Creamy Au Gratin Potatoes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture ...view middle of the document...
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.
16 slices good white bread (toasted or untoasted, 1/2-inch thick slices)
8 tablespoons mayonnaise
16 leaves lettuce (Iceberg, Bibb, Boston)
1 ½ lbs thinly sliced roasted turkey breast
16 thin slices ripe tomatoes
1 lb crisp cooked bacon
8 slices swiss cheese (1 ounce slices)
1Lay out the bread on a clean, dry surface.
2Spread each of eight slices with 1 tablespoon mayonnaise.
3Top each with two lettuce leaves.
4Divide the turkey into eight equal portions.
5Top the lettuce with one portion of turkey.
6Top the turkey with two slices of tomato, then two strips of bacon, and two slices of cheese.
7Top each with the remaining eight slices of bread.
8Press down gently to hold.
9Slice in half and secure each half with a toothpick.
10Serve with potato chips.
11Variation: substitute challah for the sandwich bread.
4 -6 slices deli thin cooked ham or 4 -6 slices honey-roasted ham , per sandwich
12 slices bacon
12 slices white bread
3 slices cheese , per sandwich
curly leaf lettuce
2 tomatoes , sliced
1Brown bacon slices and drain on paper towels. When cool, break each slice in half.
2Toast bread slices.
3Spread mayonnaise on 2 slices of bread.
4Lay lettuce leaf, tomato slices, salt and pepper to taste, 3 pieces broken bacon, 3 slices deli thin ham on one slice.
5Top with other bread slice, mayonnaise side up. Lay lettuce leaf, tomato slices, salt and pepper to taste, 3 pieces of bacon, 3 slices of deli-thin ham, and 1 slice of cheese on bread. Top with third slice of bread.
6Repeat procedure for remaining three sandwiches.
Chicken Stock Recipe
2-3 lbs chicken bones (or the carcass from a roasted chicken)
1 medium onion, peeled and chopped
1 medium rib celery, chopped