Scalloped potatoes hearty, filling meal

My mother was famous for her scalloped potatoes for the Ladies Aid covered-dish all-day meetings. A large blue enameled covered baking dish ws filled with sliced potatoes, butter, milk, sliced onions, salt and pepper, with sprinkles of flour between layers. The potatoes went into the oven early in the morning to cook slowly at a low temperature so that the milk did not boil in the dish.

Ma’s Scalloped Potatoes 8 medium potatoes 3 medium onions 5 tablespoons flour

1/4 teaspoon pepper Salt Few grains Cayenne pepper 6 tablespoons butter or margarine 2 cups milk, or more

Pare and slice potatoes; peel onions and cut into 1/8-inch slices. In a buttered baking dish, layer potatoes and onion slices, dotting each layer with flour, salt, pepper and bits of butter. Repeat until all vegetables are used. Add milk to come to a few inches of the top of the baking dish. Cover and bake in a slow oven, 300 F, for 2 hours or until potatoes are tender. Remove cover during the last half hour of cooking. You may need to add more milk as the potatoes cook.

As a change from the usual butter or plain sour cream, add crumbled blue cheese and prepared horseradish to the topping for baked or boiled potatoes.

Blue Cheese Topper 1 cup sour cream 1/3 cup crumbled blue cheese 1/3 cup crisp cooked bacon

1/4 teaspoon garlic salt 1 teaspoon prepared horseradish 4 to 6 large baked potatoes

In a 1-quart mixing bowl, combine sour cream, crumbled blue cheese, crumbled crisply cooked bacon, garlic salt and horseradish. Serve over hot baked potatoes, using about 1/4 cup for each potato.

It’s coffeecake time again and this is one we will tote to the meeting.

Raspberry Coffeecake 2 1/4 cups all-purpose flour

3/4 cup sugar

3/4 cup margarine, softened 1 cup light sour cream 1 egg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt 1 teaspoon almond extract

1/4 cup sugar 1 (8-ounce) package cream cheese, softened 1 egg

1/2 cup raspberry preserves

1/2 cup sliced almonds

Heat oven to 350 F. In large mixer bowl, stir together flour and 3/4 cup sugar. Cut in margarine until crumbly. Reserve 1 cup crumb mixture for topping. Add light sour cream, egg, baking powder, baking soda, salt and almond extract to remaining crumb mixture. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Spread batter over bottom and 2 inches up sides of greased and floured 9-inch springform pan. In small mixer bowl, combine 1/4 cup sugar, cream cheese and egg. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Spread cream cheese mixture over batter to within 1/2 inch from edge. Spread preserves over cream cheese mixture. Sprinkle almonds and 1 cup reserved crumbs over preserves. Bake 45 to 60 minutes or until cream cheese filling is set and crust is dark golden brown. Cool 15 minutes; remove from pan. Makes 10 servings.

This vegetable soup will help empty the vegetable bin in the refrigerator.

Vegetable Soup 3 tablespoons cooking oil 3 medium onions, pared, sliced 1 medium carrot 1 stick celery, optional 2 garlic cloves, minced 3 medium potatoes, pared, cubed 1 medium turnip, pared, sliced, cubed 1 (10-ounce) package frozen lima beans 2 cans beef broth 1 (1-pound) can crushed tomatoes

1/4 cup chopped parsley 1 bay leaf 1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

To the hot oil in a kettle, add onions, carrots, celery and garlic and cook, stirring constantly, until softened. Add potatoes and turnip. Add beef broth, tomatoes, parsley, bay leaf, thyme, salt, pepper and 3 cups water. Bring to a boil. Add lima beans. Reduce heat to low. Cover and cook 20 minutes. Check for further seasoning. Remove bay leaf and ladle into serving bowls.

Brownie Schrumpf of Orono has been the NEWS recipe columnist for 42 years.