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Tongue Potato Scallop

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Ingredients
  Potatoes 6 Medium
  Green onions 1⁄4 Cup (4 tbs), chopped
  Butter/Margarine 2 Tablespoon
  All-purpose flour 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Prepared mustard 4 Teaspoon
  Mustard 4 Teaspoon, prepared
  Worcestershire sauce 1 Teaspoon
  Peas 1 Pound
  Fresh peas 1 Pound, shelled to make 1 cup
  Tongue slices 8 , cooked
  White corn 1 Tablespoon
  White corn syrup 1 Tablespoon
Directions

GETTING READY
1. Preheat the oven at 350°.
2. In a large saucepan, cook potatoes for 45 minutes in boiling salted water until tender. Drain and keep aside to cool.
3. Then, peel and slice the potatoes. Add green onions.

MAKING
4. In a small saucepan, melt butter or margarine and add in flour, salt and pepper. Cook until bubbly, stir constantly.
5. Add milk and keep on cooking until sauce thickens and boils for 1 minute. Remove from heat.
6. Add mayonnaise or salad dressing, 3 teaspoons of the mustard and Worcestershire sauce.
7. Add hot sauce over potatoes and onions. Toss to coat.
8. Take a large ovenproof platter or an 8-cup baking dish and add the ingredients in it.
9. In a saucepan, cook peas for 5 minutes in boiling salted water. Drain.
10. Overlap tongue slices in a ring on top of potatoes and add peas into center.
11. In a cup, mix together corn syrup and the remaining mustard. Brush over tongue.
12. Place in the oven for 15 minutes or until potatoes are hot and tongue is lightly glazed.

SERVING
13. Garnish with strips of pimiento and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
40 Minutes
Cook Time: 
70 Minutes
Ready In: 
110 Minutes
Servings: 
6

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