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To Joan, San Antonio, sorry I don't remember what newsletter this was in, I have been making my Scalloped Potatoes this way but I have add some different change to the recipe. My husband should not have milk so I didn't use the milk and the butter or margarine. I may use a little more onion, shredded cheese in each layer and cream of mushroom or cream of chicken soup. The following is how I make mine.

Scalloped Potatoes
2 to 3 cups sliced potatoes
1 small to medium onion, sliced
salt and pepper
1 to cups cheese, shredded

In a casserole dish sprayed with Pam put a single layer of potatoes, sliced onion separated into rings, salt, pepper, 2 to 3 tablespoons of the soup, then about ¼ to a 1/3 cup of cheese. For us this is a total of 3 layers. I don't put the last layer of cheese on. I put this in the oven covered at 375ºF for 1 hour. Then remove from the oven remove the cover and put it back in the oven for 15 minutes. Turn off the oven and put the cheese on top and get the rest of the dinner on the table and then put the dish on the table.

Then to Helen in Mississippi in the 6/6 newsletter thank you for the stuffed peppers recipe and I am going to try it. It sounds good and so easy to make.

Everyone have a great day. Nancy and 4 legged associates take care and stay safe. With everyone else in this group I am praying for you and your family.
Susie Indy

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