Gruyere Scalloped Potatoes

Ingredients

• ½ cup diced white onion

• 4 tablespoons butter ( ½ stick)

• 4 tablespoons flour

• 2 ½ cups of heavy cream

• 2 cups grated Gruyere Cheese• Salt and Pepper

• 6 Potatoes, washed (not peeled), sliced thin

Directions

Preheat oven to 350* F. On stovetop cook the onion in butter until soft, add flour and cook for 2 minutes to cook the flour taste out. Whisk in heavy cream and continue to whisk until thick and creamy. Remove from heat and add 1 ¾ cups of Gruyere, stirring until melted. In a pie dish, arrange potatoes in a beautiful round layer, sprinkle with salt and pepper and cover with a third of the sauce. Push the ingredients down and repeat this step for a second layer. Once the second layer is complete, push the potatoes down again to get all the juices and cheese to spread through out the layers. Finally, lay down the third layer and pour the rest of the sauce over them. Bake covered for 30-45 minutes or until potatoes are tender. Heat the broiler and let the potatoes rest for 2 minutes. Then top with the rest of the Gruyere and put under broiler until Gruyere is brown and bubbly. Be careful, these will be hot!!

Hearty Leek and Potato Soup

Ingredients

4 tablespoons butter
3 leeks, sliced thin
1 medium white onion
5 russet potatoes, peeled and sliced thin
3 shallots, sliced thin
2 ½ cups broth
¾ cup heavy cream
¼ cup half and half
Salt and pepper

Directions

Melt butter in large stock pot. Add onion, shallots, and leeks. Cook until all are limp and onions are slightly brown. Add potatoes to pan and cover with chicken stock. Put a lid on the pot and let simmer until potatoes are tender to fork. Mash with potato masher to thicken the soup. Turn down heat and continue to stir (avoid scolding the bottom of the soup). Add cream and half and half, season to taste. Serve with grated Gruyere, a few scallions, and a touch of parsley.

American Chop Suey

• 1lb ground chuck
• 1 medium onion diced
• 6 cloves garlic minced
• 1/2 orange pepper diced
• 1/2 yellow pepper diced
• 1/2 lb bean sprouts
• 2 stalks of celery sticks diced
• 1 and 1/2 lb of pasta of your choice
• 2 cans whole tomatoes
• Fresh sage, thyme, and parsley
• chili peppers
• onion salt and fresh ground pepper

2 large cans tomato sauce

In a large skillet, add 2 tablespoons of EVOO and 1 tablespoon butter. Heat until hot, add onion, garlic, peppers, sprouts, & celery. Let brown and remove from heat.

Empty tomatos into large bowl and break them up. In large stock pot, brown ground chuck. Add tomatoes and tomato sauce. Add fresh sage, thyme, and parsley. Add chili peppers, onion salt, and fresh ground pepper. Finally add the browned veggies and let simmer for several hours until the sauce has cooked down and thickened.

Cook pasta as directed on box. Add pasta directly to the sauce. Serve in large bowl and top with parm. cheese. Yum!

Orange Chicken

6 boneless, skinless chicken breast
2 cups fresh Squeezed OJ (or store bought)
Tablespoon of Sage
Tablespoon of Thyme
Teaspoon of Mrs Dash Original Seasoning
2 Tablespoons of Rue (flour and butter mixed extremely well)

Preheat the oven to 425*

Season the chicken with salt and pepper and brown in EVOO and butterRemove the chicken from the pan once both sides of the chicken are brownedDrain remaining grease in the panDeglaze the pan with 2 cups OJ...scrape up all the pieces of deliciousness on the bottom of the panAdd Sage, Thyme, and Mrs DashWhisk in the Rue, sauce will thickenSnuggle all the chicken back into the sauce in finish cooking in a 425* oven for 20 minutes

Serv over Basmati Rice (which has a delicious nutty flavor) and with a side salad. Also, served some toasted slices of a french bagette to dip in the sauce. Enjoy!

Dr Pepper Steak

This is not normally a recipe I would try because of the less than tender cut it meat it utilizes. However, my husband began telling me that back in the day, sodas were used to tenderize meants and make them more edible, I had to try.

4-8oz. Top Sirlion Steaks
2-12oz cans of Dr Pepper
3 tspn minced garlic

In a bowl, mix the Dr Pepper, garlic, salt and pepper. Spear the steaks several times to give the marinade ample points of entry. Drop the steaks in the marinade and cover for 75 minutes, excluding as much of the air as possible.

After 75 minutes, remove the steaks from the marinade and dry them well. Once all the steaks are dried, sprinkle Mrs. Dash Original to season. In a hot fry pan, on the stove, add butter and oil. Place meat seasoned side down in a hot pan! Continue until all the steaks are cooking. Once a nice browning has been established, turn the meat over. Place in a 425* oven for about 7 minutes.

once the desired temperature is reached, remove from the oven and serve. Enjoy!

** The cooking of these steaks can also be done on the grill**

Delicious Roasted Asparagus and Tomatoes

Preheat oven to 400*

On a Sheet:

Spread 1 lb of pencil, medium, large, or white Asparagus

Squeeze juice of 2-quarter lemons on top

In a bowl:

pour a package of cherry tomatoes

6 garlic cloves, sliced into thick pieces

3 shallots, sliced into thic pieces

Pour about 1/8 cup EVOO over top and mix well

Pour the tomatoes, garlic, and shallots over the top of the asparagus. Mix all together to well incorporate the ingredients. Place in a 400* oven for 20 minutes. Enjoy!

Hamburg, rice, and corn casserole

This is the easiest recipe to make and comes out so delicious. The best thing is the ingredients could be modified in any number of ways and it would still be great!

I use:
1.5 lbs 80/20 burger
1 can corn
1.5 cups cooked rice
1 med onion (diced)

I cook a cup and a half of rice, according to the directions on the package. In another pan, I saute 1 diced, medium onion. Once the onion has browned I add the 1.5 lbs of burger and scramble it. Once the burger is thoroughly cooked, I add the corn to the mixture.

Once my rice is done cooking, I add it to the burger and corn. I mix everything together and add salt and pepper to taste.

As I said previously, this recipe could be modified in an infinite number of ways and still be delicious. This is just the way I grew up eating it and I enjoy it today. Enjoy!