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| SCALLOPED POTATOES, SAUSAGE AND CABBAGE | |
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Can be assembled the night before, kept covered in refrigerator and baked the next day. 4 medium potatoes, sliced thin 1 medium onion, sliced thin 2 cups shredded cabbage 8 oz. Polish sausage, sliced thin garlic and onion powder (optional) WHITE SAUCE: 1/4 cup (1/2 stick) butter 1/4 cup all-purpose flour 2 tsp. salt 1/4 tsp. pepper 1 (12 oz.) can evaporated milk 1/4 cup water or low sodium broth In a medium saucepan melt butter, stir in flour, salt and pepper until smooth. Tip: Use a fine mesh sieve to sift a dusting of flour over butter stirring constantly to avoid lumps. When making a gravy, it's easiest to avoid clumping if you use a sieve. Another way to avoid lumps in gravy is to use Wondra flour. Clumps are formed when the flour doesn't mix in before the outside of a clump absorbs as much liquid as it can before the center does. You can break up the clumps with a fork or blender. Gradually add milk and water (or broth), whisking until thickened. Set aside. In buttered casserole dish, layer potatoes, 1/2 onion, 1/2 cabbage, 1/2 sausage and 1/3 sauce. Repeat layers. Top with remaining potatoes and sauce. Sprinkle lightly with garlic and onion powder. Cover and bake at 350°F for 55 to 60 minutes, or until tender. | |
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