"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crockpot Potatoes Recipe

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This recipe for Crockpot Potatoes, by , is from The Butte Creek 5th Grade Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly
Added: Tuesday, June 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs frozen hashbrowns, 2 cans cheddar cheese soup, 1 - 13 oz can evaporated milk,
1 can french fried onions
salt and pepper

Directions:
Directions:
Grease crockpot. Mix milk and soup, add potatoes and fold together. Add to crockpot and cook on low for 8-9 hours or high for 3 hours.

 

 

 

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