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Creamed Potatoes

4 pounds white potatoes,

112 teaspoons salt

about 15 medium

14 teaspoon pepper

3 cups half and half

4 tablespoons butter

3 tablespoons finely minced onion

 

Scrub the potatoes but do not peel. Place in a large pot and cover with water. Place over high heat and bring to boil. Reduce to simmer and cook until done, about 45 minutes. Refrigerate overnight. Grate the potatoes. It is not necessary to peel them. Place grated potatoes, half and half, onion, salt, and pepper in a large bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat. Spoon in potato mixture. Place in roaster oven and bake at 375ºF for 1 hour.

Makes 10 servings.

Cheddar Onion Cornbread

14 cup butter

112 cups chopped onion

8-ounce container sour cream

112 cups grated cheddar cheese, divided

2 eggs

1 cup milk

2 8-ounce packages corn muffin mix

15-ounce can cream corn

3 drops hot pepper sauce

In a skillet over medium high heat, sauté onions in butter until soft. Transfer to a medium mixing bowl and let cool. Stir in sour cream and 1 cup of the cheddar cheese. Set aside.

In another bowl, whisk eggs. Then add milk, muffin mix, cream corn, and pepper sauce. Stir until mixed. Spread muffin batter into a greased 9x13-inch baking pan. Dollop sour cream mixture over top of batter. Sprinkle remaining cheddar cheese over all. Place in roaster oven and bake at 425ºF for 30 to 35 minutes. Let set for 5 minutes before cutting.

Desserts

Gingerbread with Lemon Sauce

Gingerbread

 

 

12 cup butter, softened

12 teaspoon baking soda

1 cup brown sugar

18

teaspoon salt

2 eggs

1 tablespoon ground ginger

1 cup milk

14

teaspoon cinnamon

1 cup molasses

14

teaspoon cloves

212 cups flour

14

teaspoon nutmeg

Grease a 9x13-inch baking pan. In a large bowl, cream together butter and sugar. Add eggs and mix well. Add milk and molasses and mix thoroughly. Add flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Beat well. Pour batter into greased pan. Place in roaster oven and bake for 35 to 40 minutes at 350ºF until gingerbread begins to pull away slightly from sides of pan.

Lemon Sauce

 

2 tablespoons cornstarch

1 cup hot water

12

cup sugar

2 tablespoons butter

18

teaspoon salt

Juice and grated peel from one lemon

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Hamilton Beach 32182, 32181, 32183, 32180 manual Creamed Potatoes, Cheddar Onion Cornbread, Gingerbread with Lemon Sauce

32182, 32180, 32183, 32181 specifications

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