2 c. milk
2 tbsp. flour
2 tsp. instant chicken bouillon or 2 cubes, crumbled
1/4 tsp. pepper
1 c. chopped celery
1 lb. pork sausage meat
2 tbsp. water
6 c. thinly sliced peeled potatoes
1 sm. onion, chopped

Put milk, flour, bouillon, pepper, onions and celery in blender container and whirl until fairly smooth. Brown sausage, breaking up with fork, in a large skillet. Add water and cook about 5 minutes. Drain off fat, then add blended mixture. Cook, stirring, until thickened. Stir in potatoes and turn into 3-quart casserole. Cover and bake in 375 degree oven about 1 1/2 hours.

NOTE: If blender is unavailable, mix some of milk and flour until smooth. Add remaining milk, minced onion and finely chopped celery and proceed as above.