Cheesy Ham 'n Potato Casserole

 From the Luffman Family cookbook: 

1 can cream style cottage cheese

1 tbsp snipped chives

6 oz. cream cheese, softened

1/2 tsp dried basil

1/2 tsp paprika

3 cup frozen loose-pack hash brown (or diced) potatoes, thawed

2 cup cooked ham, diced

1 cup shredded Mozzarella cheese

In a medium bowl, combine cottage cheese, cream cheese, chives, basil and paprika until well blended. In an ungreased 10x6x2 baking dish, place 1/2 of the hash browns. Spread cream cheese mixture on top, sprinkle ham cubes evenly over cheese layer.

Sprinkle 1/2 of the Mozzarella over the ham. Top with the remaining hash browns. Bake, uncovered, at 400 degrees for 35 to 40 minutes or until heated through. Top with remaining Mozzarella and return to oven for 2 to 5 minutes until cheese melts. Serves 6 to 8.

Another crowd pleaser at gatherings. Reminiscent of Mormon Party Potatoes.

Spicy Corn

 1/2 cup creamy buttermilk dressing

1/2 cup shredded jack cheese

From the Luffman Family cookbook:

2 tbsp parsley, chopped

1/4 cup chopped green peppers

1/4 tsp pepper

1/4 cup chopped onion

dash of red pepper

1/4 cup chopped cucumber

2 cup fresh corn or cooked frozen corn

Combine buttermilk dressing, parsley, pepper, and red pepper. Pour over remaining ingredients, mix well, and chill before serving. Serves 6.

This was a staple dish at many family gatherings and potlucks

Gluten Free Ultra Mild Enchilada Sauce

 For those of sensitive palate:

1/4 cup vegetable oil

2 tablespoons Gluten Free AP Flour

3 tablespoons Mild Enchilada seasoning (see recipe below)

8 ounces tomato sauce

1.5 cups chicken broth

Create a roux with the oil and flour. Cook until golden brown. Add the chili powder and blend into roux.

Add the chicken broth and bring to a simmering boil, then blend in the tomato sauce and allow to simmer for 10 to 15 minutes. 

You can use this immediately for enchiladas, or refrigerate for later.

Mild Enchilada Seasoning:

I make this up in large batches ahead of time, so I don't have to mess around with measuring these ingredients every time I want to make enchilada sauce, then keep it in a repurposed/relabeled 1 lb spice container. If you want to do this, the easy way is to treat a 1/4 cup measuring cup as if it is a teaspoon.

1 tsp paprika

2.5 tsp cumin

1 tsp ground oregano 

2.5 tsp garlic powder

1/2 tsp onion salt (if you only have onion powder, add a bit more salt)

1/4 tsp salt

Gluten Free White Bread

 468 g GF AP flour

35 g Sugar

2 t instant yeast

1-1/4 t salt

1-1/4 t Xanthan Gum

227 g warmed milk

4 T softened butter

3 large eggs

Mix dry ingredients. Drizzle in milk while beating. Beat in eggs one at a time.

Let rise, form into loaves, rise again. Bake at 450?

 

What a pleasant thing it would be to be a knife, always eager to take the path of least resistance, always drawn to the weak points, falling through tendons and skin and rinds like a blade of grass swept downstream. The knife slips and slides, skids and curls, leaving piles of tiny scrolls of orange peels, lemon peels, melon rinds, like a mound of curling ticker tape. It saws slowly against flesh, parting vein and muscle, tendon and gristle, breaking the goat cutlet down until it no longer resembles any part of any living creature. All you need is one good knife, and one good skillet, thinks Shara. With these simple tools one can create anything.

Cardamom Cookies

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 1/2 teaspoons ground cardamom

1/4 teaspoon salt

1 cup unsalted butter, at room temperature

1 1/2 cups packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1/4 cup granulated sugar

In a large bowl, sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom, and salt.

Combine the butter and brown sugar in the mixer. 

Beat on medium speed for 1 minute. 

Turn the speed to high and beat until very light and fluffy, 2 or 3 minutes. 

Beat in the eggs, one at a time, and the vanilla at medium speed.

Add the rest of the dry ingredients gradually.

Refrigerate the dough for about an hour.

Stir together the granulated sugar and remaining 1/2 teaspoon of cardamom.

Coat small balls of dough with this mix.

Preheat the oven to 350°F.

 Bake for 5 minutes, then rotate the baking sheet. front to back. Continue baking for another 4 to 6 minutes, until the tops of the cookies are crackled and the edges are just barely browned.