4 c Potatoes; peel & dice

1/2 c Onion; finely chopped

1 c Carrot; grated

1 ts Salt; optional

1/4 ts Pepper

1 tb Dried parsley; flakes

4 ts Chicken bouillon; low sodium

; vegetarian 6 c Skim milk

1/2 c Flour, all-purpose

Paprika; sprinkle Recipe by: The Mormon Diet Cookbook Preparation Time: 1:00 In lg Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon. Add enough water to just cover veggies; cook until veggies are tender, about 15 – 20 min.
Do not drain.
Measure 1 1/2 C milk and add flour to milk, stirring with wire whisk.
Stir until blended. Simmer for 15 min on low heat and thicken.
Garnish with paprika. From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

8 potatoes — sliced

1 onion — chopped

6 slices cheddar cheese

2 cans cream of mushroom soup (I use reduced fat)

1 soup can milk

salt and pepper — to taste 6 pork chops — browned

In a 1 1/2 quart buttered dish, place alternate layers of potatoes, onions, and cheese.
Combine soup, milk and seasonings, pour over all (do not stir).
Top with browned pork chops, cover and bake at 350 for 1 1/2 hours.

1 1/4 Pounds red potatoes — cubed

10 hot dogs (1 lb) sliced

2 Tablespoons diced onion

1 Cup frozen peas — thawed

1 Can Condensed Cream Of Mushroom Soup * — undiluted

3 Tablespoons Butter Or Margarine — melted

1 Tablespoon prepared mustard

1/8 Teaspoon pepper

In a saucepan, cook the potatoes in boiling salted water until tender; drain.
In a greased 2-1/2 qt baking dish, combine the potatoes, hot dogs, onion and peas.
Combine soup, butter, mustard and pepper, gently stir into potato mixture.
Bake, uncovered, at 350 for 25 minutes or until heated through.
YIELD 6-8 servings.
(*) Any cream soup will do

busted by sooz