| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 6 | md | Potatoes (about 2 pounds) |
| 3 | tb | Margarine or butter |
| 1 | sm | Onion; finely chopped, (about 1/4 cup) |
| 3 | tb | All-purpose flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 1/2 | c | Milk |
| 1 | tb | Margarine or butter |
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 350 degrees. Grease 2-quart casserole. Prepare potatoes as directed. Cut into enough thin slices to measure about 4 cups. Heat 3 tablespoons 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 smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Spread potatoes in casserole; pour sauce over potatoes. Dot with 1 tablespoon margarine. Cover and bake 30 minutes. Uncover and bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving. 6 SERVINGS; 240 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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