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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Scalloped Potatoes With Smoked Ham

pork, potatoes

1 lb leeks -- 5 small
1/4 cup water
1 cup onions -- sliced
1 salt
1/2 lb ham, extra lean -- coarsely
1 chopped
1/2 teaspoon pepper
1/2 teaspoon thyme
3 lb baking potatoes -- peeled
2/3 cup all-purpose flour
1 quart lowfat 1% milk
1 tablespoon chopped parsley -- fresh

1. Heat oven to 350F. Coat 13x9 inch baking dish with vegetable cooking spray. 2. Discard green portions from leeks. Slice white portions of each lengthwise in half; cut crosswise into slices. rinse leeks well to remove all sand; drain. 3. Heat water and spread in Dutch oven or nonstick skilled over high heat. Add leeks, sliced onions, and 1/2 teaspoon salt; toss to coat well. Reduce heat to low; cover and simmer, stirring until leeks and onions are tender, 10 minutes. 4. Stir in ham, 3/4 teaspoon salt, the pepper, and thyme. Cook uncovered, stirring over medium-high heat until liguid is evaporated and leeks and onions are golden. 5. Meanwhile, slice potatoes thin. 6. Place flour in large bowl; gradually whisk in milk until smooth. Gradually stir into leek-onion mixture. Bring to boil over high heat, stirring until thickened; boil 1 minute. 7. Spoon 1/2 cup milk mixture into bottom of prepared pan. Top with half the sliced potatoes. Spoon half of remaining sauce over potatoes. Arrange remaining potatoes; cover with remaining sauce. 8. Cover dish with foil and bake 1 1/4 hours. Sprinkle parsley and bake uncovered 15 minutes more, until potatoes are tender. Recipe By : Ladies' Home Journal - Jan. 1995