* Exported from MasterCook *

                       Salsa Scalloped Potatoes

Recipe By     : Milk Calendar 98 
Serving Size  : 4     Preparation Time :0:00
Categories    : Sides 6 Points per serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20            ounces  potatoes
     2/3           cup  green pepper -- diced
  1             medium  onion -- thinly sliced
  2        tablespoons  margarine
  3        tablespoons  all-purpose flour
  1 1/2           cups  1% low-fat milk -- heated
     1/2      teaspoon  cumin powder
     3/4           cup  lowfat cheddar cheese -- grated
     1/4           cup  salsa -- well drained
     1/4    tablespoon  salt

Preheat oven to 350º.
Spray 2 quart casserole with non stick spray. Peel and thinly slice potatoes, then place in a 
microwaveable casserole dish and cover. Microwave Potatoes on High for 7 minutes, stirring 
once. 
In bottom of sprayed casserole dish layer 1/2 the potatoes, peppers, onions, repeat and set 
aside. 
In medium saucepan melt margarine. Add flour blending well. Add milk and cumin and cook over 
med-high heat, stirring until thickened. Whisk in grated cheese until smooth. Stir in salsa. 
Pour milk mixture over potatoes. Bake for 35 minutes or until potatoes are tender and the top 
is bubbly and golden.

Description:
  "6 Points per serving"
Source:
  "Karenm"

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Per serving: 282 Calories (kcal); 9g Total Fat; (26% calories from fat); 13g Protein; 
40g Carbohydrate; 8mg Cholesterol; 723mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 
0 Other Carbohydrates

NOTES : Notes from Karenm: Original recipe called for butter and 1 1/2 cups Monterey 
Jack cheese with 1/2 cup cheese sprinkled on top. It also called for 1 teaspoon cumin.