I'm thrilled to have been invited to participate
in a blog series with several bloggers called
"How We Homestead".
Staci, over at Life at Cobble Hill Farm,
blogs about life on her farm in upstate New York.
Tammi chronicles lessons learned on 20 acres
shared with lots of critters at Our Neck of the Woods.
Amber, at Making a Home, shares her life as
homemaker, homeschooler, and homestead builder.
Meg blogs at Little Homestead,
where her family is working toward self-sufficiency.
Each Wednesday (starting this coming week),
for 5 successive weeks,
we will be sharing what homesteading knowledge we have gleaned
along our very different journeys.
I'm looking forward to sharing
and learning how other folks are making their
homesteading dreams come true!
~We return to our regularly scheduled recipe.~
Most folks think of using their crockpot
during the cold, winter months
to create hearty stews, soups and one-dish wonders.
We do that too.
But slow cookers are fantastic to use in warmer weather as well.
The kitchen doesn't get heated,
and the convenience of having a meal
or side dish prepared for you
is like something out of The Jetsons.
This recipe was found here.
We substituted rice milk for the cow's milk,
and I only had 4 potatoes, so I halved the recipe.
Still turned out great.
Crockpot Scalloped Potatoes
3 T butter
1/4 C flour
1/2 t salt
1/4 t pepper
1 1/2 C milk
3 cloves garlic, minced
1 1/2 C cheese, shredded
8 medium potatoes, sliced
1/2 large onion, diced
Cheese sauce: Melt butter, stir in flour and seasonings.
Gradually add milk, whisking over medium heat.
Add garlic and 1 C cheese.
Layer 1/2 potatoes on bottom, sprinkle with onions.
Pour 1/2 cheese sauce over the layer.
Repeat, then add remaining 1/2 C cheese on top.
Cover and cook on low 6-7 hours, or high 4 hours.
Ours disappeared so quickly,
I neglected to get a picture of it.
It looked similar to this: