I once made a casserole of mashed potatoes made the way my aunt used to make 
them, which was with butter, sour cream, and cream cheese. I used the largest 
casserole I had in the house, and it was totally full and hot from the oven. I 
took them to a Baha'i function. I was going to get some for myself - but they 
were all gone!

Carol Ashland
carol97...@gmail.com
Sent from my BrailleNote Touch+On Aug 11, 2019 4:58 PM, Pamela Fairchild via 
Cookinginthedark <cookinginthedark@acbradio.org> wrote:
>
> I don't usually respond to my own messages, but I wanted to report that the 
> casserole I was worried about was a success. I brought home two servings from 
> a crockpot full which would have served about 16 people when served at a 
> potluck.
>
> Pamela Fairchild
> <pamelafairch...@comcast.net>
>
> -----Original Message-----
> From: Pamela Fairchild via Cookinginthedark
> Sent: Saturday, August 10, 2019 11:05 PM
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...@comcast.net
> Subject: Re: [CnD] UPDATED SHEPHERD'S PIE From Marilyn
>
> I wish I had seen the Shepherd's Pie  recipe before I made the decision of 
> what to make with my red potatoes. However, since I also had sweet potatoes 
> and ham that needed using up, I made a Mashed potato casserole. At first I 
> layered the ingredients to make it appealing as you cut through it. Then I 
> discovered that my cream of whatever soup wasn't going to work its way down 
> through my layering and I should have added it on top of each layer, saving a 
> little for the top. What a mess I had. I didn't want to lose the casserole.
> What to do? I dumped it all into the biggest stainless steel bowl I own, 
> mixed it all up together and refrigerated it until tomorrow morning.
> Tomorrow I will fill my crockpot about half way up, put in a layer of 
> American cheese, maybe as many as 8 or 10 slices, then put more casserole 
> about an inch or slightly more from the top. Then I will add a nice layer of 
> Cheddar cheese slices, put it on low in our church kitchen, so it will be 
> warmed and ready to eat, with the cheese melted by lunch time.
> I sampled a little before putting it away, and if it doesn't dry out too 
> much, and isn't super ugly, I think it will be a hit. It tastes very good. 
> The layers from bottom to top were this way when I put it into the crockpot 
> the first time:
> Mashed potatoes, French cut style green beans, mashed sweet potatoes with 
> just a little maple syrup added in the mashing, diced ham, sweet corn, sweet 
> peas, a top layer of mashed potatoes, and the creamed soup over the top.  
> With it all blended together as it is, the cheese in the middle and on top 
> will help add the layered aspect.  Adding the cheese will make it not fit in 
> the crockpot but that will give me leftovers to eat at home later, not all 
> bad. If it doesn't disappear well, I will know it came out to be an ugly 
> color. The soups I mixed together were cream of broccoli, cream of cheddar, 
> and cream of celery, with 1 soup can of water. I wanted it to remain more 
> gravy-like than soupy. That is probably why it didn't work its way down 
> through the layers like I hoped it would. And the potatoes, I put through the 
> ricer so they have a little texture. I tried not to let them clump together 
> in the stirring. The sweet potatoes I mashed with the masher. The thinning 
> agent for the soups wa
>    s potato water left over when I boiled the red potatoes.
> If anybody tries this sort of vague recipe out, let me know how you liked it. 
> I used about two cups of each vegetable, either canned or frozen would work 
> but frozen is better.
>
> Pamela Fairchild
> <pamelafairch...@comcast.net>
>
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