POTATO SOUFFLE

Use mashed or mash leftover potatoes.
mix into potatoes, add a chopped onion.

white.
in oven.

SCALLOPED POTATOES

3 1/2 ce. pared potatoes, sliced
1/8 inch thick
1/4 ce thinly sliced, peeled
onions
Mix flour, salt and pepper.
layers in an oiled casserole.
flour mixture.
over potatoes.
milk and add slowly.
hour longer.

SCALLOPED POTATOES

1 can mushroom soup
1/2 to 3/4 c. milk
Dash of pepper

Mix first 3 ingredients together.
in alternate layers, the potatoes, onions and sauce.
with paprika and dot with butter.
Makes 4 to 6 servings.

for 1 hour.

SOUR CREAM MASHED POTATOES

6 med. potatoes
1/3 to 1/2 ce milk
1/4 ce. soft margarine
1/2 tspe salt
Oven at 400°.

103

Johanna VanVeen

Beat an egg yolk,
Fold in beaten egg

Put in greased casserole and place in a pan of water
Bake until golden brown, about 1 hour.

Jenny Winia

2 1/2 Ce milk

11/2 T. flour

3/4 tspe salt

Dash of pepper

Arrange potatoes and onions in

Sprinkle each layer with a little
Dot with butter and pour 1] 1/2 cups of milk
Bake at 300° for 1 hour.

Heat remaining cup of

Return to oven and continue baking for l

Ada VandeGraaf

4 ¢. thinly sliced potatoes

1 sliced onion, sm.

Paprika

In buttered pan, arrange
Sprinkle
Cover pan and bake at 375°

Anne Gemser

Dash of pepper
l envelope sour cream mix
1 1/2 OZe
1 ce shredded Cheddar cheese

Cook potatoes, mash until no lumps remain.

Add milk gradually, beating to make potatoes smooth and fluffy.

Add butter, salt and pepper.
ungreased 1 quart casserole.
cheese.

Stir in sour cream mix.
Sprinkle with grated Cheddar
Bake, uncovered, in a 400° oven for 10 minutes.

Turn into