Salmon, Kale/Currant Salad, Scalloped Potatoes

Menu:  Salmon, Kale and Currant Salad, Scalloped Potatoes

Salmon 


From www.epicurious.com
Kale and Currant Salad

Salad: 2 tablespoons dried currants (cranberries good too), 7 tablespoons white balsamic vinegar, divided, 1 tablespoon unseasoned rice vinegar, 1 tablespoon honey, 1 tablespoon extra-virgin olive oil, 1 teaspoon salt, 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise, 2 tablespoons pine nuts, lightly toasted,  Parmesan cheese shavings

     Place currants in bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. (Ok not to drain overnight)  Drain. Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season s/p. Sprinkle w/Parmesan.

From Best of the Best from the Great Plains Cookbook 

Scalloped Potatoes

Potatoes: 8 medium potatoes, peeled and sliced, 3 T butter, 3 T flour, 2 t. salt, 2 c. milk, 1/4 c. chopped onion, pepper to taste.

     Slice potatoes. Place in casserole.  Melt 3 T butter in skillet.  Gradually add flour and seasoning, then add milk to mixture to make a white sauce.  Add onions and pour over potatoes.  Chopped bacon or ham can be added.  Bake 30-40 minutes at 350.  Uncover and bake for another 30.  Serves 6-8.