Recipe - Nonfat Scalloped Potatoes

2 Potatoes; well scrubbed
1 lg Onion (yellow)
1 One half cup Evaporated skim milk, approx
(or amazake)
Freshly ground black pepper
Basil
Rosemary
Paprika

Preheat oven to 375 degrees F. Thinly slice the potatoes (leaving skins
on) and the onion. Spray a glass baking dish with nonstick spray. Layer
the pan alternately with the potato and onion slices. Just before the last
layer, sprinkle on 13 tsp each of the pepper, basil, and rosemary. Add the
last layer of potatoes and onions. Pour the evap skimmed milk (or amazake)
over top. You should have enough liquid to almost cover the mixture.
Sprinkle on some paprika. Cover with foil and bake for about an hour or
until the liquid is all absorbed. Remove foil for the last 1520 minutes to
crisp it a bit.

I guessed at the measurements for this dish, as I just sort of slap it
together without measuring. Check it to see if it will be done early or
take a little extra time. It's a very forgiving dish. My only complaint is
that it doesn't freezeandreheat well (because of the cooked potatoes).

Michelle Dick artemis@netcom.com

@Newsgroups: rec.food.veg

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