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| RECIPE FOR ESCALLOPED POTATOES |
Title: Escalloped Potatoes
Category: Ethnic -vegetarian
Serves: 8
Ingredients:
| 6.00 | c | Potatos, raw, sliced thin | | 3.00 | tb | Butter | | 3.00 | tb | Flour | | 1.50 | c | Milk | | 1.00 | ts | Salt | | | Cayenne | | 1.00 | c | Velveeta, grated | | 0.75 | c | Gn pepper/pimento mix grated |
Instructions:
For sauce: In a saucepan, melt butter, then blend in flour.
Cook over moderate heat and slowly stir in milk.
Season with salt & cayenne.
Continue cooking until sauce is smooth and boiling.
Reduce heat and add cheese, stirring, until cheese is blended.
Add green pepper/pimento mixture, stir, and remove from heat.
Grease a baking dish and fill with alternate layers of potatoes and sauce.
Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours.
Potatoes may be turned with a spoon to ensure even cooking.
Mrs Nicholas J.
Constantine
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