Title: Cottage Potatoes
Categories: Vegetable
Yield: 8 Servings

5 lg Potatoes; peeled, diced,
-and cooked barely tender
1/4 lb Velvetta cheese; cubed
1 sm Onion; chopped
1/2 Green bell pepper; chopped
1 sl White bread; cubed
1 Jar (small) pimiento;
-drained and chopped
Salt and pepper; to taste
1/2 c Milk
1/3 c Margerine; melted
1/2 c Crushed corn flakes

From: "Sharon H. Frye"

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 well-greased 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 3/4 cup shredded
cheddar cheese. It won't be as creamy, but it tastes great.

EAT-L Digest 10 August 96

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