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Vegetable SCALLOPED POTATOES
 
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raf
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 15 Feb 2007
Posts: 672

PostPosted: Mon May 07, 2007 7:45 am    Post subject: SCALLOPED POTATOES Reply with quote

SCALLOPED POTATOES

(Try this! The finished product. is as white as dairy scalloped potatoes. Tasty too.)
3-4 large potatoes, thinly sliced,
to fill 9 x 13 baking dish
1 med onion, thinly sliced
11/2 tsp salt (up to 2 teaspoons)
2 Recipes of Rice Milk

Layer the sliced potatoes and onion slices alternately in a 11/2 quart casserole dish.
Sprinkle salt on each set of layers. Blend the cooked brown rice with 1 cup of the hot water; add seasonings and the other cup of water and blend briefly. Pour rice milk over the potato and onion slices. Milk should cover potatoes.
Bake at 350o F. for 60 minutes, or at 450o F for 30 minutes which will make a brown crust.
Variation: 1/4 teaspoon thyme or other herb seasoning may be added, but dried herbs may gray the finished product.

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ezgim
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 May 2007
Posts: 848
Location: Manisa

PostPosted: Tue May 29, 2007 5:50 am    Post subject: Scalloped Potatoes Reply with quote

Scalloped Potatoes

PREPARE the following ingredients, enough to layer, and fill desired casserole dish:
Potatoes (raw, sliced) Onion (raw, sliced)
RICE MILK for potatoes:
1 c. cooked rice
2 c. water
1 tsp. salt
BLEND rice and salt in water to make milk. ADD enough to cover potatoes and onions in casserole. POUR over potatoes, and BAKE at 350° until done, and browned on top.
Sprinkle with paprika and chopped fresh parsley before serving.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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