Scalloped Pork and Potato Casserole

oil for browning meat

3 cups milk

½ tsp pepper

½ cup skim milk powder

3 tbsp butter

5 cups sliced potatoes, approximately 5 large

3 tbsp flour

2 small  onions, thinly sliced

2 tsp salt

Grated Parmesan cheese

½ to ¾ tsp each dried sage and thyme leaves

In a deep skillet, brown meat in a small amount of hot oil. Remove meat and place in bottom of 3 quart (3 L) rectangular casserole dish. In same skillet, melt butter over low heat. Blend in flour, salt, sage, thyme and pepper. Dissolve skim milk into 3 cups of milk. Gradually stir milk mixture into the flour and spices. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Stir in potatoes and onions. Pour vegetable mixture over meat in casserole dish. Bake, covered, in 350° F (180° C) oven for 30 minutes. Remove cover and bake uncovered and additional 30 minutes. Remove from oven. Preheat broiler. Sprinkle Parmesan cheese over casserole. Broil until golden brown.

Serve with La Crema Pinot Noir Sonoma Coast (USA)

Makes 6 servings

Mediterranean Frittata

½ cup skim milk powder

1 cup cooked shrimp

In large non-stick skilled, heat oil over medium heat; cook onion, mushrooms, garlic, oregano, salt and pepper, stirring occasionally, until liquid is evaporated, about 8 minutes. Add spinach; cover and cook, stirring once, just until spinach is wilted, about 5 minutes. In bowl, whisk eggs with milk and skim milk powder; mix in cheese, shrimp and crab. Add to pan and stir gently to combine. Reduce heat to medium-low. Top with tomatoes; cook, uncovered for 15 minutes or until slightly runny. Broil for 5 to 7 minutes or until set. Cut into wedges. Serve hot or cold.

Serve with Appleton Extra 12 yr. old Rum ( Served neat or with a splash of water)

Makes 8 servings

Yummy Yummy Yogurt Cheesecake

Cheesecake

1 tbsp vanilla

The day before making the cheesecake drain the yogurt. Line a colander with damp paper towel. Set colander into a bowl. Pour yogurt into lined colander and put into refrigerator. Lightly grease a 9" (23 cm) spring form pan. Crust: Combine graham crumbs, sugar, butter and spices in bowl. Press mixture onto bottom of pan; set aside. Cheesecake: Place drained yogurt in a medium sized bowl. Add sugar, cornstarch, lemon juice, zest and vanilla. Mix gently with a whisk until blended. Stir in eggs. Pour into pan and smooth top with spatula. Bake at 300° F (150° C) until centre is set, about 50 to 60 minutes. Cool on wire rack. Refrigerate. To serve top with fresh berries or your favorite pie filling.

* 3% or 6% MF yogurt. Use gelatin-free yogurt (check ingredient listing).

Serve with Sangsters Jamaica Rum Cream Liqueur (Chilled and topped with soda)

Makes 8 servings