Scalloped Potato and Herb Tart

Pre-baked 9 inch refrigerated pie shell.  (I used Pillsbury)

1 medium size russet potato (about 12 oz), peeled and cut into 1/16 inch thick slices

1 1/2 tsp. table salt, divided

6 green onions, cut into 1 inch pieces (about 1 cup)

1/2 cup coarsely chopped fresh flat leaf parsley

1/4 cup coarsely chopped fresh chives

1/2 to 1 Tbsp. coarsely chopped fresh dill

1 cup half and half

2 large eggs

1 large egg yolk

1 tsp. fresh thyme leaves

1/2 tsp. freshly ground pepper

1 cup (4 oz.) shredded Gruyere cheese (I used Swiss cheese)

1/4 cup (1 oz. freshly shredded Parmesan cheese

Prepare pie crust according to package directions pressing into a 9  - 9 1/2 inch tart pan with removable bottom.  Bake as directed.  Cool completely.

Preheat oven to 350.  Bring potatoes, 1 tsp. salt and enough water to cover to a boil in a large skillet over medium-high heat; cook 5 to 7 minutes or until tender.  Drain potatoes and pat dry with paper towels.  Cool 10 minutes.

Cook onions in boiling salted water to cover in a small saucepan to 2 to 3 minutes or until tender.  Drain well and press between paper towels.

Stir together parsley and next 2 ingredients in a small bowl. 

Whisk together half and half, next 4 ingredients, half of parsley mixture and remaining 1/2 tsp. salt.

Spread half of potatoes in bottom of pastry crust.  Top with half of Gruyere (or Swiss) cheese, half of cooked onions and half of egg mixture; repeat layers once.  Sprinkle with Parmesan cheese.

Bake at 350 degrees on an aluminum foil-lined baking sheet 40 - 45 minutes or until center is set.  Let stand 10 minutes.  Sprinkle with remaining parsley mixture.  Serve warm or at room temperature.

Submitted by Barb Thomas

Peanut Butter Fudge

1 stick butter ( I may try 1 & 1/2 sticks next time)

1 cup creamy peanut butter

1 tsp vanilla

1 lb powdered sugar

Melt butter & peanut butter together (I did this in microwave for 90 secs). Stir in vanilla. Mix in powdered sugar (had to use my mixer for this step). Flatten into a greased 9x9 pan. Chill in fridge at least one hour.

Cut into small pieces. Enjoy!

Submitted by David Green