Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Potatoes; (about 3 md)
2 tb All-purpose flour
1/2 ts Salt
1/2 ts Freshly ground pepper;
2 tb Margarine;
3 tb Onion; finely chopped
Hot water

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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