Ham and Scalloped
Potato Wellingtons
Reser’s Fine Foods
Parchment paper
1 egg, slightly beaten
1 tablespoon water
2 sheets frozen pu;
pastry, thawed
40-ounce tray Reser’s* Top
Baked Scalloped Potatoes,
unheated, divided into
8 even portions
8 ounces Swiss cheese
slices, cut into 2-inch
squares
8 teaspoons Dijon mustard
8 1-ounce ham slices,
cut into 2-inch squares
Preheat oven to 400°F. Line a sheet pan with
parchment paper.
Mix egg and water in a small cup. Set aside.
On a lightly ;oured cutting board, roll out each
sheet of pastry into a 14-by-14-inch square;
cut into four 7-inch squares.
In the middle of each pastry square, place a portion
of scalloped potatoes with the browned cheese side
down. Top with cheese, mustard and then ham.
Pull the edges of each square toward the center
and press together to seal (you can use a little bit
of water to seal).
Carefully ;ip the packets over and place seam-side
down on the prepared pan. Lightly brush the tops
with the egg and water mixture.
Bake for 30 minutes, or until golden brown.
Makes 8 servings.
* Brands may vary by region; substitute a similar product.
Wild Alaskan Salmon Benedict
with Citrus Cheese Sauce
Morey’s
2 portions Morey’s*
Seasoned Grill Salmon
4 large eggs
2 English mu;ns
1 tablespoon sliced
green onions
CITRUS CHEESE SAUCE
1 cup heavy cream
2 tablespoons butter
¾ cup shredded
Cheddar/Jack cheese
2 teaspoons lime juice
;;; teaspoon
smoked paprika
;;; teaspoon sea salt
;;; teaspoon ground
black pepper
Prepare salmon according to package directions.
While the salmon is cooking, prepare the cheese
sauce. In a saucepan, combine cream and butter.
Cook over medium heat, stirring frequently, until
the butter has melted and the mixture is near
boiling. Add cheese and whisk until it has melted
and the mixture is thoroughly blended. Stir in lime
juice, paprika, salt and pepper. Reduce the heat to
low and keep warm. Whisk before serving.
Remove and discard the skin from the cooked
salmon and cut the ;llets in half.
Poach the eggs.
Split and toast the English mu;ns.
Place a mu;n half on each serving plate. Layer
each mu;n half with salmon and poached egg,
top with a generous ladleful of cheese sauce, and
sprinkle with green onions. Serve immediately.
Makes 4 servings.
* Brands may vary by region; substitute a similar product.
22 A Decade of Cooking The Costco Way
