Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!hammer.uoregon.edu!newsfeed.direct.ca!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Boulangere Potatoes Followup-To: rec.food.cooking Date: 12 Nov 1999 04:15:20 -0700 Organization: attcanada.net Lines: 19 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <020a01bf2be4$868a1f40$86d6c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:37402 Boulangere Potatoes 2 pounds sliced potatoes 2/3 cups vegetable oil 1 pound large onions 7 Tablespoons butter 2 cups chicken stock garnish Saute the potatoes in hot oil until golden. Drain. Saute the onions in the butter until soft. Layer the potatoes and onions in a baking dish. Add the stock and garnish. Bake at 350 degrees for 1 hour. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.