| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | American | 1 | Servings | |
INGREDIENTS
| 1 | md | Onion; chopped |
| 1/4 | c | Vegetable oil |
| 1 | tb | Flour |
| 1 | ts | Sugar |
| 1/4 | ts | Paprika |
| 1/2 | ts | Dry mustard |
| 1 | ts | Salt |
| 1/2 | ts | Seasoned salt |
| 1/2 | c | Water |
| 1/4 | c | Vinegar |
| 6 | c | Cubed; cooked potatoes |
| 1/2 | c | Diced celery |
| 1/4 | c | Diced green peppers |
| 1/2 | lb | Sliced processed American cheese |
INSTRUCTIONS
Saute onion in oil 10 min or until soft. Stir in flour, sugar, paprika, mustard and salt; add water and vinegar slowly. Cook over med. heat, stirring constantly, until thickened and bubbly. Combine potatoes, celery, green pepper, and sauce; spoon half of mixture into buttered 1 1/2-qt casserole. Arrange cheese slices over potato layer; top with rest of potato mixture. Bake at 350 degrees for 15-20 min or until salad is hot. Serve at once. 8 servings. Posted to EAT-L Digest by Shawn Zehnder Lea <[email protected]> on Jan 5, 1998
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