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3 Tablespoon Butter or margarine
1/2 cup Celery,chopped,with Leaves
2 cup Milk
2 teaspoon Salt
1/2 teaspoon Marjoram,dried leaf
4 Idaho potatoes
1/2 cup Onion,chopped
2 Tablespoon Flour
1 Tablespoon Lemon Juice
1/4 teaspoon Pepper
2 1/2 cup Chicken, cooked, cut up
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Melt butter in a saucepan over low heat. Add onion and celery with leaves; cook until tender. Blend in flour; stir in milk. Cook, stirring constantly, until sauce thickens and comes to a boil. Stir in lemon juice, 1 1/2 teaspoons salt, pepper, marjoram and chicken; remove from heat. Pare potatoes; cut in very thin slices. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle with remaining salt. Pour chicken sauce over potatoes; cover and bake in preheated 425’F. oven 1 hour, or until potatoes are tender.
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