| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 1/2 |
c |
Sour cream |
| 8 |
oz |
Sharp cheddar cheese (up to) |
| 8 |
|
Green onions; sliced thinly |
| 1/4 |
c |
Milk |
| 1 |
tb |
Flour |
|
|
Salt & pepper to taste |
|
sl |
Bread |
| 2 |
tb |
Melted butter |
| 1 |
pn |
Cayenne pepper |
| 1 |
ds |
Salt |
INSTRUCTIONS
Boil unpeeled potatoes until tender. (Do not overcook.) Drain & cool. Peel
& shred on waxed paper. Combine sour cream, shredded cheese & onions. (Use
green tops for color.) Blend flour & milk to a smooth paste. Mix into sour
cream mixture thoroughly. Add potatoes. Toss lightly with salt & pepper.
Put into buttered 11-inch casserole. Sprinkle with buttered bread crumbs:
Rub bread slices on coarse grater using crusts and all. Measure 1 cup of
crumbs into thick skillet with 2 Tbs melted butter. Add cayenne & salt. Mix
crumbs well. Place over low heat. Stir until tossed lightly. Put on top of
potatoes. Bake at 350 until bubbly.
SHIRLEY STOREY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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