FROM THE FOOD PROFESSIONAL
Marcy’s Hungarian Scalloped Potatoes
Marcy Goldman, author of The Best of
BetterBaking.com, says, “I got this recipe
years ago from a cousin who made it to please
her Hungarian-born husband when they
were first married. It is simply outstanding.”
8-10 red potatoes, boiled, 1/2 cup freshly grated
cooled and sliced Parmesan cheese
Salt, pepper and paprika 4 scallions, minced fine
2largespicydrysausages, 1cupshredded
diced, about 1 cup Cheddar cheese
1cupsourcreamoryogurt Breadcrumbsand/or
1/2cupunsaltedbutter,melted additionalParmesan
4-6hard-boiledeggs,crumbled fordusting
orsliced,optional 1cupmilk
1. Preheat oven to 350°F. Arrange a layer of sliced
potatoes in a large casserole. Sprinkle generously
with salt, pepper and paprika. Toss on some of
the sausage, dollops of sour cream, melted butter,
hard-boiled eggs, Parmesan and scallions. Continue
layering, ending with potatoes.
2. Sprinkle the final layer with Cheddar, paprika
and bread crumbs and/or Parmesan; pour milk
through gaps in the dish (this will keep it moist).
3. Bake for about 45 minutes, or until the top is
bubbling and golden. Let rest 10 minutes before
serving. Freezes well, or make a day ahead and
bake when ready to serve. Makes 8-10 servings.
Marcy Goldman, Montreal, Quebec
Money’s Mushroom Quiche
Money’s mushrooms are canned fresh from the
growing houses. The Fresh Pack seal assures you
that these mushrooms were packed immediately
after harvest.
19-inchpiecrust 1/2teaspooncoarsely
2tablespoonsbutter groundblackpepper
2garliccloves,chopped 1teaspoondriedtarragon
1 large onion, thinly sliced 3 tablespoons chopped
fresh parsley
2 10-ounce cans
sliced Money’s 2/3 cup whipping cream
mushrooms, drained 2 eggs
1/2teaspoon garlic salt
1. Preheat oven to 400°F. Prick the piecrust
bottom all over with a fork. Place a circle of
foil or parchment paper on the bottom; cover
with dried beans or pastry weights. Bake for
15-20 minutes, or until the fluted edge is golden.
Remove paper and weights; continue baking
until the bottom is also browning. Lower oven
temperature to 325°F.
2. Melt butter in a heavy skillet over low heat;
cook garlic, onion and mushrooms for 3-4 minutes,
stirring occasionally, or until browned. Spread
in the baked crust.
3. Beat together garlic salt, pepper, tarragon,
parsley, cream and eggs. Pour over mushroom
mixture in crust. Place on a baking sheet; bake
for about 40 minutes, or until browned and
slightly puffy. Cool for 5 minutes before cutting
into wedges. Makes 6 servings.
*Brands may vary by region; substitute a similar product.
