"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for ROTEL POTATOES, by Bettye Russell, is from The Denney Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Boil 6 Whole White Potatoes until done. Slice the cooked potatoes into a large casserole dish. Sauté Onion and Bell Peppers (as much as you want) in butter. While that is cooking – melt in the microwave: 1 Lb of Velveeta Cheese ˝ Cup milk 1 can Rotel Tomatoes
When that is all done, mix the cheese mixture, onions and green peppers together. Pour over the potatoes. Bake at 350 degrees until hot and bubbly 20 to 30 minutes.
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