cat lover
06-17-2006, 04:39 PM
1 medium onion, fionely chopped
1/4 cup olive oil
1 tbsp all purpose flour
1 tsp sugar
1/4 tsp paprika
1 tsp dry mustard
1 tsp seasoned salt
1/2 cup water
1/4 cup vinegar
6 cups cooked and cubed potatoes
1 cup celery, diced
1/4 cup diced green pepper
1/2 pound sliced cheese
1 pimiento, cut in strips
Saute onion in oil till soft. Stir in flour, sugar, paprika, mustard and salt. Slowly add water and vinegar. Cook over medium heat, stirring constantly till thickened and bubbly. Combine potatoes, celery, green pepper and sauce. Spoon half of mixture into buttered 1 1/2 quart casserole. Reserve 2 or 3 cheese slices for garnish. Arrange remaining over potato layer. Top with rest of potato mixture. Cut reserved cheese slices into triangles. Arrange around edge of casserole and garnish with pimiento strips. Bake at 350 degrees 15 to 20 minutes or till cheese is nicely melted and salad is hot. Serve at once. 10 servings
1/4 cup olive oil
1 tbsp all purpose flour
1 tsp sugar
1/4 tsp paprika
1 tsp dry mustard
1 tsp seasoned salt
1/2 cup water
1/4 cup vinegar
6 cups cooked and cubed potatoes
1 cup celery, diced
1/4 cup diced green pepper
1/2 pound sliced cheese
1 pimiento, cut in strips
Saute onion in oil till soft. Stir in flour, sugar, paprika, mustard and salt. Slowly add water and vinegar. Cook over medium heat, stirring constantly till thickened and bubbly. Combine potatoes, celery, green pepper and sauce. Spoon half of mixture into buttered 1 1/2 quart casserole. Reserve 2 or 3 cheese slices for garnish. Arrange remaining over potato layer. Top with rest of potato mixture. Cut reserved cheese slices into triangles. Arrange around edge of casserole and garnish with pimiento strips. Bake at 350 degrees 15 to 20 minutes or till cheese is nicely melted and salad is hot. Serve at once. 10 servings