"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
This recipe for Scalloped Potato 'N Blue Cheese, by carol wood, is from The wood Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can cream of mushroom soup 1/2 c light cream 1/3 c sour cream 2 T blue cheese (crumbled) 1 tsp, dried chopped chives Dash of pepper 4 c thinly sliced potatoes paprika
Combine all ingredients except potatoes and paprika. In 1 1/2 quart casserole, arrange alternate layers of potatoes and soup mixture. Sprinkle with paprika. Cover; bake at 375º for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.