COLUMN: From Grandma’s Kitchen - A New Year, new beginnings

— Hi, everyone!

January is the month of dreams. A new year; a time for new beginnings, a time to hope, a time to change, a time to start over.

Do you want to go back to school or change careers? Do you want to start your own business? Do you want to retire? Are you planning on getting married or having a child? Have you dreamed of a lifetime vacation in far away places?

On a smaller note, it’s time to relax, finish that puzzle, or sweater, or needlepoint pillow. Finish that book or try some of the recipes you’ve been meaning to make.

Here is a recipe for cheese potatoes perfect for our cold winters. It will warm and comfort you. The recipe is perfect with meatloaf, chicken, fish or beef. You make it in a skillet and cook it on top of the stove, not in the oven, an easy scalloped potato dish.

Take care, everyone!

Cheese Potatoes

3 tbsp. Butter or margarine

6 large potatoes, peeled and thinly sliced

1 tsp. salt

1/4 tsp. pepper

1 c. milk

2 c. Shredded cheddar cheese

chopped fresh parsley

Melt butter in a large nonstick skillet. Cook potatoes until almost tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; boil gently until milk is absorbed. Sprinkle with cheese and allow to melt. Stir; sprinkle with parsley and serve immediately.

Annette Sica is a resident of Baldwinsville. Years ago, she used to write a column for the Baldwinsville Messenger titled Coffee with Annette and she is happy to be writing cooking columns for her community again.

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