| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
Casseroles, Meats |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Potatoes,Idaho,unpeeled(3lg) |
|
|
Water,boiling |
| 1/2 |
lb |
Bacon,cut into 3" strips |
| 1 |
c |
Onion,sliced |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Thyme,dried |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Beer(12oz) |
| 1/2 |
c |
Milk |
| 6 |
c |
Cabbage,fine shredded(1.5lb) |
| 1 |
c |
Swiss cheese,shredded |
INSTRUCTIONS
1. Steam potatoes in 1 inch boiling water 30 to 40 minutes, or until
tender. 2. Slice potatoes, unpeeled, into 1/2-slices; set aside. 3. Cook
bacon in a large skillet until crisp; set aside. 4. Pour off all but 2
tablespoons bacon fat; saute onion in same skillet until golden. 5. Stir in
flour, thyme and salt. 6. Gradually add beer and milk; stir, over low heat,
until mixture boils and thickens. 7. In 3-quart casserole, layer half the
cabbage, potatoes, bacon, cheese and sauce; repeat with remaining
ingredients. 8. Cover and bake in preheated 375'F. oven 30 minutes. 9.
Uncover and bake 15 minutes longer, or until cabbage is tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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