What’s For Dinner?
(First star is lowest, fourth star is highest)
In the Kitchen With . . . Tanya Spears Weatherby, Marietta
Nominated by neighbor Gitte Toben:
"[Tanya Spears Weatherby] not only cooks for her big family, but also for the whole neighborhood: Labor Day fish fries, etc. I have the old 'Frances Virginia Tea Room Cookbook' by Mildred Huff Coleman, and I have never seen anybody more excited reading recipes. Tanya's scalloped potatoes are wonderful."
Hands on time: 20 minutes Total time: 2 hours Serves: 12
5 pounds baking potatoes
3 medium onions, thinly sliced
Salt and pepper, to taste
Garlic powder, to taste
Nature's Seasons seasoning blend, to taste
3 (10 3/4-ounce) cans condensed cream of mushroom soup
8 ounces shredded sharp cheddar cheese
2 cups milk
1/4 cup chopped fresh parsley
Bake for 1 1/2 hours. Remove foil and cook about 10 more minutes, until top is lightly browned. Sprinkle with the parsley before serving.