Scalloped Potatoes (and ham)

6 potatoes, thinly sliced 1 onion, chopped

¼ cup minced parsley 3 T. margarine

2 T. flour 1 tsp. salt

¼ tsp. pepper 1 ¾ cups milk

Directions:  Thinly slice potatoes.  May use mandolin slicer.   Place half of potatoes 

in greased casserole.  Sprinkle half of onion and parsley over potatoes.  

Melt butter in saucepan.   Add flour, salt, and pepper to make a roux.  Add milk.  

Bring to a boil; stirring constantly.  Pour half of mixture over potatoes.   Repeat a 

layer of remaining potatoes, onions, parsley and sauce.  

Bake at 350 degrees for 1 ½ hours…2 hours or more if seeking more of a crust.

Comment:  This is Mom’s recipe.  If adding ham, delete salt.

May wish to double the sauce and add a few more potatoes for a larger batch.

I add some minced garlic to my version. A Jacqui Romer-Sensky favorite!

Hot Fudge Pudding & Cake

1 cup flour     ½ cup whole milk

2/3 cup sugar     2 T. melted butter

2 tsp. baking powder     1 tsp. vanilla

1 tsp. cinnamon     1 cup packed brown sugar

½ tsp. salt     ½ cup unsweetened cocoa

1 ½ cups boiling water

Directions:  In a medium bowl, combine flour, sugar, baking powder, salt, 

cinnamon, and ¼ cup cocoa.   Whisk in milk, melted butter, and vanilla just until 

smooth.  Spread batter into greased 8” x 8” baking dish.

In a small bowl, mix brown sugar, and ¼ cup cocoa; sprinkle evenly over batter.  

Carefully pour 1 ½ cups boiling water over mixture in baking dish; do not stir.  

Bake at 350 degrees for 30 minutes.  Batter will separate into cake and pudding 

layers.  Cool in pan on rack 10 minutes.  Serve warm in dessert bowls with ice 

cream. 

Comment:

Tiny Caramel Sticky Buns

4 ½ to 5 ½ cups unsifted flour

½ cup sugar    2 tsp. salt

2 pkg. dry yeast    ¾ cup milk

½ cup water    ½ cup margarine

1 egg – room temp

1 cup coarsely chopped pecans, some halved pecans

½ cup packed brown sugar    Melted margarine

Caramel Topping:

1 ½ cup packed brown sugar

3/4 cup light corn syrup

¾ cup softened margarine

Directions:  In a large bowl thoroughly mix 1½ cup flour, sugar, salt and un-

dissolved dry yeast.  Combine milk, water and margarine in saucepan.   Heat over 

low heat until liquids are warm (margarine does not need to melt).  Gradually add 

dry ingredients and beat for two minutes at medium speed, scraping bowl as needed.  

Add egg and ½ cup flour or enough flour to make a thick batter.  Beat at high speed 

for two minutes, scraping bowl occasionally.  Stir in enough additional flour to make 

a soft dough.

Turn out dough onto lightly-floured board.   Knead about 10 minutes.  Place in a 

greased bowl, turning to grease top.  Cover.  Let rise in warm place until doubled – 

about one hour.  

Spray Pam in three 9” round cake pans.  Sprinkle pecans, including halves, into cake 

pans.   Prepare caramel topping and divide among three pans.  

Punch down dough and turn out onto a lightly-floured board.  Divide dough into 

three equal parts.  Roll each piece of dough into a rectangle.  Brush with melted 

margarine, sprinkling with brown sugar and some coarsely chopped pecans.  Roll 

each up from long side.  Seal edges.  Cut into 1” slices.  Place slices cut side up in 

prepared pans.   Cover and let rise in warm place until doubled – one hour.

Bake at 350 degrees for 20-25 minutes.  Cool in pans for 5 minutes then flip out onto 

plate.   Do not wait too long to flip out of pan or caramel will harden in the cake pan.

Comment:  The Romer’s favorite pecan rolls.

Southern Fried Chicken

1 chicken cut in pieces

Buttermilk

House Seasoning:

1 cup salt ¼ cup black pepper

¼ cup garlic powder

Basic Recipe:

4 large eggs 1/3 cup water

1 cup hot sauce 2 cups self-rising flour

1 tsp. pepper

Oil for frying; preferably peanut oil

Directions:  Make the House Seasoning.

Soak chicken in buttermilk for at least 20 minutes…longer is better.  

In a medium bowl, beat eggs with water.  Add hot sauce so that the egg mixture is 

bright orange.  In another bowl, combine flour and pepper.  

Pat chicken dry.  Season chicken with House Seasoning.  Dip seasoned chicken in 

egg mixture, then coat well in flour mixture.

Heat oil to 350 degrees. Fry the chick in the oil until browned and crispy.  Dark meat 

takes longer than white meat.  It should take dark meat about 13-14 minutes; white 

meat takes about 8-10 minutes.

Comment:  Paula Deen Recipe

Shrimp and Creamy Pesto Pasta Salad

8 oz. Parmesan Cheese

1 cup toasted pine nuts

5 oz. fresh Basil

1 bunch fresh parsley

1¼ cups Olive Oil

16 oz. Fusilli pasta

1½ lbs. fresh shrimp, cooked and peeled

1 pint grape tomatoes, halved

1 cup ricotta cheese

¼ cup white wine vinegar

Garnish, fresh basil

Directions:  Stem Basil and parsley.  Cook pasta per package directions.

In the work bowl of a food processor, pulse together Parmesan and pine nuts until a 

coarse paste forms.  Add half of the basil, parsley and ½ cup olive oil, pulsing until 

finely chopped.  Add remaining basic and ¾ cup olive oil, pulsing until finely 

In a large bowl, stir together the basic mixture, pasta, and the next four ingredients.  

Garnish with basil, if desired.

Comment:  Better if refrigerated for a few hours for flavors to meld.