| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Casseroles, Cheese, Potatoes, Side dishes, 4 star | 8 | Servings | |
INGREDIENTS
| 6 | c | Potatos, about 7 medium, diced, boiled, chill |
| 2 | c | Milk |
| 1/2 | c | Butter |
| 1/2 | ts | Salt |
| 1/4 | c | Flour |
| 1 | ts | Paprika |
| 1/4 | ts | Pepper |
| 1 | ts | Instant chicken bouillon granules |
| 6 | oz | Velveeta cheese |
INSTRUCTIONS
Prepare potatoes. Melt butter in large saucepan. Add flour and blend. Gradually add the milk and cook until thick. Add remaining ingredients and stir until cheese melts. Add potatoes and stir well. Pour into a greased casserole dish. Bake, uncovered, at 350 F. for 25-30 minutes. until top is browned. Note: for best results use whole milk and butter. No substitutes. Can top with buttered soft bread crumbs. MC formatting and posted by bobbi744@sojourn.com NOTES : I sometimes cut this recipe in half, but use slightly more that half of the potatoes. Very much like those served at Bill Knapp's restaurants. Posted to MC-Recipe Digest V1 #346 Recipe by: Lansing State Journal/R. Banghart From: Roberta Banghart <bobbi744@sojourn.com> Date: Mon, 16 Dec 1996 22:25:46 -0500
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