— —–WALDINE VAN GEFFEN VGHC42A—————- 25 lb Potatoes — peel, cook tender,
drain — chill, grate 2 1/2 lb Ham — dice
2 1/2 lb — ?
nions — chop 2 1/2 lb Green peppers — chop
1/2 lb Fresh jalapenos — chop
1 c Butter — divide
2 Jars pimientos — drain, chop,
4 oz ea
10 ts Salt
5 ts Pepper
2 1/2 ts Cayenne
2 1/2 ts Paprika
2 lb Cheddar — shred
Saute ham, onions and peppers in 1/4 cup butter until tender. Cool 10 minutes; add to potatoes. Add pimientos and seasonings; mix well. On a griddle, cook potatoes in remaining butter until browned; turn over and cook the second side until browned. Place half of the potatoes on a platter; top with cheese and remaining potatoes. Source: Taste of Home.