| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casseroles |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Potatoes, peeled and cubed |
| 1 |
pk |
Velveta Cheese, cubed |
| 2 |
tb |
Parkay Gold Margarine |
| 3/4 |
c |
Miracle Whip Salad Dressing |
| 1/4 |
c |
Sour Cream |
| 5 |
sl |
Bacon, crisp and crumbled |
| 4 |
x |
Green Onions, sliced |
| 1/4 |
c |
Pimento, chopped |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
1) Heat oven to 350 F. Cook potatoes in boiling salted
water and drain.
Combine potatoes, half the cheese and margarine and
stir over low heat
until cheese is melted.
2) Add salad dressing, sour cream, 2 tb bacon, 2 tb
onions, pimento and
pepper. Mix well. Spoon into a 2 qt casserole.
3) Top with remaining cheese, bacon and onions.
Sprinkle with paprika.
4) Bake 25 minutes or until thoroughly heated.
Tip: This recipe reheats perfectly the next day so
make it ahead.
Typed for you by Peggy and Bruce Travers, Cyberealm
BBS Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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