---------- Recipe via Meal-Master (tm) v8.05
  Categories: Crockpot, Vegetables
       Yield: 6 Servings
       2 lb Potatoes (about 6 medium)
     1/4 ts Pepper
       3 tb Butter
       1 ea Small onion, thinly sliced
       1 cn Cream of mushroom soup
            - (10 oz.)
     1/4 c  Flour
       1 ts Salt
       4 sl American cheese
   Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon
   cream of tartar. Drain. Put half of sl iced potatoes in greased CROCK-POT.
   Top with half of onion slices, flour, salt and pepper. Add remaining sliced
   potatoes and onions. Sprinkle with remaining flour. Add butter and
   undiluted soup. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours).
   Add cheese slices 30 minutes before serving (Recipe may be doubled for
   5-quart model). From Rival Crock-Pot cookbook, date unknown
   posted by Bud Cloyd