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My daughter, Jazlyn, is anaphylactic to egg, dairy and nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 9 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.







Tuesday, September 27, 2011

Egg Free, Dairy Free Ham and Scalloped Potatoes Casserole

Before allergies, the only scalloped potatoes I could make were the boxed kind. However, last night I decided to try to try homemade scalloped potatoes with ham using a white sauce. My family really liked this meal and I was pleasantly surprised how creamy the mixture stayed. The girls and I liked fresh ground garlic pepper on top. My husband liked bacon bits on his.




Ham and Scalloped Potatoes Casserole

5-7 medium potatoes, thinly sliced
1 lb fully cooked ham, cubed
1 can green beans, optional
4 tbsp dairy free margarine
4 tbsp flour
Salt and pepper to taste
3 1/3 cups soy milk

Place the potatoes, ham and green beans in the bottom of a sprayed 11x13 baking dish. In a medium saucepan over medium heat, melt the 4 tbsp margarine. Whisk in the flour, salt and pepper until combined. Add the soy milk, turn the heat to high, then whisk constantly until the mixture comes to a boil and is smooth and thickened. Pour the soy milk mixture over the potatoes and ham and mix until thoroughly combined. Cover and bake at 325 for 40 minutes. Uncover and bake an additional 60 minutes. Allow to set for 5-10 minutes before serving.

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