Easy-bake Cheddar Potatoes

A minister fully equipped for his work, will usually be a spirit by himself, above, beyond, and apart from others. The most loving of his people cannot enter into his peculiar thoughts, cares, and temptations. In the ranks, men walk shoulder to shoulder, with many comrades, but as the officer rises in rank, men of his standing are fewer in number. There are many soldiers, few captains, fewer colonels, but only one commander-in-chief. So, in our churches, the man whom the Lord raises as a leader becomes, in the same degree in which he is…a solitary man… The solitude of a soul which has outstripped its fellows in zeal for the Lord of hosts: it dares not reveal itself, lest men count it mad; it cannot conceal itself, for a fire burns within its bones: only before the Lord does it find rest.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Side dishes, Vegetables	4	Servings

INGREDIENTS

4		Potatoes
1		Onion
1		Cream of mushroom soup
4	oz	Cheddar cheese, grated
4	T	Margarine

INSTRUCTIONS

Peel potatoes and thinly slice both potatoes and onion either in food
processor or by hand. Pour can of condensed soup into an 8 x 8 pyrex
baking dish. Layer potatoes and onion directly on top of the soup,
dotting with margarine. Bake for 40 minutes at 350 degrees. Top with
grated cheddar and return to oven for another 10 minutes or until
cheese has melted.  Created and typed for you by Lawren Freebody @
Salata BBS.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 359 Calories From Fat: 220 Total Fat: 24.9g Cholesterol: 29.8mg Sodium: 842.6mg Potassium: 514.4mg Carbohydrates: 24.6g Fiber: 3.1g Sugar: 2.5g Protein: 10.4g