| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
French |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
c |
Milk |
| 4 |
oz |
Shredded sharp cheese |
| 1 |
tb |
Chopped pimiento |
| 1 |
pk |
(16-oz) frozen french fries |
INSTRUCTIONS
Melt butter over low heat. Blend in flour, salt and pepper. Gradually add
milk. Cook, stirring constantly, until thick and bubbly; add 1/2 the cheese
and stir until cheese melts. Add pimiento. Place potatoes in large baking
dish; top with cheese sauce. Sprinkle with remaining cheese. Bake, covered,
at 350 for 15 minutes. Uncover and bake 25 minutes longer.
MRS MARION FOSTER (MARY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Many folks want to serve God, but only as advisers”