The Menu
Slow-cooker Scalloped Potatoes with Ham
Colonial Spinach
Eggnog Tea Bread
The Recipes
Slow-cooker Scalloped Potatoes with Ham
serves 6
We like to use American cheese for this slow-cooker Scalloped Potatoes with Ham dish. It melts so smoothly and coats the potatoes in a way that'll have everyone wanting more!
http://www.mrfood.com/Slow-Cooker-Recipes/Scalloped-Potatoes-with-Ham-4296/
ml/1
3 pounds potatoes, thinly sliced
1 onion, thinly sliced
1 cup diced cooked ham
1 cup (4 ounces) shredded American cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-3/4-ounce) can cream of mushroom soup, undiluted
3/4 cup water
1 tablespoon chopped fresh chives (optional)
In a 5-quart slow cooker layer half each of potatoes, onion, ham, and cheese. Sprinkle with salt and pepper; repeat layers with remaining potatoes, onion, ham, and cheese.
In a small bowl, stir together soup and water ; spoon over potato mixture.
Cover and cook on LOW setting 7 to 8 hours. Sprinkle with chives, if desired.
Colonial Spinach
serves 6
The colonists may have had just as much trouble as we do getting the kids to eat spinach! So, how'd they do it? Probably something like this.
http://www.mr food.com/Vegetables/Colonial-Spinach-6050/ct/1
1 medium onion, grated
1/2 cup (1 stick) butter
3 (10-ounce) packages fresh spinach, trimmed, washed and drained
1 teaspoon dried rosemary
Salt and black pepper to taste
In a soup pot, brown the onion in the butter over medium heat. Add the remaining ingredients and cook for 3 to 5 minutes, or until the spinach wilts, stirring occasionally.
Notes
Here's a tip for easier cooking: add half the spinach at a time. When the first half cooks down a bit, add the remaining spinach.
Eggnog Tea Bread
Yields: 4 loaves
Having a tea party with the ladies and don't know what to bake? We've got you covered! These Eggnog Tea Bread loaves are a perfect compliment to afternoon tea and any other meal!
http://www.mrfood. com/Bread/Eggnog-Tea-Bread-4587/ml/1
1 (16-ounce) package pound cake mix
3/4 cup refrigerated eggnog
1/2 teaspoon ground nutmeg
2 large eggs
1 cup sifted powdered sugar
2 tablespoons refrigerated eggnog
Preheat oven to 350 degrees F. Grease 4 (four) 3- x 6-inch loaf pans.
Combine first 4 ingredients in large mixing bowl; beat at medium speed with an electric beater 3 minutes.
Pour batter into 4 greased 3- x 6-inch loaf pans. Bake 30 minutes or until a toothpick inserted in center comes out clean. Remove from pans; cool on wire racks.
Combine powdered sugar and 2 tablespoons eggnog, stirring well; drizzle over bread. Store in refrigerator.
Notes
These little loaves are great for gift giving, especially around the holidays. But if you just want to indulge yourself, it's easy to make 1 large loaf: Just pour the batter into a greased 5- x 9-inch loaf pan. Bake at 350 degrees F, 48 to 50 minutes or until a toothpick inserted in center comes out clean.
Slow-cooker Scalloped Potatoes with Ham
Colonial Spinach
Eggnog Tea Bread
The Recipes
Slow-cooker Scalloped Potatoes with Ham
serves 6
We like to use American cheese for this slow-cooker Scalloped Potatoes with Ham dish. It melts so smoothly and coats the potatoes in a way that'll have everyone wanting more!
http://www.mrfood.com/Slow-Cooker-Recipes/Scalloped-Potatoes-with-Ham-4296/
ml/1
3 pounds potatoes, thinly sliced
1 onion, thinly sliced
1 cup diced cooked ham
1 cup (4 ounces) shredded American cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-3/4-ounce) can cream of mushroom soup, undiluted
3/4 cup water
1 tablespoon chopped fresh chives (optional)
In a 5-quart slow cooker layer half each of potatoes, onion, ham, and cheese. Sprinkle with salt and pepper; repeat layers with remaining potatoes, onion, ham, and cheese.
In a small bowl, stir together soup and water ; spoon over potato mixture.
Cover and cook on LOW setting 7 to 8 hours. Sprinkle with chives, if desired.
Colonial Spinach
serves 6
The colonists may have had just as much trouble as we do getting the kids to eat spinach! So, how'd they do it? Probably something like this.
http://www.mr food.com/Vegetables/Colonial-Spinach-6050/ct/1
1 medium onion, grated
1/2 cup (1 stick) butter
3 (10-ounce) packages fresh spinach, trimmed, washed and drained
1 teaspoon dried rosemary
Salt and black pepper to taste
In a soup pot, brown the onion in the butter over medium heat. Add the remaining ingredients and cook for 3 to 5 minutes, or until the spinach wilts, stirring occasionally.
Notes
Here's a tip for easier cooking: add half the spinach at a time. When the first half cooks down a bit, add the remaining spinach.
Eggnog Tea Bread
Yields: 4 loaves
Having a tea party with the ladies and don't know what to bake? We've got you covered! These Eggnog Tea Bread loaves are a perfect compliment to afternoon tea and any other meal!
http://www.mrfood. com/Bread/Eggnog-Tea-Bread-4587/ml/1
1 (16-ounce) package pound cake mix
3/4 cup refrigerated eggnog
1/2 teaspoon ground nutmeg
2 large eggs
1 cup sifted powdered sugar
2 tablespoons refrigerated eggnog
Preheat oven to 350 degrees F. Grease 4 (four) 3- x 6-inch loaf pans.
Combine first 4 ingredients in large mixing bowl; beat at medium speed with an electric beater 3 minutes.
Pour batter into 4 greased 3- x 6-inch loaf pans. Bake 30 minutes or until a toothpick inserted in center comes out clean. Remove from pans; cool on wire racks.
Combine powdered sugar and 2 tablespoons eggnog, stirring well; drizzle over bread. Store in refrigerator.
Notes
These little loaves are great for gift giving, especially around the holidays. But if you just want to indulge yourself, it's easy to make 1 large loaf: Just pour the batter into a greased 5- x 9-inch loaf pan. Bake at 350 degrees F, 48 to 50 minutes or until a toothpick inserted in center comes out clean.
