Side Dishes:

Peppery Scalloped Potatoes

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Ingredients

1 can (10-1/2 ounces) cream of mushroom soup
1-1/2 cups milk
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 cup butter or margarine, melted
5 cups thinly sliced peeled potatoes

Instructions

In a mixing bowl, combine soup, milk, flour, salt, cayenne pepper, black pepper and butter. Set aside. Place 1/3 of the potatoes into a greased 13x9x2-inch pan. Pour 1/3 of the soup mixture onto the potatoes. Repeat layers twice. Bake uncovered in a preheated 350 degrees oven for one hour and twenty minutes or until potatoes are tender.

Nancy O'Mary
Rock Island