Scalloped potatoes (hess)
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Scalloped potatoes (hess)
  Diabetic    Vegetables    Side dish  
Last updated 6/12/2012 1:22:21 AM. Recipe ID 54950. Report a problem with this recipe.
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      Title: Scalloped potatoes (hess)
 Categories: Diabetic, Vegetables, Side dish
      Yield: 5 Servings
 
      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, 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.
  




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Recipe ID 54950 (Apr 03, 2005)

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