Potatoes for a Crowd

Submitted by: Nancy Rotert Lot # 2314
Ingredients
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Units:
Submitted by: Nancy Rotert Lot # 2314
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Saute onions in oleo. Add to potatoes, sour cream, cheese soup, chicken soup, salt and pepper in a large bowl. Mix well. Pout into a greased 9" X 13" glass dish.
Topping
  1. Saute chips in oleo. Sprinkle over potatoes. Bake, uncovered at 350 degrees for 1 to 1 1/2 hours.
Recipe Notes

Can be frozen.

Cauliflower Soup

Submitted by: Sarah Spargo Lot# 151
Ingredients
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Submitted by: Sarah Spargo Lot# 151
Ingredients
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Servings:
Units:
Instructions
  1. In a large pot, sauté the onion with the butter. Blend in the flour.
  2. Add pepper, beef broth, and milk.
  3. Bring to a low boil, then to a simmer.
  4. Add cheddar cheese soup, Velveeta, raw cauliflower, and parsley.
  5. Continue to cook on very low until cauliflower is cooked. Stir often so that bottom does not burn.
Recipe Notes

*You may boil the cauliflower ahead of time to lessen cooking time.

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Roaming Shores, OH
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