Monday, March 14, 2011

Menu plan, week of 2011-03-14, plus scalloped potatoes from our dehydrated potatoes and kefir

Monday, March 14, 2011
Scalloped potatoes (recipe below)
Deviled eggs

Tuesday, March 15, 2011
Pork potstickers with dipping sauce
Harvey House slaw

Wednesday, March 16, 2011
Egg salad
Potato wheat bread
Strawberry-banana yogurt

Thursday, March 17, 2011
Green beans
Butternut squash
Sticky chicken
Homemade egg noodles

Friday, March 18, 2011
Homemade pizza
Carrots and celery with ranch dressing made w/ kefir
Sliced apples

Saturday, March 19, 2011
Cilantro-lime brown rice topped with taco-seasoned ground beef
Corn salsa
Tortilla chips
Fruit salad

Sunday, March 20, 2011
Vegetable-beef soup
Soda crackers
Ice cream and brownies 

Scalloped Potatoes (from dehydrated potatoes)

2 - 3 cups dried potato slices
enough boiling water to cover potatoes
1 cup kefir or light cream
1 egg, beaten (optional)
1/2 teaspoon dry mustard
2 tablespoons flour
1/2 teaspoon salt or celery salt
1/4 teaspoon black pepper
1 tablespoon butter (optional)
1/4 - 1/2 cup cheese, grated (optional)

In medium bowl, pour boiling water over dried potatoes and set aside for 10 minutes.  Grease a shallow 2-quart baking dish.  Lift potatoes from water and spread in bottom of baking dish.  Don't worry if a little water clings to potatoes.

Discard (or save for other use) all but 1 cup of the potato water.  Add all remaining ingredients, except cheese, to the cup of water and whisk to blend well.  Pour the mixture over potatoes, cover and bake in 375ºF. oven for 40 minutes or until sauce is bubbling and starting to thicken.  Then dot potatoes with butter and grated cheese and continue to bake, uncovered, for another 20 minutes or until potatoes are fork-tender, sauce is thickened and top is golden brown.  Let stand for 5 minutes before serving.

Notes: I decide how many potatoes to use by pouring the dried slices into the baking dish I want to use to get a measure then moving them to another bowl for soaking.  This is very good layered with onion slices -- 1/2 cup fresh or 1/4 cup dried.  Or sprinkle chives in with the potatoes. If using dried onions, I don't bother soaking them first.  The egg may be omitted but I like the way it adds to the sauce -- similar to a very creamy mac-and-cheese.  When I want to make this more substantial, I add diced cooked ham or sausage to the potatoes.


April's Homemaking said...

Thanks for the recipe, just last night I posted a similar recipe on my blog using fresh potatoes, which is a family favorite- Today I ordered dehydrated potatoes for my pantry, and was wondering if they would work in a similar way- your post has answered my question. I just happened upon your blog through a list of homesteading blogs and am enjoying your posts. Thanks- April

Carolyn at Walnut Spinney said...

Aren't scalloped potatoes good?! We like them made with fresh, dehydrated and even canned sliced potatoes. Thanks, April, for stopping!