| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes, Side dish/p, Scalloped p, Hanford |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Paprika |
| 1 3/4 |
c |
Milk |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Onions, thinly sliced |
| 4 1/2 |
c |
Potatoes, thinly sliced |
| 1/2 |
c |
Water |
| 2 |
tb |
Parsley, minced |
INSTRUCTIONS
Melt butter or margarine in saucepan. Blend in flour, 1 tsp salt, pepper
and paprika. Gradually add milk and cook on a medium heat until thickened.
Combine 1 tsp salt, onions, potaotes and water in saucepan. Turn to a high
heat until steaming, then to a lower heat and cook for 10 minutes. Drain.
Arrange 1/3 of potato-onion mixture in greased 1-1/2 quart casserole.
Sprinkle with 1/3 of parsley and pour 1/3 of sauce over potatoes and
onions. Repeat two more times. Bake, uncovered, at 325 degrees F. for 45 to
60 minutes or until tender and brown. Makes 6 servings.
From: Florence P. Hanford's Television Kitchen Meals, 1964.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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