Recipe - Scalloped Potatoes

1 pound Potatoes; (about 3 md)
2 tablespoon Allpurpose flour
One half teaspoon Salt
One half teaspoon Freshly ground pepper;
2 tablespoon Margarine;
3 tablespoon Onion; finely chopped
Hot water

Preheat oven to 400 F degree. Prepare a 1 One half qt casserole with
vegetable pan coating. Pare potatoes; slice potatoes crosswise in
1/8inch slices: if potatoes are large, cut slices in half in half.
Mix together flour, salt, and pepper. Place half of the potatoes in
prepared casserole. Dot with half the margarine, sprinkle half the
seasoned flour on top, then half the onion. Repeat with remaining
potatoes, margarine, seasoned flour, and onion. Pour enogh hot water
in, at one corner only, so that the water barley comes to the top of
the potatoes. Cover and bake 50 minutes; then uncover and bake for
another 2530 minutes or until potatoes are browned and tender.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO:
17g; PRO: 2g; FAT: 5g; CAL 117; Lowsodium diets: Omit salt. Use
unsalted margarine.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'brion and her Meal Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip