Week of Dec 21, 2014

Bolognese

Sun- Pork Schnitzel (Food Network)
Mon - Chicken and Rice Paprikash Casserole
Tue - Bolognese
Wed - Christmas Eve
Thur - Christmas Day
Fri - Scalloped Potatoes and Ham
Sat - Corn Chowder

Beef Bolognese

Ingredients

2 tablespoons olive oil

4 ounces pancetta or bacon, diced and browned

1 cup chopped yellow onions

1/2 cup diced carrots

1/2 cup diced celery

1 tablespoon minced garlic

1/4 teaspoon ground nutmeg

2 tsp thyme

3/4 cup broth

1 lb ground beef or pork

2 (14 1/2-ounce) cans crushed tomatoes and their juices (or 3 cups fresh, seeded, diced tomatoes)

3 oz cream cheese

3 tablespoons chopped parsley leaves

Salt and freshly ground black pepper

1 pound fettuccine or spaghetti pasta

1 cup freshly grated Parmesan cheese

Directions

In a large pot, heat the oil over medium high heat. Add the ground beef and cook, stirring, until browned. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the pancetta or bacon, tomatoes and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream cheese and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

Scalloped Potatoes with Ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

1 1/2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp Dijon Mustard (optional; don't substitute yellow mustard)

2 tbsp chives, chopped and/or fresh parsley, chopped, for topping (optional)

Slice potatoes thinly, with or without skin, (I prefer using a Mandolin or food processor for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDEN/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSEROLE!

To assemble, in a greased 9 in square baking dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. Allow to cool for 10-15 minutes before cutting. Serve with with chopped chives and/or parsley.

(NOTE: You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven, do not pre-heat.)