More about dried potatoes with pictures

I made more hash brown potatoes.  This time I used red potatoes.  This time I was busy and left the potatoes in the refrigerator for 3 days before I had a change to grate them  They were fine.  I also used my Kitchen Aid to grate them.  I held the dehydrator trays under the grater and let them fall onto it.  This was faster.  There were slices that didn't grate.  I picked them out and composted them.

 One of the trays filled.

 Fill the trays as full as you can get them.

Another view of the trays filled.  They were dry in about 6 hours.

I started them at night and put them on an automatic timer, so they would shut off in the middle of the night.  This worked great.  I usually turn them off until morning.  I knew they wouldn't be dry if I turned them on when I got up and back off when I left for work and I didn't want to leave them until I got home.  I will use the timer again. 

Making Dehydrated Hash Browns

I did some research on the Internet to find out how to make dehydrated hash browns.  This is what I found out and what worked the best for me:

Boil the potatoes whole with the peels still on.  Remove the potatoes as soon as you can pierce them with a toothpick easily. Do not use a fork to test them for doneness.  I ended up with a lot of potatoes that broke into small pieces and got made into mashed potatoes. They have to be softer to get a fork into them than a toothpick.  I rinsed them until they stopped steaming.  When cool refrigerate until completely cold.  Overnight is best.  Remove the peels and grate the potatoes onto the dehydrator trays.  The peels did not come off as easily as they normally do. I used the mesh liners on my trays, so the holes would be smaller.  Spread the shredded potatoes evenly onto the trays.  I layered mine as thick as the trays would allow.  Dry at 125 degrees until crisp.  Mine took about 8 hours.

These are the potatoes that I grated onto the dehydrator after they had sat in the strainer several hours and felt room temperature.  They grated into smaller pieces and stuck together.  They peeled off of the dehydrator trays in chunks.

These are the potatoes that I refrigerated overnight and  grated onto the dehydrator trays the next morning.  They look a lot better and separated into individual pieces.

Dehydrating Pears and Making Peach Fruit Leather

Dehydrating pears.  Mom brought me pears from her tree.  These have been on the dehydrator for 6 hours at 135 degrees.  After I peeled, cored, and sliced them about 1/4 of an inch thick I put them in a bowl full of ice water with lemon juice in it.  There they sat while I got the dehydrator ready to use.  I took them off of the dehydrator to cool, so I could tell if they were dry, but flexible.  The dark spots are mostly wet spots.  Those will go back to dry.  I will check them in about 1 hour.

Peach fruit leather.  Mom brought me peaches and apples from her trees also.  I put the peaches into boiling water for a minute or two and then put them into a bowl of ice water.  The skins slipped right off.  After I took out the pits I put them into a bowl of ice water with lemon juice in it.  There they sat while I got the dehydrator trays ready.  I very very lightly sprayed the fruit leather drying sheets with a nonstick spray.  Do not use too much spray.  Wipe some off with a paper towel if you need to.  Too much spray will make the puree have thin spots or open spots in it.  It is kind of like mixing water and oil.  One time with too much nonstick spray and you will know what I am trying to say.
I mixed 3 cups of crushed peaches with 2 cups of apple pieces.  These have been on the dehydrator for 6 hours at 135 degrees.  The dark spots are wet areas.  I will check them again in about 1 hour, but I think it will take at least 2 more hours to dry.  I pureed everything in the blender.  I turned the blender on to the lowest speed possible. When the fruit on top was not being pulled to the bottom I turn the blender on high just long enough for the fruit on top to start mixing in.  Now that this fruit leather is almost dry I notice that it is not as thin as the strawberry rhubarb fruit leather was.  I think that blending everything on low kept out a lot of the air bubbles.

Bacon & Herb Mac 'N' Cheese

Bacon & Herb Mac 'N' Cheese  This came from my friend Janiel.  She found it in a magazine years ago.  This is so yummy.  She and her husband love it and the little kids hate it.  Sounds yummy to me too, Janiel.

12 oz. elbow macaroni (I used bow tie pasta one time and liked it)

3 strips of bacon

3Tbsp. melted butter, divided

1/4 C chopped mix fresh herbs such as tarragon, parsley, chives, and or rosemary

1/4 C chopped green onions

2 garlic cloves, minced

1/2 C of each-- Brie cheese and cream cheese, cut up into chunks

1/2 C shredded sharp cheddar cheese

1/2 C plain dried bread crumbs

Preheat oven on broil. Cook macaroni according to package directions. Drain.

Meanwhile, fry bacon until crisp; then drain on paper towels, reserving 1 Tbsp. grease.  Set bacon aside (crumble).

In warm pasta pot, mix reserved grease, 2 Tbsp butter, the herbs, onions, garlic and soft cheeses.

Mix in warm pasta and bacon. Spoon into 4 ramekins (1 1/2 C size); sprinkle with cheddar cheese.

In small bowl, combine remaining 1Tbls butter and the bread crumbs, stirring to combine. Sprinkle evenly over cheese.

Broil ramekins until golden and bubbling. About 3 minutes.

NOTE: I never did put it into the ramekins. I just put it all in a 9x13 baking dish.

Green Tomato Raspberry Jam (freezer jam)

Green Tomato Raspberry Jam  (freezer jam)    This recipe came from my friend Janiel.   
                                                                                 She got it from her husband's family.

Janiel has not made this yet but is plan on trying it. She is not too sure on the jars in the freezer part but is writing this just like the recipe calls.  I say that the jars in the freezer should be fine.  I have heard in the past few years that jars that have been in the freezer may break after hot water baths.  I am guessing that has to do with newer jars.  If in doubt, put the jam into freezer containers instead of jars.

5 cups green tomatoes ground (use juices and all)

4 cups sugar

2 (3oz.) package raspberry flavored gelatin

Cook tomatoes and sugar (boil 15 minutes).  Add raspberry gelatin and boil another 20 minutes.  Put in jars and freeze. 

Mystery Fudge Cake

Picture added 11/19/11

Mystery Fudge Cake   This recipe came from the local Cooperative Extension newsletter.  It

                                       was given to them by Master Gardener, Barbara Cantos.

2 1/2 cups flour

1/2 cup cocoa

2 1/2 tsp baking powder

2 teas. baking soda

1 tsp salt

1 tsp cinnamon

3/4 cup butter or margarine

2 cups sugar

3 eggs

2 tsp vanilla

2 tsp grated orange peel

2 cups coarsely grated green tomato

1 cup finely chopped walnuts

1/2 cup milk

Combine dry ingredients in a large bowl and set aside.  In another bowl beat together butter and sugar until smooth and blended.  Add eggs one at a time and beat well after each addition.  With a wooden spoon, stir in vanilla, orange peel, and green tomatoes.  Stir the nuts into the sifted dry ingredients and add to tomato mixture alternately with milk.  Pour batter into a greased and floured 10-inch tube or bundt pan.  Bake at 350 degrees until a wooden pick inserted in center comes out clean.  About 1 hour.  Sprinkle with powdered sugar before serving or add Chocolate Glaze.

Chocolate Glaze

2 Tbsp butter

4 Tbsp water

1 square unsweetened chocolate

Melt these three ingredients together.

Add:

2 cups powdered sugar

1/2 tsp cinnamon

1 1/2 tsp vanilla

Beat the mixture well and pour over the cake.

NOTE:  I have found that if margarine does not contain at least 70 percent vegetable oil that the baked goods do not hold their shape like they should.  Therefore I now use only butter.

Spaghetti Sauce

Spaghetti Sauce   This recipe came from my second mom, DeLoa.  She got it from her neighbor, Barbara.

12 quarts chopped and peeled tomatoes

1 extra large bell pepper

3 sweet onions (I use 4)

4 Tbsp. oregano leaves

4 palm full of dried basil leaves.  Crush before adding.

4 tsp salt

1/2 cup sugar

8 cloves garlic (I use 10)

Grind onions, pepper, and garlic in a food processer.  Add all ingredients into a very pot and cook until reduced to about 3/4.  Pour into quart jars and seal.  Pressure can for 20 minutes at 15 pounds.  This is for elevation of 4500 feet.

NOTE:  This needs to be thickened before using.  I add one can of tomato paste to each quart of sauce when I open it and pour it into a pan to heat.  I use Ultra Gel when I run out of tomato paste.  See the canning page for Ultra Gel.

Hot Dog Relish

Hot Dog Relish   This recipe came from my mom.  She got it many many years ago from a

                             church bake sale.

                             I love this recipe, but if I had read the ingredients before tasting it I would

                             have never made it.  I think it sound terrible.

4 cups coarse ground onion

4 cups coarse ground green cabbage (about 1 medium head)

4 cups coarse ground green tomatoes (about 10)

6 coarse ground sweet red peppers

1/2 cup salt

6 cups sugar

1 Tbsp. celery seed

2 Tbsp mustard seed

1 1/2 tsp turmeric

4 cups cider vinegar

2 cups water

Grind vegetables using coarse blade.  Sprinkle with salt and let stand overnight.  Rinse and drain.

Combine remaining ingredients and pour over vegetable mixture.  Heat to boiling and simmer 3 minutes.  Seal in hot sterile jars.  Process 10 minutes.  Makes 8 pints.  This processing time is for 4500 ft elev.

NOTE:  I use my food processer with the knife blade and grind small amounts at a time.  Do not let the vegetable pieces get to small.  Think of how store bought relish looks.

Pasta Primavera

Pasta Primavera   This recipe came from my sister, Janelle.  She got it from a book called
                              Creative Cooking Pasta

1 lb. thin pasta (Vermicelli)

2 Tbsp oil

1/2 C. mushrooms

1/2 tsp crushed red pepper flakes

1 bunch broccoli

1 1/2 cup frozen peas thawed

1 cup fresh grated Parmesan cheese

2 whole garlic cloves

2 Tbsp butter

1 red bell pepper

1 yellow squash

6 asparagus

1 1/2 cups heavy cream

1 tsp basil

Chop vegetables into bite size pieces.  Heat butter and oil.  Sauté mushrooms, bell pepper and pepper flakes.  Boil pasta and garlic for 3 minutes.  Remove garlic, Add squash, broccoli, and asparagus.  Boil for 3 more minutes.  Drain Pasta.  Add peas, mushrooms, bell pepper, cream, cheese, and basil.  Salt and pepper to taste.

Vegetable Chili

Vegetable Chili   This recipe came from my friend, Ruth.  This is one of my favorites.

2 cans kidney beans

2 cans black beans

2 large cans tomato sauce

1 small can green chilies

2 cans corn

1 or 2 envelopes chili seasoning mix. (I use one)

2 onions

1 green bell pepper

1 red bell pepper

4 small zucchini

2 small yellow crookneck

5 carrots

1 medium butternut squash, cooked and pureed

1 1/2 tsp chili powder

2 cans diced tomatoes

Pour tomato sauce in a very loge pot.  Dice onions, bell peppers and carrots and heat in tomato sauce until warm.  Add butternut puree.  Add one envelope of chili seasoning mix.  Simmer until vegetables begin to be tender.  Add green chilies.  Cut up zucchini and crookneck and add to pot.  Cook till tender.  Drain corn and beans and add to pot.  Add cans of diced tomatoes, undrained.  Add second envelope of chili seasoning mix if desired.  Cook until squash is tender and flavors blend.

NOTE:  Usually I substitute the tomato sauce and for a quart of tomatoes I have canned.  I crush the tomatoes and add some Ultra Gel to thicken it.  See the canning page for Ultra Gel.

NOTE:  I use one quart of kidney beans and one quart of black beans that I have canned.  I also use corn I have frozen.

NOTE:  Butternut squash is ripe long after the summer squash is ready to harvest, so I use the butternut squash that I cooked, pureed, and froze the previous season.

NOTE:  I make my own chili seasoning mix.  I got this recipe from the Make-A-Mix cookbook.  This recipe is equal to one package of a store bought mix.

1 Tbsp. flour

2 Tbsp. minced onions (I use my dehydrated ones)

1 1/2 teas. chili powder

1 teas. seasoned salt

1/2 teas. crushed dried red pepper

1/2 teas. minced garlic ( I use garlic powder or 2 to 3 cloves of fresh)

1/2 teas. sugar

1/2 teas cumin

Chili Sauce (Sweet)

Chili Sauce   This recipe came from my mom.  She got it from an old Kerr canning book.

November 2011 - I crossed out the pounds.  Those who have used this by the pound amount have only gotten about half the number of pints.

1 gal (6 ¼ pounds) ripe tomatoes, peeled and cored before measuring

2/3 cup white onions, chopped

1 ½ cups sugar

1 teaspoon nutmeg

¾ teaspoon Tabasco sauce

½ teaspoon curry powder

5 teaspoons salt

2 teaspoons ginger

1 teaspoon cinnamon

1 teaspoon dry mustard

2 cups cider vinegar

Put tomatoes and onions through food chopper.  Add all other ingredients and boil 2 hours or until thick, stirring frequently to prevent scorching.  Pour into sterilized jars to within ½ inch of the top.  Process in boiling water bath 10 minutes.  Yield 5 – 6 pints.  The processing time is for 4500 ft elev.

Dehydrating squash and spinach for soups and stews.

Slice zucchini, crookneck, and other summer squash into quarter size pieces and dehydrate them until crisp.  Add them to soups and stews in the winter.  I even dehydrate spinach leaves and crumble it into soups and stews.

Yellow Squash Muffins

Yellow Squash Muffins  This recipe came from my daughter Vicki.  She found it in a Taste of
                                         Home magazine.  It was on the Taste of Home website and may still
                                         be there.

1 lb yellow summer squash, cut into 1- inch slices

½ cup butter, melted

1 egg, lightly beaten

1 ½ cups all-purpose flour

½ cup sugar

2 ½ tsp baking powder

½ tsp salt

Place 1 inch of water in a saucepan; add squash.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes or until tender.  Drain and mash; stir in the butter and egg.  In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened.  Fill greased muffin cups ¾ full.  Bake 375 degrees for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Makes 12.

Strawberry Rhubarb Fruit Leather Roll-ups

Strawberry Rhubarb Fruit Leather Roll-ups

2 cups unsweetened applesauce
1 1/2 cups strawberries
1 1/2 cups rhubarb

Mix all together in blender until pureed.  Follow the Fruit Leather Roll-ups instructions posted earlier for complete instructions.

This is the combination that we liked the best.  It is sweet but tart.

I did find that the frozen rhubarb pureed best.  The skins pureed best if the rhubarb was chopped into ½ inch or small pieces before blending.  I peeled some of the rhubarb before pureeing it.  The skins make really pretty strings of color throughout the leather.

Sweet and Sour Green Beans

Sweet and Sour Green Beans   This recipe came from my friend Ruth.

10 oz green beans

2 slices bacon

¼ C chopped onion

1Tbsp flour

½ water

¼ C rice vinegar

2 Tbsp sugar

¼ tsp salt

¼ tsp pepper

Cook bacon.  Remove.  Cook onion in bacon fat.  Add flour.  Add remaining ingredients except beans.  Boil and stir 1 min.  Add beans; cook till tender.  Crumble bacon and add.  Serve warm.

Bread and Butter Pickles

Bread and Butter Pickles   This recipe came from my second mom, DeLoa.  This is my favorite pickle recipe!

10 large pickling cucumbers, cleaned and sliced

3 cups sugar

3 cups white vinegar

3 large yellow onions, diced

1 Tbsp salt

1 Tbsp mustard seed

1 Tbsp turmeric

Boil vinegar and sugar.  Add all other ingredients.  Simmer 8 minutes.  Put in jars.  Makes 3 quarts.  Cure at least 3 weeks.

NOTE:  I do not like onions, so I use 15 to 20 large pickling cucumbers and one onion.

NOTE:  I slice the cucumbers and put the slices into the jars.  I heap the jars.  I find that this is the perfect way to measure and get exactly three quarts full after adding the other ingredients and cooking.

NOTE:  I double and triple this recipe.  I simmer for 8 minutes no matter how big of a batch I make at one time.

NOTE:  I do not hot water bath my pickles.  I find that they get soggy.  They do get crisp again in the refrigerator, but not as crisp as the ones that are not placed in a hot water bath.  If you want to hot water bath these than process quarts for 20 minutes (4500 ft. elev.)  This recipe is old enough that is doesn’t have hot water bath instruction with it.  I got the information for processing from another pickle recipe and tried it one time.

Dill Pickles

Dill Pickles   This recipe came from my second mom, DeLoa.

Wash and put cucumbers into jars with fresh dill or 2 t. dill seed.

Boil ½ C plain salt, 1 pint white vinegar, 3 pints water, and 2 t. alum.  Pour over cucumbers.  Boil lids and seal.

NOTE:  This recipe is at least 35 years old.  I am guessing that this enough liquid for at least 6 quarts, so that is about 30 to 40 cucumbers.

NOTE: I usually slice the cucumbers first.  If you use the cucumbers whole they seem to have better flavor if you put a tiny “X” is the end of each cucumber.

NOTE:  Try adding garlic cloves if you like garlic dill pickles.  I added 2 cloves to each of 2 quarts last year, but haven’t opened them yet.

Fruit Syrups

Fruit Syrups   This recipe came from Rosa Smith, Extension Home Economist, University of Idaho Cooperative Extension Service, Payette, Idaho.  I got this recipe from the state fair in 2005 or 2006.

Basic Recipe for Making Syrup

1 ¼ cups of prepared juice or crushed fruit

1 ¾ cups sugar

Combine juice and sugar in a large, heavy kettle.  Bring to a rolling boil and boil for one minute.  Count the time after the mixture comes to a boil that cannot be stirred down.  Remove from heat and skim off any foam.  Pour into clean, hot ½ pint or pint canning jars.   Adjust the lids according to the manufactures direction.  Place in hot water bath.  Be sure the level of water covers the top of the jars by at least one inch.  Bring to a boil and process for 10 minutes.  Remove from water bath and cool.  Check to see that the jars are sealed.  Label and store on a cool, dark shelf.  No refrigeration is needed if the seal is not broken.  Syrup should be stored in the refrigerator after it is opened.

Too Thick or Too Thin?

These directions make a mildly tart and fairly thin syrup.  If a more tart syrup is desired add one tablespoon of lemon juice to the basic recipe.  For a thicker, but not sweeter syrup use 1 ½ cups sugar and ¼ cup white corn syrup in place of the 1 ¾ cups sugar called for in the recipe.  If desired, both the lemon juice and corn syrup may be used.

It is difficult to give foolproof directions for making fruit syrups at home.  The pectin, acid, and sugar content of fruit varies with the kind of fruit and the season.   These directions will give satisfactory results under mist conditions.  Make a test batch and allow it to cool thoroughly before testing for thickness.  If the syrup is too thick, allow the rest of the prepared juice to stand in the refrigerator overnight.  Some of the pectin will be destroyed and the syrup made from this juice will be thinner.  If too thin, add corn syrup to the recipe.

NOTE:  Payette, Idaho is 2100 ft. elev.  My elevation is 4500 ft.  I processed my syrups for the same10 minutes time that the recipe called for and it seems to be fine.

NOTE.  I did not find any of the syrups I made to be too thick.  They were all very thin even using the 1 ½ cups of sugar and ¼ cup of corn syrup.  I have made cherry, blueberry, and strawberry.  I used a steam juicer to get the juice out of the fruit.  I did grind some of the blueberries in the blender and make it into syrup that way too.  It is thick and has a grainy texture.  Everyone likes it though.

Here are some creations my son-in-law, Kurtis, and I tried.  All were good.  We did find that the banana is very thick and  did not keep well after opening.  It went moldy fast.

Banana Syrup #1   Makes 5 cups

3 C bananas pureed

2 Tbsp lemon juice, added to the bananas when pureeing to keep them from turning brown

1 C corn syrup

2 ½ C sugar

Cook using the same directions as above.

Banana Syrup #2   Makes 5 cups

3 cups bananas pureed

2 Tbsp lemon juice, added to the bananas when pureeing to keep them from turning brown

1/2 C corn syrup

3 C sugar

1 tsp cinnamon

Cook using the same directions as above.

Banana Syrup #3   Makes 4 cups  (Kurtis’s favorite)

3 cups bananas pureed

2 Tbsp lemon juice, added to the bananas when pureeing to keep them from turning brown

1/2 C corn syrup

3 C brown sugar, not packed

1 ½ tsp cinnamon

½ tsp nutmeg

Cook using the same directions as above.

Pear Syrup   Makes 4 ½ cups

8 cups very ripe pears, pureed

5 cups sugar

¼ tsp cinnamon (slightly rounded tsp)

½ tsp nutmeg

Cook using the same directions as above.

NOTE:  I actually used 5 ½ cups of sugar and it tasted fine, but as it set it seemed to get too sweet.

Extra thick Apple Syrup   Makes 6 ½ pints.  We wanted extra thick syrup to put on our German Apple Pancakes.

8 cups apple homemade none chunky applesauce

4 cups unsweetened apple juice

2 ½ cups brown sugar, packed

1 ½ tsp cinnamon

¼ C Ultra Gel (Carnet Foods product)

Bring to a rolling boil and boil for 3 minutes stirring constantly.  Follow processing directions above.

Green Bean Soup

Green Bean Soup   This recipe came from my friend Janiel and the recipe came from her Husband’s Great Great Grandma.

Of course this never had any measurements but family kind of came up with some for me.  This is the best we can do. It is good. I haven't made it in years but I plan to this summer. I love this on any kind of day with some butter rolls.

1 cup onion (chopped)

1/2 - 1 Lb. bacon (chopped)

4-5 Medium potatoes (chopped into 1/2 to 1 inch pieces)

1-2 Lbs. fresh green beans (cut/ snapped into 1-1/2 inch pieces)

1 pint or 2 cups of half and half or milk

salt and pepper to taste

Note: some like garlic. (fresh or powdered)

In frying pan cook bacon pieces till almost done then add onion (and fresh garlic). Cook till onions are browned.

Mean while cook potatoes in a big pot. When potatoes are almost done add the green beans and cook till Green beans are almost done.

Drain all but 2 Tbsp of grease from bacon and onion pan. Then add bacon and onion mix to the potatoes and green beans.

Simmer for about 5 minutes then add half and half or milk and simmer for another 5-10 minutes till green beans are done.

Add salt and pepper and garlic powder to taste when you add milk.

Zucchini Drop Cookies

Zucchini Drop Cookies   This came from my friend Janiel.  She says “I don't have a clue how I came across this. It is so worn out. I just know it is in my childhood handwriting.  I think I started collecting recipes when I was about 9 or 10 years old.”

1 C grated Zucchini

1 tsp soda

1 C sugar

1/2 C margarine or butter

1 egg (beaten)

2 C flour

2 tsp cinnamon

1/2 tsp salt

Optional--- 1 C chopped nuts or/ & 1 C raisins

Combine Zucchini, soda, sugar, butter and egg.  Combine flour, cinnamon, salt, nuts, raisins and add to zucchini mixture.  Drop by teaspoon onto greased baking sheet.  Bake at 375 for 12-15 min.

Two very similar Zucchini Casserole Recipes

Zucchini Casserole   This recipe came from my friend Leslye.  She got it from a newspaper in Salt Lake City years ago.

2 lbs (6 cups) zucchini or crookneck, sliced

¼ cup chopped or sliced onion

1 can (10oz) condensed cream of chicken soup

1 cup sour cream

1 cup shredded carrots

1 pkg (8oz) herb seasoned stuffing mix.

½ cup (1 stick) butter or margarine, melted

Cook zucchini and onion in boiling salted water for 5 minutes.  Drain.  Combine soup and sour cream.  Stir in carrots.  Fold in drained squash and onion.  Combine stuffing mix and butter together.  Spread half of the stuffing on the bottom of a baking dish.  Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables.  Bake 350 degrees for 25 to 30 minutes.

NOTE:  I do not like this recipe using crookneck only.  Zucchini alone or a combination of the two is good as long as there is more zucchini than crookneck.

NOTE:  I use cream of mushroom, celery, or chicken.  All work fine.

NOTE:  I find all the stuffing mixes taste good except the cornbread and the one with cranberries in it.

NOTE:  I put all the stuffing mix on top of the vegetables.  My family likes the crunchy topping.

Zucchini Casserole   My friend Janiel got this one from her husband’s family.  I will write is as shown on recipe card.

4 C Zucchini (cubed)

3/4 C grated carrots

you can add 2 C cubed chicken

1 large onion - sauté in butter

2 1/4 C stove top dressing mixed with seasoning

1 can cream chicken soup

1/2 C sour cream

Mix all together (minus 1 &1/2 cups of the stuffing) and put in 9x13 pan.  Put the remaining 1 &1/2 C of stove top and 2 Tbsp. butter on top.

Bake at 350 for 45 minutes