"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Golden Potato Medley Recipe

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This recipe for Golden Potato Medley, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Habursky
Added: Wednesday, August 22, 2007


3 medium potatoes, pared
3 medium carrots, pared
1/4 cup margarine or butter
1 medium onion, chopped
1/4 cup green pepper, chopped
3 tbsp flour
2 cups milk
3 tbsp chopped pimentos
1 tsp salt
1/3 tsp white pepper
1/2 cup shredded sharp cheddar cheese
2 tbsp fine dry bread crumbs
1 tbsp melted butter or margarine

Cut potatoes into 1 inch cubes; slice the carrots; cover with boiling water and simmer until both vegetables are tender, about 15 minutes. Drain.
Melt butter in saucepan; add onion and green pepper. Saute until onion is tender; blend in the flour and add the milk; stir and cook until thickened.
Remove from heat; add the pimentos and season with salt and pepper. Stir in the cheese until blended in. Turn cooked potatoes and carrots into buttered 1 1/2 quart casserole. Pour sauce over and stir lightly. Mix bread crumbs with butter; sprinkle over the casserole. Bake at 350 for 30 minutes.




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