ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Ice Cream ~ Nathalie Longefay's Potatoes au Gratin

By Kathleen Ganster, Cooking with Kids

This recipe was shared by Steve Flatley in our Cooking with Kids column. Steve got the recipe from one of his teachers and enjoys making it a lot, according to his mother, Teri Flatley. My own three children also have fun making it and it is easy for them to do on their own.

When I first kitchen tested the second recipe, my family loved it. It was also a hit when I took it to our Christmas dinner at my mom's house, plus it is easy to double or even triple, which is what I did for Christmas dinner.

Ice Cream

1/4 teaspoon vanilla or other flavored extract
6 tablespoons salt
1 tablespoon sugar
1/2 cup milk
1 pint-size zip-type plastic bag
1 gallon-size zip-type plastic bag

Procedure: Fill the large bag half full of ice. Add the salt. Seal the bag. Put milk, vanilla, and sugar into the small bag. Seal it. Place the small bag inside the large one and seal again carefully. Shake until mixture is ice cream, about 5 minutes. Wipe off top of small bag. Then open carefully and enjoy.

Nathalie Longefay's Potatoes au Gratin

This is the perfect accompaniment to baked ham. We've also used grated Parmesan cheese instead of the Gruyere with equal success. The recipe comes from Anne Quinn Coor's cookbook, "Seasons of Central Pennsylvania."

2 pounds russet potatoes
2 tablespoons butter, divided into 1-tablespoon pieces
4 ounces Gruyere cheese, grated
2 cloves garlic, minced
Salt and pepper to taste
3 cups boiled milk (or half milk and half cream)

Preheat oven to 350 degrees. Peel and slice the potatoes thin. Butter a casserole with 1 tablespoon butter and arrange a layer of potato slices in it. Top with half the grated cheese and the garlic, and season with salt and pepper. Arrange the rest of the potato slices and top with the rest of the cheese. Season and dot the top with remaining butter cut into bits. Pour the hot milk over all. Bake for 40 to 60 minutes, or until top is well browned and all the liquid has been absorbed. Serves 4.

"Seasons of Central Pennsylvania"

Thursday, January 04, 2001



bottom navigation bar Terms of Use  Privacy Policy