| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 3 |
lg |
Baking potatoes |
|
|
Oil |
| 1 |
ts |
Sugar |
| 1 |
ts |
Paprika |
| 1 3/16 |
lb |
Velveeta pasteurized process cheese spread; cubed |
| 1/2 |
c |
Kraft real mayonnaise |
| 1/4 |
c |
Milk |
| 1 |
ts |
Kraft pure prepared mustard |
| 1/4 |
ts |
Garlic powder |
INSTRUCTIONS
Cut each potato lengthwise into eighths; place, cut side down, in
15x10x1-inch jelly roll pan; brush with oil. Sprinkle with half of combined
sugar and paprika. Broil 10 minutes or until potatoes bubble slightly.
Turn; brush with oil. Sprinkle with remaining sugar mixture; continue
broiling until potatoes are golden brown and tender. Combine remaining
ingredients in saucepan; stir over low heat until smooth. Serve over
potatoes. 4 to 6 servings.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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