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Thomas Paul Murphy

Sunday, October 6, 2013

Tom’s Scallop type Potato Recipe 10 06 2013

Tom’s Scallop type Potato Recipe 10 06 2013
Ingredients Needed:

8 medium sized white potatoes
¼ cup of barley flour
1 tablespoon ground golden flax seed
Pinch of powdered Galangal spice
Pinch of Star Anise powdered spice
Pinch of Garlic Powder
¼ teaspoon of coarse kosher salt
¼ lactose free milk
Pinch of fennel powder optional


Set oven to 350 degrees.

Wash 8 medium sized white potatoes with your hands and cut them into 1/8” coin slices.  Place them in a casserole dish and run hot tap water over them.  Drain the hot water and do this another time.
In an 8 oz coffee cup place:

~ 2 oz or not quite a ¼ cup of barley flour.
Not quite a ¼ teaspoon of kosher salt.
1 tablespoon of ground golden flax seed
A small pinch powdered galangal spice
A small pinch of powdered star anise spice
A small pinch of garlic powder
Add about ¼ cup of lactose free milk to this and stir with a fork. 

Add the mixture in the cup to the potatoes in the casserole dish.  And then add the following two ingredients:

Cut about 1/8 to ¼ cup of a medium cheddar brick into shred size.
Slice about ½ of a small white onion into very thin slices and then chop.

Mix with a spatula or fingers in the casserole dish, put cover on and place in oven.

When browns remove and serve.

Very good!

When the Casserole dish is empty place in the sink add water to it and soap liquid dish soap.  Come back to it after awhile, hour or so, and it easily scrapes off with a plastic/nylon type scraper.

Copyright 2013 Thomas Paul Murphy
Originally published on 10 06 2013 at:

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