ksul-uasc-mscc224_017

Escalloped Potatoes

6 medium sized potatoes
milk
1 t salt
¼ tpepper
2 TB butter
2 TB flour
1 slice finely chopped onion
Grated cheese or buttered breadcrumbs

Grease a baking dish. Fill with thinly sliced potatoes. Sprinkle between potatoes flour and butter. Add just enough milk until it appears at top of potatoes. Cover with buttered crumbs or grated cheese. Bake until potatoes are tender. About 30 min.

Russian Dressing

Put juice ½ lemon in an ice
cold soup plate. Add 2 TB chili
sauce, 1 TB Brands A1 sauce.
Stir together, add ½ C may-
onnaise, chopped pickles, olive or
peppers may be added. Serve over