How to Cook: Berlin Scalloped Potatoes

· 4 Slices of bacon

· 1 Medium onion thinly sliced

· 1 (10 ounce) package of frozen chopped spinach

· 1 (5 ounce) package of scalloped potato mix

· Milk

· 2 teaspoons of caraway seed

· 4 ounces of shredded provolone or mozzarella cheese

In a large skillet, cook bacon till crisp. Drain, reserving two tablespoons of the bacon drippings. Crumble bacon; set aside. In the same skillet cook the onion in the reserved bacon drippings till tender, this adds a lot of flavor. Add spinach; heat through. In a 10 x 6 x 2 inch baking dish or oval combine the potatoes and dry sauce mix from the package. Stir in the boiling water and milk as directed on the package, omitting the margarine or butter. Stir in bacon, spinach-onion mixture and caraway. Bake, uncovered at 400 degrees for about thirty five minutes or till the potatoes are tender. Sprinkle with cheese; bake for two to three more minutes or till the cheese is melted. Let it stand for about five minutes before serving. Makes six servings.