Scalloped potatoe

5 T butter

5 T flour

2 C milk

8 oz shreddded cheddar cheese 

1/2 small onion chopped small

Garlic powder

3 Red Potatoes sliced thin

1/3 to 1/2 ham steak small cubed

Preheat oven to 350. 

Pam an 8X8 baking dish. 

Thin slice potatoes. 

Fine chop onion. 

Use the butter and flour to make a roux. 

Season with a pinch of salt, pepper and garlic powder. 

Add enough milk and cook to make a thin white sauce. 

Slowly blend in the cheese to make a nice sauce. 

Add potatoes, onions and cheese sauce to bowl and mix to coat potatoes. 

Pour mixture into baking dish and cover with foil.  Bake for 30 minutes. 

Remove foil and bake for another 60 minutes. 

Let stand for 10 minutes before serving. 

German Potato Salad

5 lbs red potatoes

2 T sugar

1 T salt

1 Cup vinegar

1 Cup salad oil

1 small Onion finely chopped

1 lb Bacon cut into small pieces

Celery seed

For only 4 potatoes, I used 1/2 of the sugar, salt, vinegar, etc. and ended up using about half of that. 

1. Boil potatoes in skins until tender but not as soft as you would for mashed potatoes (or you will have mashed potatoes)!

2. Peel potatoes and cool thoroughly (in frig). 

3. Put sugar, salt, vinegar in 2 cup measuring cup and whisk til dissolved. 

4. Add salad oil and whisk thoroughly. 

5. Cut and slice potatoes in small, thin slices (don't cube)! I cut the potatoes in half, then in thirds before slicing. 

6. Place sliced potatoes in large bowl and pour oil and vinegar mixture over potatoes. Toss lightly with your hands that you've thoroughly cleaned. :-)

7. Add bacon, onions and celery seeds to taste and use your hands to toss lightly. (You can throw in some of the bacon grease but all of it is probably too much). 

Chicken with Mushrooms in a lemon and garlic, cream sauce

2 tbsp bacon fat 

chicken breasts 

salt, pepper, to taste

1 tbsp bacon fat

mushrooms, sliced 

Lemon Garlic Creamy Sauce:

4 oz regular cream cheese 

¹/₄  cup chopped onion

1 cup chicken stock

¹/₂  cup whipping cream

2 tbsp lemon juice 

1 tbsp crushed garlic

1 tsp cornstarch

¹/₂  tsp paprika

¹/₂  tsp turmeric

¹/₂  tsp salt

Chopped parsley for garnish (optional)

Preheat the oven to 375°F

Pound chicken breasts flat to about ¹/₂ –inch.  

In frying pan, in 1 tbsp bacon fat over medium heat, fry half the chicken breasts 3 minutes on both sides to brown. Place cooked chicken in 9 x 13-inch (2 L) casserole dish.  

In same frying pan in 1 tbsp bacon fat, fry mushrooms. Spread over top of the chicken.

In food processor, process cream cheese and onion.  Add chicken stock, whipping cream, lemon juice, garlic, cornstarch, paprika, turmeric and salt.  Pour into frying pan and bring to boil; reduce sauce until it is as thick as you would like it.  Pour over chicken and mushrooms.  Bake 20 to 30 minutes, depending on the thickness of the chicken breasts.  Cut through the chicken and make sure it is white throughout.  Serve and garnish with chopped parsley, if desired.