| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
90 |
Servings |
INGREDIENTS
| 25 |
lb |
Potatoes, peeled |
| 2 1/2 |
lb |
Fully cooked ham, diced |
| 2 1/2 |
lb |
Onions, chopped |
| 2 1/2 |
lb |
Green peppers, chopped |
| 1/2 |
lb |
Fresh jalapeno peppers, chopped |
| 1 |
c |
Butter, divided |
| 2 |
|
Jars (4 oz each) pimientos, drained and chopped |
| 10 |
ts |
Salt |
| 5 |
ts |
Pepper |
| 2 1/2 |
ts |
Cayenne pepper |
| 2 1/2 |
ts |
Paprika |
| 2 |
lb |
(8 cups) shredded cheddar cheese |
INSTRUCTIONS
Cook potatoes in water until just tender; drain. Chill several hours or
overnight; grate into a large bowl. Saute ham, onions and peppers in 1/4
cup butter until tender. Cool 10 minutes; add to potatoes. Add pimientos
and seasonings; mix well. On a griddle, cook potatoes in remaining butter
until browned; turn over and cook the second side until browned. Place
half of the potatoes on a platter; top with cheese and remaining potatoes.
Yield: 90-100 servings
Posted to EAT-L Digest 27 October 96
Date: Mon, 28 Oct 1996 08:30:02 -0500
From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”