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Wednesday, March 4, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Randy Ferguson
  • 5 to 8 potatoes
  • 1 onion, diced
  • Garlic powder, to taste
  • Salt and pepper, to taste
  • 1 stick butter
  • 1 cup milk
  • 1 can cream of celery soup
  • 1 can cheddar cheese soup
  • Parsley flakes (optional)
  • Crisp bacon (optional)
Peel potatoes, and cut into bite size pieces. Boil potatoes with onion until done. Drain off most of the water, leaving behind a cup or two of water. The water should not cover the potatoes in the pot.
Add garlic powder, salt and pepper to taste. Add butter. Cook until the butter melts. Pour in milk and soups and bring to a boil. Stir so all ingredients blend. Let thicken a little. Garnish with parsley and bacon.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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