SCALLOPED TATERS

SCALLOPED TATERS
http://recipescool.com/scalloped-taters/

What You’ll Need :

5 medium potatoes
1 onion
Sauce:
2 T. Butter
1/2 C. Flour
2 C. Milk
2 C. Cheddar cheese
How to Make It :


Melt butter in saucepan. Add flour and milk, whisk. Add cheese. Cook til thickens up and cheese has melted.
In 9×13 pour a little cheese sauce, sliced potatoes, diced onion. Repeat once but leave enough cheese sauce to top with. Bake uncovered at 350 for 1 hr.

another try

try, try, try again

 

another try at this app

test at using this app

 

Plomeek Soup: Not knowing that Spock was in the grip of the Pon farr, nurse Christine Chapel brought this to him. He threw the bowl into the corridor. Quark has been known to use it to impress his Vulcan clientele, and Nelix makes a spicy version (much to the dismay of Tuvok). ("Amok Time" [TOS], "The Maquis, Part I" [DS9], "Faces" [VGR])

 I'd like to thank BRITATHRT@aol.com for her research into this soup. According to her: Plomeek Soup is "A thick orange Vulcan soup". It was suggested that the dish could be made from pureed pumpkin, Or if it is to be served cold, pureed cantaloupe.

This following recipe for plomeek soup came from S.L. HICKMAN. Plomeek Soup Ingredients:

• 2 Tbs. butter or margarine
• 2 or 3 medium onions, peeled & sliced
• 1 lb. carrots peeled & sliced
• 1/2 lb. turnips peeled & sliced
• 10 oz. potatoes peeled and sliced
• 5 Tbs. tomato paste
• 4 cups water
• 2 cloves sliced, or minced, garlic
• 2 1/2 tsp. salt
• 3/4 tsp. dried basil (or 1 1/4 fresh finely minced)
• 1/4 tsp. nutmeg
• 1/4 tsp. pepper
• Sour cream and finely chopped
• parsley for garnish. (for a spicier version, use cilantro or Chinese parsley)

Preparation: Sauté the onion in the melted butter in 4 quart pot. Add everything *EXCEPT* the last cup of water, the sour cream, and the parsley.
Simmer covered 15 to 20 minutes, (25 over medium heat stirring occasionally) or until potatoes and carrots are tender.
Purée the soup with a blender 1 1/2 to 2 cups at a time rinsing the empty pan with the reserved cup of water to get any remaining purée, and add this to the soup.
Return the soup to the rinsed-out pot and reheat it before serving (use a very low heat to prevent scorching the soup). Ladle into bowls. Place sour cream in center of soup and using a spoon pull it into a spiral (Like the galaxy) and sprinkle with finely chopped parsley along the sour cream.

Recipe from the "OFFICIAL STAR TREK COOKING MANUAL" by Mary Ann Piccard (published in 1978 by Bantam books).

heating milk for cheese

For years, I would occasionally try making cheese using the instruction to heat the milk to 85 F. I read one set of instructions that said heat the milk to 180F. I did this a couple of days ago and finally got a good result.


I tried adding creamme to these results in hopes of making cottage cheese but I had let the curds set in the refrigerator too long and the results were not so good.
I did make some cheese with whipping creamme vice milk and I'll have to check it out this afternoon.

hints on making cheese

Every so often, I have tried making cheese and it has not turned out well. Some instructions talk about heating the milk to 75ºF to 85ºF. The best I got was some strands of some white material.

 

I found another recipe that called for heating the milk to 180ºF. I did this and got a good mass of white chunks. I strained the white chunks and think I finally got some real cheese!

 

tomatoe soup recipe

http://www.myrecipes.com/recipe/slow-cooker-tomato-soup


RECIPE FROM: OXMOOR HOUSE
Slow-Cooker Tomato Soup
Lee Harrelson
BY MARY OSTYN NOVEMBER 2009
YIELD
Serves 6


Zuppa Toscana Soup
COOKING TIPS
Our Most Popular Soup Recipe... Ever

Ingredients

1 onion, peeled
Two 14-ounce cans crushed tomatoes
1 cup beef broth
1/4 cup firmly packed brown sugar
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon Worcestershire sauce
1 teaspoon unsweetened cocoa powder
One 14-ounce can evaporated milk
2 tablespoons butter
Salt and black pepper to taste
Order Ingredients
How to Make It

Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.
Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.
Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional
10 minutes, and serve.
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