In article >, "jmcquown"
> wrote:

> Melba's Jammin' wrote:
> > It took me 16 minutes and 29 seconds to peel and slice (with a chef's
> > knife, 1/8" thick, give or take 1/16") 3 large potatoes, (total weight
> > 1#6oz) and make the white sauce with which to layer them in a 1-1/2
> > quart casserole dish. They're ready to come out of the oven now.
> > Guess I'd better slice the ham and prep the broccoli and get the
> > salads made. Supper's in 50 minutes.
>
> HOLD that phone! Wait a sec, I'll be right over!
>
> Jill

Too late, Toots! Gotta tell you that supper was pretty darned good.
Dang shame you missed it. The scalloped potatoes were very good. Not
too salty. Tender. Just wet enough. (After getting them in the dish
for the oven, I decided that by the time they baked, they'd be pretty
t'ick, so I pour some milk on top -- like to almost the rim of the dish.
Good move. BTW, the white sauce was made with skim milk; the milk I
poured was also no fat skim milk.

(And I was busy playing Collapse, so I didn't start the broccoli or the
salads until about 6:15 p.m.). We sat at 6:35. I'm messy but I'm fast
and can do three things in the kitchen at the same time. :-)
--
-Barb, <www.jamlady.eboard.com> updated 2-10-04.