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In search of thrifty recipes

June 10, 2009

The Herald-Mail would like to publish penny-pinching, tasty recipes by thrifty cooks in the Tri-State area on the Food page every week.

Contact staff writer Julie Greene at 301-733-5131 or 800-626-6397, ext. 2320, or julieg@herald-mail.com. Include a daytime phone number.

Also include how many servings the recipe makes. We'll check supermarket prices and determine the cost per serving.

Potato casserole



Pretax cost per serving is $2.42 per person for five servings. Prices are from Weis Market at Stone House Square Shopping Centre on Farm Road in Hagerstown. And, of course, with leftover potatoes, butter, cheese and other ingredients, you can plan your next dinner menu.

4 medium Yukon gold potatoes
1 to 1 1/2 pounds ground beef
1/2 cup milk
1 garlic clove, minced
1 tablespoon butter
1/2 small white onion, cut into rings
4 to 5 slices yellow American cheese
Aluminum foil to cover casserole dish

Preheat oven to 350 degrees.

Peel potatoes. Cut the potatoes into slices about 1/4-inch thick.

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In a saut pan over medium-high heat, brown the beef. For additional flavor, do not drain the fat. Let beef cool.

Pour milk into a large casserole dish. Add garlic.

Cut the butter into three pieces, placing one piece in casserole dish.

Place a layer of the beef in the casserole, then a layer of sliced potatoes, followed by layers of onion rings and cheese. Then add another piece of butter and keep layering.

Put foil over casserole dish.

Bake for 45 to 50 minutes.

Serves 5.

--Courtesy of Jo An Sours of Falling Waters, W.Va.

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