20 February 2009 You might want to half this recipe because it makes a lot! And I didn’t add the jalapenos. Good for make ahead, and potluck offering.

Serve w/ roast ( http://www.recipething.com/recipes/show/14829 )

Serve w/ Simple Mashed Potatoes ( http://www.recipething.com/recipes/show/14830 )

Sunday 8 February 2009
This was pretty good.
I served this with Foolproof Brown rice (http://www.recipething.com/recipes/show/2951) and peas, and the gravy that I made by reducing down the juice (for 1/2 hour) with the addition of a little flour.
I made some substitutions; I used diced tomatoes instead of stewed tomatoes so I added a tsp of sugar; instead of the salt free seasoning, I added 1 tsp of salt and a squirt of lemon juice, and I used red wine instead of white bc that was what was already open. I also raised the heat to HIGH for the last hour.
Serve with steamed green beans and a green salad with light vinaigrette.

Made and enjoyed on 10 January 2009

31 December 2008
This is the perfect cake for taking, and it’s sweet but not too sweet.

31 December 2008
I used Russet potatoes, and only made about half of the recipe. I baked it in the brown pyrex, and only used about 1/2 of the milk and cream. It was heavenly.

Nutrition Facts: Servings Per Recipe 10 to 12 servings Calories 748, Total Fat (g) 36, Saturated Fat (g) 16, Monounsaturated Fat (g) 14, Polyunsaturated Fat (g) 4, Cholesterol (mg) 114, Sodium (mg) 418, Carbohydrate (g) 106, Total Sugar (g) 84, Fiber (g) 5, Protein (g) 5, vitamin C (percent daily value) 11, Calcium (percent daily value) 13, Iron (percent daily value) 14, Percent daily values are based on a 2,000 calorie diet