Escalloped Potatoes

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Title: Escalloped Potatoes
Categories: Vegetables, Londontowne
Yield: 8 servings

6 c Potatos, raw, sliced thin 1 ts Salt
3 tb Butter 1 x Cayenne
3 tb Flour 1 c Velveeta, grated
1 1/2 c Milk 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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