"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

Potatoes Recipe

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This recipe for Potatoes, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Di Carlo - Atlantic Ward
Added: Thursday, June 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 cups diced potatoes
1 can cream of chicken soup
1/2 soup can milk
1 cup sour cream
1 cup sharp cheddar cheese, grated
1/4 cup grated onion (optional)
Salt and pepper to taste
3 Tbsp butter, melted
3/4 cup corn flake crumbs

Directions:
Directions:
Cook fresh potatoes. Place potatoes in a 2-3 quart casserole dish or a 9x13 baking dish.

Combine soup, milk, sour cream, cheese, onion and salt and pepper to taste. If a saucier dish is desired add 2-3 Tbsp additional milk. Mix well. Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350F for 30-45 minutes or until hot and bubbly throughout.

 

 

 

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