No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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cups thinly sliced peeled potatoes 6 ounces of velveeta cheese, cut into 2 inch cubes 1 small onion finely chopped 2 ~ 10 1/2 ~ ounce cans condensed cream of mushroom soup 1 cup water 3/4 tsp. salt, dash of pepper  In
a 13 x 9 x 2 ~ inch baking dish, sprayed with cooking spray. Spread 4 cups of
potatoes in the bottom. Melt the Velveeta cheese in a medium microwavable bowl for 2 to 3 minutes, or until melted. Combine the remaining
ingredients to the cheese. Stirring well; pour half of the mixture over potatoes.
Layer remaining potatoes, pour the remaining mixture over the top. Cover with
foil, bake at 350° for 1 hour. Uncover, stir and bake for 30 to 45
minutes longer, checking every 15 minutes. Stir if needed to prevent the top from burning. Serves 8.
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Glenda's Attic
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May 27, 2008