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Sunday, 26 August 2012


In Ukraine, you’re fascinated by this old lady   . . .

                                                                      and these ones

                                              when all you did was set out to see the church.


At my dinner, I thought it was going to be all about the ham . . .

but then I took a forkful of  the potatoes . . . 


based on a recipe in Taste of Home magazine, Feb/March 1995
2 lbs 12 ounces potatoes (up to 3 pounds)
¼ cup butter
2 tbsp flour
1 and ½ cups milk
½ tsp salt
¼ tsp pepper
12 ounces Old Cheddar

  1.  Boil unpeeled potatoes in enough water to cover and 1 tsp salt.
  2. Peel cooked potatoes, cut in cubes, and put in 9x9 casserole (needs a lid).
  3. Grate cheese and set by the stove.
  4. Make cheese sauce in a saucepan:
-          melt the butter over medium heat
-          stir in flour with a whisk
-          stir in milk with whisk.  When lumps are gone, use a wooden spoon to stir sauce until it thickens.
-          stir in the cheese until melted
  1.  Pour cheese sauce over potatoes.
  2. Sprinkle with paprka.
  3.  Potatoes can wait now until one hour before dinner. 

  1.  One hour before dinner, preheat oven to 350. 
  2.  Cover potatoes and bake for 50 to 60 minutes.