Scalloped potatoes (hess)
Yield: 5 Servings
Ingredients:
- 1 lb Potatoes; (about 3 md)
- 2 tb All-purpose flour
- 1/2 ts Salt
- 1/2 ts Freshly ground pepper;
- 2 tb Margarine;
- 3 tb Onion; finely chopped Hot water Preheat oven to 400 F degree. Prepare a 1 1/2 qt casserole with vegetable pan coating. Pare potatoes; slice potatoes crosswise in
- 1/8-inch slices: if potatoes are large
Instructions:
cut slices in half in half. Mix together flour salt and pepper. Place half of the potatoes in prepared casserole. Dot with half the margarine sprinkle half the seasoned flour on top then half the onion. Repeat with remaining potatoes margarine seasoned flour and onion. Pour enogh hot water in at one corner only so that the water barley comes to the top of the potatoes. Cover and bake 50 minutes; then uncover and bake for another 25-30 minutes or until potatoes are browned and tender. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 17g; PRO: 2g; FAT: 5g; CAL 117; Low-sodium diets: Omit salt. Use unsalted margarine. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess R.D. M.S. and Katharine Middleton Brought to you and yours via Nancy O'brion and her Meal Master
