Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Carnation Milk's 1920 Scalloped Potatoes




Source of Recipe


Mr. Food's Easy Cooking Magazine March/April 2000


List of Ingredients




2 pounds (about 6 medium) potatoes, peeled & thinly sliced
3 tbls butter or margarine
1/4 cup chopped onion
3 tbls flour
1 tsp salt
1/4 tsp ground black pepper
1 can (12 ounces) Nestlé Carnation Evaporated Milk
1 cup water
1/3 cup grated Parmesan Cheese


Recipe



Preheat oven to 350°. Grease an 11 x 7 baking dish. Place potatoes
in a large saucepan and cover with water; bring to a boil. Cook over
medium-high heat 3 to 4 minutes; drain. Set aside.

In the same saucepan, heat butter over medium heat. Add onion and cook
1 to 2 minutes, or until tender, stirring occasionally. Stir in flour,
salt & pepper. Gradually stir in evaporated milk and water. Cook until
mixture comes to a boil, stirring constantly. Remove from heat.

Arrange potatoes in the prepared baking dish; pour milk mixture over
the potatoes. Sprinkle with cheese. Bake 25 to 30 minutes, or until
the potatoes are tender and the cheese is light golden brown.

NOTE: For a modern twist, add a mixture of chopped ham, red bell
peppers & diced green chilies to the potatoes prior to baking them.