What a cool way to add potato to the meal, too. Not much, but what the
heck.
---
Shepherds are the best beasts, but Labs are a close second.
----- Original Message -----
From: "Sandy from OK!" <[email protected]>
To: <[email protected]>
Sent: Monday, January 16, 2012 10:24 PM
Subject: Re: [CnD] [Bulk] Crockpot scalloped potatoes
A quick note here! When I prepare potato soup, and it seems a tad runny to
me, I add a handful (do not measure) of mashed potato buds/flakes; works
every! Time. Then once it is cooled and refrigerated, if when you want to
heat up some, it seems a little too thick for you, add a little milk!
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Nancy Martin
Sent: Sunday, January 15, 2012 12:45 PM
To: [email protected]
Subject: Re: [CnD] [Bulk] Crockpot scalloped potatoes
Hi everyone,
Jean, that's a very interesting recipe. I have a similar one which I bake.
I'm surprised yours doesn't call for flour or something to thicken it.
Nancy
Martin Oklahoma -----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Jean Marcley
Sent: Sunday, January 15, 2012 12:02 PM
To: [email protected]
Subject: [Bulk] [CnD] crockpot scalloped potatoes
I make these from time to time without a recipe. I'll do my best to walk
you through it.
slice potatoes
chop onion
Now, in the greased crockpot , layer potatoes and onions and salt and
pepper
them if you like. When you have as much as you want, (top layer being
potatoes, not onions) pour enough milk over them to just cover the
potatoes.
cook on low for a really long time - 6 hours or more.
You can add to the layers:
chopped peppers
bacon bits
ham chunks
sliced mushrooms
I usually just keep it plain.
Hope you like it.
Jean
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