6 medium potatoes, peeled and sliced
1 medium onion, sliced
1 stick of butter
2 tsp. of salt
2 tsp. of pepper
3/4 cups of water
Tablespoon of fresh parsley (optional)
In a sauce pan, layer half of the potatoes and onion. Dot with half the butter. Sprinkle with half of the salf and pepper. Repeat layers. Add water, cover and cook until potatoes are tender; about 20 minutes.
Garnish with parsley, if desired. I also serve with side of sour cream!
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1/2 cup of chopped onion
2 Tablespoons of butter
2 cups COOKED rice
1/2 cup of cottage cheese
1 cup of sour cream
1 can of chopped green chilis
2 cups of shredded sharp cheddar cheese (or more if you have a husband like mine!)
salt and pepper to taste
Preheat oven to 350 degrees. Grease the bottom of a two quart casserole dish with either butter or cooking spray.
Saute onions in the butter. In large bowl, combine all of the ingredients including sauted onions. Place in casserole dish and bake for 35 – 40 minutes.
This dish can be doubled and can be made ahead of time and refrigerated. Just be sure to let come to room temp before baking.
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About 1-1 1/2 hours prep.
4 Cups – Cooked Rice
1 lb Bacon – Chopped and Fried (Reserve all Drippings)
1 – Medium Carrots -Shredded
1 Bunch – Green onions. Chopped (OPTIONAL Add chopped celery or
1 tsp – Soy Sauce or to your taste add drained water chestnuts, or any veggie you like.)
1 tbs – Rice Vinegar
9 – Large Eggs -Scrambled
White Pepper to taste.
Just thought you would all Like this finally!!! I found it right where I saves it…….LOL
XOXOXO
Kelly 
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