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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Mexican Vegetables, Breads, Muffins & r 1 Servings

INGREDIENTS

2 lb Frozen hash browns
1 c Cheddar cheese — shredded
1 Stick butter
1 lb Velveeta — shredded
1 pt Half and half cream

INSTRUCTIONS

Pour potatoes in 9x13 inch glass pan.  Melt rest of ingredients and pour
over potatoes.  Bake 1 1/2 hours, uncovered, at 350 F.
Recipe By     : Kathy Molitor
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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