---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Scalloped Potatoes (Hess)
 Categories: Diabetic, Vegetables, Side dish
      Yield: 5 servings
 
      3 md Potatoes (1 lb)
      2 tb All-purpose flour
    1/2 ts Salt
    1/2 ts Freshly ground pepper
      2 tb Margarine
      3 tb Onion; finely chopped
           Water; hot
 
  Preheat oven to 400 degrees F. Prepare a 1-1/2 qt casserole dish
  with vegetable pan coating. Pare potatoes; slice potatoes
  crosswise in 1/8" 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 enough 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.

  Per serving: 1 Starch exchange + 1 Fat exchange
  CHO: 17 g; PRO: 2 g; FAT: 5 g; 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
 
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