| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Meats, Cheese/eggs, Vegetables |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Sliced peeled potatoes, cooked |
| 1 |
c |
Diced cooked ham |
| 1 |
tb |
Minced onion |
| 1/3 |
c |
Butter or margarine |
| 3 |
tb |
All-purpose flour |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Shredded cheddar cheese (4 oz.) |
| 3/4 |
ts |
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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