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Recipes for a legendary meal

CROCK-POT SCALLOP POTATOES

2 to 2½ c. heavy cream

3 cloves minced garlic

½ tsp. dried thyme

Dash of nutmeg

2 to 2½ lb. peeled and sliced potatoes, preferably russets

Salt and pepper for taste

1 c. grated Parmesan cheese

1 c. Gruyere cheese

½ c. fresh thyme

Whisk together heavy cream, garlic, thyme, and nutmeg over medium heat for 1 to 2 minutes until it’s mixed well. Then in the Crock-Pot, make a layer of the sliced potatoes, overlapping. Sprinkle Gruyere cheese and some Parmesan on top the layer, and pour about 1/3 of the cream. Make sure that you have enough Gruyere and Parmesan for each layer. Repeat this step until all ingredients are used. When finished, cover and cook for 4½ to 5 hours on high heat. When time is up, let sit, and then serve.

 

FRIED CHICKEN

Small chickens (I prefer to get them from Nuttall’s or Deltaville Market)

A whole lot of flour, several cups

Whole milk

Lemon pepper

Salt

Chili lime seasonin...

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