Soups
and Vegetables:
Potato
Casserole
from
Little
Rock Cooks...
Recipes
Handed Down from Generation to Generation
INGREDIENTS:
3
large potatoes
1/4
cup margarine
1
cup grated sharp cheese
1
cup sour cream
1/2
cup milk
1/3
cup green onion and tops
Salt
and white pepper to taste
1/4
cup chopped pimiento (optional)
TO
PREPARE:
Boil
potatoes in jackets until almost done; chill until very cold; peel and
shred with a grater. Melt margarine in double boiler; add cheese,
a small amount at a time. Mix together the sour cream and milk; add
to cheese mixture. Add onions and stir; add salt and pepper to taste.
Add the shredded potatoes. Put in casserole; bake at 350 degrees
for 45 minutes, uncovered.
SERVES:
6
Copyright 1972 The Junior
League of Little Rock, Inc. All rights reserved.
To purchase copies of Little
Rock Cooks, call the Junior League of Little Rock at (501)
666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.
The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each
additional book). You may also purchase copies of any of the Junior
League of Little Rock cookbooks through their website.
The Junior League of Little
Rock, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women, and improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. Proceeds from the sale
of Little Rock Cooks support
the projects and programs of the Junior League of Little Rock, Inc.
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