3 Medium potatoes — peel/dice
1 cup Sliced celery with tops
1 Large onion — chopped
2 cups Boiling water
1/4 teaspoon Pepper
1 can Evaporated milk
8 ounces Process Cheddar cheese — shredded
1 can tiny shrimps — (4 1/2 oz) undrained
4 tablespoons Dry sherry
Salt to taste Chopped parsley
Put potatoes, celery, onion and boiling water in cooker. Cover and cook on low 10 to 12 hours (high, 3 to 4 hours) or until potatoes are tender. Stir in pepper, evaporated milk, cheese and shrimps during last hour. When ready to serve, stir in sherry and salt. Sprinkle with parsley. Makes about 2 quarts. From: Woman’s Day ‘All Appliance Cookbook #1’