Scalloped Corn

This is one of the sides I fixed for Christmas this year.  Everyone thought it was delicious.

• 14 Ritz crackers
• 1 slice hearty white sandwich bread, torn into pieces
• 3 tablespoons unsalted butter, melted
• 12 medium ears corn, husks and silk removed (about 8 to 9 cups) (I used my corn that I had frozen)
• 1 1/4 cups half-and-half
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper

Heat oven to 450 degrees.  Spray an 8-inch square baking dish with cooking spray.  Pulse crackers, bread, and butter in food processor until coarsely ground.

Cut off kernels from corn.  Bring kernels, half-and-half, salt, and pepper to boil in large saucepan.  Reduce heat to medium-low and simmer, covered, until corn is tender, 20 to 30 minutes.

Puree 2 cups corn mixture in blender until thick and smooth.  Return puree to cooked corn and stir to combine.  Transfer corn mixture to prepared dish.  Top with crumb mixture and bake until golden brown 7 to 10 minutes.

Serves 8.

Make ahead:  Once transferred to baking dish, filling can be refrigerated, covered, for up to 3 days.  Refrigerate crumb topping separately.  Bring filling to room temperature, cover with foil, and bake for 20 minutes at 400 degrees.  Increase temperature to 450 degrees, remove foil, top with crumb mixture, and bake until golden brown, 7 to 10 minutes.

“When it comes to helping others, don’t stop at nothing.”

Kumla (Norwegian Potato Dumplings)

This is something that I grew up on.  Being Danish and Norwegian descendant, this was made quite often in our home.  I must say, though, that either you like it or you don’t.  It will grow on you if you eat it often.  Having leftovers is great also.  Cut them up in chunks and fry them in butter.  Yum!

• 5 cups raw finely shredded potatoes (I like red potatoes, russets are too starchy)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 to 5 cups all-purpose flour
• Ham bone, or whole ham with bone, or ham hocks (fully cooked)

Make broth with ham and water in a large pot until boiling.  Take ham out of broth to cool and serve alongside dumplings.

Mix all ingredients together in a large bowl.  Using a tablespoon or a cookie scoop drop dumplings into hot broth.  Cook slowly for 45 minutes.  Be careful stirring until they have cooked a while and have set or they might fall about.  I take a spoon and push them carefully down when they come to the top of the broth.

Serve with lots of butter.

Serves 4 to 6.

“Nothing costs as much as caring – except not caring”