Over a Cup of Coffee: Scalloped potatoes with mushroom soup | CraigDailyPress.com

Over a Cup of Coffee: Scalloped potatoes with mushroom soup

This weekend, weather permitting, we will start digging the Red Pontiac potatoes in our garden. So then I’m going to make Geraldine Coleman’s recipe for “Scalloped Potatoes Supreme,” which calls for cream of mushroom soup and chopped green pepper. Geraldine sent another batch of recipes. Thanks, Geraldine! Her recipe follows.

Geraldine also sent a note, asking if I had a recipe for making easy pumpkin cookies. I’m including one in this column. It isn’t really easy, but maybe it will do until I have time to go through my files. Do you have a recipe for pumpkin cookies?

Scalloped Potatoes SupremeScalloped Potatoes Supreme

Scalloped Potatoes Supreme

2 quarts thin-sliced potatoes (about 8 medium potatoes)

¼ cup chopped green pepper

¼ cup minced onion

1 can condensed cream of mushroom soup

1 cup milk

2 teaspoons salt

Preheat the oven to 350 degrees. In a greased 11x7x1 ½-inch baking dish or a 2-quart casserole, alternate layers of potatoes, green pepper, and onion. Combine the remaining ingredients, including a dash of pepper, and pour it over the layers. Cover and bake at 350 degrees for 45 minutes. Then uncover and bake for 20 to 30 minutes longer or until the potatoes are tender. Makes eight servings.

Courtesy of Geraldine Coleman of CraigCourtesy of Geraldine Coleman of Craig

Courtesy of Geraldine Coleman of Craig

Pumpkin CookiesPumpkin Cookies

Pumpkin Cookies

4 cups flour

2 cups brown sugar, firmly packed

2 cups of quick oatmeal (uncooked)

1 cup white sugar

2 teaspoons baking powder

1 egg

1 teaspoon baking soda

1 teaspoon vanilla

2 teaspoons ground cinnamon

1 (16-ounce) can pumpkin

1 teaspoon salt

1 cup butterscotch chips

1 ½ cups butter or margarine

¾ cup pecans or walnuts, chopped

Preheat the oven to 350 degrees. Combine flour, oats, baking powder, baking soda, cinnamon and salt. Set aside. Cream butter or margarine and sugars, beating until fluffy. Add egg and vanilla, mixing well. Add dry ingredients and pumpkin alternately to the creamed mixture. Stir in the butterscotch chips and nuts. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350 degrees for about 10 minutes, until lightly brown. You may vary the recipe, using chocolate chips and also some coconut.

Do you have a recipe that you would like to share with readers? How about a recipe using plums or an easy pumpkin cookie recipe? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.

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