3 Cans Sliced New Potatoes 1 Tbsp. Butter or Margarine
1/2 tsp. Dried Parsley 1 Tbs Yellow Onion, chopped
1/4 Cup Grated Cheddar Cheese 1 Cup Velveeta Cheese, Diced
1/2 Cup Milk 1/4 tsp. Garlic Powder
1/4 tsp. Salt 1/4 tsp. Black Pepper
Optional: 1 tsp. Dried Onion Flakes Optional: 1 Tbsp. Chives, chopped - dried or fresh
Materials Needed:
1 large Saucepan
1 large mixing spoon
1 Serving bowl
1 set measuring spoons
Measuring Cup for Dry Ingredients
Measuring Cup for Wet Ingredients
COOKING METHOD:
Open the cans of new potatoes, discarding most of the liquid; Set aside.
Melt butter in a large saucepan over medium heat. Add onions (not the dried flakes) and
Sauteé for about 1 minute or less, being careful not to brown the onions or butter. The onions should
just be softened and should begin to look translucent.
Add all remaining ingredients, stirring constantly until bubbling hot and being careful not to burn the cheese.
Remove from heat and serve!
IMPORTANT NOTES:
1. I prefer to use a Sharp Cheddar cheese, but if you prefer Medium or Mild Cheddar, feel free to substitute.
2. As an option, try adding about 1/8 to 1/4 Cup of sour cream after cooking is completed.
3. Feel free to experiment with the amount of Velveeta Cheese - use more than a cup if you wish, just don't add so much
that the cheese gets thick!
Enjoy!!!
{From my own experiment circa 1993 - Glenn Humphries.}