Jalapeno Potatoes

Carrie Lou Odom
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 8 medium potatoes
  • 1/2 cup oleo
  • 3 Tbsp flour
  • 2 cup sweet milk
  • 1 medium bell pepper, chopped (optional)
  • 1 med pimento (optional)
  • 1 roll garlic cheese
  • 1 roll jalapeno cheese
  • Salt and pepper to taste

Boil potatoes in jackets until tender, Do not overcook. Let cool. Melt butter in boiler; add flour. Pour in milk and stir until smooth. Cube cheese into this and stir until cheese is melted. Peel and slice potatoes round. Place a layer in baking dish. Sprinkle with seasoning bell pepper, and pimiento. Continue to layer until potatoes are used. Pour cheese mixture over this. Bake uncovered 40 to 45 minutes at 350 degrees.





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