MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Scalloped Potatoes
  Categories: Diabetic, Vegetables, Side dishes
       Yield: 5 servings
  
       1 lb Potatoes; (about 3 md)              2 tb Margarine;
       2 tb All-purpose flour                   3 tb Onion; finely chopped
     1/2 ts Salt                                     Hot water
     1/2 ts Freshly ground pepper;         
  
   Preheat oven to 400 F degree.  Prepare a 1 1/2 qt casserole with
   vegetable pan coating.  Pare potatoes; slice potatoes crosswise in
   1/8-inch 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 25-30 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; Low-sodium 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
  
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