Melt butter or margarine in saucepan. Blend in flour, 1 tsp salt, pepper and paprika. Gradually add milk and cook on a medium heat until thickened. Combine 1 tsp salt, onions, potaotes and water in saucepan. Turn to a high heat until steaming, then to a lower heat and cook for 10 minutes. Drain. Arrange 1/3 of potato-onion mixture in greased 1-1/2 quart casserole. Sprinkle with 1/3 of parsley and pour 1/3 of sauce over potatoes and onions. Repeat two more times. Bake, uncovered, at 325 degrees F. for 45 to 60 minutes or until tender and brown. Makes 6 servings. From: Florence P. Hanfords Television Kitchen Meals, 1964.
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|Serving Size: 1 Serving (1212g)|
|Recipe Makes: 1|
|Calories from Fat: 644 (47%)|
|Amt Per Serving||% DV|
|Total Fat 71.5g||95 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 27.6g|
|Polyunsanturated Fat 16g|
|Cholesterol 82.5mg||25 %|
|Sodium 133.7mg||5 %|
|Potassium 3659.4mg||96 %|
|Total Carbohydrate 169.4g||50 %|
|Dietary Fiber 23.4g||94 %|
|Sugars, other 146g|
|Protein 24.4g||35 %|
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Calories per serving: 1379
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