Baking With Betty
This week's column is dedicated to all women and men who work faithfully, everyday, at their jobs with a smile and helpfulness.
Potato Bacon Scones
A wonderful use for leftover cooked potatoes.
5 strips of bacon
1 cup cooked mashed potatoes
1 large egg
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
In a large skillet cook bacon over medium heat until crispy. Use a slotted spoon, remove bacon to paper towels to drain. Pour out and reserve drippings. Cool and chop bacon into 1/4 inch pieces.
In a medium bowl, beat together the potatoes, egg, salt and pepper. Beat in 2 tablespoons of bacon drippings. Beat in flour until combined. Stir in chopped bacon. In same skillet, heat 1 tablespoon of reserved drippings over medium high heat. Using a 1/4 cup measuring cup, drop the potato mixture onto the hot skillet. Cook for 3 to 4 minutes on each side, or until scones are golden brown on both sides. Add additional bacon drippings as necessary. Drain the scones on paper towels. Serve warm. Makes approximately 7 scones.
Yankee Codfish in Gravy
Break salt codfish into quite small pieces. Cover with warm water and let stand 1/2 hour. Drain. Cover with cold water and bring to simmering point but do not boil. Drain. Make a rich, medium white sauce and add 1 tablespoon butter for each cup of sauce. When melted, stir in a slightly beaten egg. Season with salt and pepper. Place fish on large platter and pour the gravy over it. Serve piping hot with hot baked potatoes.
Freezer Peanut Butter Pie
1 quart vanilla ice cream, softened
1 graham cracker crust (9 inch)
1/2 cup peanut butter
1/3 cup light corn syrup
Spread half of the ice cream into crust. Combine the peanut butter and corn syrup; spread over ice cream. Top with the remaining ice cream. Drizzle with the chocolate syrup and sprinkle with nuts. Cover and freeze for 3 to 4 hours. Remove from the freezer 15 minutes before serving.
3 packages (16 ounces each) frozen cauliflower
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
3 teaspoon chicken bouillon granules
1 1/2 teaspoon ground mustard
1/4 cup butter, cubed
1 cup stuffing mix
3/4 cup chopped walnuts
Preheat oven to 375 degrees. Cook cauliflower according to package directions; drain.
In a large bowl, mix sour cream, cheese, bouillon and mustard until blended. Stir in cauliflower; transfer to a greased 13-by-9-inch baking dish.
In a large skillet, heat butter over medium heat. Add stuffing mix and walnuts. Cook and stir until lightly toasted. Sprinkle over casserole. Bake, uncovered, 17 to 20 minutes or until heated through and topping is golden.
Our thought for the week. " When everything seems to be going against you remember that the airplane takes off against the wind, not with it." -- Henry Ford