Sixth Class - Fannie Farmer comes for lunch

Shirley chose these recipes from a 2003 edition of the famous Fannie Farmer cookbook

Mushroom Potato Casserole

1 cup ricotta cheese
½ cup chopped parsley
2 cloves minced garlic
1 tsp. dried thyme
2 cups grated Monterey Jack cheese, divided
1 pound potatoes, peeled and sliced
1 tsp. salt; pepper to taste
1 pound mushrooms, sliced
½ pound onions, sliced

grease a 11 x 14 baking dish;
mix until smooth the ricotta, parsley, garlic, thyme and 1 cup Monterey Jack cheese
place the potatoes in the bottom layer
spread the ricotta mix over the potatoes
top with mix of onions and mushrooms
sprinkle top with the remaining cup of Monterey Jack cheese
bake 40 minutes in a 400 degree oven


Hot Slaw

1 pound cabbage
2 egg yolks
¼ cup water
1 tbsp. butter
¼ cup vinegar
salt

shred the cabbage
mix the egg yolks, water, butter and vinegar in a large pan and cook slowly until thickened
add the cabbage and stir to coat
add salt and heat through