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SCALLOPED POTATOES 1 lb. (about 3 large) potatoes 1 1/2 c. skim milk 1/2 tsp. salt dash of pepper 2 Tbsp. cream of rice 2 Tbsp. bread crumbs 1/2 tsp. vegetable oil paprika Cook potatoes until tender. Drain; cool slightly. Peel and slice 1/4-inch thick. Place in lightly oiled 1-quart casserole. Combine milk, salt and pepper. Scald. Sprinkle cream of rice and cook, stirring constantly for 1 minute. Remove from heat, cover and let stand 4 minutes. Mix sauce gently with potatoes. Top with bread crumbs mixed with oil and paprika. Bake, uncovered, in a preheated 350 degrees oven until crumbs are golden, about 20 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |