"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
This recipe for COUNTRY SCALLOPED POTATOES AND HAM, by Valerie Kleinow, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 medium potatoes 1 large onion 1 lb fully cooked ham, cut into 1 inch cubes 1 package country style gravy mix 1 can Cream of Mushroom Soup 2 cups water 2 cups shredded Cheddar cheese
Combine potatoes, onion and ham in a lightly greased stoneware Crockpot. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on low 7 to 9 hours. (High 3 to 4 hours). Or you can bake in oven at 350 until potatoes are tender.Top with cheese during last 30 minutes of cooking.
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