| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Diced, peeled potatoes |
| 2/3 |
c |
Chopped onions |
| 2 |
tb |
Unsalted polyunsaturated margarine |
| 1/4 |
c |
Flour |
| 2 |
c |
Low-fat milk (1%) |
| 1/4 |
c |
Chopped fresh parsley |
| 1/2 |
ts |
Dill weed |
| 1/8 |
c |
Ground pepper |
| 1 |
c |
Grated part skim Mozzarella cheese |
INSTRUCTIONS
Place potatoes in a large saucepan. Add water to cover. Cover and bring to
a boil; reduce heat and boil gently 10 minutes or until tender. Drain and
set aside. Preheat oven to
400 degrees. In a medium saucepan, saute onions in margarine until
soft. Blend in flour. Gradually add milk; cook over moderate heat, stirring
constantly, until sauce comes to a boil. Remove from heat and stir in the
parsley, dill weed and pepper. Gently mix in the cheese and finally the
potatoes. Turn into a 2 quart baking dish. Bake, uncovered, about 25
minutes. Makes 8 servings. Posted to Digest eat-lf.v097.n169 by Corbin
<corbin@misslink.net> on Jul 04, 1997
A Message from our Provider:
“God: the most lovable person in the universe”