Casserole: Easter Potato Issue Resolved
Subject: Easter Potato Issue Resolved
Newsgroups: rec.food.cooking
From: Damsel in dis Dress
Date: Sat, 26 Feb 2005 03:18:49 -0600
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First, thank you to everyone who shared suggestions and recipes for making scalloped/au gratin potatoes. Even though I have no business getting anywhere near a potato, I'll keep them all and try them on special occasions.
After coming to the realization, mid-post yesterday, that I shouldn't even be considering potatoes because of their effect on my blood sugar control (or lack thereof), I came up with an ingenious plan for protecting myself against those evil, starchy vegetables.
Brought Crash to the grocery store, took him to the fake potato aisle, and asked him to choose what he would like best for Easter dinner. I knew I could count on him to select something that I wouldn't touch with a ten-foot pole. He grabbed a box of Hungry Jack Cheesy Scalloped Potatoes. As it happens, I don't care for Hungry Jack stuff, so I won't even be tempted to take a "little bit" of the taters.
Truth be told, I'd be happy as a clam to just have ham for dinner.
Okay, so now I'm gonna post a killer recipe that no diabetic should even READ, much less pour over their Easter ham.
Carol
From: Michael (uhoh at ajfl;ajklsd;ajlds.nutz)
Date: Sat, 26 Feb 2005 10:55:59 GMT
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Okay, so when in hell is Easter? I've done it in April but never this early. Gawd... I'm inside too much watching movies. I love ham BTW.
From: Gabby (Lavolanges at msn.com)
Date: Sat, 26 Feb 2005 07:14:08 -0400
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Michael wrote:
> Okay, so when in hell is Easter? I've done it in April but never this
> early. Gawd... I'm inside too much watching movies. I love ham BTW.
Easter falls on March 27 this year. And it's ham at Easter for me too -- oh, wait, I won't be home for Easter as I'm flying to our Provincial Drama Festival early that morning. Guess I'll be eating whatever is on the menu at our hotel.
From: Goomba38 (goomba38 at comcast.net)
Date: Sat, 26 Feb 2005 14:46:29 -0500
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Michael wrote:
> Okay, so when in hell is Easter? I've done it in April but never this
> early. Gawd... I'm inside too much watching movies. I love ham BTW.
Late March is all I recall? Speaking of movies- I sobbed watching "The Notebook" last night. God, what a tear jerker. Lovely movie. Rent it. But to counteract it I also rented "Harold and Kumar Go to White Castle", which I've heard is hysterical? I look forward to finding out.
From: Michael (uhoh at ajfl;ajklsd;ajlds.nutz)
Date: Sun, 27 Feb 2005 08:47:30 GMT
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Goomba38 wrote:
> Late March is all I recall? Speaking of movies- I
> sobbed watching "The Notebook" last night. God,
> what a tear jerker. Lovely movie. Rent it.
> But to counteract it I also rented "Harold and
> Kumar Go to White Castle", which I've heard is
> hysterical? I look forward to finding out.
> Goomba
I don't recall seeing it. I want ham though. I am way into action movies. Underworld an X files being the 2 faves. Will you bake the ham with a mustard glaze ;)
From: aem (aem_again at yahoo.com)
Date: 26 Feb 2005 11:22:56 -0800
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Damsel in dis Dress wrote:
> [snip]
> After coming to the realization, mid-post yesterday, that I shouldn't
> even be considering potatoes because of their effect on my blood
> sugar control (or lack thereof), I came up with an ingenious plan
> for protecting myself against those evil, starchy vegetables.
>
> Brought Crash to the grocery store, took him to the fake potato
> aisle, and asked him to choose what he would like best for Easter
> dinner. I knew I could count on him to select something that I
> wouldn't touch with a ten-foot pole. [snip]
I am not one to call anyone truly evil, but that is...diabolical.
From: Damsel in dis Dress
Date: Sat, 26 Feb 2005 17:20:23 -0600
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aem, if that's their real name, wrote:
>I am not one to call anyone truly evil, but that is...diabolical.
*blush* I do my best/ <G>
Carol, glad to have an admirer
From: Priscilla Ballou (vze23t8n at verizon.net)
Date: Sat, 26 Feb 2005 23:47:13 GMT
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Damsel in dis Dress wrote:
> *blush* I do my best/ <G>
Dunno how I missed the original post, but that's a very creative solution, Carol, not to mention coming from a perspective I heartily endorse. These days I wouldn't make scalloped potatoes unless I were serving them to someone else and having just a small spoonful myself.
From: dabel at sonic.net (Dan Abel)
Date: Mon, 28 Feb 2005 11:48:44 -0800
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Priscilla Ballou wrote:
> These days I wouldn't make scalloped potatoes unless I were
> serving them to someone else and having just a small spoonful myself.
Is this actually possible? I couldn't conceive of having enough restraint to limit myself to a small spoonful. The only way that would work is if somebody hid them and gave me a small amount.
From: Priscilla H. Ballou (vze23t8n at verizon.net)
Date: Mon, 28 Feb 2005 15:09:35 -0500
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Dan Abel wrote:
> Is this actually possible? I couldn't conceive of having enough restraint
> to limit myself to a small spoonful. The only way that would work is if
> somebody hid them and gave me a small amount.
I've found it's possible -- as long as the leftovers aren't put into MY fridge! LOL
From: Jo Anne Slaven (joanne.slaven at sympatico.ca)
Date: Sat, 26 Feb 2005 13:51:46 -0600
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Damsel in dis Dress wrote:
>Brought Crash to the grocery store, took him to the fake potato aisle, and
>asked him to choose what he would like best for Easter dinner. I knew I
>could count on him to select something that I wouldn't touch with a
>ten-foot pole. He grabbed a box of Hungry Jack Cheesy Scalloped Potatoes.
>As it happens, I don't care for Hungry Jack stuff, so I won't even be
>tempted to take a "little bit" of the taters.
Heh.
That's what I did last weekend when I cooked dinner for my Sister, BIL, and Dad.
My home-made scalloped potatoes absolutely rock, and if I made them I would have eaten some for sure. So I went to the grocery store and bought the most revolting "au gratin" potatoes I could find. Guaranteed that *I* won't touch them, but everyone else thinks that there is nothing wrong with packaged stuff.
Makes it easier to keep the carbs out of my mouth when I can do that.
Jo Anne, trying to lose another 5 pounds before holidays.
From: Damsel in dis Dress
Date: Sat, 26 Feb 2005 17:42:38 -0600
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Jo Anne Slaven, if that's their real name, wrote:
>My home-made scalloped potatoes absolutely rock, and if I made them I
>would have eaten some for sure. So I went to the grocery store and
>bought the most revolting "au gratin" potatoes I could find. Guaranteed
>that *I* won't touch them, but everyone else thinks that there is
>nothing wrong with packaged stuff.
>
>Makes it easier to keep the carbs out of my mouth when I can do that.
So we're BOTH diabolical!
Carol, grinning
From: "-L." (usenetlyn at yahoo.com)
Date: 27 Feb 2005 01:40:14 -0800
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Jo Anne Slaven wrote:
> My home-made scalloped potatoes absolutely rock,
Recipe? I make some that rock too, so I'd like to compare notes! ;)
From: kilikini (kilikini at NOSPAMtampabay.rr.com)
Date: Sun, 27 Feb 2005 11:11:18 GMT
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-L. wrote:
> Recipe? I make some that rock too, so I'd like to compare notes! ;)
Me, too, actually. Every now and then the hubby and I go off the low-carb thing and pig out. I'd love to compare notes.
From: Jo Anne Slaven (joanne.slaven at sympatico.ca)
Date: Sun, 27 Feb 2005 13:09:22 -0600
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-L. wrote:
>Recipe? I make some that rock too, so I'd like to compare notes! ;)
My scalloped potatoes are *very* basic. I'm a purist when it comes to stuff like this. As soon as you add something like cheese or ham, it might be very tasty, but it isn't "scalloped potatoes" any more.
Here's the recipe:
Peel and thinly slice as many potatoes as you need (I usually do 5 or 6). Thinly slice a medium onion. Assemble as follows in a deep casserole dish (I use a CorningWare 7-cup casserole).
A layer of potatoes, a sprinkling of the onion, a teaspoon or so of flour, several grinds of pepper, a dash of salt.
Repeat until the potatoes and onions are used up.
Dot the top of the dish with 3-4 teaspoons of butter, then pour milk over everything until it comes to about half-way up the dish.
Cover, and bake at 325 for about an hour and a half. (Put a pie plate or something on the rack underneath, 'cause it'll probably bubble over.)
It's done when the top is starting to look brown and a knife pokes easily down the center. The potatoes will take up all the milk, so it shouldn't be at all liquid-y.
I showed you mine, now you show me yours!