I gotta tell ya Lorraine......

[Jim West Pa]

Over Thanksgiving and a Christmas party er two there have been some pretty sad excuses for brownies.
I s'pose they all came out of a box
You done went and got us spolt ( that's southern fer spoiled) and there jist aint no way we can consume them anymore uke:
I don't know what it is that you put in yers girl but they are by far the very best there is.
I aint no baker but i can make a mean casserol

This is taters and ham and broccoli Yum yum
[attachment 217896 Picture001.jpg]
And with this bein the casserol and stew season i gots a pot o' beef and barley stew cookin as i type this

 

[Elson(La)]

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[Magyar]

do you cook the broccoli first, or just put it in the casserole fresh?

any onion in it?

That sure looks real tasty!

p.s. Yesterday , I made a huge pot of "krupi" soup....Hank's favorite...it's almost gone now..forgot to take a pic of it; I'll be making it again for Christmas eve, and I'll be sure to take and post a pic of it.

M

 

[Jim West Pa]

It's quite easy.
I call it scallopped taters but Janet calls it a casserol.
I have no clue what the difference is
( i would have added velveeta but too many fats for Janet )

Anywho.
A layer o' sliced taters,
a few pats o' butter on top,
toss some fresh uncooked broccoli on top o' that
toss a handfull o' ham chunks on top o' that
and then sprinkle a bit o' flower over that.
Repeat this until dish is full makin a layer o' taters and a few butter pats the last thing on top.
Then pour whole milk in, ( any other kind of milk will not thicken ), until it allmost reaches the top o' the dish.
Cover and bake.
Remove cover for last 10 minutes er so to brown the top layer.
( i'm sure you knew that tho)
Oh yeah, and post pics

Oh, and onions ?
not in this house

 

[Jim West Pa]

substitute the ham with crawdads or road kill turtle
and substitute the milk with gator squeezins.

 

[Ma Betty in MO]

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[Magyar]

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[Elson(La)]

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[BobinMIZZU]

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[Ma Betty in MO]

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