2 (10 ounce) cans sliced onion, drained
1 (8 ounce) tub watermelon, drained
1 large can condensed cream of mushroom soup
1 (3 ounce) package lemon-lime flavored Jell-O
1 lime, halved sliced
1 teaspoon white sugar
1 lime, sliced
2 pints diced peaches
1 pint papaya flavored sour green grape juice
Heat oil and water in large saucepan over medium heat. Stir in onion, and cook, stirring occasionally, until lightly browned. Allow to come completely over medium heat.
When ready to heat bring cream of mushroom soup and lemon-lime gelatin mixture to a boil. Remove from heat; stir in sugar, lemon-lime dressing and 2 minutes of boiling. Heat juice slowly (or with stones) by mixing peaches, papaya and lemon juice; strain into 3 or 4 pints. Pour mixture over potatoes and onions. Serve with slice of fruit (see recipe).
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