Name: Sue's Skillet Scalloped Potatoes
Ingredients: 10 x Red Potatoes; 2 c Snow Peas &/or green veg.; 1/2 c Shoestring Carrots; 1 md Onion; Garlic Clove; 1 c Broth (Veg. or Defatted Ch.); 1 c Skim Milk or Lo Fat Soy Milk; 2 tb Cornstarch or Arrowroot; 1/2 ts Basil; 1/2 ts Tarragon; 1/4 ts Pepper; 1/4 ts Salt; 1/2 c Parmesan Cheese (opt)

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Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegetarian, Main meal, Breakfast, Sks	4	Servings

INGREDIENTS

10	x	Red Potatoes
2	c	Snow Peas &/or green veg.
1/2	c	Shoestring Carrots
1	md	Onion
		Garlic Clove
1	c	Broth (Veg. or Defatted Ch.)
1	c	Skim Milk or Lo Fat Soy Milk
2	tb	Cornstarch or Arrowroot
1/2	ts	Basil
1/2	ts	Tarragon
1/4	ts	Pepper
1/4	ts	Salt
1/2	c	Parmesan Cheese (opt)

INSTRUCTIONS

1.  Slice red potatoes with skins on and place in steamer with snow peas or
green vegetables of choice. Steam for about 15 minutes.
2.  While potatoes & vegetables are steaming, saut. onions, carrots &
garlic in large non stick fry pan (spray with pam or grease with a little
olive oil).
3. While 1 & 2 are working, combine the milk, broth, spices & cornstarch in
a 2 quart measure.
4. When vegetables are ALMOST done to the point of desired softness,
combine with saut.d vegetables. Pour sauce over all and combine. Cook
further until vegetables are done and sauce thickens. Mix in parmesan
cheese before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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