April 23, 2011

Easter Dinner Recipes

Creamy Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch slices
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese

Preheat oven to 400*. Butter a 1 quart casserole dish.
Put potatoes in the casserole dish. Season with salt and pepper. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours.

Thoughts: Is good, but it's missing something to make it great. Not sure what that something is though!

4 cups firm bread or toast, cut into small cubes
4 tablespoons dried minced onion
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
2 tablespoons dry parsley flakes
1 1/4 cups chicken broth
1/4 cup butter

Combine onion flakes, salt, poultry seasoning, and parsley flakes into a large saucepan. Add broth and butter and bring to a boil. Cover and boil 5 minutes. Add bread cubes and reduce heat to low. Let stand until mixture is blended and heated. Fluff with fork.

Don't mind the bad iPhone picture. :)

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