| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats, Vegetables |
|
Cheese/eggs, Meats, Vegetables |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Sliced peeled potatoes |
|
|
cooked |
| 1 |
c |
Diced cooked ham |
| 1 |
T |
Minced onion |
| 1/3 |
c |
Butter or margarine |
| 3 |
T |
All-purpose flour |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Shredded cheddar cheese, 4 |
|
|
oz. |
| 3/4 |
t |
Salt |
| 1 |
ds |
White pepper |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Combine potatoes, ham and onion in a greased 1-qt casserole; set
aside. In a saucepan, melt butter or medium heat; stir in flour until
smooth. Gradually add milk, stirring constantly until mixture thickens
and bubbles. Add cheese, salt and pepper; stir until the cheese melts.
Pour over potato mixture and stir gently to mix. Bake at 350 degrees
for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2
servings. SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine
Nov/Dec 92 SHARED BY: Jim Bodle 3/93 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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