January 8, 2013

Student’s Kitchen: what to do with the leftovers?!?

By Amy Szybalski

Arts & Culture Editor

If you are anything like me, and I guarantee some of you are, your family spent the entire holiday eating various different types of delicious foods. Turkey, ham, goose, turduckin− you name it,someone ate it.

My family also seems to still be eating some of this food. We have about three-quarters of a ham left in our fridge. To be quite honest, I hate the endless parade of pig… it’s never creatively presented, always flopping down on my plate.

Nevertheless, the ham must be eaten− going to waste is not an option when it came from such delicious beginnings! So in honour of the boar, I have decided to share with you the recipe that unites several things I am currently not allowed to eat, but enjoy with great vigor when I can: Scalloped and Ham Potatoes.

Ingredients:

  • A few slices of ham, chopped into bite sized pieces
  • 1 1/2 lbs potatoes, peeled and very thinly sliced
  • 1 medium onion, sliced into rings
  • 3 teaspoons butter
  • Salt and pepper
  • A can of cream of mushroom soup
  • 1 cup of mozzarella cheese
  • ¼ cup of parmesan cheese
  • 1 pinch paprika

Directions:

  1. Soak the potato slices in cold water.
  2. Put the onion rings into a bowl.Cover with plastic wrap, pierce, andmicrowave on HIGH for 1 minute.
  3. Grease a five cup casserole dish with a little of the butter.
  4. Layer the drained potatoes and onions in a dish,starting and finishing with the potatoes, adding a layer of ham and half of the cheeses in the middle, and the remaining cheese on top.
  5. Season each layer with salt and pepper.
  6. Pour the soupover the potatoes and dot with the rest of the butter.
  7. Sprinkle the top with paprika.
  8. Cover with plastic wrap, and pierce.
  9. Microwave on HIGH for 13 minutes.
  10. Allow to stand, covered, for 5 minutes before serving

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Category: A&C

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