Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Buttermilk Scalloped Potatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/4 Cup(s) Whole wheat flour
1 Teaspoon(s) Salt
1/8 Teaspoon(s) Pepper
2 Baking potatoes, peeled and
Sliced thin
2 Tablespoon(s) Butter Buds
1 Onion, chopped
2 Cup(s) Skim buttermilk, check the
label buy the 1 gram per
cup
Pinch of paprika
Directions:
Preheat oven to 350 degrees. In a shallow dish combine the flour,
salt,and pepper. Dredge the potatoes in the flour mixture and place
them ina shallow 2-quart baking dish. In a small skillet sprayed with
vegetableoil cooking spray, saute athe onion for about 5 minutes, or
untiltender. Spoon the onion over the potatoes and pour buttermilk over
top.Sprinkle paprika over potatoes and bake uncovered for 1 to 1-1/4
hours,or until potatoes are tender. The buttermilk bakes into a
verycheesy-tasting sauce. 3 grams fat total From So Fat, Low Fat, No
Fat byBetty Rohde.Formatted for MM by Pegg Seevers 1/10/97Posted to
MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net>on Sep 26,
1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 111
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 588.2mg
Potassium: 439.7mg
Carbohydrates: 24.7g
Fiber: 2.8g
Sugar: 1.9g
Protein: 3g


Scale this recipe to Servings [?]