Recipe - Creamy Potato Topping

One fourth cup Allpurpose flour
One half teaspoon Salt
1 One half cup Milk
10 Three fourths ounce Can condensed cream of
celery soup; undiluted
One half pound Processed American cheese;
cubed
5 lg Baking potatoes*; peeled
1 cup Chopped onion
Paprika

*56 large potatoes In a saucepan, combine flour and salt; gradually whisk
in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove
from the heat; whisk in soup and cheese until smooth. Set aside. Cut
potatoes into 4in.x One half in. xOne half in. sticks; place in a greased 13in. x
9in. x 2in. baking dish. Sprinkle with onion. Top with cheese sauce.
Bake, uncovered, at 350 degrees for 5560 minutes or until potatoes are
tender. Sprinkle with paprika. Yield: 6 servings.

NOTES : "This homey potato side dish harks back to my ranch kitchen in
Montana where my husband and I raised four sons and a daughter. Hearty
eaters, they always spooned up big servings of this casserole. Cutting the
potatoes into sticks is a nice change. Marie Hoyer, Hodgenville, Kentucky"
Recipe by: Taste of Home, August/September, 1997

Posted to MCRecipe Digest V1 #1020 by NGavlak NGavlak@aol.com on Jan 17,
1998