* Exported from MasterCook *
Salsa Scalloped Potatoes
Recipe By : Milk Calendar 98
Serving Size : 4 Preparation Time :0:00
Categories : Sides 6 Points per serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces potatoes
2/3 cup green pepper -- diced
1 medium onion -- thinly sliced
2 tablespoons margarine
3 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk -- heated
1/2 teaspoon cumin powder
3/4 cup lowfat cheddar cheese -- grated
1/4 cup salsa -- well drained
1/4 tablespoon salt
Preheat oven to 350º.
Spray 2 quart casserole with non stick spray. Peel and thinly slice potatoes, then place in a
microwaveable casserole dish and cover. Microwave Potatoes on High for 7 minutes, stirring
once.
In bottom of sprayed casserole dish layer 1/2 the potatoes, peppers, onions, repeat and set
aside.
In medium saucepan melt margarine. Add flour blending well. Add milk and cumin and cook over
med-high heat, stirring until thickened. Whisk in grated cheese until smooth. Stir in salsa.
Pour milk mixture over potatoes. Bake for 35 minutes or until potatoes are tender and the top
is bubbly and golden.
Description:
"6 Points per serving"
Source:
"Karenm"
- - - - - - - - - - - - - - - - - - -
Per serving: 282 Calories (kcal); 9g Total Fat; (26% calories from fat); 13g Protein;
40g Carbohydrate; 8mg Cholesterol; 723mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
NOTES : Notes from Karenm: Original recipe called for butter and 1 1/2 cups Monterey
Jack cheese with 1/2 cup cheese sprinkled on top. It also called for 1 teaspoon cumin.