| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Casseroles |
6 |
Servings |
INGREDIENTS
| 4 |
|
Green onions, chopped |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/2 |
c |
Sour cream |
| 3/4 |
c |
Shredded sharp cheddar cheese |
| 2 |
md |
Potatoes, cooked peeled and sliced (12 slices) |
| 1 |
|
Hard boiled egg |
| 1 |
|
Tomato (6 slices) |
| 1/2 |
ts |
Chopped parsley |
| 3/4 |
c |
Buttered bread crumbs |
|
|
Salt and pepper to taste |
| 1 |
pk |
Graham cracker tarts (6) |
INSTRUCTIONS
Saute onions in butter. Blend in flour and cook at medium heat. Stir in
sour cream, cheese, parsley, salt and pepper. Layer potato slices in tarts.
Spread 1/2 the sour cream mixture over potatoes.
Layer tomato slices and egg slices in crust. Layer the rest of the potatoes
and sour cream mixture on top. Sprinkle with bread crumbs and bake for
40-45 minutes at 350 degrees F. Before serving decorate with tomato and egg
wedges.
SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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