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Escalloped Potatoes Recipe

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This recipe for Escalloped Potatoes, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Iola Miller
Added: Wednesday, March 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Enough Potatoes to fill a 6 quart pressure cooker.
American Cheese
Cream of Mushroom Soup
Milk

Directions:
Directions:
Cook enough whole potatoes to fill a 6-quart pressure cooker until almost done. When you can handle them, use a 9x13 baking dish or pan and layer sliced potatoes with American cheese. Salt each layer of potatoes to taste an finish with cheese on top. Pour one can of Cream of Mushroom soup, mixed with amount of milk designated on can over this mixture. Bake in 350 oven until bubbly. 20-30 minutes.

Personal Notes:
Personal Notes:
Recipe taken from the first 'Cooking With Harmony' cookbook.
This may be put together the night before and refrigerated until ready to bake for Sunday dinner.

 

 

 

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