| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Appetizers, Vegetables, Cheese/eggs, Microwave |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Potatoes, peeled and thinly sliced |
| 3 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1 |
c |
Grated sharp Cheddar cheese |
| 1 |
c |
Milk, scalded |
| 2 |
tb |
Butter or margarine |
|
|
Paprika |
INSTRUCTIONS
1. Arrange 1/2 of the potatoes in the bottom of a shallow, 1 1/2- quart,
heat-resistant, non-metallic baking dish. Combine flour and salt in a small
bowl and sprinkle 1/2 of the mixture over Potatoes. Sprinkle half of the
cheese over potatoes. 2. Repeat with remaining potatoes; flour mixture and
cheese. 3. Pour scalded milk over last cheese layer. Dot with butter and
sprinkle with paprika. 4. Heat, uncovered, in Microwave Oven 12 to 14
minutes or until potatoes are tender and cheese is melted. Variation: If
desired, fresh broccoli or cauliflower may be sub- stituted for potatoes.
The cooking time will be reduced to 8 to 10 minutes in Step 4. If you
prefer to use frozen broccoli or cauli-flower, thaw before using. The
cooking time will be reduced to 6 to 7 minutes in Step 4.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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