| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Red potatoes (about 6) |
| 1 |
|
Chopped bell pepper |
| 2 |
oz |
Sliced pimiento |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Butter |
| 1 |
tb |
All purpose flour |
| 1 |
c |
Milk |
| 6 |
oz |
Jalapeno or garlic cheese |
INSTRUCTIONS
Cube cheese. Cook potatoes in boiling water to cover for 30 minutes or
until tender. Drain and let cool.
Peel potatoes; cut into 1/4 inch slices. Layer potatoes and next 4
ingredients in a well greased 12 x 8 x 2 inch baking dish; set aside. Melt
butter in a saucepan; add flour and cook 1 minute, stirring constantly,
until thickened and bubbly. Add cheese; stir until melted and pour over
potatoes. Cover with aluminum foil. Bake at 350 for 30 minutes; uncover
and bake 15 minutes. Remove from oven; let stand 5 minutes. From
"Progressive Farmer", January 1992; Mrs. Bert C. Jones, McCall Creek
Mississippi.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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