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Escalloped Potatoes

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      Title: ESCALLOPED POTATOES
 Categories: Vegetables
      Yield: 8 Servings
 
      6 c  Potatos, raw, sliced thin
      3 tb Butter
      3 tb Flour
  1 1/2 c  Milk
      1 ts Salt
           Cayenne
      1 c  Velveeta, grated
    3/4 c  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 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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