Name: Scalloped Potatoes By Lee Ann Hamm
Ingredients: About 8 to 10; (more if desired) medium-sized potatoes; 6 tb Oleo; 6 tb All-purpose flour; 1 ts Salt; 1/4 ts Pepper; 5 c Milk; 2 Onions; chopped fine

But what is the nature of our freedom [in Christ]? It is not release from all restraint. It is not license to indulge our sinful nature. Our freedom is the freedom to “serve one another in love” [Gal. 5:13]. It is possible to do so, because the Holy Spirit enables us to act in ways that are contrary to the natural impulses of our sinful nature. Walking by the Spirit, we are released from the old master that produces hatred, jealousy, fits of rage, envy, and such. We are released to be loving, patient, kind, faithful and good.

Lawrence Richards

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

		About 8 to 10; (more if desired) medium-sized potatoes
6	tb	Oleo
6	tb	All-purpose flour
1	ts	Salt
1/4	ts	Pepper
5	c	Milk
2		Onions; chopped fine

INSTRUCTIONS

Wash and slice potatoes and set aside. Dice up your onions.
Heat the oleo until melted on low to medium heat, then add flour, salt and
pepper. Cook this on low heat , stirring constantly, until mixture is
smooth and bubbly. Remove from heat and stir in milk. Heat to boiling,
stirring constantly. Boil and stir for 1 minute.
Spray a large casserole wth no-stick spray. Layer potatoes, onions and some
sauce. Continue in this manner ending with sauce. Dot with oleo, to keep it
from boiling over.
Cover and bake at 350&deg; for 30 minutes. Uncover and bake until potatoes are
tender, about 60 to 70 minutes more. Let stand for 5 to 10 minutes before
serving.
Microwave directions: Arrange in greased casserole as above, but if you
microwave it, I usually have to microwave the dish on HIGH (covered), for
about 1 hour.
Posted to Bakery-Shoppe Digest by Lee Ann Hamm <[email protected]> on Feb
02, 1998

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