---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Vegetables, Side dish
       Yield: 5 servings
       1 lb Potatoes; (about 3 md)
       2 tb All-purpose flour
     1/2 ts Salt
     1/2 ts Freshly ground pepper;
       2 tb Margarine;
       3 tb Onion; finely chopped
            Hot water
   Preheat oven to 400 F degree.  Prepare a 1 1/2 qt
   casserole with vegetable pan coating.  Pare potatoes;
   slice potatoes crosswise in 1/8-inch slices: if
   potatoes are large, cut slices in half in half. Mix
   together flour, salt, and pepper.  Place half of the
   potatoes in prepared casserole. Dot with half the
   margarine, sprinkle half the seasoned flour on top,
   then half the onion. Repeat with remaining potatoes,
   margarine, seasoned flour, and onion.  Pour enogh hot
   water in, at one corner only, so that the water barley
   comes to the top of the potatoes. Cover and bake 50
   minutes; then uncover and bake for another 25-30
   minutes or until potatoes are browned and tender. Food
   Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
   EXCHANGE CHO: 17g; PRO: 2g; FAT: 5g; CAL 117;
   Low-sodium diets: Omit salt. Use unsalted margarine.
   Source: The Art of Cooking for the Diabetic by Mary
   Abbott Hess,R.D.,M.S. and Katharine Middleton Brought
   to you and yours via Nancy O'brion and her Meal Master