2 T. butter or margarine
1 1/3 lb. (4 med.) potatoes, cut into 1/8” slices
4 (2 oz. ea.) hot dogs, cut into 1/2” slices
1 T. flour
Salt & pepper, to taste
1 c. low-fat milk
Spread 1/2 the butter on bottom of 12-inch non-stick skillet. Layer 1/2 the potato slices, then 1/2 the hot dog slices, in skillet. Sprinkle with 1/2 the flour. Dot with 1/2 the remaining butter. Season with salt and pepper. Repeat layers, ending with salt and pepper. Pour milk over. Bring to simmer over high heat. Reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes. Uncover skillet and simmer until sauce thickens, about 7 minutes. Makes 4 servings.
Menu: Crusty Rolls, Spinach and Apple Salad, Frozen Fruit Bars.
Nutritional Information Per Serving: 400 calories, 24 gm fat, 50 mg cholesterol, 730 mg sodium, 36 gm carbohydrate, 3 gm fiber, 12 gm protein.