INGREDIENTS

INSTRUCTIONS

In large saucepan, over high heat, boil potatoes 15-20 minutes or until
tender; drain and set aside. In medium saucepan, over medium heat, saut.
onions in butter 3-5 minutes or until translucent. Stir in sugar, salt and
flour. Gradually add milk, stirring after each addition. Reduce heat to low
and simmer until thick, stirring constantly. Add sour cream, vinegar and
Tabasco pepper sauce; simmer until bubbly. Combine sauce and potatoes, and
serve immediately.
MICROWAVE COOKING DIRECTIONS Potatoes: In 2-quart microwave-safe casserole,
combine potatoes and 1/2 cup water. Cover tightly with microwave-safe
plastic wrap and cook on high 8 to 11 minutes, or until tender, turning
over and repositioning halfway through cooking. Let stand, covered, while
preparing sauce.
Sauce: In 4- cup glass measure, combine onion and butter. Cook on high 2 to
5 minutes or until onion is translucent. Stir in sugar, salt and flour to
form a smooth paste. Add half of milk. Cook on high 2 minutes, or until
bubbly. Stir. Add remaining milk, cook on high 2 minutes or until bubbly.
Stir. Add sour cream, vinegar and Tabasco pepper sauce and stir. Cook at
50% power two minutes or until bubbly. Combine with potatoes and serve
immediately.
>From Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabascp www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Mar 24, 1998

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