living in Missouri, the heartland. My Mother's staple meals were meatloaf, roast and yes, we ate a lot of Jello salads! When I'd visit my Grandma just 100 miles to the south, the table was always filled to capacity at mealtimes. In the middle of the table set an assortment of sweet and sour.. honey and sorghum, preserves and jellies, pickles and vinegar. Suppertime was a long, drawn out event that was prepared for and enjoyed. Long after the dishes were cleared, we'd set at the table and talk. I realize now that those conversations turned me into a Southerner. No matter where you go in the south, it's meat and three, plus a salad, rolls, dessert and sweet tea...

North Louisiana Dutch Oven Fried Chicken

Click HERE to print

from My Southern Food

A Celebration of the Flavors of the South

Devon O'Day

 

1 (2 to 3 pound) whole fryer, cut into pieces

Shortening or vegetable oil, to fill a cast-iron Dutch oven half full

  2 cups all purpose flour

 2 teaspoons salt, divided

 2 teaspoons pepper, divided

Rinse the chicken pieces and set aside. Heat the shortening or oil in the Dutch oven on high or to about 365 degrees. In a large bowl or brown paper bag, combine the flour, 1 teaspoon of the salt and 1 teaspoon of the pepper. Use the remaining 1 teaspoon salt and 1 teaspoon of pepper to cover each piece of chicken before dredging in flour or shaking to coat in brown paper bag. (Note: Additional salt and pepper, or dry Cajun seasoning, can be used on chicken pieces prior to flouring if a more savory chicken is desired). Make sure each piece of chicken is completely covered in flour. Test the oil to make sure it is hot by dropping a pinch of flour in the skillet. If the flour begins to sizzle, the temperature is right. Gently add all the chicken to the Dutch oven and clamp the lid on, reducing the heat to medium high, which should look like a gentle rolling boil. Check the chicken after about 15 minutes, bringing the bottom pieces to the top, rotating the top pieces to the bottom. At about 25 minutes remove the lid, increase the hit and turn each piece until it becomes a dark golden brown and the juices run clear. Remove each piece with tongs or a large fork and place on a large plate covered with paper towels or brown paper to soak up any excess oil, before moving to a serving platter.



 Lawn Mower Salad

Click HERE to print

from All Recipes makes 6 servings 

 1/2 cup canola oil 

1/2 cup white sugar 

1/4 cup water 

1/4 cup balsamic vinegar 

2 (3 ounce) packages chicken-flavored ramen noodles, crushed, seasoning packets reserved 

1 (12 ounce) package broccoli coleslaw mix 

1 bunch green onions, sliced 

1 cup roasted cashews 

1/4 cup roasted sunflower seed kernels 

Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved. Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.



Loaded Cauliflower Casserole from Louanne's Kitchen

Doesn't this look like a great way to get your veges? Three kinds of cheeses and bacon, this is very close to my favorite potato casserole!

 

Grandma's Green Beans and Ham

Click HERE to print

 

 

1/2 cup chopped country ham (I like a good Arkansas ham like Petit Jean)

1 tablespoon oil

1 1/2 cups water

1 teaspoon sugar

1 teaspoon salt

2 pounds fresh green beans, snapped

 

Brown the ham in the oil in a 3 quart saucepan. Then add the water, sugar, salt and bring to a boil. Add the beans and stir, then cover the pot and reduce the heat. Simmer covered for 25-30 minutes until beans are tender. Makes enough for 6 servings, 3 if they are green bean lovers!

 

 



Buttery Cooked Carrots

Click HERE to print

 

4 cups carrots, cut in 1/2" slices, or baby carrots

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoons butter

3 1/2 cups water

 

Add all the ingredients to saucepan and bring to a boil. Cover and turn heat to low, simmer until carrots are tender about 20-25 minutes.   

Slow Cooker Rolls from Rhodes Bread

Frozen to golden delicious in less than 3 hours. Can you say easy?

 

 Six of One, Plus One of Another Cobbler

Click HERE to print

from My Southern Food

A Celebration of the Flavors of the South

Devon O'Day

1 stick butter
 1 cup self-rising flour
1 cup sugar, divided
1 large egg
1 cup evaporated milk
1 tablespoon vanilla or almond extract (almond is especially good with peach cobbler)
1 cup canned fruit, not drained (peaches, cherries, blueberries or blackberries)

Preheat the oven to 350 degrees. Melt the butter in a 2 or 3 inch deep 9 inch square baking dish. In a large bowl, stir together the flour, all of the sugar except one tablespoon, the egg, milk and flavoring, blending well. Pour the mixture into the baking dish over the melted butter. Dump the fruit in the center  of the mixture and swirl it around the dish. (Don’t blend the fruit in entirely, but leave the “swirls” of fruit). Sprinkle the reserved teaspoon of sugar on top of the entire mix and bake for 30 minutes, or until the cobbler is golden on top.

 

Recipes for a Happy New Year

Have you ever wondered how black-eyed peas got tagged "good luck?" It all goes back to the Southern saying, “Eat poor on New Year’s and eat fat the rest of the year.” It could just as easily been pinto beans or a bowl of grits, but somehow black-eyed peas got the spotlight and forced us pea hating Americans to force-feed ourselves on New Year's Day! We don't want to take a chance on a year of bad luck so we eat them cooked with ham, a pot of greens (they represent the green of money), a pan of cornbread and hopefully it will bring good luck and prosperity for the year! I grew up eating this meal, but I can't say I ever liked it. 

Long-Life Noodles

There's actually several ways to "eat lucky." In Asian countries, the long noodle promises a long life. The trick is not breaking the noodle before it's all in your mouth! 

Crunchy Cabbage Salad with Peanut Dressing

In Germany, cabbage is associated with luck and fortune because it's green and resembles money. 

Barley and Lentil Soup with Swiss Chard

The lowly lentil looks like little coins and are eaten throughout Italy for good fortune in the New Year. 

Pomegranate Margaritas

People in Turkey and other Mediterranean countries eat pomegranates, which have long been associated with abundance and fertility. Think I'll stay away from that one!

In our family we have pork, chicken is off the menu that one day. The reason being... a pig "roots forward" and a chicken "scratches backwards." All scientific, you understand! I am a bit superstitious, probably inherited from my Mom. The ones that stand out in my mind are not opening an umbrella in the house, not stepping on a crack and definitely not walking under a ladder. She warned on such occasions that it was "bad luck" and I took her at her word! She also believed it was a bad idea to go back to the house for something after we'd left. Not sure about that one, but it would happen like this... on weekends we went to the grandparents, she would have the bags packed and as soon as Daddy got off work we'd head to Arkansas. A few miles down the road someone invariably would say...

 "Did you get the _______?" That set off a discussion of why we shouldn't go back, did we really need the  ________? If it was deemed necessary, Mom would count backwards from 10 to erase the "bad luck." Really! 

Someday soon, when I'm snowbound, I'll GOOGLE all these old superstitions to see just where they originated! Just in case you want to have that little insurance policy in the form of a pot of black-eyed peas, here's an easy recipe: 

Black-eyed Peas with Salt Pork PRINT RECIPE
1 lb frozen black-eyed peas
4 oz (1/4 lb) salt pork or bacon, diced 
1-2 jalapenos, sliced or minced
1 small tomato, diced 

Fry the salt pork or bacon in a pot until some of the fat is rendered and it’s starting to crisp up. Then add the peas and stir them around to coat in grease. Don't be afraid, the good luck cancels out the calories! Add the jalapeno and tomato and enough water to just cover the peas. Put a lid on the pot, bring to a boil and reduce the heat to a simmer for about 30-45 minutes. Taste and season with salt and pepper and a little more hot sauce if you like it spicy. Don't forget a good chunk of buttered cornbread! Makes 6 servings.

One more recipe, this one's a keeper...

Recipe for a Happy New Year

Take twelve fine, full-grown months; see that these are thoroughly free from old memories of bitterness, rancor and hate, cleanse them completely from every clinging spite; pick off all specks of pettiness and littleness; in short, see that these months are freed from all the past—have them fresh and clean as when they first came from the great storehouse of Time.

Cut these months into thirty or thirty-one equal parts. Do not attempt to make up the whole batch at one time (so many people spoil the entire lot this way) just prepare one day at a time.

Into each day put equal parts of faith, patience, courage, work (some people omit this ingredient and spoil the flavor of the rest), hope, fidelity, liberality, kindness, prayer, meditation, rest (leaving this out is like leaving the oil out of the salad dressing—don't do it), and one well-selected resolution.

Put in about one teaspoonful of good spirits, a dash of fun, a pinch of folly, a sprinkling of play, and a heaping cupful of good humor.

Hot and Dry, repeat.

Look familiar? You can blame the hot weather if your tomato plants aren't setting fruit!

It happens every year and gardeners pull their hair out, watering and watering hoping to correct the problem. There's nothing that can be done, Mother Nature will eventually cool off and you'll get tomatoes off those vines... just be patient and keep them watered! There's no reason to watch the weather forecast, it's going to be a long, hot summer no matter where you are this year. Arkansas is already facing drought conditions statewide. As bad as that sounds, it's nothing like drought plagued states face with ongoing dry conditions and no relief in sight. 

Lantana- heat lover and very drought tolerent!
My favorite way to water is hand watering, as I walk around the yard I can see the areas that need it the most and give them a little extra. We had a really dry spot at the top of the yard... I say top because our hillside is almost vertical and we all know that water runs downhill! The grass up there is sparse and in some places it's brown. A closer look after planting some purple coneflowers showed the dirt was hard as a rock, we were missing watering that area completely. A few days of hand watering and the grass looks much better. Keeping the newly planted perennials alive may be a trick in this heat.


Setcreasea or "Purple Heart" great plant for hot and dry conditions. 
How you water can prevent some common garden problems. For instance watering some plants from the top, especially beans and cucumbers can bring on mildew. Try your best to get the water to the underside of the plants and you'll save yourself a lot of headaches. One of the best ways to do that is a low flow watering wand or even better, soaker hoses that water slow and deep. You can go about your other yard work while they do the job!

Portulaca - flowers all summer and will thrive in dry hot spots along drive way or walkway, often reseeds in garden!

This time of year when it gets hot and dry, you may notice water seems to run off the top of your soil instead of soaking in. You may be shocked to see it's not went much more than a quarter or half inch deep. This is because of salts accumulating at the surface. Watering deeply will correct this problem. Set the sprinklers up for 45 minutes to flush the salts away. A little digging after you water will tell you if it's soaked in. Mulching is the answer for many areas that need the extra moisture and watering twice a day when the temps are hovering near 100 will save your plants. Watering in the morning allows the plants to dry off quickly and keeps mildew at bay but it also keeps the slugs and snails away. Newly planted seeds or transplants will need diligent watering to keep them alive. And one more thing, don't forget to WEED, they will rob your garden of moisture! 


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As hot as it is, it's not too early to start planning for your fall garden. Even if the plants you put in early this spring haven't done so well, the heat won't last forever. If you wait until late summer to plant seeds or transplants, they just might not have enough time before Old Man Winter decides to make his first appearance! 

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The first thing you need to know is the average frost date for your area. From that you can determine when to plant your seeds or plants. Start making your list now and buy your seeds. On the back of the package it gives date to maturity... just count back from the date that frost is expected, add an extra week or two if you live in the Ozarks! The only thing you can count on is that you can't count on the weather!

In the kitchen this week.... a couple of great recipes that will keep you cool! Just click on the recipe to print...

Crockpot Green Beans and New Potatoes

8 red potatoes, scrubbed and halved

1 lb. fresh green beans

1 large onion, cut into wedges

2 cups ham chunks

1 -2 can chicken broth

salt and pepper

Add all the ingredients and cook in the crockpot all day on low, 8-10 hours. Serve with fresh sliced tomatoes and cornbread and you have a delicious summer meal!

Aunt Peggy's Cucumber Tomato Salad 

from Paula Deen's Lady and Son's Cookbook

1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced

1 pint cherry tomatoes, halved

1/2 Vidalia onion, very thinly sliced

2 tablespoons chopped fresh parsley leaves

1 tablespoon apple cider vinegar

1 tablespoon olive oil

Salt and freshly ground black pepper

In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

King Corn

We love it fresh, canned or frozen and this time of year we can't get enough of it on the cob. I'm talking about "King" corn, the vegetable that America can't live without. We are corn lovers, but I'd never really thought about HOW much corn is grown until we drove through Illinois, Indiana and Ohio last week. For as far as the eye could see in any direction, there was field after field of corn. Freshly planted just-poking-out of the ground corn, knee-high corn and lots of head-high corn waiting to be picked. Good thing, because we're a nation that runs on corn products. Ethanol use has added a huge demand for farmers and there's hardly a day that families don't have corn in some form on their tables. Sweet corn is big business, in fact it adds up to a whopping $807 million per year industry. The roasting ears that end up beside your steak tonight may have been picked yesterday. Grocery stores do their best to buy local to save on shipping costs, for us it means fresher produce. Fresh corn production peaks in July, it's perishable nature makes it a strictly seasonal vege that we have to wait for and enjoy for a limited time each year. Watch the video and you'll be pretty amazed at the amount of work involved in harvesting the corn. It makes those 33 cent ears of corn a bargain, don't you think?

American farmers simply cannot grow enough to keep up with the world's demands. My husband says the corn used for feed goes through a much longer process with shipping and processing adding to the end cost. Tyson Foods uses 235 million pounds of corn in a week's time to grow out livestock. Corn is a significant factor in the final cost of the meat you choose for tonight's dinner.

Daddy in the "salad garden," 1980

My parents grew three kinds of corn each year, sweet corn, field corn and popcorn. The sweet corn was enjoyed all summer and many ears were put into the freezer for winter meals. The field corn was left to dry in the garden, then shelled and taken up to the mill in Missouri to be ground into cornmeal. Mom stored the cornmeal in the freezer and took out as she needed. The taste was superior and my parents took pride in being able to grow the food they ate. That before organic was a mainstream word! Since we are big popcorn lovers, the job of shelling the ears was shared by the whole family. I'd walk around with sore thumb muscles for weeks!

Mom and Dad's garden-1980

In the Kitchen this week, a couple of favorites...just click on the recipe to print!

Corn, Tomato, Avocado Summer Salad

3 ears of corn (husk and silk removed)

1 pint cherry tomatoes, halved (or quartered if large)

1 avocado (cut in half, remove pit, peel and dice)

2 tablespoons fresh lime juice

1 tablespoon vegetable oil

2 green onions, thinly sliced

Coarse salt and ground pepper

Stand corn cob in a large bowl and with a sharp knife slice off the kernels. Add tomatoes, avocado, green onions, lime juice and oil to bowl. Season with salt and pepper, and toss gently to combine. Delicious with any meal!

Sweet Corn Pudding

4 cups corn kernels (about 5 ears of fresh)

4 large eggs

1 cup half and half

1/2 cup whole milk

4 tablespoons sugar

1/4 cup (1/2 stick) butter, melted

2 tablespoons all purpose flour

2 teaspoons baking powder

1 teaspoon salt

Preheat oven to 350 degrees. Butter a 8x8 glass baking dish. Set aside about 1/3 of the corn, then blend the remaining ingredients in a food processor until almost smooth. Stir in reserved corn kernels and pour batter into buttered dish. Bake pudding until brown and the center is set, about 45-55 minutes. Cool and serve. Makes 8 servings, but don't count on it lasting long!
*I just grate my corn off the cob with a stand up box grater and skip separating the kernels and blending in a processor. It's the perfect consistency! Don't let the small amount of flour throw you, that's all it takes to make the pudding set up perfectly.