December was a blur for all of us, but we made it. Happy New Year to you all!
As I ponder my Christmas Holiday, I am grateful for the family that embraces me and friends that I cherish. It is about people not gifts or money, saying “I love you” and mean it. It makes you feel good. Don’t forget to laugh as much as possible, it is healthy and you live longer. I have noticed lately that I speak to more strangers than ever and it gives me much joy as I see their eyes light up. No, I don’t scare them and they say “here comes that lunatic again”. I truly love people, maybe some more than others.
My sister Patti (Mona Jr.) went to a neighborhood party in White Bear Lake and she asked me if my ears were ringing. They talked and laughed about my cookbook most of the night plus Patti added stories of our adventures that aren’t in the book. Oh boy!
This month I have a couple of recipes not in the book and some reflexology tips.
Gruyere Scalloped Potatoes
A cheesey garlicy rich potato dish that is mouthwatering delicious!
3 pounds potatoes thinly sliced
1 head garlic peeled and crushed
4 tablespoons butter thinly slice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme
2 cups Gruyere Cheese shredded
1 1/2 cup half and half or whipping cream
- Preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking dish or a large round cast iron pan.
- Layer butter at bottom of pan.
- Spread about 1/3 of the potato slices on top of the butter. See notes below for cooking in round pan.
- Top with 1/3 of the crushed garlic and 1/3 of the cheese.
- Repeat two times with remaining potatoes, garlic, and cheese.
- Season the entire dish with salt and pepper.
- Pour half and half or cream over top layer.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 20-30 minutes or until potatoes are tender and top is golden.
Here’s a quick recipe for Potato Soup made with left over scalloped potatoes
4 cups leftover scalloped potatoes
3 cups chicken broth, or as needed
1 cup heavy whipping cream
1 tablespoon garlic powder
salt and pepper to taste
1 cup cubed cooked ham (optional)
1/4 cup grated Parmesan cheese
Place the scalloped potatoes into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Add ham if using. Bring to a boil, and reduce heat to low. Stir in the Parmesan cheese, and simmer for about 10 minutes.
Cousin Brian Collyard and fiance Anna from Alaska and Me. He is a fish biologist and she is a whale biologist. Perfect match! I took them for a tour of the Hibbing High School. (see below)
Our Tour of the Hibbing High School was guided by Bob Kearney, he is the best!
FACT: White House is 58,000 sq ft. and the Hibbing High School is a little less than 400,00 sq. ft.
Thank you Bob for all your shared knowledge of the our High School!
That is a lot of information so until next month, keep smiling.
Mona Meittunen Abel
Recipe Diva / Former Go-Go Dancer