Recipe - Idaho Chicken Scallop

3 tablespoon Butter or margarine
One half cup Celery,chopped,w/leaves
2 cup Milk
2 teaspoon Salt
One half teaspoon Marjoram,dried leaf
4 Idaho potatoes
One half cup Onion,chopped
2 tablespoon Flour
1 tablespoon Lemon juice
One fourth teaspoon Pepper
2 One half cup Chicken,cooked,cut up

1. Melt butter in a saucepan over low heat.
2. Add onion and celery with leaves; cook until tender.
3. Blend in flour; stir in milk.
4. Cook, stirring constantly, until sauce thickens and comes to a boil.
5. Stir in lemon juice, 1 One half teaspoons salt, pepper, marjoram and chicken;
remove from heat.
6. Pare potatoes; cut in very thin slices.
7. Place cut or sliced up potatoes in a greased 1 1/2quart baking dish; sprinkle
with remaining salt.
8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F.
oven 1 hour, or until potatoes are tender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini