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Easter Celebrations with Harmons


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Scalloped Potatoes

6 russet potatoes (peeled and sliced thin)
2 Tbs. flour
2 Tbs. butter
2 C. whole milk
1 Tbs. garlic
1 C. shredded white cheddar
1 tsp. white pepper
1 tsp. salt
1 C. shredded parmesan (in 2 half cups)

In a medium sauce pan melt the butter.
Add the flour mix continuously to form a paste.
Add the garlic and milk. Scaled the milk and reduce to a simmer allow the sauce to thicken, add the white cheddar to the sauce.
In a large bowl mix the potatoes and cheese sauce together.
Place the mix into a buttered baking dish, sprinkle ½ C. of the parmesan then cover with foil bake at 375 for 45 minutes.
Remove the foil and cover with the remaining parmesan.

Green Bean Casserole

2 cans cut green beans
2 Tbs. butter
2 Tbs. flourv 1 cup heavy cream
1 cup sourcream
1 cup chopped onions
½ c shredded parmesan cheese
½ tsp. salt and pepper

Preheat oven to 325.
In a medium size skillet melt butter and tenderize the onions until translucent.
Add flour, salt, and pepper and mix well.
Add the heavy cream and stir until sauce thickens. Add sour cream and green beans.
Put in a 1 to 2 quart baking dish.
Bake in oven for 45 minutes.
For the last 15 minutes sprinkle the parmesan over the beans and finish cooking.

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Jenn Hardman

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