Betty Crocker

Betty Crocker is one of my best friends! In fact, she has been one for almost 25 years now (ever since I received one of her cookbooks as a bridal shower gift). Betty and I have spent countless hours together in my kitchen, cooking and baking and trying new recipes that have since become my family's favorites.

I would have to say that my Betty Crocker cookbook is truly a treasure. I have picked up many other cookbooks throughout the years (sorry Betty), but for good, solid, no-nonsense recipes and cooking advice, I return to Betty time and time again.

After all, if you need to know how long to cook a turkey, she can help. If you want to know how to bake with yeast, Betty will tell you. If you don't know the difference between roasting, broiling, baking, panbroiling, panfrying, braising, or boiling - it's all in her book. She even shares a great Chocolate Fondue recipe! (You didn't think I would overlook that one, did you?)

Tonight, I returned to Betty's cookbook for one of my all-time favorites - Creamy Scalloped Potatoes. This is an absolutely delicious recipe that I have made many, many times. It goes so well with a number of different meats, especially ham, and is quite simple to make.

When I reach for my Betty Crocker cookbook, it is like reaching for an old friend. Some of the pages have ripped out of the binder from overuse, some have food stains on them, the tabs are bent and worn and the pictures are very outdated. But there is always the sense of the familiar. And familiar is comforting.

If you would like to give this recipe a try, I know you will enjoy it. And I am sure that Betty won't mind if I share it with you! After all, what are friends for?

Creamy Scalloped Potatoes

Ingredients
6-7 medium potatoes
3 tablespoons margarine or butter
3 tablespoons flour
1 tsp. salt
1/4 tsp. pepper
2-1/2 cups milk
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon flour

Directions
Peel and cut potatoes into thin slices (to measure about 4 cups).

Heat 3 tablespoons margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Arrange potatoes in greased 2-quart casserole in 3 layers, topping each of the first two layers with 1/2 of the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tablespoon margarine. Cover and cook in 350 degree oven for 30 minutes. Uncover and cook until potatoes are tender, 60 to 70 minutes longer. Let stand 5 to 10 minutes before serving. Makes 6 servings.

Enjoy!