Tuesday, August 4, 2009

Keeping cool with the crock pot…

With the arrival of the heat and humidity, and the absence of central air, the crock pot sees extra heavy rotation in our house.  Tonight’s menu consisted of Scalloped Potatoes and Ham, sliced watermelon, and a green salad. 

Scalloped Potatoes and Ham

6 – 8 slices of ham:  I just use whatever I have on hand – sometimes it’s  deli slices, sometimes I have a few leftover slices or chunks from a large ham, or sometimes I have even used a small can (tuna size) of chopped ham.  You can even leave out the ham and make it a vegetarian meal.

10 – 14 medium sized potatoes, scrubbed and sliced thin (skin left on)

1 large onion, chopped

salt and pepper to taste

6 slices of American cheese or about 1 cup shredded cheese of your choice

2 cans of cream soup (celery, mushroom, chicken, etc.)

Put half of the ham, potatoes, onion, and cheese in the slow cooker.  Sprinkle with salt and pepper.  Add second layer of ham, potatoes, onion, and cheese.  Sprinkle with salt and pepper.  Spread undiluted soup on top.  Replace cover and cook on High approximately 4 hours.  Leftovers reheat well.

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Happy Crocking!


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