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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetable 6 Servings

INGREDIENTS

6 md Potatoes (about 2 pounds)
1/4 c Margarine or butter
1 md Onion; chopped, (about 1/2 cup)
1 tb All-purpose flour
1 ts Salt
1/4 ts Pepper
2 c Milk
2 c Shredded natural sharp Cheddar cheese (8 ounces)
1/4 c Fine dry bread crumbs
Paprika

INSTRUCTIONS

From: "Carole A. Walberg" <walberg@CWCONNECT.CA>
Date: Wed, 3 Jul 1996 20:05:56 -500
Recipe By : Betty Crocker's Cookbook
Heat oven to 375 degrees. Prepare potatoes as directed. Cut into enough
thin slices to measure about 4 cups. Heat margarine in 2-quart saucepan
over medium heat. Cook onion in margarine about 2 minutes, stirring
occasionally. Stir in flour, salt and pepper. Cook, stirring constantly,
until bubbly; remove from heat. Stir in milk and 1-1/2 cups of the cheese.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in ungreased 1-1/2-quart casserole. Pour cheese sauce over
potatoes. Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs.
Sprinkle over potatoes; sprinkle with paprika. Bake 15 to 20 minutes longer
or until top is brown and bubbly. 6 SERVINGS; 390 CALORIES PER SERVING.
EAT-L Digest  2 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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