Recipe - Escalloped Potatoes

6 cup Potatos, raw, cut or sliced up thin
3 tablespoon Flour
1 teaspoon Salt
1 cup Velveeta, grated
3 tablespoon Butter
1 One half cup Milk
Cayenne
Three fourths cup Gn pepper/pimento mix grated

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 1One half to
2 hours. Potatoes may be turned with a spoon to ensure even cooking.

Mrs Nicholas J. Constantine

From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip