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Country Kitchen
April 22, 2010 Previous Recipe | Next Recipe
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Caramel Cake
SKINNY DIP IN A BREAD BOWL
BARBECUE SAUCE
SHRIMP SALAD SUPREME
BLUEBERRY PIE
HIDDEN VALLEY RANCH PINWHEELS
SHREDDED POTATOES AU GRATIN
MEXICAN CORNBREAD
BROILED PORK MEDALLIONS
SHREDDED POTATOES AU GRATIN

6 large white Irish potatoes
2 cups shredded medium cheddar cheese
1 stick butter, divided
2 cups sour cream
1/2 cup chopped green onion
1 teaspoon salt
1/4 teaspoon pepper

Boil potatoes in their skins just until a fork can penetrate. Do not overcook. Remove potatoes from water; chill, peel and grate. Mix in cheese and 4 tablespoons melted butter. Fold in sour cream, onion, salt and pepper. Place in a greased 3-quart casserole dish and dot with remaining butter. Bake at 350 degrees for 30 minutes. Serves 10 to 12.





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