Food recipes
Scalloped Potatoes
Scalloped Potatoes Ingredients: parsley, fresh onions, raw potatoes, raw, skin salt, table butter, without salt wheat flour, white, all-purpose, unenriched spices, pepper, black spices, paprika milk, fluid, 1% fat, wi...
Scalloped Potatoes
Ingredients:
parsley, fresh
onions, raw
potatoes, raw, skin
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, black
spices, paprika
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Start heating oven to 400F.
Bring 1" water to boil in a covered saucepan.
Grease 1 1/2 quart casserole.
To the boiling water, add onions, potatoes, 2 tsp salt; boil covered for 5 minutes.
Drain.
Meanwhile, in double boiler or skillet, over very low heat, melt butter.
Stir in flour, 1 tsp salt, pepper, paprika, then milk.
Cook stirring constantly until smooth and thickened,.
In casserole, arrange one third of potatoes and onions, sprinkle with one half of the parsley; pour on one third of the sauce.
Repeat with another third of potatoes and onions, rest of the parsley, and one half of the remaining sauce.
Now add the rest of the potatoes and onions, and sauce.
Bake uncovered, 35 minutes or until tender and browned.
Makes 4 or 5 servings.
Ingredients:
parsley, fresh
onions, raw
potatoes, raw, skin
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, black
spices, paprika
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Start heating oven to 400F.
Bring 1" water to boil in a covered saucepan.
Grease 1 1/2 quart casserole.
To the boiling water, add onions, potatoes, 2 tsp salt; boil covered for 5 minutes.
Drain.
Meanwhile, in double boiler or skillet, over very low heat, melt butter.
Stir in flour, 1 tsp salt, pepper, paprika, then milk.
Cook stirring constantly until smooth and thickened,.
In casserole, arrange one third of potatoes and onions, sprinkle with one half of the parsley; pour on one third of the sauce.
Repeat with another third of potatoes and onions, rest of the parsley, and one half of the remaining sauce.
Now add the rest of the potatoes and onions, and sauce.
Bake uncovered, 35 minutes or until tender and browned.
Makes 4 or 5 servings.