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Hi Nancy and babies,( that's what I call my two cats, Muffin & Buffy.) Isn't it amazing how much we love our pets and depend on them for love , affection, laughs and companionship, with just a little frustration once in a while!

For Don in Mich. this recipe is for scalloped potatoes without milk,
and they are delicious, using chicken broth instead.
I got this from a friend many years ago, and have made it often. I will give it to you as she gave it to me, but we usually just about double the recipe
because we love leftover scalloped potatoes.

Best Ever Scalloped Potatoes
4-6 medium potatoes, peeled
1 onion if desired
salt & pepper to taste
2 tsp. instant chicken bouillion dissolved in
1-1/2 cups boiling water
(I have also used regular chicken broth)

3 TBLS. margarine or butter
3 TBLS. flour
paprika to taste
cheese if desired

Slice potatoes and onion and arrange in layers in a greased 2 qt. casserole dish. (I use my food processor and doubling my recipe, place in a 9 x 12 dish)
Sprinkle with salt and pepper to taste.

Mix flour and butter in bottom of pan. Simmer and stir just for a minute and add the Chicken bouillion that has been dissolved in the boiling hot water,
or canned chicken broth will also do. Cook until thick and bubbly over medium heat. Add heated sauce to potatoes. Sprinkle with paprika or cheese if desired. (I have used the grated sharp cheddar cheese with good results). Bake 1-1/4 hours at 350 degrees or until potatoes are tender. Absolutely, delicious!
Laurine in NNY on the border

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