Title: Potato and Onion Casserole
Categories: Blank
Yield: 1 Servings

6	md	Potatoes -- (abt 2 pounds)
2	lg	Onions -- (1 lb each)
2	tb	Salad oil
3	tb	All-purpose flour
2	ts	Salt
1/4	ts	Coarsely ground black
		Pepper
		Milk
6		Hard-cooked large eggs
		**SOUR CREAM PASTRY:**
1	c	All purpose flour
1/2	ts	Salt
1/3	c	Shortening
1/4	c	Sour cream
1	tb	Cold water

1. Prepare Sour-Cream Pastry; set aside.

2.Peel andthinly slice potatoes. In 4-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 minutes; drain.

3. Meanwhile, cut onions into 1/4-inch-thick slices. In 12-inch skillet over medium-high heat, in hot salad oil, cook onions until very tender and golden brown, stirring often, about 15 minutes.

4. Into skillet with onions, stir flour, salt, and pepper. Gradually stir in 2 1/4 cups milk and cook, stirring constantly, until sauce boils and thickens slightly. Remove skillet from heat.

5. Shell eggs; cut into 1/2-inch-thick slices. Preheat oven to 425 degrees F. Lightly grease deep 2 1/2-quart casserole. In casserole, layer half of potatoes, eggs, and onion mixture. Repeat.

6. On lightly floured surface, with floured rolling pin, roll Sour-Cream Pastry 1 inch larger all around than top of casserole. Using pastry wheel or knife, cut pastry into 1/2-inch-wide strips. Place half of strips about 1/4 inch apart over filling. Repeat with remaining strips, placing them at right angles to first ones to make lattice design. Trim strips, leaving 1-inch overhang. Fold overhang under to make an edge. Brush lattice top and edge with 1 tablespoon milk.

7. Bake pie 40 minutes or until filling is hot and bubbly, potatoes are tender, and crust is golden. Cover casserole with foil after 25 minutes if necessary to prevent overbrowning. 8 servings. SOUR-CREAM PASTRY: In bowl, mix 1 cup all-purpose flour and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in 1/3 cup shortening until mixture resembles coarse crumbs. With fork, stir in 1/4 cup sour cream and 1 tablespoon cold water until dough holds together. Shape dough into ball; wrap with plastic wrap. Each serving: About 390 calories, 20 g fat, 171 mg cholesterol, 760 mg sodium. jmerrill@prodigy.com

MasterCook formatted using MC_Buster by Martha Hicks by Norma Wrenn on Saturday, January 10, 1998 7:53 PM, converted by MC_Buster.

Recipe By :

From: "M. Hicks"

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