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SCALLOPED POTATOES

3 Tbsp. butter
3 Tbsp. flour
1 1/2 c. milk
1/4 tsp. salt
1/8 tsp. pepper
3 c. sliced potatoes
1 small onion, sliced thin
paprika

Melt butter in 4-cup glass measure, uncovered, on 10 for
1 minute. Stir in flour. Heat milk in 2-cup glass measure,
uncovered, on 7 for 2 minutes. Stir milk into flour mixture
until smooth. Add salt and pepper. Cook, uncovered, on 7 for
5 to 6 minutes or until mixture boils and thickens. Stir twice
during cooking time. In 2-quart casserole, combine potatoes,
onion and white sauce. Cover with waxed paper and cook on 9
for 9 minutes. Stir. Cover and cook on 9 for 9 to 15 minutes
or until potatoes are tender. Sprinkle with paprika.

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