"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Rotel Potatoes Recipe

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This recipe for Rotel Potatoes, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Smith
Added: Tuesday, August 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
7 to 8 medium potatoes
1 can Rotel tomatoes
1 stick margarine
1 lb. velveeta cheese
1 medium onion chopped

Directions:
Directions:
Cook potatoes with skin on until done but firm
While they are cooling put the remaining ingredients into a bowl. Microwave on high stirring every 5 minutes until cheese is melted. Cut the potatoes into 1/2 inch to 1 inch slices and lay in bottom of a 9X13 pan. Pour the cheese mixture over the top and cook at 350ºuntil cheese is bubbly, usually about 30 minutes.

 

 

 

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