Scalloped Potatoes

Scalloped Potatoes
By: Rosanna adapted from William Sonoma’s Potato Gratin

*Cliff’s all-time favorite. Perfect as a compliment to pot roast or baked salmon*

1lb russet potatoes, peeled, cut into ¼” slices using Madelyn V-shape slicer (approx 3 large potatoes)
1 cup whole milk
1 cup heavy whipping cream
1 garlic clove, pressed
½ teaspoon salt
¼ teaspoon pepper
1 cup Gruyere cheese, grated
¼ cup breadcrumbs (Progresso Plain Bread crumbs)
¼ cup grated Parmesan-Riggianino cheese

Combine potatoes, milk, cream, garlic, salt and pepper in a large saucepan. Simmer until the potatoes are three-quarters cooked, about 10 minutes.

Remove potatoes from the heat and stir in the Gruyere cheese. Pour the potato mixture into a small shallow pan (not quite an 8x8). Combine the bread crumbs and parmesan-Riggianino cheese. Scatter bread crumb mixture evenly over potato mixture. Bake at 350 degrees for 30 minutes, uncovered.

Allow the potatoes to set for 5 minutes before serving.

Serves 4

Oatmeal Chocolate Raisin Cookies

Oatmeal Chocolate Raisin Cookies
By: Rosanna adapted from recipe of Doris Christopher

1 ½ cups flour
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 cup butter (2 sticks), softened
¾ cup packed brown sugar
½ cup granulated sugar
2 eggs
2 ¾ cups old-fashioned or quick oats
1 ½ cups chocolate covered raisins
*(3) 3.5oz each boxes of Raisinets (2 boxes of Dark Chocolate, and 1 box of Milk Chocolate)
OR (2) 3.5oz each boxes of Raisinets with ½ cup mini semisweet chocolate chips*
1 cup chopped nuts (optional)

Preheat oven to 350 degrees

In a small bowl, combine flour, baking soda, and cinnamon and pumpkin pie spice. Mix well and set aside.

In an electric mixer beat butter and sugars until creamy. Add eggs and beat well. Add flour mixture; mix well. Stir in oats, Raisinets and chopped nuts (optional).

Using medium scooper, drop level scoops of dough onto parchment lined baking pans. Flatten dough slightly.

Bake 13-15 minutes or until edges are golden brown. Cool 5 minutes on baking sheets before transferring to wire racks to cool completely. Store cookies in tightly covered container for up to 2 days.

Yield: about 2 dozen cookies

Hunter’s Beef Pot Pie

Hunter’s Beef Pot Pie
By: Doris Christopher

Beef mixture:
1 fully cooked, ready-to-eat boneless beef pot roast with gravy (about 2lb)
• You can find this in your meat section at a local grocery store
4 slices bacon
1 cup baby carrots
2 cups refrigerated diced potatoes with onion
2 garlic cloves, pressed

Sauce:
2 Tablespoons cornstarch
1 can (14 ½ oz) beef broth, divided
2 teaspoons fresh snipped rosemary or 1 teaspoon dried rosemary
2 teaspoons balsamic vinegar
Salt and ground black pepper to taste (optional)

Topping:
2 Tablespoons butter, melted
1 Tablespoon fresh parsley, snipped
1 garlic clove, pressed
1 package (11 oz) refrigerated bread sticks

Preheat oven to 400 degrees. For beef mixture, remove pot roast from gravy, reserving gravy (about 1 cup). Cut beef into ½ inch cubes; set aside.

Finely chop bacon; cook in skillet over medium heat until crisp; remove bacon to paper towels. Reserve 2 Tablespoons drippings in skillet.

Cut carrots lengthwise in half. Cook carrots and potatoes in reserved bacon drippings over medium heat 8 minutes, stirring occasionally. Press garlic and add to skillet. Continue cooking 8-10 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in reserved beef cubes and bacon.

Meanwhile, for sauce, whisk cornstarch into ¼ cup broth in saucepan. Gradually whisk in remaining broth, reserved gravy, rosemary and balsamic vinegar. Bring to a boil over medium heat. Boil 1 minute, stirring constantly, until thickened. Season to taste with salt and black pepper. Add sauce to meat mixture. Heat thoroughly, stirring frequently. Pour into 7x11 baking dish.

For topping, melt butter. Add parsley and garlic. Unroll bread sticks; do not separate. Press middle perforation together. Separate into 6 long strips. Twist strips and place diagonally over top of meat mixture in pan. Brush with butter mixture using a pastry brush.

Bake 13-15 minutes until beef mixture is bubbly and topping is golden brown.

Serves 8

Crunchy Cranberry Oatmeal Cookies

Crunchy Cranberry Oatmeal Cookies
By: Peggy Cullen

1 ½ sticks of butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
¼ teaspoon salt
1 teaspoon vanilla
1 large egg
½ cup old-fashioned rolled oats
2/3 cup flour
½ teaspoon baking soda
2/3 cup dried cranberries
2 cups large pecan pieces (optional)

*Be sure to bake these cookies on parchment paper. They will spread too much on a buttered baking sheet*

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a medium bowl, with an electric mixer, beat the butter, sugars, salt and vanilla until light and fluffy. Beat in the eggs. Scrape down the bowl using a rubber spatula and beat for a few more seconds. Beat in the oats.

In a small bowl, whisk together the flour and baking soda. On low speed add the dry ingredients and mix just until combined. Combine the cranberries and nuts (optional) in a small bowl. Stir them into the dough.

Shape the dough into 1 ½ inch balls and drop them about 3 inches apart on the prepared sheets. Bake for 12-14 minutes, one tray at a time, until the edges are golden brown. The centers will appear slightly underdone. Be careful not to overbake; the cookies will continue to darken on the baking sheets. Let stand for 5 minutes, then transfer to wire racks to cool completely.

About 3 dozen cookies