Welcome to My Kitchen

Daffodils blooming must mean it is spring, despite a chill north wind and ground too cold for planting potatoes. Onions and peas should do alright if your ground has been dry enough for tilling.

I planted some onions in a flower pot, following a tip I saw on Pinterest. Take the top you cut from green onions when you are only using the white part and stick it about 1/2 inch deep in potting soil. I used some of the onion plants left over from planting my row in the garden. When they are big enough I’ll harvest and replant the tops. I will report how this little experiment works out in a future column.

I tried a new breakfast casserole recipe for Easter brunch called Cheesy Potato Bake with Eggs. I found it on the Better Homes and Gardens website, http://www.bhg.com. Since I began writing this column a little over 8 years ago, I am in the habit of testing recipes as written. That way if I decide to print the recipe I know it will work for the readers, or I can suggest adjustments. The flavor combination is delicious in this recipe, making it worth an extra step to ensure the potatoes are well cooked.

Cheesy Potato Bake

With Eggs

1 medium onion, chopped finely

2 Tbsp butter, or bacon drippings

4 tsp all-purpose flour

1/2 tsp salt

1/2 tsp ground black pepper

1 1/2 cups milk

8 ounces sharp cheddar cheese, shredded (2 cups)

3 pounds russet potatoes, peeled and thinly sliced or red potatoes scrubbed, and sliced

boiling water

1 1/2 cups chopped fresh broccoli

1 Tbsp vegetable oil or bacon drippings

8-10 eggs

2 Tbsp milk

6 slices bacon, crisp cooked, drained and crumbled

1 large tomato chopped

Preheat oven to 325 degrees. Spray a 13x9 inch glass baking pan with cooking spray and set aside.

Extra step: place sliced potatoes in a large saucepan and add boiling water to cover and cook covered, over medium- high heat for 5 minutes (parboil). Remove from heat and drain well.

Meanwhile: in a medium saucepan, cook onions in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, salt and pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.

Combine sauce with parboiled, drained potatoes and pour into prepared baking dish. Bake, covered, about 55 minutes, until potatoes are tender.

In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, 2 Tbsp milk and salt and pepper to taste. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Cook 2 minutes more or until egg is set, yet still moist. Spoon over potatoes. Top with bacon and chopped tomato. Serve immediately.

Note: I used some of last years garlic roasted tomatoes instead of a fresh tomato.

Charlene Kagele brought a yummy layered dessert to a recent dessert buffet. She found the recipe for Four Layer Dessert in The Staff of Life Cook book (green cover) published by Odessa Memorial Hospital Auxiliary in 1979. The recipe was submitted to the book by Shirley Schoessler.

Four Layer Dessert

1 cup all-purpose flour

1/2 cup margarine, melted

1 cup chopped pecans, divided

1 package (8 ounces) cream cheese, softened

1 large carton (13 ounces) whipped topping, thawed

1 cup powdered sugar

1 large package instant chocolate pudding mix

3 cups cold milk

1 tsp vanilla

First Layer: combine flour, melted margarine and 1/2 cup of the nuts in a mixing bowl and mix until a crumbly piecrust mixture forms. Press into the bottom of a 13x9 inch baking pan and bake at 375 degrees for 15 minutes. Set on wire rack to cool.

Second Layer: In a mixing bowl combine softened cream cheese, 1/2 of the whipped topping and all the powdered sugar, mixing well. Spread over cooled crust. Chill.

Third Layer: in a mixing bowl combine pudding mix, cold milk and vanilla, mixing well. Pour over second layer and spread evenly.

Fourth Layer: spread with remaining whipped topping and sprinkle with remaining nuts. Chill 2 or 3 hours or until set.

A note in the book states that Annette Gray of Visalia, CA uses 2/3 of the whipped topping in the second layer and only 2 1/2 cups of milk in the third layer. Also, any flavor of instant pudding mix may be used.

My observation, though I haven't tried it yet, is this recipe would lend itself to the substitution of real whipped cream and cooked chocolate pudding, with only a little extra cooling time involved. A layer of sliced banana between the cream cheese and chocolate layers might be a good addition.

Dyed Easter eggs should be disposed of if not eaten by now. If you still have a few around, why not make a treat for your garden and the birds. Place 3 or 4 hard cooked eggs in the blender and fill with double the amount of water. Blend until shell part is very fine. An ugly sight for sure, but pour that out in your garden spot and watch the birds have fun picking up the bits. The shell makes it unsavory to cats and vermin.

Bits of shell the birds miss make good slug deterrent.

Share your favorite recipe, kitchen garden hints and other cookery ideas by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email to: therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Watch for asparagus peeking through.