World's Best Potatoes

      6 large potatoes, peeled, boiled and cooled
      1/2 stick margarine, melted
      1 can undiluted Cream of Celery soup
      1 and 1/2 cups sour cream
      3/4 cup chopped green onion or regular onions
      1 cup grated cheddar cheese
      1/2 cup corn flake crumbs
      Grate cold potatoes coarsely. Set aside.
      Mix together margarine, soup, sour cream,
      onion and cheese. Add this to potatoes and
      blend gently with a spoon.

      Grease or coat with vegetable spray a 9x13
      inch casserole dish. Spread mixture smoothly
      into dish. Top with corn flake crumbs. Bake
      at 350 degrees for 50-60 minutes.

      Bedouin tea and coffee pots, Judean Desert, 1995