2 T. butter
4 c. thinly-sliced raw potatoes
1/2 env. dry onion soup mix
1 c. evaporated milk
1/4 lb. grated cheese
Paprika
1/3 c. water
2 T. chopped parsley
1/4 c. water
Toss potatoes and butter in skillet. Add 1/3 cup water. Cover and cook over low heat for 20 minutes. Combine remaining ingredients, except paprika. Pour over potatoes. Cook until thickened, over low heat. Sprinkle paprika on before serving. Add a little more water, if needed, to keep from sticking. Variation: Ham or little smokies added are very good.
Sandy Hapka