1 lb potatoes, (about 3 md)
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground pepper
2 tbsp margarine
3 tbsp onion, finely chopped
1 hot water
A Recipe for
Scalloped Potatoes (Hess)
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
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This Recipe for Scalloped Potatoes (Hess) is one of thousands in the Recipes-to-go Diabetic Cookbook.
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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A dessert without cheese is like a beautiful woman with only one eye. |
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This is a recipe for Scalloped Potatoes (Hess) from the recipe cookbook of Recipes-to-go (Diabetic)
Old people shouldn't eat health foods. They need all the preservatives they can get. |
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Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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There are only ten minutes in the life of a pear when it is perfect to eat. |
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A food is not necessarily essential just because your child hates it. |
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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.
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
Serves: 5
Scalloped Potatoes (Hess) Recipe brought to you by Recipes To-Go