| 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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