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When I reach for my Betty Crocker cookbook, it is like reaching for an old friend. Some of the pages have ripped out of the binder from overuse, some have food stains on them, the tabs are bent and worn and the pictures are very outdated. But there is always the sense of the familiar. And familiar is comforting.
Creamy Scalloped Potatoes
Ingredients
6-7 medium potatoes
3 tablespoons margarine or butter
3 tablespoons flour
1 tsp. salt
1/4 tsp. pepper
2-1/2 cups milk
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon flour
Directions
Peel and cut potatoes into thin slices (to measure about 4 cups).
Heat 3 tablespoons margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Arrange potatoes in greased 2-quart casserole in 3 layers, topping each of the first two layers with 1/2 of the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tablespoon margarine. Cover and cook in 350 degree oven for 30 minutes. Uncover and cook until potatoes are tender, 60 to 70 minutes longer. Let stand 5 to 10 minutes before serving. Makes 6 servings.
How shall we become lovely? By loving Him who is ever lovely. ~St. Augustine
However softly we speak, He is near enough to hear us. Neither is there any need for wings to go to find Him. ~St. Teresa of Avila
If you judge people, you have no time to love them. ~Mother Teresa of Calcutta