Saute onions in butter. Blend in flour and cook at medium heat. Stir in sour cream, cheese, parsley, salt and pepper. Layer potato slices in tarts. Spread 1/2 the sour cream mixture over potatoes. Layer tomato slices and egg slices in crust. Layer the rest of the potatoes and sour cream mixture on top. Sprinkle with bread crumbs and bake for 40-45 minutes at 350 degrees F. Before serving decorate with tomato and egg wedges. SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 124 (50%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 68.1mg||21 %|
|Sodium 655.3mg||23 %|
|Potassium 114.4mg||3 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 20.8g|
|Protein 9.2g||13 %|
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Calories per serving: 250
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