| 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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