Frank and Potato Bake

   It had been a good, long time since I’ve made this potato recipe from "Good Food on a Budget".  It’s a simple, hearty casserole that’s easy to make ahead.  It’s just right for a busy day, when you can put it in the oven and do something else while supper is cooking.  I made it in small baking dishes and added in the times for you.

                       Frank and Potato Bake

  1       Pound  Frankfurters

   2/3  Cup  Skim Milk

  1       Tablespoon  Flour, All-purpose

  8       Ounces  Velveeta -- cut up, 2 cups

  2       Tablespoons  Onion -- minced

  2       Teaspoons  Parsley -- finely chopped

  8       Medium  Potatoes -- cooked, peeled and sliced (8 cups)

Reserve 3 franks; slice remaining franks and set aside.

In saucepan, stir milk into flour till smooth.  Add cheese; cook and stir till thickened and smooth.  Add onion, parsley, and 1/2 teaspoon salt; fold cheese mixture into potatoes and sliced franks.

Turn into a 2 quart casserole.  Bake, COVERED, at 350° for 40 minutes.

Halve reserve franks,; arrange in pinwheel atop casserole.

Bake, UNCOVERED, 10 minutes.  Top with parsley, if desired.

8 servings

If baked in individual bakers; bake, COVERED, 15 minutes, top with franks and bake, UNCOVERED, 10 more minutes or just until bubbly and browned lightly.

Per Serving: 432 Calories; 27g Fat (55.5% calories from fat); 19g Protein; 31g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 1380mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates.