Saturday, August 7, 2010

Happy Birthday Laura!

How can it be that we  have a 25 year old ? When I'm still 25 myself ! Ha ha ha !
Yes, it's true, and very blessed the past 25 years to have Our Laura in our lives !
For her birthday lunch, she requested our Family's Scalloped Potatoes and Ham Dish, Green Beans,
Good rolls, Chocolate Éclair Cake (which she thought was a family recipe, but has found out it's one of the many favorites in Church cookbooks !) She couldn't make up her mind on which type of salad...Green or Fruit ?
So, thinking that in mind, I remember I came across in  my cherished "Southern Living Cookbook Annuals" 2008 in the April section. Strawberry-Pineapple Iceberg Wedge with Yogurt-Poppy Seed Dressing. In a pinch, you can substitute with your favorite Poppy Seed Dressing in your local store, which I had on hand and used this time. When  shopping for the pineapple, it was 6 DOLLARS for ONE Pineapple ! Needless to say, being the budget minded person I am, I substituted  with Blueberries and Kiwi and I  used my Apple Mint in my herb garden, instead of regular mint. Laura seemed very pleased and said it's so "fancy" !
And of course, we were caught up in the moment and forgot to take pictures of our birthday Girl !
Sorry, I don't have pictures to share. I hope you enjoy some of  our many "Family's Recipes" ! :)

Strawberry-Pineapple Iceberg Wedge
( Sharon's variation: Strawberry-Blueberry-Kiwi Wedge)
Prep: 30 minutes. Look for seeded melon halves in the produce department to save a little time
Yield: Makes 6 servings
1 (16-oz.) package fresh strawberries, hulled
1/2 medium pineapple, peeled and cored
1/2 medium honeydew melon
1/4 small cantaloupe
2 Tablespoons chopped fresh mint
1 head iceberg lettuce, cored and cut into 6 wedges
Kosher salt and freshly ground pepper to taste
1. Cut first 4 ingredients into 1/4-inch pieces
 ( about 2 cups each cubed strawberries, pineapple, and honeydew melon and 1 cup cubed cantaloupe). Toss with mint.
2. Arrange 1 lettuce wedge on each of 6 serving plates. Top evenly with fruit mixture. Sprinkle with salt and pepper to taste. Drizzle with Yogurt-Poppy Seed Dressing.

Yogurt-Poppy Seed Dressing
Prep: 10 minutes
Yogurt and honey replace the oil and sugar typically found in the classic for a healthful, here-and-now dressing. They prefer Greek yogurt for its thick, rich flavor, but plain yogurt can be substituted for a thinner dressing.
This recipe goes with Strawberry-Pineapple Iceberg Wedges
Yield: Makes 1 cup
1 cup plain Greek or plain yogurt
2 Tablespoons honey
2 Tablespoons fresh lemon juice
1 teaspoon poppy seeds
Whisk together all ingredients in a small bowl.
Store in an airtight container in refrigerator up to 5 days.Southern Living,April 2008

Our Family's Scalloped Potatoes and Ham 
My Mom taught me this recipe. It was one of my childhood favorites, and now is one of my daughters favorites too! Her secret is  use " A  Wooden Spoon" for the sauce! I always use it! Thanks Mom :)
First make a white sauce,  in a 9x13 baking pan layer with sliced potatoes 5-8 depending on size of potatoes.  Next layer Ham that has been cubed (great if you have leftover ham, if not 2 ham steaks about a one pound each should do).  Repeat layers, usually about three layers. Bake at 350 degrees , for an hour. If it starts to get too brown for your liking cover with foil the last minutes.

White Sauce
1 Wooden Spoon (it might sound picky, but it Works!)
4 cups of Milk
8 Tablespoons of Flour
1 stick of Butter (Don't substitute the Butter!)
1 teaspoon of Salt ( but I opt out since the ham has the salt in it)
1. Melt Butter in large saucepan.
2. Add Flour and salt (remember I opt out on this), stir  constantly until smooth.
3. Remove from heat
4. Add milk gradually.
5. Return to stove top and cook stirring occasionally until thick and smooth.

Chocolate Éclair Cake
* Make ahead!
1- 9x13 inch baking pan
Electric mixer
1-10oz.pkg. graham crackers (whole)
1-6oz. pkg. Instant French Vanilla Pudding
3 cups Milk
1-9 oz. container of  Cool Whip
1-8oz. container of  Chocolate Fudge Frosting
 Grease a 13x9 inch baking pan.
 Using whole graham crackers, line the bottom of pan.
 Mix French Vanilla Pudding with milk; beat 2 minutes.
 Then add Cool Whip.
 Pour a good layer of pudding mixture over graham cracker layer.
 Add another layer of graham crackers and follow with pudding mixture again.
 Top with a layer of graham crackers.
 Place the container of Chocolate Fudge Frosting in the microwave for 1 minute;stir.
 Then pour over last layer of graham crackers.
 *Let stand all day or overnight in refrigerator before serving.
 Makes 12 servings.
Enjoy! Sharon :)


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Thank you, for taking the time to comment. It means alot to me and I appreciate your kind words so much.
Have a Blessed day & Enjoy! Sharon