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Creative Angels' Recipe of the Week

As we think about our weekly menus, if you are at all like I am, it’s far easier to identify the main dish than it is to select the side dishes that compliment your favorite roast, chop or steak! These two recipes are favorites of mine and have received many positive reviews from family and friends. Enjoy!


Rich Scalloped Potatoes

  • 2 Tablespoons unsalted butter

  • 3 cups chopped leeks, both white and green parts

  • 2 teaspoons Kosher salt

  • 1/2 teaspoon ground pepper

  • 3 3/4 pounds baking potatoes

  • 2 cups shredded Gruyere cheese

  • 3 cups heavy cream

Preheat oven to 350 degrees. Generously butter 9x13 baking dish. In a large frying pan, melt butter over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 7 minutes. Remove from heat. Mix together the salt and pepper. Peel the potatoes and slice thinly into rounds. Spread 1/3 of the potatoes in an even layer in the prepared dish and season with about 1/4 of the salt mixture. Top with 1/3 of the Gruyere and half of the leeks and season with about 1/3 of the remaining salt mixture. Top with 1/2 of the remaining potato slices, 1/2 of the remaining Gruyere and the rest of the leeks, seasoning with 1/2 of the remaining salt mixture. Finish with the remaining potatoes and Gruyere and season with the remaining salt mixture. In a small saucepan, heat the cream over medium high heat until it is simmering. Pour the hot cream evenly over the potatoes. Cover tightly with aluminum foil and place baking dish on a rimmed baking sheet. Bake for 1 hour. Remove the foil and continue until the potatoes are tender, coated with the creamy sauce and golden brown on top, about 30 minutes longer. Let stand for about 5 minutes, then serve hot.

Everyone, except mushroom haters, love this next one!

Mushroom-Rice Casserole

  • 1 cup raw rice (not Minute Rice)

  • 4 Tablespoons of butter

  • 2 cans French Onion soup

  • 2 small cans sliced mushrooms (I use one)

Brown rice in skillet with melted butter. Then mix browned rice, soup and mushrooms in a casserole dish. Bake in 350 degree preheated oven for 40 minutes, uncovered.

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