Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCasseroles - Vegetable - Scalloped Potatoes
Famous Authors (View All Authors)
Casseroles - Vegetable -  Scalloped Potatoes Post by :usvisalaw Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2598

Click below to download : Casseroles - Vegetable - Scalloped Potatoes (Format : PDF)

Casseroles - Vegetable - Scalloped Potatoes

3 to 4 lbs. potatoes, peeled and thinly sliced
1 large onion, thinly sliced
4 to 6 Tbs. butter
2 cups milk or cream
Salt and freshly ground pepper to taste
2 Tbs. Dijon style mustard
1/2 tsp. paprika
1/2 cup grated Parmesan cheese


Preheat oven to 350 degrees F.

Place alternating layers of potatoes and onions in a greased baking dish. Dot each layer with butter. Combine the milk or cream, salt, pepper, mustard, and paprika in a saucepan and heat until almost boiling.

Pour the milk mixture over the potatoes and top with the grated cheese. Bake in a preheated 350 F for 30 to 40 minutes, until the potatoes are tender. Serves 4 to 6.
If you like this book please share to your friends :
NEXT BOOKS

Casseroles - Vegetable -  Scalloped Potatoes By Ann Sanders Casseroles - Vegetable - Scalloped Potatoes By Ann Sanders

Casseroles - Vegetable -  Scalloped Potatoes By Ann Sanders
8 cups thinly sliced pared potatoes 1/4 cup finely chopped onion cream of mushroom soup cream of celery soup 1 cup milk Spread 4 cups sliced potatoes in bottom of greased 12x71/2x2 inch baking dish. Combine remaining ingredients, 3/4 teaspoon salt, and dash pepper; pour half the mixture over potatoes. Repeat layers. Cover; bake at 350 for 1 hour. Uncover and bake 30-45 minutes longer. Serves 8
PREVIOUS BOOKS

Casseroles - Vegetable -  Scalloped Cabbage Casseroles - Vegetable - Scalloped Cabbage

Casseroles - Vegetable -  Scalloped Cabbage
2 c crushed corn flakes 1/4 c butter, melted 1 (10 oz) pkg shredded cabbage 1 lg sweet onion, halved and thinly sliced 1/2 c milk 1/2 c mayo 1 (10.5 oz) can cream of celery soup undiluted 1 c shredded sharp cheddar Stir together cereal, and butter; spoon half of cereal mixture in a lightly greased 11X7-inch baking dish. Top with cabbage, and onion. Stir together milk mayo, and soup; Pour over cabbage. Sprinkle with cheese, and remaining cereal mixture. Bake, covered at 350 for 1 hour
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT