"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Cheesy Potatoes, by Betty Sherlock, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lb. frozen hash browns OR boiled & grated potatoes 1/2 c. oleo or butter melted 2 tbsp. dried onion 1 can cream soup (chicken, celery OR mushroom) 8 oz. sour cream 1/2 tsp. garlic powder 1 tsp. salt and pepper 2 c. grated cheese
Top with corn flakes mixed with butter if desired. Bake at 350 F for 45 minutes.
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