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.

1 comment:

  1. What a wonderful find. I too bought this cookbook in the 70's. I was newly married and we were stationed in Alaska. It was a great cookbook. It has gotten misplaced over the years and I have missed it. Your posts reminded me and my computer savvy daughter looked it up on Amazon. My replacement is on it's way! Thanks so much for your posts. I did the franks and potato bake the other night and it brought back lots of memories! Rina


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