"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Escalloped Potatoes and Ham Recipe

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This recipe for Escalloped Potatoes and Ham, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Jean Simons on behalf of Jean Otto Simons
Added: Wednesday, July 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. of ham sliced into criss cross pieces
4 tbsp of shortening
3 tbsp of flour
3 cups of milk
2 tsp salt
1 medium onion
1/8 tsp black pepper
6 med potatoes sliced

Directions:
Directions:
Brown ham , then remove, melt shortening and blend in flour, add milk, stirring constantly, add salt pepper and onions.Remove from heat. Arrange potatoes , ham and sauce into layers in a baking dish. Bake at 350 for 1 and 1/2 hour or until potatoes are tender. Or put into a crock pot for 6 hours on low.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes plus baking time
Personal Notes:
Personal Notes:
Mom cooked this is a Presto electric fry pan, before the age of crock pots. I still have the pan but am afraid to use it very often. Now used for Rosettes.

 

 

 

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