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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - April 28, 2008

Scalloped Cheese Potatoes

Serves: 12


        

  Download this recipe.

4 pounds potatoes, peeled and thinly sliced
2 (10 3/4-ounce) cans condensed cream of mushroom soup, undiluted
1/4 cup butter or margarine, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided


In a large bowl, combine potatoes and soup. Layer half of the mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 350° for 60-70 minutes or until the potatoes are tender.


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