Rocky Mountain Recipes 9-26-11 | TheFencePost.com

Rocky Mountain Recipes 9-26-11

Potato Salad

1 qt. Sliced Potatoes

1 can Cream of Mushroom Soup

1/2 c. Milk

2 c. Sharp Cheddar heese, grated

1 (3 oz) can French Fried onion Rings

Salt and Pepper

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Paprika

Cook potatoes until partially done. Combine soup, milk and cheese. Alternate layers of potatoes and soup mixture in a buttered baking dish, adding salt and pepper. Add a dash of paprika. Bake in 350 degree oven for 25 minutes. Remove from oven and top with crumbled onion rings. Bake 10 minutes longer.

Chris Bryant • Johnson City, Tenn.

1 qt. Sliced Potatoes

1 can Cream of Mushroom Soup

1/2 c. Milk

2 c. Sharp Cheddar heese, grated

1 (3 oz) can French Fried onion Rings

Salt and Pepper

Paprika

Cook potatoes until partially done. Combine soup, milk and cheese. Alternate layers of potatoes and soup mixture in a buttered baking dish, adding salt and pepper. Add a dash of paprika. Bake in 350 degree oven for 25 minutes. Remove from oven and top with crumbled onion rings. Bake 10 minutes longer.

Chris Bryant • Johnson City, Tenn.

1 qt. Sliced Potatoes

1 can Cream of Mushroom Soup

1/2 c. Milk

2 c. Sharp Cheddar heese, grated

1 (3 oz) can French Fried onion Rings

Salt and Pepper

Paprika

Cook potatoes until partially done. Combine soup, milk and cheese. Alternate layers of potatoes and soup mixture in a buttered baking dish, adding salt and pepper. Add a dash of paprika. Bake in 350 degree oven for 25 minutes. Remove from oven and top with crumbled onion rings. Bake 10 minutes longer.

Chris Bryant • Johnson City, Tenn.

1 qt. Sliced Potatoes

1 can Cream of Mushroom Soup

1/2 c. Milk

2 c. Sharp Cheddar heese, grated

1 (3 oz) can French Fried onion Rings

Salt and Pepper

Paprika

Cook potatoes until partially done. Combine soup, milk and cheese. Alternate layers of potatoes and soup mixture in a buttered baking dish, adding salt and pepper. Add a dash of paprika. Bake in 350 degree oven for 25 minutes. Remove from oven and top with crumbled onion rings. Bake 10 minutes longer.

Chris Bryant • Johnson City, Tenn.

1 qt. Sliced Potatoes

1 can Cream of Mushroom Soup

1/2 c. Milk

2 c. Sharp Cheddar heese, grated

1 (3 oz) can French Fried onion Rings

Salt and Pepper

Paprika

Cook potatoes until partially done. Combine soup, milk and cheese. Alternate layers of potatoes and soup mixture in a buttered baking dish, adding salt and pepper. Add a dash of paprika. Bake in 350 degree oven for 25 minutes. Remove from oven and top with crumbled onion rings. Bake 10 minutes longer.

Chris Bryant • Johnson City, Tenn.

1 qt. Sliced Potatoes

1 can Cream of Mushroom Soup

1/2 c. Milk

2 c. Sharp Cheddar heese, grated

1 (3 oz) can French Fried onion Rings

Salt and Pepper

Paprika

Cook potatoes until partially done. Combine soup, milk and cheese. Alternate layers of potatoes and soup mixture in a buttered baking dish, adding salt and pepper. Add a dash of paprika. Bake in 350 degree oven for 25 minutes. Remove from oven and top with crumbled onion rings. Bake 10 minutes longer.

Chris Bryant • Johnson City, Tenn.