Recipe - Healthier Caramel Corn

3 pound Red potatoes; scrubbed
2 Cloves garlic; peeled and
halved
1 small Onion; peeled
One fourth cup Flour
1 One half teaspoon Salt
1 teaspoon Dry mustard
One fourth teaspoon Cayenne pepper
One fourth teaspoon Freshly ground pepper
3 cup 1% lowfat milk
1 1/3 cup Sharp cheddar cheese
One half cup Dry breadcrumbs
2 teaspoon Olive oil

1. Preheat oven to 350 degrees, lightly spray a 9 X 13 inch baking dish.

2. Place potatoes in a large saucepan and cover with salted cold water.
Bring to a boil; reduce heat to medium and cook covered until barely tender
1012 minutes. Drain cool and slip off skins.

3. Using a food processor or large holed grater, coarsely grate potatoes;
set aside.

4. In a food processor combine garlic, onion, flour, 1 One half tsp salt,
mustard, cayenne and One fourth tsp black pepper, pulse until finely chopped.

5. Add One half cup milk to food processor and process until smooth. Scrape into
a medium saucepan; add remaining milk and bring to a simmer over medium
heat; stirring constantly.

6. Simmer, stirring until thickened, about 5 minutes. Remove from heat and
stir in 1 cup cheese until melted.

7. In a large bowl combine potatoes and cheese mixture. Transfer to
prepared baking dish.

8. In a small bowl, combine remaining cheese, breadcrumbs and oil. Season
with salt and pepper and mix with your fingers.

9. Sprinkle crumb mixture over potatoes, cover pan with foil and bake for
40 minutes. Uncover and continue to bake for 20 minutes more or until
browned. Let stand 10 minutes before serving.

Nutritional Information per serving: 315 calories, 9 grams fat, 3 grams
fibre, 12 grams protein, 620 mg sodium, 24 mg cholesterol

Formatted and Busted by RecipeLu recipelu@recipelu.com

Recipe by: Eating Well Magazine March 1998

Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 22,
1998