| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Crockpot, Sent to tnt |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Potatoes; (East Texas best) |
| 3 |
|
Tubs (8 oz) french onion dip (or use our recipe) |
| 24 |
oz |
Cheeze Whiz (with or without jalepeno's) |
INSTRUCTIONS
Use the good white potatoes.Peel potatoes and boil whole just till soft,
till they are not crunchy. Cool completely. Cut into slices, about medium,
as you would for scalloped potatoes. Kinda layer in crockpot, adding the
onion dip and cheeze whiz between layers. Cook till potatoes are nice and
done. The top layer may be a little browned. Serve hot. This is for a
crowd, you can cut it down. Mother, be sure you watch these and don't let
them stick. Just spray the inside of the cold crockpot before you start
would help.
(Notes are her's-and I love the additions of their ideas.)
Serving Ideas : For Thanksgiving Family reunion 1984.
NOTES : This was written on the inside flyleaf page of a cookbook that my
daughter Lenise gave me for Christmas in 1983 in her hand writing. And she
was correct-this is wonderful-this recipe is for a crowd and needs to be
cut down for a small family meal. We do not have a small extended family!
Recipe by: My Daughter, Lenise Bybee
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 24, 1997
A Message from our Provider:
“Do you want to know the master planner? God!”