Spring is in the air here in Maine … finally. Beneath the melting snow and ice are blooms and flowers ready to grace us with their beauty. Time to celebrate new beginnings.
Many think about what they will make for that traditional springtime gathering, whether it be roasted asparagus or baby beets to go with that brisket or various dishes to go with that baked ham. For me it’s all about the sides.
With the theme of spring in mind, my thoughts drifted to the Harpswell Garden Club. President Becky Gallery dug into her cookbook and came up with some traditional side dishes her mother always made for Easter dinner. Everyone loved the scalloped potatoes and the baked pineapple compliments the ham perfectly.
Thank you, Becky!
SCALLOPED POTATOES
Ingredients:
6 cups sliced potatoes (about 1/8- to 1/4-inch thick)
1/3 cup finely chopped onion
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, cut up in pieces
1 1/2 to 2 cups scalded milk
Paprika
Grease 2-quart casserole dish with butter or nonstick spray. Preheat oven to 350 degrees.
Layer potatoes, onions, flour, butter, salt and pepper; repeat the layers.
Pour scalded milk all over until potatoes are covered, then sprinkle with paprika.
Cover and bake 1 1/4 hours. Uncover, then bake another 15 minutes until browned on top and potatoes are tender.
BAKED PINEAPPLE
Ingredients:
1 cup butter, softened
2 cups sugar
8 eggs, beaten
2 20-ounce cans crushed pineapple, drained
10 slices of bread (crust removed), cut into 1-inch squares
Cinnamon
Preheat oven to 350 degrees.
Cream butter and sugar. Add eggs and pineapple and mix. Stir in bread pieces.
Spoon into 3-quart casserole dish. Sprinkle with cinnamon.
Bake for 45 minutes until lightly browned on top.
Enjoy. Happy spring!
Cooking at 43° North is a program of Harpswell Aging at Home. Through this column, the program shares favorite dishes from friends and neighbors in the community.
HAH always needs cooks for its Meals in a Pinch program, which provides nutritious meals to neighbors in need. For more information, contact Julie Moulton at 207-330-5416 or juliemoulton28@gmail.com.
