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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Cheesy Scalloped Potatoes (with or without ham)

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I always want to make scalloped potatoes the day after we have a ham dinner.  I think it is because it is what my mom usually did.   My mom made wonderful scalloped potatoes.

As she taught us how to make it without ever referencing a recipe, I have done my best to construct a recipe.  The amounts may not be exact, but it is her technique.

: Cheesy Scalloped Potatoes
    1. Russet or similar potatoes
    1. 2 c. water
    1. 1/2 to 1 tsp salt
    1. 1 med. thinly sliced onion or dried equivalent
    1. 3 Tbsp. butter or margarine
    1. 3 Tbsp. Wondra flour or all-purpose flour
    1. 2 c. milk or half-and-half
    1. 8 – 10 oz. Velvetta cheese, cubed
    1. Black pepper, optional
  1. Sliced ham, optional
  1. Preheat oven to 375 degrees F.
  2. Coat a 13 X 9 baking dish with butter or cooking spray.
  3. Thinly slice washed and peeled potatoes.
  4. Place in baking dish with onion, salt and 2 cups of water.  Level of potatoes in the dish should not exceed 3/4 full.
  5. Cover with foil and bake for 30 – 45 minutes until tender to a sharp knife inserted in center.  The knife should meet a slight resistance.
  6. Meanwhile, melt butter in a saucepan.
  7. Add flour and stir until smooth.
  8. Slowly add milk, stirring.
  9. Add cubed cheese and stir until melted.
  10. Stir sauce until thickened and cheese is melted.
  11. Add pepper to taste.
  12. Remove potatoes from oven when done.
  13. Drain off all but 1/4 of an inch of water.
  14. Pour cheese sauce over.
  15. Ham can be added now or add the ham just a few minutes prior to removing from oven.
  16. Return to oven and cook until a lightly browned skin has formed.
  17. Serve warm.

The types of potatoes and the thickness of the slices will influence bake time.

Amount of salt depends on taste and amount of potatoes. It is best to salt the potatoes before adding the water to the pan.  Although the cheese sauce has salt from the Velvetta, the salt in the sauce does not permeate the potatoes enough.

Overcooking will result in mushy, almost smashed, potatoes.

Comments

  1. Oh yum! We have leftover ham and today is a chilly raw day … perfect for a hot casserole! Your recipe is very much like the one my mom passed to me … it’s perfect isn’t it?