Scalloped Potatoes

This is our favorite companion to a delicious Ham dinner.

Directions:

Peel and slice evenly potatoes (we use a mandolin slicer). Grease a 9x13 pan and put a layer of potatoes on bottom. Sprinkle lightly with flour and dot with butter or bacon grease. Sprinkle diced onions on layer, then add another layer of potatoes. Once again sprinkle lightly with flour and dot with butter or bacon grease. This time sprinkle bacon on layer, then add another layer of potatoes. Repeat until pan is full, alternating layers with bacon and onions.

Heat the following in a bowl in the microwave:

• 2 1/2 cups milk or cream
• 2 1/2 tsp. salt (less, if you use lots of bacon or bacon grease)
• 1/2 tsp. paprika
• 1/2 tsp. dried mustard

Bake at 350 degrees for 1-2 hours, until potatoes are soft. If potatoes aren't cooking fast enough, it may be necessary to cover with tinfoil to prevent top layer of potatoes from getting too hard.

Dilled Potato Salad

This potato salad is a favorite summer treat around our house - nothing beats the smell of fresh dill!


Ingredients:

• 1 1/2 lbs new potatoes
• 3 Tbl. low-fat or nonfat plain yogurt
• 3 Tbl. low-fat mayonnaise
• 1 Tbl. dijon mustard
• 1 1/2 tsp. apple cider vinegar
• 1/2 cup chopped celery
• 2 Tbl chopped fresh dill (or 2 tsp dried, we recommend fresh)
• salt and freshly ground pepper to taste

Directions:

Peel and dice potatoes. Cook in salted water until tender. Drain and spread out on a cookie sheet to speed-up the cooling process (can also place in the fridge). In large bowl, stir together yogurt, mayonnaise, mustard and vinegar. Add celery, dill and potatoes. Season with salt and freshly ground pepper and stir gently to combine.