Gruyere Scalloped Potatoes

Gruyere Scalloped Potatoes
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Ingredients
  1. 2 garlic cloves, minced
  2. 2 1/2 cups half and half cream
  3. 6 baking potatoes, peeled
  4. 2 Tbsp. flour
  5. 3 cups grated gruyere (Swiss) cheese
  6. salt and pepper to taste
Instructions
  1. Stir garlic into cream and set aside. Slice potatoes into paper-thin rounds and toss with flour. Arrange half the potatoes in a 9″x13″ glass baking dish. Sprinkle with half of the cheese and pour half of the cream mixture over top. Sprinkle with salt and pepper. Repeat layers. Cover and bake at 325 F. for 1 hour. Remove cover and continue baking for 1/2 hour, or until potatoes are tender.
Instructions
  1. Stir garlic into cream and set aside. Slice potatoes into paper-thin rounds and toss with flour. Arrange half the potatoes in a 9″x13″ glass baking dish. Sprinkle with half of the cheese and pour half of the cream mixture over top. Sprinkle with salt and pepper. Repeat layers. Cover and bake at 325 F. for 1 hour. Remove cover and continue baking for 1/2 hour, or until potatoes are tender.
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Tolerable Brussel Sprouts

These brussel sprouts are more than tolerable…. they’re delicious! This dish can be made a day ahead and stored in the fridge

Tolerable Brussel Sprouts
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Ingredients
  1. Tolerable Brussel Sprouts
  2. Serves 6.
Ingredients
  1. 4 cups (2 lb) fresh brussels sprouts
  2. 1/2 cup chopped onion
  3. 2 Tbsp. butter
  4. 1 Tbsp. flour
  5. 1 Tbsp. packed brown sugar
  6. 1/2 tsp. salt
  7. 1/2 tsp. dry mustard
  8. 1/2 cup milk
  9. 1 cup fat-free sour cream
  10. 1 Tbsp. parsley
  11. I
Instructions
  1. Wash and trim sprouts, cook until tender. Saute onion in butter until translucent. Stir in flour, sugar, salt and mustard. Add milk and cook slowly until thickened. Blend in sour cream. Add sprouts and heat through. Sprinkle with parsley before serving.
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Wild Buffet Rice

 

Wild Buffet Rice
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Ingredients
  1. Makes lots - perfect with any meat!
Ingredients
  1. 1 cup wild rice
  2. 10 oz. can chicken broth (salt reduced)
  3. 10 oz. can of water
  4. 10 pork sausages
  5. 1/2 lb (250 g) mushrooms, sliced
  6. 1 large onion, finely chopped
  7. 2 tbsp. flour
  8. 1 cup (250 ml) whipping cream
  9. 1/2 tsp. salt
  10. 1/4 tsp. oregano
  11. 1/4 tsp. sage
  12. 1/4 tsp. marjoram
  13. 1/4 tsp. thyme
  14. 1/2 cup slivered almonds
Instructions
  1. Wash wild rice and combine with broth and water in a large covered pot. Bring to boil and reduce heat to simmer, cooking for 1 hour or until rice begins to open and is chewy. Remove to large mixing bowl.Cut sausage into small pieces and saute over medium heat until brown. Remove from skillet with slotted spoon and add to rice. Remove most of fat from skillet and saute onion and mushrooms. Add to rice mixture. In same skillet over medium heat, combine flour and cream stirring constantly until mixture thickens. Add more cream or water if sauce becomes too thick. Add seasonings and cook gently for 3 minutes. Add sauce to rice. Spoon into large casserole dish and sprinkle with almonds. Bake at 350 F for 30 minutes. Serves 10-12 delighted guests.
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Diddle Diddle Dumplings

You’ll love this old-fashioned apple dessert that features a new twist

Diddle Diddle Dumplings
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Ingredients
  1. Sauce
  2. 1 1/2 cups brown sugar
  3. 1 1/2 cups water
  4. 1/4 cup butter
  5. 1/2 tsp. cinnamon
  6. 1/4 tsp. nutmeg
  7. Dough
  8. 2 cups flour
  9. 2 tsp. baking powder
  10. 1/2 tsp. salt
  11. 3/4 cup butter
  12. 2/3 cup milk
  13. Filling
  14. 4 Granny Smith apples
  15. 1/2 tsp. cinnamon
nstructions
  1. Preheat oven to 350 F.
  2. To make sauce: In a large saucepan, combine ingredients. Bring to a boil for 5 minutes. Remove from heat and set aside.
  3. To make dough: In a large bowl, combine flour, baking powder and salt. Using a pastry blender, cut in butter until pieces are pea-size. Make a well in center of flour mixture. Add milk all at once. Stir just until moistened. On a lightly floured surface, knead dough gently for 10-12 strokes, or until nearly smooth. Roll dough into a 10″ x 12″ rectangle.
  4. To make filling: Peel and grate apples. Spread evenly over dough. Sprinkle with cinnamon. Starting from long side, roll dough into a tight roll. Pinch seam to seal. With a sharp knife, cut into 12, 1″ thick slices. Arrange slices face up in a 9″ x 13″ baking dish. Pour sauce over dumplings and bake for about 50 minutes, or until golden. Cool slightly on a wire rack. Serve warm with whipped cream or ice cream.
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Corn Fritters

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Corn Fritters
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Ingredients
  1. 1 can (12 oz/340 mL) corn kernels, 1
  2. well drained
  3. 3 green onions, chopped 3
  4. 1 egg 1
  5. 1⁄4 cup all-purpose flour 50 mL
  6. 2 tbsp cornmeal 25 mL
  7. 2 tbsp chopped fresh cilantro 25 mL
  8. 1 tsp granulated sugar 5 mL
  9. 1⁄2 tsp hot pepper sauce 2 mL
  10. 1 tsp salt 5 mL
  11. 1⁄4 tsp freshly ground black pepper 1 mL
  12. Vegetable oil
  13. .
  14. Y
Instructions
  1. In a food processor, combine 1⁄2 cup (125 mL) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.
  2. In a large skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Working in batches, drop in batter in 1⁄4-cup (50 mL) scoops and cook for 3 to 4 minutes per side, pressing down gently with a
  3. spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. Makes about 6 large fritters.
  4. Make ahead: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375°F (190°C) oven for 15 minutes.
  5. Tip: For appetizer-size fritters, drop tablespoonfuls (15 mL) of batter into pan. They will only need about 2 minutes per side to brown
Notes
  1. These corn fritters are sweet and crisp.
  2. Serve them, drizzled with real maple syrup, alongside bacon and eggs for a hearty brunch.
  3. Or make mini versions and pair them with sweet chili dipping sauce
  4. to serve as an appetizer.
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Whipped Potato with Celery Root

Perfect company for your Thanksgiving or Christmas turkey and you can make this dish a day or two ahead and store it in the refrigerator. Celery root does wonders for the humble potato and it’s easy to find in your supermarket. Peel it as you would a potato

 

Whipped Potato with Celery Root
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Ingredients
  1. 1 celery root , peeled and chopped
  2. 4-5 baker potatoes, peeled and cut into chunks
  3. 2 Tbsp. butter
  4. 3 Tbsp. sour cream
  5. grated zest of 1 orange
  6. salt and freshly ground pepper to taste
Instructions
  1. Cook celery root in simmering salted water until tender. Drain and puree in food processor. Cook potatoes in salted water until tender. Drain and mash mixing in butter and sour cream. Add orange zest to mashed celery root, then add to mashed potatoes. Season with salt and pepper. Serves 6.
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