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Title: Scalloped Potatoes and Onions #4
Categories: Potato Diabetic Diet Side dish
Yield: 10 Servings
| FORMATTED BY JOYCE BURTON | ||
| 1 | md | Onion; thinly sliced and separated into rings |
| 5 | md | Potatoes; thinly sliced |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper; if desired |
| 1/2 | ts | Imitation butter flavor |
| 2 | c | Skim milk |
Cut onion slices in half. Place layer of potatoes and layer of onion in small casserole dish, separating onion into half-rings as you spread it. Sprinkle part of the salt and pepper over this layer. Repeat until vegetables and seasonings are used up.
Mix butter flavor with milk and pour over potatoes. Bake in oven for 1 hour and 15 minutes at 400 degrees, or cook 15-20 minutes on high in the microwave and place a large plate under casserole to collect boiled-over liquid. Rotate dish in microwave 180 degrees when potatoes are half-done. (Oven baking soaks up more liquid than the microwave method.)
Yields 10 (1/2- cup) servings.
Nutrients per serving: Calories 81, Fat --, Cholesterol 1mg, Carbohydrate 17g, Sodium 106mg. Exchanges: Bread 1, Milk 1/2.
Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, and Carolyn Williamson, M.S.
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