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corn-scalloped-potatoes recipe

Date:    29 Mar 94 06:05:47 EST
 From:    Nan Blanchard (73540.700@CompuServe.COM)
 From Get the Fat Out: 501 Simple Ways to Cut the Fat in Any Diet by
 Victoria Moran.
                        SCALLOPED POTATOES
        1 cup corn, fresh or frozen
        1 cup water
        2 sticks celery, chopped
        1 onion, chopped
        2 small bell peppers
        3 medium potatoes, peeled and ripple sliced 1/4 inch thick
        1 large carrot, ripple sliced 1/4-inch thick
        Minced parsley
        Preheat oven to 350 degrees.
        Make a thin sauce of the corn and water in your blender. Then place
 vegetables, potatoes and parsley in the pan in layers, alternating
 vegetables. The total depth of food in the pan should be about 1 3/4 inches
 (not more than 2 inches). Bring the corn sauce to a boil, stirring to
 prevent burning. Pour it evenly over the vegetables. Cover the pan and bake
 1 1/4 hours. Remove cover. Broil to lightly brown top.
 kwvegan vegan