Cheesy Scalloped Potatoes

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         FOOD FUNNY
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Call me crazy, but this one from Rosemary Zwick has the ring of truth:

My daughter went to a local Taco Bell and ordered a taco. She asked the
individual behind the counter for "minimal lettuce." He said he was
sorry, but they only had iceberg.

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            TODAY'S RECIPE
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Here is a quick and easy version of everyone's favorite potato dish.

Cheesy Scalloped Potatoes

6 medium potatoes, peeled and sliced
1 medium onion, sliced
1 can (13 oz, 385 g) evaporated milk
1 cup (250 ml) grated cheddar cheese
1/4 cup (60 ml) all-purpose flour
1/4 cup (60 ml) chopped celery leaves
2 Tbs (30 ml) butter, melted
1/2 tsp (2 ml) paprika
Salt and freshly ground pepper to taste

Layer the potatoes and onions in a lightly greased slow cooker. Combine
the remaining ingredients in an electric blender or food processor and
process until smooth. Pour over the potato mixture and cook covered on
low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the
potatoes are tender.
Serves 6 to 8.
Received on Wed Oct 24 00:43:55 2007