Ever wondered how to get dinner on the table in less than an hour after church? I just love how today's dinner turned out, thanks to the indoor cast iron pot we got for Christmas!
Roasted Turkey Breast
1 bone-in turkey breast
1 T. chicken base
1-2 T. Montreal steak seasoning
Rinse turkey, inside and out. Place in cast iron pot. Rub with chicken base. Sprinkle with seasoning. Cover with lid. Bake at 300 degrees for 3 hours.
Home-Style Scalloped Potatoes (from Dinner on a Dime, p. 182)
The secret to the success of this recipe is plenty of sauce!
1/3 cup chopped onion
5 T. butter
5 T. all-purpose flour
1 1/4 tsp. salt
1/2 tsp. pepper
5 cups milk
6 cups thinly sliced potatoes (we used 4 good-size potatoes)
In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, covered, at 300 degrees for 3 hours.
Frosty Lemon-Raspberry Dessert (adapted from Dinner on a Dime, p. 230)
Tart and creamy! A simple and easy version of Frosty Strawberry Squares!
2 cups raspberry puree
1 can (12 oz.) frozen lemonade concentrate, thawed
1/2 gallon vanilla ice cream, softened
1 1/2 cups graham cracker crumbs
3 T. sugar
5 T. melted butter
Mix puree, lemonade, and ice cream in a large bowl (we used a potato masher to make sure it was well-mixed). In a medium-size bowl, mix crumbs, sugar and butter. Press crumbs (reserve 1/4 cup) into 9x13 pan. Pour ice cream mixture on top of crumbs. Sprinkle with remaining crumbs. Cover and freeze for several hours or overnight. Remove from the freezer 15 minutes before serving.