Scalloped Potatoes and Comments on Omelets

Hello loyal follower(s)

  It is Sunday again, and time try making Denver Omelets.  The effort went  better this time, after adjusting the amount of ingredients called for in the original recipe.  There was a maneuver involving a spatula that did not work any better this time.  Would Mr Nut  make them again?  Not likely,  he  would just take the fillings and use them in scrabbled eggs. after all this is not Denver it is Utah.  The final adjustments were make in the recipe (see blog for November 14. 2011).

Mr Nut is free at last, next Sunday it will be just scrambled eggs, probably with leftover turkey

Tonight  Mr Nut will make another "old" recipe that he make while Cyndy was recuperating from hand surgery during the fall of 2009. Of course Mr Nut will be modifying the recipe for just two people because of his diabetes (too many carbohydrates ).

The modified recipe follows:


À bientôt,
Mr Nut

Scalloped Potatoes

Modified  for microwave, from Betty Crocker's Cookbook 1987 page 361

Totals for recipe:  Carbohydrates 136.25;   Calories  340.4

1 1/2 tablespoons Smart Balance.                     Carbs 0 g;   calories 120

1 /8 cup onion, finely chopped.                       Carbs  1 g;     calories 5

1 1/2 tablespoons all-purpose flour.                    Carbs   5.75 g;    calories 27.5

1/4 teaspoon Sea Salt

1/8 teaspoon pepper

1 1/4 cups milk.                                                Carbs   14 g;     calories  182.5

1 pound potatoes (about 3 medium).                 Carbs   115.5 g;    calories 504

1/8 cup Parsley Flakes (garnish).

IN THE MICROWAVE

1. In a four cup measuring cup, heat 1 1/2  tablespoons Smart Balance for 30 seconds.
2. Add 1/8 cup onions and sauté (one minute). 
3. Stir in 1 1/2 tablespoons flour, 1/4 teaspoon salt and 1/8 teaspoon pepper.  Microwave for thirty seconds, stir.  
4. Slowly stir in a small amount of milk (about 1/16 cup) then stir. Repeat until 1/4 cup of milk has been added 1/16 cup at a time.  Then stir in the remaining milk and bring to a boil, then stir. Repeat the under lined about three times.

1. Wash potatoes; cut into enough thin slices to yield  2 cups of sliced potastoes.
2. Spray the inside of a one quart casserole and put a thin layer of sauce on the bottom of the casserole. 
3. Arrange potatoes in the greased 1-quart casserole in 3 layers, topping each of the first two layers with 1/3 of the white sauce. Top with remaining potatoes and sauce.
4. Cover and bake in 325° oven 40 minutes or in 350° oven 30 minutes. Uncover and bake until potatoes are tender, 60 to 70 minutes longer.
5. Garnish with Parsley Flakes.

Let stand 5 to 10 minutes before serving. 2-3 servings;