Recipe - Cottage Potatoes

5 lg Potatoes; peeled, minced ,
and cooked barely tender
One fourth pound Velvetta cheese; cubed
1 small Onion; chopped
One half Green bell pepper; chopped
1 sl White bread; cubed
1 Jar (small) pimiento;
drained and chopped
Salt and pepper; to taste
One half cup Milk
1/3 cup Margerine; melted
One half cup Crushed corn flakes

From: "Sharon H. Frye" shfrye@PEN.K12.VA.US

Date: Sun, 11 Aug 1996 16:24:12 EDT
Drain cooked potatoes. Add cheese, onion, green pepper, bread, pimiento,
salt, and pepper. Place in a wellgreased 9x13 casserole dish (or similar
size).

Mix milk and melted margerine. Pour over potatoes. Cover with crushed
cornflakes. bake, uncovered in a 350 degree oven bor about 40 minutes, or
until center is bubbly.

Personal note: If you're making an "oven meal" these can bake at just about
any temperature. Adjust the baking time accordingly. They're done when the
center is bubbly.

If you can't stand "Velvetta", then substitute about Three fourths cup shredded
cheddar cheese. It won't be as creamy, but it tastes great.

EATL Digest 10 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.