"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Microwave Scalloped Potatoes with Cheese, by Charlotte Volkman, is from The McElmury Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Charlotte Volkman Added: Sunday, November 11, 2007
1 can cream of chicken soup 4 medium potatoes, cut in 1/8 inch slices (about 4 cups) 1 small onion, chopped 1/8 teaspoon pepper 3/4 cup milk 1 cup shredded cheddar cheese 1/8 teaspoon salt
Empty soup into 2 quart casserole. Stir in milk gradually. Stir in remaining ingredients. Cover tightly and microwave on high 20-35 minutes. Stir every 10 minutes until potatoes are tender. Let stand 5 minutes
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